Chicken Dauphinoise

This chicken dauphinoise, perfect for special occasions, features layers of potato slices and pan-seared breasts baked in a creamy tarragon sauce.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 765 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• 2 cups heavy whipping cream
• 4 skinless, boneless chicken breast halves
• 3 cloves garlic, chopped
• 2 pounds potatoes, peeled and thinly sliced
• 2 tablespoons dried tarragon, divided
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.

Step 3

Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain and set aside.

Step 4

Mix together flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl until well combined.

Step 5

Press chicken into flour mixture until evenly coated.

Step 6

Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side. Remove from heat.

Step 7

Arrange 1/2 of the potatoes in a large baking dish and top with chicken breasts. Layer remaining potatoes over chicken.

Step 8

Mix together cream, garlic, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper in a bowl until well combined; pour over potatoes and chicken. Sprinkle remaining 1 tablespoon tarragon over potatoes.