Lemon and Tarragon Chicken



This is a delicious, relatively quick dinner. I didn’t have exactly what the recipe called for, so this is my slightly modified version!

You’ll need 3-4 chicken thighs, lemon juice, tarragon (I used dried, but you should read my post about dried vs. fresh!), black pepper, and half & half.


Notice I didn’t put the other ingredients directly on the cutting board, since there was raw chicken juice hanging out! (I like to use my brain sometimes.)

Cut the chicken into strips.

Now, pour the lemon juice into a skillet (we always use cast iron), and dump the chicken strips into it. You want the heat pretty high at first, until the lemon gets all bubbly. Once it does, you can turn the heat back down.


Cover the skillet/pan with something. I just used a baking sheet, which covered most of the skillet.

Check the chicken every few minutes, tossing it around until it’s cooked through. It should take about 10 minutes.

While that is cooking, start up your rice, if you want to use rice. I cooked 1 cup of rice for  me and the baby.


Once it’s cooked through, pour in the half & half (or cream), tarragon, and pepper. 


Let that simmer for a few minutes.

Once it’s done, the rice should be almost done as well.

I just noticed that picture above is pretty blurry. Darn you, iPhone camera! Or darn you, shaky hands! Or darn you, steam from the chicken that made things look blurry!

For the baby, I added a tiny bit of butter and cheese to his rice so that it would stick together. He tends to throw regular rice all over the place. (If you’ve got short grain rice, you can get it to stick together without butter or cheese!)

Scoop a bit of rice onto the plate, put some chicken on top, and voila. Easy peasy and lots of flavor, without adding salt!

Here’s your printable recipe:

Lemon and Tarragon Chicken
Serves 3
A simple, delicious way to introduce some interesting flavors to your baby
Write a review
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 3-4 chicken thighs, cut into strips
  2. 2 tablespoons of lemon juice
  3. 2 tablespoons of half & half
  4. 1 teaspoon of tarragon
  5. 1 teaspoon of ground black pepper
  1. In a skillet, heat the lemon juice and chicken strips until the lemon juice boils a bit.
  2. Reduce the heat and let that simmer.
  3. Once the chicken is cooked through (~10 minutes), pour in the half & half, tarragon, and pepper.
  4. Let that simmer about 5 minutes.
  1. Serve with rice!
Adapted from The Baby Led Weaning Cookbook
Adapted from The Baby Led Weaning Cookbook
Baby Led Weaning Ideas http://www.blwideas.com/