These chicken thighs with keto tarragon cream sauce are incredibly delicious and incredibly low carb. They’ll make a great addition to your dinner recipe collection!
These chicken thighs with keto tarragon cream sauce are the perfect choice when you want some true comfort food! Seared chicken thighs are covered with an awesomely seasoned tarragon cream sauce and it’s all finished off in the oven. Fresh ingredients including lemon juice and zest, onions, and garlic make this chicken extra special. I think you’re going to thoroughly enjoy this dish!
Let’s talk about tarragon!
I love researching and learning about new foods, herbs, and spices when I cook with them. So, when I made this chicken dish, I studied up on tarragon. Tarragon is a perennial herb, which means once you plant it, it will grow back every year. It surprisingly belongs to the sunflower family. There are three main varieties of tarragon. French tarragon is the most common tarragon used in cooking. Whether you buy dried or fresh, this is the kind you’ll be purchasing. The other two types are Russian and Mexican tarragon. Tarragon is a highly aromatic herb which has a very distinctive taste. It is used in many French dishes, including Bearnaise sauce. Tarragon especially works well with chicken, fish, and egg dishes. One other thing tarragon can be used for is to make tarragon vinegar. I can’t wait to try this and share it with you!😊
Are these chicken thighs with keto tarragon cream sauce difficult to make?
This dish will take about 90 minutes to make; but it isn’t a difficult recipe. First, you’ll want to sear your chicken. This will help crisp up the skin and help to seal in the juices of your chicken. When sauteing, I add my garlic to the onion only during the last minute of sauteing, so the garlic doesn’t burn. For optimal flavor, you’ll want to add your chicken broth and scrape the browned bits of chicken from the bottom of your skillet. Then add all remaining ingredients, except the xanthan gum. Let this simmer for about 5 minutes, then sprinkle the xanthan gum over your sauce and stir or whisk it in. You only need to simmer for a couple more minutes until your sauce starts to thicken. It will further thicken in the oven. Last, make sure you cook your chicken until the internal temperature reaches 165 degrees.
What can I serve with these chicken thighs with keto tarragon cream sauce?
If you’d like a lighter option, you could serve this chicken with a nice green salad using either lettuce or spinach. You could add your favorite keto bread, biscuits, or English muffins. This dish would pair nicely with some mashed cauliflower or mashed turnips; and you could even top them with some of the sauce from the chicken! You could also add a side of your favorite vegetables.
Here are some tasty creamy keto desserts that would be a great finish to your meal!
Cinnamon Sugar Keto Cheesecake Bars
Keto Pumpkin Cheesecake Mousse
No-Bake Keto Raspberry Cheesecake
Helpful Hints:
*I recommend using fresh tarragon, if possible, to get the greatest flavor for your sauce. If you use dried tarragon, you’ll want to use 1 tablespoon of dried tarragon in place of the 3 tablespoons of fresh tarragon.
*You can omit the xanthan gum, just know your sauce will not be as thick.
Main Kitchen Equipment and Utensils:
Splash of encouragement:
***Finally, brethren, whatever things are true, whatever things are noble, whatever things are just, whatever things are pure, whatever things are lovely, whatever things are of good report, if there is any virtue and if there is anything praiseworthy-meditate on these things. Philippians 4:8***
Chicken Thighs with Keto Tarragon Cream Sauce
These chicken thighs with keto tarragon cream sauce are incredibly delicious and incredibly low carb. They’ll make a great addition to your dinner recipe collection!
Ingredients
- Avocado oil spray
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 bone-in, skin on chicken thighs
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons diced onion
- 2 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy whipping cream
- 3 tablespoons chopped fresh tarragon
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon paprika
- 1 teaspoon xanthan gum
Instructions
1. Spray a 13x9 inch baking dish with avocado oil spray. Set aside.
2. In a large skillet, over medium high heat, add butter and olive oil.
3. Season chicken evenly with salt and pepper. Saute chicken until browned, about 4-5 minutes on each side. Place chicken, skin side up, into prepared baking dish.
4. Drain all but 1 tablespoon of oil from skillet. Decrease heat to medium and saute onion for 3-4 minutes, or until softened. Add garlic during last minute.
5. Add chicken broth. Increase heat to medium high. Stir and scrape any brown bits from bottom of pan.
6. Pre-heat oven to 350 degrees.
7. To skillet, add heavy whipping cream, tarragon, mustard, lemon juice, lemon zest, and paprika. Simmer over medium high heat for 5 minutes, stirring frequently.
8. Sprinkle xanthan gum over mixture and stir to combine. Simmer 2-3 minutes, or until mixture starts to thicken.
9. Pour sauce over chicken. Bake for 50-70 minutes or until temperature of chicken reaches 165 degrees.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 37gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 59mgSodium: 289mgCarbohydrates: 2gNet Carbohydrates: 1.5gFiber: 0.5gProtein: 20g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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