What to Serve with Lemon Tarragon Chicken
Lemon Tarragon Chicken is a simple 30 minute meal packed with fresh flavor! This lemony, tarragon, basil, dijon mustard, white wine, and caper sauce will have you reaching for crusty bread to soak up all the goodness. I like to serve with rice, bread, and a simple salad.
If you are looking to elevate your chicken recipes I highly recommend this flavor lemon and tarragon recipe! It is both comforting and light with pops of flavor from the lemon, capers, and herbs. It comes together quickly and is fancy enough for guests and simple enough for a weeknight meal.
What Is Tarragon?
Tarragon (scientific name: Artemisia dracunculus), is a perennial member of the sunflower family that grows wild all over Eurasia and North America. It is cultivated in other places as well, and is considered one of the cornerstones of French cuisine. In cooking, the leaves (and very tender stems) are used. There are many varieties of tarragon, but the French is most often used in the kitchen. It is one of the herbs that herald the return of spring, along with chives and parsley.
What Does Tarragon Taste Like?
The primary flavor of Tarragon is a light, far from overwhelming, licorice taste. And rest assured, the licorice flavor is so soft that even I — someone who hates licorice — can't get enough of the herb. When fresh, it also has citrus notes and a delicate spiciness. It also has some of the grassy flavor often associated with soft green herbs.
How to Use Tarragon
Tarragon is especially embraced at home in preparations involving chicken, fish, shellfish, butter, and cream. Lemon, both the juice and zest, is a great complement to the citrusy notes of the herb. Tarragon is also a primary example of how beneficial it is to use herbs at different stages of cooking. I like to add some chopped tarragon to a dish early on in the cooking process, to infuse the whole dish, and then sprinkle a fair bit on top right before I serve. This way, you receive different dimensions of tarragon flavor.
Substitutes for Tarragon
Tarragon offers a very specific flavor; one for which there are few substitutes. However, fresh chervil (if you can find it) is fairly close. Fennel seeds and fennel bulbs (as well as the feathery fronds) certainly bring the licorice notes, as does anise seed. Basil is also worth a try, but most of us are so accustomed to basil's flavor that it's hard to accept it as anything other than its glorious self. Of course, if you're simply looking to provide a burst of vibrant herbaceous flavor to a dish, you can certainly substitute one of these other soft herbs (like basil, chervil, or mint). Just remember, none of these substitutes will give you the full scope of tarragon flavor, but they can still hint at it. Though not exactly a substitute, dried tarragon is your best bet as far as bringing true tarragon flavor to your dish.
Simple Ingredients
The ingredients are simple and create so much flavor. It is truly a light and delicious meal.
- 5-6 boneless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup of frozen or fresh pearl onions (can use regular onions)
- 1 teaspoon fresh pressed garlic or two frozen garlic cubes
- 2 tablespoons fresh tarragon (more for garnish)
- 2 tablespoons fresh basil (more for garnish)
- 2 tablespoons of fresh lemon juice (save the lemon after juicing)
- 4 tablespoons capers
- 1 tablespoon of Edmund Fallot Tarragon Dijon Mustard (if you can’t find use regular dijon mustard)
- 1 cup of dry white wine
- Salt and Pepper for seasoning
What to Serve with Lemon Tarragon Chicken
We love simple steamed rice to soak up the delicious sauce. If you want to make more of an elaborate meal add some of these sides:
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PrintLemon Tarragon Chicken One Pan Meal
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Savory
Description
This lemony, tarragon, basil, dijon mustard, white wine, and caper sauce will have you reaching for crusty bread to dip-dip swim and savor. Adding a little Frenchy vibe today with this simple one pan meal. Don’t let the fancy name fool you. Serve it with rice, bread, and a simple side salad.
Ingredients
- 5-6 boneless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup of frozen or fresh pearl onions (ca use regular chopped onion)
- 1 tsp fresh pressed garlic or two frozen garlic cubes
- 2 tablespoons fresh tarragon (more for garnish)
- 2 tablespoons fresh basil (more for garnish)
- 2 tablespoons of fresh lemon juice (save the lemon after juicing)
- 4 tablespoons capers
- 1 tablespoon of Edmund Fallot Tarragon Dijon Mustard (if you can’t find use regular dijon mustard)
- 1 cup of dry white wine
- Salt and Pepper for seasoning
Instructions
- In a large sauce pan on medium heat add the oil and butter
- Sauté the onions and the two halves of the lemon (the lemons should already be juiced and juice reserved for later) for 5-8 minutes until slightly golden brown
- Meanwhile, pat the chicken dry and season with salt and pepper
- Add the garlic and mustard to the pan and mix (might be thick and pasty) with the cooked onions and lemon
- Add the chicken to the pan and brown on each side about 6-7 minutes per side (achieve a nice brown color)
- Turn heat to down to medium-low
- Add the white wine, lemon juice, and the capers to the pan
- Let simmer for about 10-12 minutes until the chicken is fully cooked (it may take longer if your chicken this are larger)
- Turn off heat and gently stir in tarragon and basil, before serving add a little garnish of extra herbs (if desired). Enjoy warm with rice!
Diane m says
1/4 ? Of onions cup or bag
Elena says
1/4 cup! Enjoy!
Tammy says
Just made this tonight and the family loved it. The grown boys went back for seconds! Served over rice and with a crusty bread.
Elena says
We love this one too! Yes, always serve with bread!