Creamy Tarragon Chicken & Risotto
Pan-seared chicken in a silky tarragon cream sauce, plated over buttery risotto. Restaurant-worthy but ready in under 30 minutes with minimal fuss.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat broth in a saucepan and keep it at a low simmer on a back burner.
Step 2
Pat chicken breasts dry. Season generously with salt and black pepper on both sides.
Step 3
Heat 1 tbsp butter in a 12-inch skillet over medium-high until foaming. Sear chicken 6–7 minutes per side until golden and internal temp hits 165°F. Transfer to a plate.
Step 4
In the same skillet, melt 1 tbsp butter over medium. Add shallot and cook until softened, about 2 minutes.
Step 5
Add arborio rice and stir constantly for 2 minutes until translucent at edges. Pour in wine and stir until absorbed, about 2 minutes.
Step 6
Add warm broth one ladle at a time, stirring frequently. Each addition should be mostly absorbed before adding the next, ~15 minutes total. Rice should be creamy and al dente.
Step 7
Slice the cooked chicken and return to skillet with risotto. Stir in cream, tarragon, remaining 1 tbsp butter, salt, and pepper. Heat until just warm, ~1 minute.
Step 8
Divide risotto between bowls and top with chicken and sauce. Serve immediately.
Tools you’ll need
- 12-inch skillet
- saucepan
- wooden spoon or risotto paddle
- meat thermometer
- tongs or spatula
- ladle
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