This creamy tarragon chicken is a French-inspired dish made with tender chicken breasts, white wine, and a luscious tarragon cream sauce. Perfect for cosy nights in!
David found the recipe for this creamy tarragon chicken on Eat, Little Bird. We had bought new tarragon plants and decided we wanted to use some of it in a chicken dish.
The first time we made it, my mum and step dad were round for dinner...they loved it, and so did we!! It's a simple yet elegant one pan dish that's ideal for entertaining or enjoying as a special dinner, paired with a variety of side dishes or some crusty bread to mop up the delicious sauce.
The end result is a French bistro inspired dish with beautifully tender chicken that's golden on the outside, and served with a luxurious creamy sauce with a subtle aniseed flavour from the tarragon, that isn't too overpowering. We could eat a whole batch of the sauce to ourselves!!
Tips
- If you can't get fresh tarragon, use 1 tsp of dried tarragon instead.
- Enjoy leftovers with pasta of your choice - I like tagliatelle. Cut or shred the chicken into bite size chunks and reheat gently on the hob.
- Flavour variations:
- Mushroom tarragon chicken - add sautéed mushrooms.
- Tarragon mustard cream sauce - add Dijon mustard to the sauce for a tangy twist.
- This creamy tarragon chicken recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - use about 1 tsp of dried tarragon if fresh isn't available, and add it earlier in the cooking process to release flavour.
Use chicken stock plus a tsp of white wine vinegar or lemon juice for acidity.
Yes - the dish keeps well for 2 to 3 days in the fridge. Reheat gently over a low heat to prevent the sauce from splitting.
It's best fresh, but you can freeze it. Just note the sauce might slightly separate - stir well when reheating and consider adding a splash of cream or milk.
Yes - provided your stock and cream are gluten-free.
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How to make this Creamy Tarragon Chicken
Ingredients
- 1 tbsp olive oil
- 4 chicken breasts (weighing approx. 150g to 200g each)
- salt and freshly ground black pepper
- 2 shallots or 1 small red onion, finely chopped
- 2 cloves garlic, finely chopped
- 160ml dry white wine
- 125ml chicken stock
- 125ml double cream (I use Elmlea to reduce the calories!)
- 1 tbsp fresh tarragon, finely chopped (see Tips)
- 1 tbsp cornflour mixed with 1 tbsp water
- a small handful of fresh parsley or more tarragon, finely chopped, to garnish
Instructions
- Heat the oil in a large skillet, saucepan or casserole over a high heat. Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the pan and cook for 4 to 5 minutes, or until they are golden and caramelised, before turning them over and cooking them for another 4 to 5 minutes. The best way to achieve a nice colour on the chicken is to not move the chicken too often.
- Once the chicken breasts are golden and caramelised on both sides, remove them to a plate. The chicken does not need to be fully cooked through at this stage.
- Add the shallots (or onions) and garlic to the pan and cook on a medium heat for 3 to 4 minutes, stirring frequently, until they have softened.
- Pour the white wine into the pan and let it simmer for 2 to 3 minutes until it has reduced slightly. Use a wooden spoon to stir the mixture and to lift any caramelised bits from the pan.
- Remove the pan from the heat and pour in the chicken stock and cream, together with the fresh tarragon. Stir to combine, then return to the heat and let the sauce simmer gently for 4 to 5 minutes, stirring occasionally.
- Taste to check the seasoning and add more salt and pepper, as needed.
- Increase the heat to a fast simmer, then slowly pour in the cornflour slurry, stirring the sauce as you do. You may not need all of the cornflour and water mixture - use as much as you need until the sauce has thickened slightly.
- Return the chicken to the pan, turn the heat down to low, and cover with a lid. Cook gently for 10 to 15 minutes, or until the chicken breasts have cooked through (I use a meat thermometer to check they're cooked to 74C).
- Garnish with parsley or more tarragon before serving. It's delicious with roast potatoes or mashed potatoes, plus your favourite veg. It's also delicious with pasta (see Tips).
Serving suggestions
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Creamy Tarragon Chicken
Ingredients
- 1 tbsp olive oil plus more if needed
- 4 chicken breasts (weighing approx. 150g to 200g each)
- salt and freshly ground black pepper
- 2 shallots or 1 small red onion finely chopped
- 2 cloves garlic finely chopped
- 160 ml (¾ cup) dry white wine
- 125 ml (½ cup) chicken stock
- 125 ml (½ cup) double cream (I use Elmlea to reduce the calories!)
- 1 tbsp fresh tarragon finely chopped (see Notes)
- 1 tbsp cornflour mixed with 1 tbsp water
- a small handful of fresh parsley or more tarragon finely chopped, to garnish
Instructions
- Heat the oil in a large skillet, saucepan or casserole over a high heat. Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the pan and cook for 4 to 5 minutes, or until they are golden and caramelised, before turning them over and cooking them for another 4 to 5 minutes. The best way to achieve a nice colour on the chicken is to not move the chicken too often.
- Once the chicken breasts are golden and caramelised on both sides, remove them to a plate. The chicken does not need to be fully cooked through at this stage.
- Add the shallots (or onions) and garlic to the pan and cook on a medium heat for 3 to 4 minutes, stirring frequently, until they have softened.
- Pour the white wine into the pan and let it simmer for 2 to 3 minutes until it has reduced slightly. Use a wooden spoon to stir the mixture and to lift any caramelised bits from the pan.
- Remove the pan from the heat and pour in the chicken stock and cream, together with the fresh tarragon. Stir to combine, then return to the heat and let the sauce simmer gently for 4 to 5 minutes, stirring occasionally.
- Taste to check the seasoning and add more salt and pepper, as needed.
- Increase the heat to a fast simmer, then slowly pour in the cornflour slurry, stirring the sauce as you do. You may not need all of the cornflour and water mixture - use as much as you need until the sauce has thickened slightly.
- Return the chicken to the pan, turn the heat down to low, and cover with a lid. Cook gently for 10 to 15 minutes, or until the chicken breasts have cooked through (I use a meat thermometer to check they're cooked to 74C).
- Garnish with parsley or more tarragon before serving. It's delicious with roast potatoes or mashed potatoes, plus your favourite veg. It's also delicious with pasta (see Notes).
Notes
- If you can't get fresh tarragon, use 1 tsp of dried tarragon instead.
- Enjoy leftovers with pasta of your choice - I like tagliatelle. Cut or shred the chicken into bite size chunks and reheat gently on the hob.
- Flavour variations:
- Mushroom tarragon chicken - add sautéed mushrooms.
- Tarragon mustard cream sauce - add Dijon mustard to the sauce for a tangy twist.
- This creamy tarragon chicken recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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