Chicken Tarragon


This easy-to-fix entree combines moist chicken breasts with zucchini, carrots and mushrooms. 'I love tarragon, so I make this dish often,' says Ruth Peterson of Jenison, Michigan.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 servings


  • 4 boneless, skinless chicken breast halves

  • ½ teaspoon paprika

  • cup butter, divided

  • 2 medium zucchini, julienned

  • 4 small carrots, julienned

  • 4 large mushrooms, sliced

  • 2 tablespoons minced fresh tarragon

  • 1 tablespoon lemon juice

  • ½ teaspoon salt

  • teaspoon pepper


  1. Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.

  2. Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350 degrees F for 30-35 minutes or until chicken juices run clear and vegetables are tender.