By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
123 cal · 20 min
Chicken Breasts with Tarragon Pan Sauce
Recipe GLPR21ab4f3425ff2e
Pan-seared boneless, skinless chicken breasts seasoned with paprika and curry powder, then finished with a delicate tarragon-infused white wine and chicken stock pan sauce. A refined, quick-cooking main course inspired by French technique.
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Ingredients
1 teaspoon Sweet paprika
1 teaspoon Yellow curry powder
4 large (about 8 ounces each) Boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tablespoons Unsalted butter
1 tablespoon Minced shallot
¼ cup Dry white wine
1 cup Chicken stock
1 tablespoon Fresh tarragon, chopped
Freshly ground black pepper
Directions
In a small bowl, combine the sweet paprika and yellow curry powder. Pat the chicken breasts dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper. Sprinkle the paprika-curry mixture evenly over both sides of each breast, gently pressing it to adhere.
Heat a large skillet over medium-high heat and add enough canola oil to lightly coat the bottom. Once the oil shimmers, carefully place the seasoned chicken breasts in the pan, being careful not to crowd them. Sear for 5-7 minutes on the first side without moving them, until golden brown.
Flip the chicken breasts and sear the second side for another 5-7 minutes until golden. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the thickest part. Transfer the cooked chicken to a warm plate and tent loosely with foil.
In the same skillet, melt the unsalted butter over medium heat. Add the minced shallot and cook for about 1 minute, stirring frequently, until softened and fragrant.
Pour in the dry white wine, scraping the bottom of the pan with a wooden spoon to dissolve any browned bits. Let the wine reduce slightly for about 1-2 minutes.
Add the chicken stock and bring to a gentle simmer. Cook for 2-3 minutes until the sauce reduces slightly and becomes flavorful. Stir in the chopped fresh tarragon, then taste and adjust seasoning with additional salt and pepper as needed.
Return the chicken breasts to the skillet, nestling them into the sauce and spooning some sauce over top. Heat gently for 1 minute to warm through. Serve immediately with the pan sauce spooned over each breast.
Comments
Every ingredient is available at any Charlotte supermarket—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger all stock paprika, curry powder, chicken breasts, butter, shallots, white wine for cooking, chicken stock, fresh or dried tarragon, and canola oil. At current Charlotte pricing, four boneless chicken breasts run roughly $8–10, butter and shallots together under $2, and pantry staples another $2–3, putting cost per serving around $3–4, which is solid for a weeknight protein. The stated 20 minutes is honest only if the chicken breasts are pounded thin or halved; full-thickness breasts will brown and cook through in closer to 25–30 minutes, and the pan sauce itself requires a few extra minutes of reduction. The recipe is fuss-free once you move it along—no constant attention past the initial sear—and it reheats well in a low oven or gently on the stovetop. The tarragon and curry powder lift an ordinary technique into something worth repeating, and it plays well with seasonal spring vegetables that Charlotte markets will have year-round.
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