Chicken Breasts with Tarragon-Shallot Butter

Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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3 tablespoons olive oil

4 boneless skinless chicken breasts, about 8 ounces each

Kosher salt and freshly ground black pepper

1/2 pound thin green beans, trimmed

4 tablespoons unsalted butter, at room temperature

1 tablespoon minced fresh tarragon (see Cook's Note)

3/4 teaspoon freshly squeezed lemon juice

1/2 shallot, minced

Lemon wedges, for serving


  1. Preheat the oven to 375 degrees F. 
  2. Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more. 
  3. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes. 
  4. Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper. 
  5. Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.

Cook’s Note

If fresh tarragon isn't available, feel free to use 1 teaspoon of dried tarragon.

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