Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
4 boneless, skinless chicken thighs
1 lb baby potatoes, halved
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
fresh tarragon, chopped (or 1 tablespoon dried tarragon)
Salt and pepper, to taste
Zest of 1 lemon
1 tablespoon lemon juice
Fresh parsley, chopped, for garnish
6. Serve: Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.
🌱 **Vegan Option**: Substitute heavy cream with full-fat coconut cream for a dairy-free version. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).