Why the Chicken Tarragon Is Great For Burning Fat
When I think about meals that are both delicious and beneficial for burning fat, Chicken Tarragon comes to mind.
This dish isn’t only satisfying but also features lean chicken, which is a great source of protein. Protein helps boost metabolism, keeping me feeling full for longer.
The herbs, especially tarragon, add flavor without extra calories. Plus, the healthy fats from almonds provide essential nutrients while helping me stay satiated.
I love how it combines taste and health, making it a perfect choice for anyone looking to enjoy a meal that supports their weight loss goals without sacrificing flavor.
Ingredients of Chicken Tarragon
When it comes to whipping up a cozy, delicious meal, Chicken Tarragon is one of my go-to recipes. It brings together the amazing flavors of tender chicken, aromatic herbs, and creamy goodness that makes each bite enjoyable and satisfying. Plus, it’s super easy to throw together, which is a major win in my book.
If you’re like me and sometimes get a little overwhelmed in the kitchen, don’t worry—this recipe is foolproof. Grab your ingredients, and let’s get cooking!
Here’s what you’ll need to make this delightful dish:
- 2 lbs chicken breasts (or thighs, legs, whatever you have on hand)
- 1 (15 ounce) can cream of chicken soup
- 1 (15 ounce) can cream of mushroom soup
- 1 (15 ounce) can cream of celery soup
- 1 onion, diced (about 1 1/2 cups)
- 2 tablespoons tarragon (fresh or dried, if you’re feeling fancy)
- 2 tablespoons thyme (because why not add some more flavor?)
- 2 ounces slivered almonds (for that lovely crunch)
- 1/2 teaspoon almond extract or 2 tablespoons for almond lovers
- 1 teaspoon black pepper (to spice things up)
- 1/2 teaspoon salt (don’t overdo it)
Now, let’s chat a bit about these ingredients. You can totally mix and match based on what you have in your pantry.
For instance, if you don’t have the cream of celery soup, no biggie—just use an extra can of cream of chicken or mushroom. And don’t stress if you don’t have fresh herbs; dried ones work just fine.
I mean, we’re all just trying to make a meal here, right? And if you want to go a bit lighter, you can use low-fat versions of the cream soups. Just remember, the flavor might change a tad, but hey, we’re still aiming for deliciousness!
How to Make Chicken Tarragon
Making Chicken Tarragon is as easy as pie, and trust me, even if you’ve never cooked a day in your life, you can handle this. Start by gathering your 2 lbs of chicken—whether you choose breasts, thighs, or legs is totally up to you. Just remember, the more tender the cut, the better this dish will be.
Now, you’ll want to pop that chicken into an electric skillet. If you don’t have one, a good ol’ casserole dish will do just fine in the oven.
Next, grab your 1 (15 ounce) can of cream of chicken soup, 1 (15 ounce) can of cream of mushroom soup, and 1 (15 ounce) can of cream of celery soup. Yes, that’s three cans of creamy goodness. No judgment here, we’re all about that convenience. Toss those into a bowl with 1 diced onion (that’s about 1 1/2 cups for those of you counting) and the herbs: 2 tablespoons of tarragon and 2 tablespoons of thyme.
Mix it all together like you’re stirring up a little potion. Now, pour that creamy herb mix over the chicken in the skillet.
Turn the heat down low, and let it simmer. This is the part where you can kick back and relax—maybe pour yourself a glass of wine or binge-watch that show everyone keeps talking about. Just make sure to stir occasionally and keep an eye on it. You want to cook it until the chicken is so tender it practically falls off the bone, which usually takes about 45 minutes to an hour.
If you’re going the oven route, set it to 300 degrees and let it bake for about an hour to an hour and a half. The aroma that fills your kitchen while this is cooking? Pure bliss, my friend.
When it’s done, serve it over rice or pasta, and voila—dinner is served. You did it! Now, go on and enjoy your culinary masterpiece.
Chicken Tarragon Substitutions & Variations For Low Carb Diets
For those looking to enjoy Chicken Tarragon while keeping things low-carb, there are plenty of tasty substitutions and variations you can easily implement.
Instead of using cream of chicken soup, I often opt for a homemade creamy sauce made with heavy cream and chicken broth. You can also replace traditional rice or pasta with cauliflower rice or zucchini noodles for a satisfying base.
For a crunchy texture, slivered almonds can be swapped with crushed pork rinds.
Finally, don’t hesitate to add your favorite low-carb veggies, like spinach or bell peppers, for extra flavor and nutrients. Enjoy experimenting!
What to Serve with Chicken Tarragon
There’s something delightful about pairing Chicken Tarragon with the right sides that enhance its rich flavors.
I love serving it with fluffy rice, allowing the creamy sauce to soak in. Pasta also works beautifully, providing a comforting base. For a fresh touch, steamed green beans or sautéed asparagus complement the dish perfectly. A crisp salad with a light vinaigrette can balance the richness too.
If you’re in the mood for something heartier, roasted potatoes or a cheesy gratin bring a delicious twist. These sides not only elevate the meal but make it feel complete and satisfying.
Enjoy experimenting with your favorites!
Additional Tips To Decrease Calories
While enjoying Chicken Tarragon, I often look for ways to lighten the dish without sacrificing flavor. One simple swap is using low-fat or fat-free cream soups instead of the regular versions.
I also like to add more veggies, like mushrooms or spinach, to bulk up the meal without adding many calories. Reducing the amount of almonds can cut calories too; a smaller portion still adds a nice crunch.
Ultimately, serving the chicken over a bed of cauliflower rice instead of regular rice helps keep it light while still filling. These tweaks make my Chicken Tarragon delicious and guilt-free!