Pan-Seared Chicken with Creamy Tarragon Asparagus
Ingredients
- 4 pieces (about 6 ounces each)chicken breast (boneless, skinless)
- 1 poundasparagus
- 2 mediumshallot
- 2 clovesgarlic
- ½ cupdry white wine
- ¾ cupheavy cream
- 1 tablespoonfresh tarragon (or 1 teaspoon dried)
- 1 wholelemon
- 2 tablespoonsbutter
- 2 tablespoonsolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Trim the woody ends from the asparagus (about 2 inches from the base).
- 02
Mince 2 cloves garlic and thinly slice 2 medium shallots.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat the chicken breasts dry with paper towels, season both sides with salt and black pepper.
- 02
Once the oil shimmers, add the chicken and cook for 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate and tent loosely with foil.
- 03
In the same skillet, add 1 tablespoon olive oil and 1 tablespoon butter. Add the shallots and cook for 2 minutes until softened, then add the garlic and cook for 30 seconds.
- 04
Pour in the white wine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Simmer for 2 minutes to reduce slightly.
- 05
Stir in the heavy cream and fresh tarragon. Bring to a gentle simmer and cook for 1 minute, then season with salt and pepper to taste.
- 06
Add the asparagus to the pan, turning gently to coat. Cook for 4–5 minutes until the asparagus is tender-crisp.
- 07
Return the chicken to the skillet and warm through for 1 minute. Finish with a squeeze of fresh lemon juice and a final tablespoon of butter, stirring gently until melted. Serve immediately.
Spice Tips
If you'd like more depth, add 1/4 teaspoon Dijon mustard to the cream sauce. For subtle heat, finish with a small pinch of white pepper instead of or alongside black pepper. Fresh chervil or parsley can replace tarragon for a lighter herbaceous note.
For a lighter version, substitute half-and-half or crème fraîche for the heavy cream. The recipe can be made a day ahead through step 5; reheat gently over medium heat before adding the asparagus.