30-Minute Creamy Tarragon Chicken Thighs
Rich and aromatic chicken thighs simmered in a creamy tarragon sauce with sautéed mushrooms and onions. The fresh tarragon adds a distinctive anise-like flavor that pairs beautifully with the tender chicken and earthy mushrooms. Perfect for weeknight dinners or entertaining, this one-pan dish comes together in under 30 minutes. The creamy sauce is naturally thickened through reduction, though xanthan gum can be added for extra richness. Serve with steamed asparagus or cauliflower rice for a complete meal.
Ingredients
- 2 tbsp virgin avocado oil or olive oil
- 1 small yellow onion
- 2 cloves garlic, minced
- 2 ¼ lb skinless and boneless chicken thighs
- ¾ tsp sea salt
- ¼ tsp black pepper
- 2 cups brown mushrooms, sliced
- 2 tbsp fresh lemon juice
- 1 cup chicken stock
- 1 cup creme fraiche or sour cream
- ½ tsp xanthan gum or glucomannan powder(optional)
- 2 tbsp tarragon, chopped
- 1 ¼ lb asparagus, trimmed, to serve
Instructions
- 1
Heat oil in large skillet over medium-high heat
- 2
Add chopped onion and cook for 3 to 5 minutes until fragrant and lightly browned
- 3
Add minced garlic and cook for another 30 seconds
- 4
Cut chicken thighs into small chunks and season with salt and pepper
- 5
Add seasoned chicken to skillet and cook for about 5 minutes until opaque from all sides
- 6
Add sliced mushrooms, lemon juice and chicken stock
- 7
Stir to combine and bring to a boil
- 8
Reduce heat to medium, cover and cook for about 10 minutes until chicken is tender and cooked through
- 9
Add creme fraiche and stir to combine
- 10
Cook uncovered over medium-high heat for another 5 minutes to reduce and thicken sauce
- 11
Remove from heat and stir in chopped tarragon
- 12
Serve while warm with low-carb vegetables
Tips
For extra flavor, brown the chicken thighs in batches to avoid overcrowding and ensure proper searing
The sauce can be made thicker by cooking uncovered longer, or use xanthan gum for immediate thickening
Fresh tarragon is essential for this dish - dried tarragon lacks the bright, anise-like flavor needed
Good to Know
Refrigerate for up to 4 days in covered container
Can be made 1 day ahead and gently reheated
Serve immediately while warm with steamed vegetables
Common Mistakes
Don't boil the sauce after adding cream to avoid curdling
Sift xanthan gum through fine mesh while stirring to prevent clumps
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time by 2-3 minutes as breasts cook faster and can become dry if overcooked.
Can I freeze this dish?
Not recommended as dairy-based sauces tend to split and separate when frozen and reheated, affecting texture.
What can I substitute for tarragon?
Fresh chives or dill work well, though the flavor will be different. Use same amount as fresh tarragon.