I came up with this super easy way to enjoy chicken breasts braised in a flavorful pan sauce with mushrooms and tarragon. This is a high protein dinner with the chicken and the bone broth I use as the base of the sauce. It can be tricky to cook chicken breast where it doesn’t finish on the drier side. This is the perfect way by using chicken breasts that have the skin on. It provides another level of flavor that is perfection! I slice the chicken off the bone which makes it easier to eat and nestle it on a pile of mashed potatoes with the pan sauce and mushrooms spooned over top! Give this one a try and you’ll be making it on repeat!
Braised Chicken Breast with Mushroom Tarragon Pan Sauce
4
servings10
minutes40
minutesIngredients
*For the Chicken*
4 4 Bone in Skin on Chicken Breasts
2 Tbsp 2 Olive Oil
Salt, Pepper & Garlic Powder to Taste
*For the Pan Sauce*
2 Tbsp 2 Butter
2 2 Cloves Minced Garlic
8 oz 8 Sliced Baby Bella Mushrooms
1 cup 1 Bone Broth
1 Tbsp 1 Worcestershire Sauce
1 Tbsp 1 Dijon Mustard
2 Tbsp 2 Chopped Tarragon + more for Garnish
1/4 cup 1/4 Heavy Cream
Directions
- To begin, preheat oven to 350. In a deep skillet, add olive oil and heat through. Remove chicken breast from bone and season with salt, pepper and garlic powder. Place in skillet, skin side down and sear for about 5 minutes. Flip and sear about 1 minute on second side. Remove from skillet and rest on a plate while you make your pan sauce
- To make the pan sauce, add butter and melt. Add mushrooms, salt and garlic. Sauté until mushrooms begin to cook down. Add bone broth, Worcestershire sauce, dijon and tarragon. Stir well and add chicken back to the pan
- Cover skillet and place in oven. Braise for 30 minutes or until internal temp reaches 165. Don’t overcook the chicken. It will be juicy and full of flavor with the pan sauce! Remove from the oven and add your heavy cream. Whisk in and sprinkle some fresh tarragon on top for garnish
- Serve with your favorite vegetable and mashed potatoes! This is perfect with mashed taters!