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Tarragon Chicken

Tarragon Chicken with Spring Vegetable Gratin

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Banish boring chicken dinners from your weeknight rotation once and for all. Come together over this standout Popular Recipe featuring chicken breasts seared for irresistibly crispy skin and tender meat. A creamy Gruyère-laden gratin, or French-style casserole, gets a springtime makeover with green pea shoots for subtle sweetness. Add a simple, elegant pan sauce of tarragon, shallot, and white wine for delicately rich flavor.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

  • Calories 730
  • Protein 50g
  • Total Carb 25g
  • Total Fat 46g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • tarragon
    • 1/8 ounce
    • tarragon
  • shallot
    • 1
    • shallot
  • pea shoots
    • 1 ounce
    • pea shoots
  • unsalted butter
    • 2 packets
    • unsalted butter
  • peas
    • 1 cup
    • peas
  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • shredded Gruyère cheese
    • 1 ounce
    • shredded Gruyère cheese
  • heavy cream
    • 8 ounces
    • heavy cream
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • white wine
    • 1/4 cup
    • white wine
  • aluminum tin
    • 1
    • aluminum tin

What You’ll Need

  • 10" medium pan
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Wipe mushrooms clean with a damp paper towel and quarter. Roughly chop tarragon leaves, discarding stems. Peel shallot and mince. Rinse pea shoots and roughly chop. Unwrap butter, cut into quarters, and chill in refrigerator until Step 5—keeping butter cold means it will melt slower, which helps it emulsify into your sauce without breaking, or separating. Reshape aluminum tin, if bent.

  2. Sauté vegetables

    Sauté vegetables

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add mushrooms and sauté, stirring, until golden brown, about 5 minutes. Add peas and pea shoots. Season with ¼ teaspoon salt and sauté, stirring, until bright green, about 1 minute more. Transfer vegetables to tin and set aside. Wipe pan clean and reserve for the next step.

  3. Sear chicken

    Sear chicken

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Return pan from vegetables to medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden and easily lifts from pan, 8-9 minutes. Flip and sear opposite side, 1 minute more. Transfer chicken to 1 half of a baking sheet. Reserve fat in pan, off heat.

  4. Assemble and bake gratin

    Assemble and bake gratin

    Add Gruyère to tin with vegetables, along with ⅓ cup heavy cream (save remainder for another use, like mashed potatoes). Toss to combine, then spread in an even layer. Scatter over breadcrumbs and Parmesan. Place tin on other half of baking sheeet with chicken. Transfer to oven and bake until gratin is bubbling and golden and chicken is cooked through and no longer pink, 12-15 minutes.

  5. Make tarragon pan sauce

    Make tarragon pan sauce

    While chicken and gratin bake, place pan from chicken over medium heat. Add shallot and sauté, stirring, until soft and translucent, 1-2 minutes. Add white wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Stir in tarragon to combine, about 30 seconds more. Remove pan from heat and stir in chilled butter to melt. Taste and add salt and pepper as desired.

  6. Plate chicken

    Plate chicken

    Transfer chicken to serving plates, spoon over tarragon pan sauce, and serve with spring vegetable gratin. Enjoy!

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