Best 4 Tarragon Chicken Veggie Packet Recipes

**Aromatic Tarragon Chicken and Veggie Packet: A Culinary Symphony of Freshness and Flavor**

Indulge in a tantalizing culinary experience with our featured recipe, the Tarragon Chicken and Veggie Packet. This dish is a symphony of flavors, where succulent chicken breasts harmonize with a medley of crisp vegetables, all enveloped in a flavorful tarragon-infused sauce. The tarragon's distinctive anise-like notes dance on your palate, adding a refreshing twist to the savory chicken and tender vegetables.

This recipe is not only a delight to the taste buds but also a visual masterpiece. The vibrant colors of the vegetables, from the emerald green of the broccoli to the vibrant orange of the carrots, create an appetizing spectacle. The dish is a testament to the beauty of fresh, wholesome ingredients and the art of simple yet elegant cooking.

In addition to the main recipe, we offer a delightful collection of variations to suit diverse preferences and dietary needs. For those who prefer a vegetarian option, our Tarragon Tofu and Veggie Packet provides a protein-packed alternative with the same explosion of flavors. For those seeking a gluten-free option, our Tarragon Chicken and Veggie Packet (Gluten-Free) ensures that everyone can savor this culinary delight.

With its ease of preparation and minimal cleanup, this recipe is perfect for busy weeknight dinners or effortless entertaining. Simply assemble the ingredients, seal them in a packet, and let the oven work its magic. The result is a flavorful and nutritious meal that will satisfy the whole family.

So embark on this culinary journey with us, and discover the magic of tarragon as it transforms ordinary ingredients into an extraordinary dish. Let your senses dance with delight as you savor the Tarragon Chicken and Veggie Packet, a symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH VEGETABLES AND TARRAGON

Chicken with Vegetables and Tarragon image

Categories Food Processor Chicken Vegetable Sauté Quick & Easy Low Cal Wheat/Gluten-Free Bell Pepper Carrot Spring Healthy Tarragon Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 8

Ingredients

1/2 small red bell pepper
1 small carrot, peeled
1 small zucchini
2 skinless boneless chicken breast halves
2 tablespoons olive oil
1/4 cup shallots
1 tablespoon chopped fresh tarragon or 1 teaspoon dry
1/4 cup dry white wine

Steps:

Grate bell pepper, carrot and zucchini in food processor fitted with coarse shredder (or grate by hand). Season chicken breasts with salt and pepper. Heat olive oil in heavy large skillet over medium high heat. Add chicken breasts and sauté until golden and just cooked through, about 5 minutes per side. Transfer chicken breasts to plate; tent with foil. Add grated vegetables, chopped shallots and tarragon to same skillet and toss 1 minute. Add white wine and simmer 2 minutes. Season vegetables to taste with salt and pepper. Spoon over chicken and serve.

TARRAGON CHICKEN WITH LEMON

Tarragon Chicken with Lemon image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
4 skinless chicken legs, skin removed (about 2 1/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons dry white vermouth
1 cup chicken broth, low-sodium canned, or homemade
1 teaspoon cold water, more if needed
1 teaspoon cornstarch
Finely grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon leaves

Steps:

Preheat the oven to 375 degrees F.
Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams

SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS

Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions image

Roasting chicken with tarragon is a classic combination, but here it's given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It's a succulent, easy and very flavorful dinner. If you'd rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 7h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, more for drizzling
1 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon ground black pepper, more as needed
3 pounds bone-in chicken thighs (skin on)
2 large onions, peeled and sliced (about 4 cups)
4 thyme sprigs
Sherry vinegar, to taste

Steps:

In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

FRENCH CHICKEN TARRAGON

French Chicken Tarragon image

Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.

Provided by David Tanis

Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 large chicken thighs (about 3 pounds)
Salt and pepper
2 tablespoons unsalted butter
2 shallots, finely diced
2 garlic cloves, grated or minced
2 teaspoons chopped tarragon, plus whole leaves for garnish
1 cup Blond Chicken Broth
1/2 cup dry white wine
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest

Steps:

Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

Tips:

Choose the best vegetables: Select vegetables that cook evenly and have a similar cooking time to the chicken. Some good options include bell peppers, zucchini, carrots, and potatoes.
Season the chicken and vegetables well: Use a flavorful combination of herbs and spices to season the chicken and vegetables. This will help to create a delicious and flavorful dish.
Use a good quality parchment paper: Make sure to use a good quality parchment paper that is non-stick and heat-resistant. This will help to prevent the chicken and vegetables from sticking to the pan.
Fold the parchment paper packet carefully: When folding the parchment paper packet, make sure to fold it tightly so that the juices from the chicken and vegetables don't leak out. You can also use a toothpick to secure the packet closed.
Cook the chicken and vegetables until done: Cook the chicken and vegetables in the oven until they are cooked through. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit and the vegetables should be tender.

Conclusion:

Tarragon chicken veggie packets are a delicious and easy way to cook chicken and vegetables. They are perfect for a busy weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can create a flavorful and healthy dish that the whole family will enjoy.