20-Min Tarragon Chicken with Roasted Veggies
Creamy tarragon pan sauce with tender chicken thighs, served alongside crispy roasted potatoes and steamed broccoli, carrots, and lemon. Ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat chicken thighs dry. Season both sides generously with salt and black pepper.
Step 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 3
Sear chicken 4 minutes per side without moving until golden. Transfer to a plate.
Step 4
Pour wine into the skillet, scraping up browned bits. Add broth and bring to a simmer, ~1 minute.
Step 5
Stir in tarragon and sour cream until smooth. Return chicken to the pan and simmer until cooked through, 4–5 minutes.
Step 6
While the sauce finishes, steam broccoli and carrots for 4 minutes. Serve chicken with sauce, roasted potato wedges, steamed vegetables, and lemon wedges.
Tools you’ll need
- large skillet, 12-inch
- plate
- wooden spoon
- steamer basket or small pot with steaming insert
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