25-Min Tarragon Chicken with Green Beans
Seared chicken thighs in a silky tarragon-cream sauce with roasted green beans and broccoli rabe. A weeknight take on the French classic that feels fancy but comes together in one pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat chicken dry. Season with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high until shimmering.
Step 2
Sear chicken 4 minutes per side without moving—edges should turn golden. Transfer to a plate.
Step 3
Add green beans and broccoli rabe to the skillet. Toss with salt and pepper, spread in a single layer. Sear 3 minutes.
Step 4
Push vegetables to the edges. Add shallot to the center and cook until fragrant, about 45 seconds.
Step 5
Pour in broth and cream. Return chicken to the skillet. Simmer until sauce thickens and chicken reaches 165°F, about 4 minutes.
Step 6
Stir in tarragon. Taste and adjust salt and pepper. Serve immediately in shallow bowls.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- meat thermometer
- wooden spoon
- measuring cups and spoons
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