Lemon Tarragon Chicken
This Lemon Tarragon Chicken is an elegant yet effortless French-inspired dish made in one skillet with a silky, flavorful pan sauce. Ready in under an hour, it features perfectly seared bone-in, skin-on chicken thighs and a bright, herby sauce that's sure to become a weeknight favorite.
Equipment
- Large cast iron or stainless steel skillet (12-inch / 30cm) - Heavy-bottomed for even heat distribution and a good sear.
- Sharp chef's knife
- Cutting board
- Tongs - For turning the chicken.
- Meat thermometer - To ensure chicken reaches 165°F.
- Zester or microplane - For zesting the lemon.
- Measuring cups and spoons
- Wooden spoon or silicone spatula - For deglazing the pan.
Ingredients
- 4 bone-in, skin-on chicken thighs - about 2 lbs or 900g total
- 2 tablespoons olive oil
- 3 cloves garlic - minced
- 1/2 cup dry white wine - 120ml, such as Sauvignon Blanc or Pinot Grigio
- 1 cup low-sodium chicken broth - 240ml
- 2 tablespoons fresh lemon juice - from about 1 lemon
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh tarragon - roughly chopped, plus extra for garnish
- 1 tablespoon unsalted butter
- salt and freshly ground black pepper - to taste
- lemon slices - for garnish (optional)
Instructions
- Remove chicken from fridge and let sit for 15-20 minutes. Pat completely dry with paper towels and season both sides generously with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil and swirl to coat. Place chicken skin-side down and cook undisturbed for 7-8 minutes until deep golden brown.
- Flip the chicken and cook for 5-6 minutes more until the other side is browned. Transfer chicken to a plate and set aside.
- Pour off all but 1 tablespoon of fat from the pan. Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the white wine and scrape the pan with a wooden spoon to release the browned bits. Let the wine reduce by half, about 2-3 minutes.
- Add the chicken broth, lemon juice, lemon zest, Dijon mustard, and half of the chopped tarragon. Stir to combine and bring to a simmer.
- Nestle the chicken back into the pan skin-side up. Reduce heat to medium-low, cover loosely, and simmer for 15-18 minutes until chicken reaches 165°F (74°C).
- Remove from heat and swirl in the butter until melted. Scatter the remaining fresh tarragon over the top. Season sauce to taste.
- Serve the chicken hot with the sauce spooned over, garnished with lemon slices and fresh tarragon if desired.
Notes
- Get a good sear: Pat the chicken skin completely dry before seasoning. Moisture prevents browning, and a dry surface is the key to a crispy, golden crust.
- Don't rush the browning: Leave the chicken undisturbed in the pan for a full 7-8 minutes. It will naturally release from the pan when it's ready to flip.
- Tarragon tip: Fresh tarragon is best for this recipe. If using dried, use 1 teaspoon instead of 1 tablespoon and add it to the sauce during cooking.
- Make it creamy: For a richer sauce, stir in 1/4 cup (60ml) of heavy cream or crème fraîche just before serving.
- No wine? Replace the white wine with an equal amount of chicken broth and add a splash of white wine vinegar for acidity.
- Boneless option: Boneless, skinless chicken thighs work well. Reduce the simmering time to 10-12 minutes, and they won't have the crispy skin.
- Thin sauce fix: If your sauce is too thin, simmer it uncovered for a few extra minutes to reduce. Alternatively, whisk in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors often improve overnight.
- Reheating: Reheat gently on the stovetop with a splash of broth to loosen the sauce. Avoid high heat to prevent the sauce from breaking.
- Make it a meal: Serve with buttered egg noodles, creamy mashed potatoes, or roasted vegetables to soak up every drop of the delicious pan sauce.