While I love my “goto” friend the boneless skinless chicken breast, sometimes I just need to go caveman, and tear some meat off the bone.  And while I love whole roasted chickens, there is an in between step we shouldn’t gloss over.  Here I show you a recipe for Roasted Chicken Breast (the bone in, skin on) in a tarragon and mushroom sauce.  Roasting a chicken breast like this has the advantage of one, a nice, tasty skin, and two, a bone that actually helps keep the chicken more moist and tender.  They are not hard to cook and work great with all kinds of sauces, like this mushroom tarragon combo that is absolutely killer.  Hope you enjoy this roast chicken breast recipe as much as I do.

Recipe Overview & Keys to Success

To make the best Roast Chicken Breast, just follow these few cooking techniques:

  1. Start cooking the chicken breasts on the stove top in a hot pan, before moving them into the oven.  That will ensure you’ve got a good flavorful sear, and nice crispy skin, without over cooking the chicken
  2. I highly recommend using a meat thermometer.  Once you get some practice you can do it by feel, but it can be hard to tell when chicken is this thick or has a bone, that it is fully cooked, but not over cooked
  3. Let the chicken breasts rest for a good 5 – 8 minutes after they are cooked to make sure the juices stay in the bird. This is great time to finish making our sauce

RECIPE FOR CHICKEN BREAST WITH MUSHROOM & TARRAGON

Ingredients (for 2)

  • 2 bone-in, skin on chicken breasts
  • 10 crimini mushrooms, quartered
  • 2 tablespoons tarragon leaves, pulled off the stems
  • 1 diced shallot
  • 2 minced garlic cloves
  • 1/2 cup chicken stock
  • 1 tablespoon butter

Roast Chicken Breasts

  • Season all sides of the chicken breasts with salt and pepper, and allow them to come up to room temperature
  • Preheat the oven to 400 degrees
  • Heat a large sauté pan over high heat, coat the bottom with olive oil and add the chicken breasts skin side down
  • Don’t move or touch the chicken for at least 3 – 4 minutes, as it will take that long for the skin to brown and no longer stick to the pan
  • You can test if it’s time to flip by very gently trying to pick up the chicken – if it sticks, it’s not ready
  • Turn the chicken over and sear on the other side, and add the quartered mushrooms
  • Move the chicken breasts into the oven, and cook until the internal temperature is ~155 (that should take about 30 minutes)
  • Pull the pan out of the oven, and remove the chicken to a cutting board or plate to rest
  • If needed, remove the excess fat from the pan, and put it back on the burner over high heat
  • Add the chicken stock to the mushrooms and reduce it over high heat while deglazing the pan
  • Continue to reduce until it reaches a sauce consistency, and then add the tarragon and the butter, and turn off the heat
  • Stir to combine everything and taste the sauce.  If needed, add salt and pepper
  • You can serve the chicken on the bone, or use a carving knife to slice the meat off the rib cage
  • Spoon the mushroom and tarragon sauce over the chicken, and serve it up with your favorite sides

I love this type of meal as my Sunday supper with the family and I hope you enjoy this chicken recipe as much as I do.

Wine Recommendation:  You’ve got a lot of wine options with this chicken recipe, on both the red and the white side.  For me, just about any time I see mushrooms, my mind goes to Pinot Noir, and especially those from Oregon’s Willamette Valley.  The earthiness, and light flavors, with mild tannin will go perfectly with both chicken and the sauce (in fact it wouldn’t hurt to splash a bit in the pan to deglaze while making the sauce!).  Enjoy.

Total Time: 
65minutes
Prep Time: 
20minutes
Cook Time: 
45minutes