Creamy Tarragon Chicken and Radicchio
Creamy tarragon chicken turns simple chicken strips and one head of radicchio into a fast, budget-smart skillet dinner with a silky herb cream finish.
This recipe fits a from-scratch kitchen because it uses a short ingredient list, cooks in one pan, and makes a small amount of cream feel rich. Radicchio brings color, gentle bitterness, and fiber. Tarragon adds a soft anise flavor that makes the whole meal taste special without needing an expensive sauce.
Why You’ll Love This Recipe
- Golden chicken: The chicken strips sear fast and stay juicy when you pull them from the pan as soon as they turn golden.
- Silky light sauce: Two tablespoons of light cream coat the pan juices, tarragon, and wilted radicchio without making the dish heavy.
- Bold flavor: Radicchio softens in the skillet and gives the creamy sauce a savory, slightly bitter edge.
- Weeknight simple: You need one skillet, a cutting board, and about 20 minutes.
Fabian’s Budget and Health Tip: Buy a whole chicken breast and slice it yourself instead of paying extra for precut strips. If radicchio costs too much that week, use half radicchio and half thin-sliced green cabbage. You still get color and crunch, but the pan serves four for less.
Ingredients (Serves 4)
- 1 lb chicken breast strips, about 450 g
- 1 medium head radicchio, about 10 oz or 280 g, cored and sliced
- 2 tbsp light cream, 30 ml
- 1 tsp dried tarragon, about 1 g
- 1 tbsp olive oil, 15 ml
- 1 half tsp fine salt, about 3 g
- 1 quarter tsp black pepper, about 0.5 g
- 1 to 2 tbsp water, 15 to 30 ml, only if the pan looks dry
Step-by-Step Instructions
1. Prep the Chicken and Radicchio
Pat the chicken strips dry with a paper towel. This helps them sear instead of steam. Season them with the salt and black pepper. Slice the radicchio into thin ribbons so it wilts quickly and mixes well with the cream.
2. Sear the Chicken Until Golden
Warm the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Let it sit for a minute before stirring so the edges can turn golden brown. Cook for 5 to 6 minutes, turning once or twice, until the chicken smells savory and the outside looks lightly crisp. Transfer the chicken to a plate.
3. Wilt the Radicchio with Tarragon
Add the sliced radicchio to the same skillet. Sprinkle in the tarragon. Stir for 2 to 3 minutes, scraping up the browned bits from the pan. The radicchio should soften, darken, and smell sweet with a light herbal aroma. If the pan looks too dry, add 1 to 2 tablespoons of water.
4. Add the Cream and Simmer Briefly
Return the chicken and any juices to the skillet. Pour in the light cream and stir until it turns glossy and pale pink from the radicchio. Simmer for 1 minute, just until the sauce clings to the chicken. Do not boil hard, or the cream can look grainy.
5. Taste and Serve
Taste the sauce and adjust with a small pinch of salt if needed. Serve the creamy tarragon chicken hot while the chicken is juicy and the radicchio still has a little bite.
Expert Troubleshooting & FAQs
Why did my chicken release too much liquid?
The pan may have been crowded or the chicken may have been wet. Pat the strips dry first and cook in two batches if your skillet is small. You want a steady sizzle, not a pool of liquid.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless chicken thighs work well and taste rich. Slice them into thin strips and cook until the edges turn golden and the centers are fully done.
What if the radicchio tastes too bitter?
Cook it until it fully wilts and turns glossy. The cream and tarragon soften the bitterness. Serving the chicken with rice, pasta, or boiled potatoes also balances the flavor.
Can I make this ahead?
This dish tastes best fresh because the cream sauce is light. You can store leftovers in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a spoonful of water.
Estimated Nutritional Facts per Serving
- Calories: about 185
- Protein: about 26 g
- Carbs: about 4 g
- Fats: about 7 g
Creamy Tarragon Chicken and Radicchio
Ingredients
- 1 lb chicken breast strips, about 450 g
- 1 medium head radicchio, about 10 oz or 280 g, cored and sliced
- 2 tbsp light cream, 30 ml
- 1 tsp dried tarragon, about 1 g
- 1 tbsp olive oil, 15 ml
- 1 half tsp fine salt, about 3 g
- 1 quarter tsp black pepper, about 0.5 g
- 1 to 2 tbsp water, 15 to 30 ml, only if the pan looks dry
Instructions
- 1. Prep the Chicken and Radicchio. Pat the chicken strips dry with a paper towel. This helps them sear instead of steam. Season them with the salt and black pepper. Slice the radicchio into thin ribbons so it wilts quickly and mixes well with the cream.
- 2. Sear the Chicken Until Golden. Warm the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Let it sit for a minute before stirring so the edges can turn golden brown. Cook for 5 to 6 minutes, turning once or twice, until the chicken smells savory and the outside looks lightly crisp. Transfer the chicken to a plate.
- 3. Wilt the Radicchio with Tarragon. Add the sliced radicchio to the same skillet. Sprinkle in the tarragon. Stir for 2 to 3 minutes, scraping up the browned bits from the pan. The radicchio should soften, darken, and smell sweet with a light herbal aroma. If the pan looks too dry, add 1 to 2 tablespoons of water.
- 4. Add the Cream and Simmer Briefly. Return the chicken and any juices to the skillet. Pour in the light cream and stir until it turns glossy and pale pink from the radicchio. Simmer for 1 minute, just until the sauce clings to the chicken. Do not boil hard, or the cream can look grainy.
- 5. Taste and Serve. Taste the sauce and adjust with a small pinch of salt if needed. Serve the creamy tarragon chicken hot while the chicken is juicy and the radicchio still has a little bite.
