Juicy Chicken Medallions with Creamy Garlic Sauce

Chicken is a versatile ingredient: it works for salads, appetizers and complete meals.

This recipe adds another delicious option to your dinner rotation.

Juicy and tender, chicken medallions make a great light dinner and pair well with rice, pasta, mashed potatoes, grits or a fresh salad.

They’re also fine on their own for a simple meal and are easy to prepare on a relaxed weeknight.

How to Make Chicken Medallions

Chicken medallions are not the whole breast; they are bite-sized portions cut from the breast and trimmed into even discs. The goal is a crisp exterior with a soft, juicy interior.

Follow the instructions below to get tender, flavorful medallions.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tsp salt
• 2 tsp garlic powder
• 1 small onion
• 3/4 cup chicken broth
• 2 tsp black pepper
• 2 tbsp unsalted butter
• 1 cup white wine
• 1/2 tsp fresh tarragon leaves, chopped
• 2 tbsp olive oil

Recipe Instructions

This version uses an oven, which gives the most consistent results, but you can also pan-sear or air-fry if preferred.

Step 1

Preheat the oven to 475°F. Mix the salt, black pepper and garlic powder in a sealed bag and shake to combine. Set aside.

Step 2

Rub the chicken breasts with olive oil, massaging the oil into the meat. Place the breasts in the seasoning bag or sprinkle the spice mix over them, rubbing it in so each piece is well seasoned.

Step 3

Heat a greased baking pan over medium heat and sear the chicken for a couple of minutes on each side. Add the chopped tarragon so its flavor infuses the chicken while searing.

Step 4

Pour chicken broth into the pan to moisten the meat and prevent smoking. Transfer the pan to the oven and roast for 10 minutes.

Step 5

When the timer goes off, remove the chicken, wrap it in foil and let it rest on a cutting board for a few minutes to come toward room temperature.

Step 6

Use the same pan to sauté diced onion in the pan juices until softened. Add a little extra broth to loosen browned bits and create a flavorful base for the sauce.

Remove the chicken from the foil and cut it into even pieces — about 2-inch pieces are common for uniform cooking.

Add white wine to the pan and simmer until the sauce thickens to your desired consistency. Be cautious with the amount of wine; too much can make the sauce taste overly sharp.

Step 7

Return the chicken pieces to the pan. The sauce should coat but not fully submerge the medallions — aim for the tops to remain slightly visible. Cover the pan and simmer on medium-low for about 35 minutes so the meat cooks through gently. Near the end, increase the heat briefly to concentrate the sauce.

Step 8

Stir in the butter at the end to enrich and thicken the sauce. Taste and adjust salt and pepper as needed. Serve the medallions hot.

Easy Substitutes You Can Use For This Recipe

If you’re missing an ingredient, these simple swaps keep the dish balanced without changing the character of the recipe.

Basil Leaves

Basil offers a fresh herbal note similar to tarragon and works as a substitute when tarragon isn’t available.

Fresh Butter

Unsalted butter is used here to control salt, but you can use fresh or lightly salted butter — just reduce added salt if you use salted butter.

Lemon Juice

When white wine isn’t on hand, a splash of lemon juice combined with a bit of broth can brighten the sauce similarly.

Garlic Paste

If you don’t have garlic powder, use fresh garlic or a ready-made garlic paste for a stronger, fresher garlic flavor.

What to Serve With Chicken Medallions

These medallions are flexible — here are simple, complementary sides:

Caesar Salad

A crisp Caesar salad adds freshness and makes the meal more balanced and nutritious.

Rice and Steamed Vegetables

For an easy, wholesome plate, serve with plain rice and a mix of steamed vegetables to soak up the sauce.

Pasta

Pasta is an excellent partner for medallions and sauce — toss the cooked pasta in the pan sauce for a satisfying meal.

How to Reheat Chicken Medallions

Leftovers keep well and make great sandwiches or salads. Reheat carefully to retain moisture and texture:

Refrying on Stove

Warm a skillet with a little olive oil, add the medallions, cover and heat until warmed through. This restores some crispness while keeping the inside juicy.

Using Air Fryer

Brush medallions lightly with oil and air-fry for a few minutes to re-crisp without excess fat.

Your Top Questions Answered

1. Why did my chicken medallions turn out tough and chewy?

Overcooking is usually the reason. Remove the medallions when the internal temperature reaches 165°F. If they’re already dry, slice thinly and finish briefly in a warm pan with a splash of broth to reintroduce moisture.

2. Why is my sear gray instead of golden brown?

A damp surface prevents browning. Pat the medallions thoroughly dry before searing so you get a quick sizzle and proper color.

3. How do I know the pan is actually hot enough before adding chicken?

Flick a drop of water into the pan — it should evaporate immediately. Oil should shimmer and flow when the pan is tilted. A cold pan causes the chicken to absorb oil instead of forming a crust.

4. Why does my seasoning taste muted after cooking?

Season both sides generously. Heat dulls spices, so don’t be timid with salt and other seasonings before cooking.

5. How do I stop my medallions from curling up in the pan?

Uneven thickness causes curling. Pound each medallion gently to about 1/2-inch thickness so they cook evenly and stay flat.

6. Why does my butter burn before the chicken finishes cooking?

Butter has a low smoke point. Start with olive oil for searing, then add butter at the end to enrich the sauce without burning.

7. How can I tell the medallions are resting properly after cooking?

Let the medallions rest on a wire rack for about five minutes. The surface will relax and juices will redistribute, keeping the meat moist when you slice it.