Community recipe
Skillet Chicken with Creamy Tarragon Leeks and Peas
Tender chicken cutlets are lightly crisped, then nestled into a silky pan sauce with sweet leeks, bright peas, Dijon, and fresh tarragon. It is a weeknight-friendly one-pan dinner with a polished bistro feel, ready in about 40 minutes and excellent with crusty bread or a simple green salad.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g boneless, skinless chicken breasts, sliced horizontally into cutlets
- 1 tsp kosher salt
- 0.5 tsp black pepper, ground
- 60 g all-purpose flour, for dredging
- 1 leek, trimmed, washed, and thinly sliced
- 2 garlic cloves, peeled and minced
- 2 tbsp fresh tarragon leaves, roughly chopped
- 1 lemon, cut into wedges
- 2 tbsp olive oils
- 1 tbsp unsalted butter
- 240 ml low-sodium chicken broth
- 120 ml heavy creams
- 1 tbsp dijon mustard
- 150 g frozen peas
- 1 tbsp fresh lemon juice
- 0.25 tsp kosher salt (optional)
Make it
Instructions
- 01
Prepare the chicken and aromatics
Set a large oven-safe skillet, chef’s knife, cutting board, shallow bowl, measuring spoons, and instant-read thermometer on the counter. Pat 680 g boneless, skinless chicken breasts dry, then slice each horizontally into two cutlets; if any are thick, gently pound them to an even 1.5 cm thickness. Season both sides with 1 tsp kosher salt and 0.5 tsp black pepper. Measure 60 g all-purpose flour into the shallow bowl and dredge each cutlet, shaking off the excess. Trim, wash, and thinly slice 1 large leek; peel and mince 2 garlic cloves. Pick and roughly chop 2 tbsp fresh tarragon leaves, and cut 1 lemon into wedges for serving. | Why: Even cutlets cook at the same rate, while drying and light dredging encourage a crisp, well-browned surface.
- 02
Brown the cutlets
Place the skillet over medium-high heat for 2 minutes. Add 2 tbsp olive oil, swirl to coat, and wait until it shimmers. Arrange the dredged cutlets in one layer without crowding; work in two batches if needed. Cook for 3–4 minutes on the first side and 2–3 minutes on the second, until deeply golden but not fully cooked through. Transfer them to a clean plate and reduce the heat to medium. | Why: A hot, lightly oiled pan builds flavorful browning without overcooking the relatively thin cutlets.
- 03
Soften the leek and build the sauce
Add 1 tbsp unsalted butter to the same skillet. Once melted, add the sliced leek and cook for 5–6 minutes, stirring often, until soft and pale gold. Stir in the minced garlic for 30 seconds, just until fragrant. Pour in 240 ml low-sodium chicken broth, scraping up any browned bits, and simmer for 3 minutes. Whisk 120 ml heavy cream with 1 tbsp Dijon mustard in a small cup, then pour it into the skillet. Stir in half of the chopped tarragon and simmer for 2–3 minutes, until the sauce lightly coats a spoon. | Why: Gentle cooking sweetens the allium, while the broth and dairy dissolve browned fond into a balanced, savory sauce.
- 04
Finish gently and serve
Return the browned cutlets and any juices to the skillet, spooning the sauce over them. Add 150 g frozen peas and simmer gently for 5–7 minutes, turning the pieces once, until the thickest part reaches 74°C and the peas are hot and bright green. Remove from the heat and stir in 1 tbsp fresh lemon juice. Taste the sauce and adjust with 0.25 tsp kosher salt if needed. Scatter the remaining tarragon over the top, rest for 3 minutes, and serve immediately with the lemon wedges and plenty of sauce. | Why: Finishing in the sauce keeps the meat moist, while the peas and citrus add color, freshness, and a clean contrast to the creamy pan sauce.
