This creamy tarragon chicken is a fantastic meal that’s both simple and impressive. Ready in just half an hour, it makes you feel like a gourmet chef without much effort.
The recipe uses a handful of key ingredients, so you don’t need to hunt down any obscure items. Fresh tarragon and chicken are a perfect match, and the white wine cream sauce adds a touch of luxury that makes this dish feel like fine dining.
It’s a great choice for picky eaters and works well for both everyday dinners and special occasions.
Tarragon has a bright, herbaceous flavor with a subtle hint of anise or liquorice, but it’s not overpowering.
It pairs beautifully with poultry, giving the dish an elegant touch. If you have leftovers, you can store them in an airtight container in the fridge for 3-4 days. When reheating, do it slowly over low heat in a saucepan to keep the chicken moist.
Unfortunately, this dish doesn’t freeze well due to the dairy content, so it’s best enjoyed fresh or as leftovers from the fridge.
Tarragon Chicken Recipe
Ingredients
- 4 Small boneless skinless chicken breasts (about 1¾ pounds)
- 1¾ tsp Kosher salt divided
- 2 tbsp Extra-virgin olive oil
- 2 large Shallots thinly sliced
- 3 Garlic cloves minced
- ¾ cup White wine
- 1 cup Heavy cream
- 1 cup Chicken stock
- 1 tsp Chicken Better than Bouillon or 1 chicken bouillon cube
- 3 tbsp Fresh tarragon chopped, plus 1 tablespoon for garnish
- 1 tsp Dijon mustard
- 1 tsp Lemon zest
- 1 tbsp Cornstarch
- ¼ tsp Freshly cracked black pepper
- Cooked pasta or mashed potatoes for serving (optional)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season them all over with 1½ teaspoons of salt.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add the chicken breasts. Cook for about 5 minutes per side, or until they are golden brown. Transfer the chicken to a plate and set aside.
- Make the Sauce: In the same skillet, add the remaining tablespoon of oil and the sliced shallots. Cook, stirring, until the shallots are tender, about 4 minutes. Add the minced garlic and cook for about 30 seconds, until fragrant. Pour in the white wine and cook until it has reduced by half, about 4 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Add Cream and Flavorings: Stir in the heavy cream, chicken stock, chicken Better than Bouillon, 2 tablespoons of fresh tarragon, Dijon mustard, lemon zest, and the remaining ¼ teaspoon salt. Mix well.
- Simmer the Chicken: Return the chicken to the skillet along with any juices from the plate. Bring the sauce to a simmer over high heat, then reduce the heat to medium-low. Let it simmer until the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer, about 15 minutes.
- Thicken the Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of cool water to make a slurry. Remove the chicken from the skillet and set aside. Pour the cornstarch slurry into the sauce and continue to simmer until the sauce has thickened, about 3 minutes. Return the chicken to the skillet and coat it with the sauce.
- Finish and Serve: Sprinkle the chicken with freshly cracked black pepper and the remaining 1 tablespoon of chopped tarragon. Serve over cooked pasta or mashed potatoes, if desired.
Notes
- Ensure Even Browning: Make sure your skillet is hot before adding the chicken to get a nice golden crust. Avoid overcrowding the pan for the best results.
- Thicken Sauce Perfectly: Mix the cornstarch with cool water to make a slurry before adding it to the sauce. This helps prevent lumps and ensures a smooth, creamy consistency.
- Flavor Boost: Fresh tarragon is key to this recipe’s flavor. For an extra burst, add a bit more chopped tarragon as a garnish just before serving.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 385Â kcal |
| Carbohydrates | 5g |
| Protein | 26g |
| Fat | 25g |
| Cholesterol | 130mg |
| Sodium | 210mg |
| Sugar | 1g |
Can I Use Dried Tarragon Instead Of Fresh?
Yes, you can use dried tarragon instead of fresh. However, dried tarragon is more concentrated, so use about one-third of the amount called for in the recipe if it specifies fresh. For example, if the recipe calls for 1 tablespoon of fresh tarragon, use about 1 teaspoon of dried tarragon.
What Can I Substitute For Heavy Cream In This Recipe?
If you need a substitute for heavy cream, you can use half-and-half or whole milk mixed with a bit of butter. For a lighter option, use evaporated milk or a non-dairy alternative like coconut milk. Keep in mind that these substitutes may slightly alter the texture and richness of the sauce.
Can I Make Tarragon Chicken Ahead Of Time?
Yes, you can make Tarragon Chicken ahead of time. Cook the dish as directed, then let it cool before storing it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm it up in a skillet or microwave until heated through.