Name: Pan-Seared Chicken with Tarragon Shallot Sauce
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 lb boneless, skinless chicken breasts (about 2 large); 1 tbsp olive oil; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 small shallots, minced; 2 cloves garlic, minced; 1/2 cup low-sodium chicken broth (gluten-free if needed); 1/2 cup unsweetened coconut cream; 1 tbsp fresh tarragon leaves, finely chopped (plus extra for garnish); 1 tsp lemon zest; 1 tbsp fresh lemon juice

Pan-Seared Chicken with Tarragon Shallot Sauce

SeededCinnamon3997

This French-inspired pan-seared chicken with tarragon shallot sauce offers a sophisticated yet approachable dinner perfect for a rainy Minnesota night. The creamy coconut sauce—brightened with lemon and loaded with the fresh anise flavor of tarragon—coats juicy chicken breasts for a dish that’s rich but not heavy. Shallots add sweetness and depth, while the sauce is naturally dairy-free and gluten-free. This meal feels elegant yet is simple enough for a weeknight, and is perfect served with steamed vegetables or roasted potatoes (if not keto).

Ingredients

Instructions

Pat chicken breasts dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts. Sear for 4-5 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
Reduce heat to medium. Add shallots to the pan and sauté for 2-3 minutes until softened. Add garlic and stir for 30 seconds, scraping up any browned bits from the pan.
Pour in chicken broth and bring to a simmer, reducing by half, about 2-3 minutes.
Stir in coconut cream and chopped tarragon. Simmer until the sauce slightly thickens, 2-3 minutes longer.
Stir in lemon zest and juice. Season with additional salt and pepper to taste.
Return the chicken to the pan, spoon sauce over, and warm for 1-2 minutes.
Transfer chicken to plates, spoon over extra sauce, and garnish with extra tarragon. Serve immediately.