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Saucy French Chicken Recipe
Ben Carraoli

Saucy French Chicken Recipe

When I made this Saucy French Chicken recipe, I felt like I was dining in a charming Parisian bistro. The tender chicken, bathed in a creamy, wine-infused herb sauce, was so full of flavor that I almost couldn’t believe how quick and easy it was to prepare.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Calories: 420
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts: Tender and juicy, these are the perfect protein base.
  • 2 tablespoons olive oil: Keeps the chicken beautifully seared while adding richness.
  • 1 medium onion finely chopped: Sweet and aromatic, it builds the sauce’s flavor.
  • 2 cloves garlic minced: Brings that signature, savory kick.
  • 1 cup chicken broth: Adds depth to the sauce while keeping it light.
  • ½ cup dry white wine: Essential for that French-inspired zing; opt for Sauvignon Blanc or Pinot Grigio.
  • ½ cup heavy cream: The key to the sauce’s velvety texture.
  • 1 tablespoon Dijon mustard: Balances the creaminess with subtle tang.
  • 1 teaspoon dried thyme: Earthy and fragrant for classic French flair.
  • 1 teaspoon dried tarragon: A slightly sweet licorice-like herb that makes the dish sing.
  • Salt and pepper to taste: Enhances and balances all the flavors.
  • Fresh parsley chopped (for garnish): Adds a fresh and vibrant finish.

Method
 

  1. Begin by seasoning your chicken breasts generously with salt, pepper, thyme, and tarragon. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear until golden brown, about 5–6 minutes per side. This step locks in the juices. Once done, remove the chicken from the skillet and set aside.
  2. Using the same skillet with those yummy browned bits from the chicken, add the chopped onion. Cook over medium heat until soft and translucent, about 4–5 minutes. Add the minced garlic and sauté for another minute. The aroma at this stage is unbelievably tempting!
  3. Pour in the white wine, using a wooden spoon to scrape up all the delicious bits stuck to the bottom of the pan. Bring the wine to a gentle simmer and allow it to reduce by half. This step intensifies the flavor base of the sauce.
  4. Add the chicken broth and heavy cream, stirring to combine. Whisk in the Dijon mustard, thyme, and tarragon. Continue simmering gently until the sauce thickens enough to coat the back of a spoon.
  5. Nestle the seared chicken back into the skillet, spooning sauce over each piece. Cover the pan, reduce heat to low, and simmer for 15–20 minutes. This gentle cooking allows the chicken to absorb the flavors while staying tender.
  6. Sprinkle freshly chopped parsley over the finished dish for a pop of color and a fresh note. Serve hot with a generous pour of that luxurious sauce over each piece of chicken.