Skillet Chicken Tarragon; busy week

As much as I love my slow cooker I am reluctant to cook chicken breasts in it.

One reason is that I have read the long slow cooking tend to produce dry chicken.

Why would we want that?

The other reason is that I can make moist, tender chicken breasts in  30 – 40 minutes in a skillet.

Why would I mess with that?

Skillet Chicken Tarragon

Total time: 35 minutes


  • 2 chicken breasts, boneless, skinless, cut in half or thirds
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 2 tsp tarragon
  • 1 tsp savory
  • 2/3 cup (5oz, 150ml) chicken broth
  • 1/3 cup (3oz, 90ml) white wine
  • 2 tbs whole grain mustard
  • 1/3 cup (3oz, 90gr) Greek yogurt
  • 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs chicken stock


  • Sauté onion in oil in medium skillet over medium heat, about 5 minutes.
  • When onion starts to get tender add garlic and sauté 1 minute longer.
  • Move onion and garlic to the sides of the pan, add chicken breasts, and sauté until lightly browned, about 7 minutes.
  • Stir in herbs, broth, wine, and mustard.
  • Cover, reduce heat and simmer until chicken is done, about 15 minutes.
  • Add cornstarch mixture and stir until thickened.
  • Stir in yogurt and heat through. Serve.

Print Recipe

It’s been a crazy, busy week for me, the news, the White House….

I had every intention of writing a scathing post on some subject or other…..

But Pavarotti just came on my spotify feed.

I believe I’m just going to close my eyes, calm my spirit and lose myself in the music for awhile.

I can’t think of a better voice to sooth the soul…..

Last update on March 9, 2018

6 thoughts on “Skillet Chicken Tarragon; busy week”

  1. That chicken looks delicious! I don’t generally buy breasts anymore, sticking to the thighs instead because they really are just juicier and more tender. This looks like it would be great over rice.

  2. My husband and I are in a local community theater production and are out most nights with rehearsals. I am relying on my slow cooker to get our meals on the table before we go out and save us the money and calories of takeout. I face the chicken breast dilemma. He doesn’t like the gristly fatty meats that do well in a slow cooker. I am away at work too long to trust I can do chicken breasts well. All I can do is tell him to suck it up. I have short ribs in a Korean sauce in there right now and if he doesn’t like it, more for me!

    • My standards are the boneless pork chops and skinless chicken thighs – both have been great in the slow cooker (so far) I haven’t tried chicken breasts…. Those go in the skillet lol

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