Chicken Thighs with Goat Cheese Sauce and Tarragon

If you have an adventurous palate, you'll love this bold pairing of tart goat cheese and anise-flavored tarragon.


4 servings (serving size: 2 chicken pieces, 1/4 cup sauce, and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 319
Caloriesfromfat 28 %
Fat 10 g
Satfat 4.9 g
Monofat 2.6 g
Polyfat 1.3 g
Protein 27.7 g
Carbohydrate 27.1 g
Fiber 0.8 g
Cholesterol 116 mg
Iron 2.3 mg
Sodium 526 mg
Calcium 133 mg


1/4 cup fat-free, less-sodium chicken broth, divided
1 (3-ounce) package goat cheese, softened
4 (4-ounce) boneless, skinless chicken thighs, halved
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped carrot
2 tablespoons finely chopped red bell pepper
1 garlic clove, minced
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon
2 cups hot cooked rice


Combine 1 tablespoon chicken broth and cheese in a small bowl, stirring with a whisk until blended. Sprinkle chicken with salt and pepper.

Melt butter in a large nonstick skillet over medium-low heat. Add onion, celery, carrot, bell pepper, and garlic; sauté 3 minutes. Add chicken; cook for 2 minutes. Stir in 3 tablespoons broth; cover, reduce heat, and simmer 15 minutes or until chicken is done.

Stir in cheese mixture and tarragon until blended. Serve with rice.

May 2001
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