Prepare to fall in love with Tarragon Chicken, a creamy, herbaceous French-inspired dish that’s guaranteed to make any dinner feel effortless yet ultra-special. Imagine juicy chicken simmered in a silken sauce, laced with aromatic tarragon, Dijon, and a splash of white wine, all finished in under 30 minutes. Whether you’re looking to elevate a weeknight meal or impress guests, this recipe thrills with its balance of comfort and elegance, always leaving the table craving another helping.
Ingredients You’ll Need
It’s amazing how just a handful of humble ingredients can transform into something truly memorable. Each element in this Tarragon Chicken recipe deserves its place, lending savory depth, rich creaminess, or that essential fresh-garden flavor. Here’s what you’ll need—and why you’ll love what each brings to your plate!
- Chicken breasts or thighs: The protein foundation; breasts are lean and tender, while thighs offer even more juiciness—use whichever you love best.
- Olive oil: Adds subtle fruitiness and helps prevent the butter from burning when you’re searing the chicken.
- Butter: Brings luxurious flavor and richness to both the chicken and sauce.
- Shallot: This mild aromatic gives the sauce a gentle sweetness and depth, setting the foundation for flavor.
- Garlic: Adds irresistible savory punch—quickly sautéed for maximum aroma without overpowering the dish.
- Dry white wine or chicken broth: Lifts any browned bits off the skillet for extra flavor and balances the richness of the cream.
- Heavy cream: Creates that signature silky, luscious sauce you’ll want to drizzle over everything.
- Dijon mustard: Adds a tangy complexity that brightens every bite of tarragon chicken.
- Fresh tarragon (or dried): Tarragon’s unique, slightly anise-like note is what makes this dish sing—fresh is best, but dried works in a pinch.
- Salt and black pepper: Simple finishers that wake up all the flavors in the pan.
How to Make Tarragon Chicken
Step 1: Season and Sear the Chicken
Start by generously seasoning your chicken breasts or thighs with salt and black pepper. Heat a blend of olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the pan is shimmering, add the chicken. Sear each side for about 4 to 5 minutes, or until the surface turns beautiful and golden while the inside stays juicy. Once done, transfer the chicken to a plate and keep it cozy while you work on the sauce.
Step 2: Soften Shallots and Garlic
In that same pan, lower the heat to medium and toss in the finely chopped shallot. It’ll soak up all the flavorful fond left behind. Stir for about two minutes until it turns soft and fragrant. Add the minced garlic and sauté for just 30 seconds—this step keeps the garlic mellow and sweet, not bitter.
Step 3: Deglaze and Reduce
Pour in your dry white wine or chicken broth, scraping up any delicious browned bits stuck to the pan. These little bits are packed with savory flavor and give your tarragon chicken that bistro-style taste. Let the liquid simmer and reduce for 2 to 3 minutes, which amps up the sauce’s flavor.
Step 4: Build the Sauce
Stir in the heavy cream, Dijon mustard, and that all-important tarragon. Watch the sauce gently bubble and thicken, turning irresistibly creamy in about 3 to 5 minutes. Give it a little taste; adjust the seasoning with a pinch more salt or pepper if desired. The kitchen will already be smelling fantastic!
Step 5: Return Chicken and Finish
Nestle the chicken back into the skillet, turning it once so every piece gets coated in the sauce. Spoon some extra sauce over the top, lower the heat, and let it simmer gently for another couple of minutes. This ensures your chicken is cooked through and every drop is infused with that signature tarragon flavor. Serve immediately while everything’s silky and warm.
How to Serve Tarragon Chicken
Garnishes
A sprinkle of fresh, chopped tarragon over the finished dish makes all the difference—its emerald green leaves pop against the creamy sauce and add a final fragrant flourish. For extra freshness, a bit of finely chopped parsley blends beautifully, too.
Side Dishes
Tarragon Chicken craves something to soak up the luxurious sauce. Pillowy mashed potatoes, fluffy white rice, or tender buttered noodles are all dreamy choices. If you want something lighter, steamed asparagus, green beans, or a crisp green salad freshen up the plate.
Creative Ways to Present
Try plating the chicken over a bed of warm, toasted baguette slices to soak up that gorgeous sauce, or nestle it atop a mound of creamy polenta for a rustic twist. For a special touch, swirl a spoonful of sauce on the plate before gently setting down the chicken—restaurant style at home!
Make Ahead and Storage
Storing Leftovers
If you have any Tarragon Chicken left (it’s a feat to resist), store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken a bit, but that just means extra flavor for tomorrow’s lunch or a second supper!
Freezing
You can freeze Tarragon Chicken for up to two months, though the cream sauce may separate slightly upon thawing. Store in freezer-safe containers, defrost overnight in the fridge, then stir thoroughly after reheating—the flavor will still be absolutely delicious.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over low heat until everything is steaming and smooth again. If the sauce seems too thick, splash in a bit of chicken broth or cream to bring back its velvety texture.
FAQs
Can I use dried tarragon instead of fresh?
Absolutely! While fresh tarragon brings unmatched vibrancy, dried tarragon works beautifully as well. Just remember, dried herbs are more concentrated, so use about one-third the amount.
What’s the best substitute if I can’t find tarragon?
If tarragon isn’t available, try fresh basil with a pinch of fennel seed or a tiny splash of anise liqueur. The goal is to mimic that gentle, anise-like fragrance that makes Tarragon Chicken so special.
Is there a non-dairy alternative to heavy cream?
Coconut cream or a high-quality unsweetened oat or cashew cream can stand in for the heavy cream, lending richness. The flavor profile will shift a bit, but the dish will still be velvety smooth.
Does this recipe work with chicken thighs?
Definitely! Chicken thighs stay extra juicy and flavorful, making them a fantastic option for Tarragon Chicken, especially if you prefer dark meat.
Can I make this dish in advance for a dinner party?
Yes! Prepare everything up to returning the chicken to the sauce, then cool and refrigerate. When ready to serve, gently reheat and finish simmering just before guests arrive so everything tastes freshly made.
Final Thoughts
There’s something magical about how quickly Tarragon Chicken transforms simple ingredients into a dish that tastes like it’s been fussed over for hours. I hope you give this recipe a try and share it with your favorite people—it just might become your new go-to for both cozy nights in and unforgettable gatherings.
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Tarragon Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of Tarragon Chicken, a French-inspired dish that combines tender chicken with a luscious tarragon-infused cream sauce. This recipe is perfect for a special dinner or a cozy night in.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and black pepper to taste
Sauce:
- 1 small shallot (finely chopped)
- 2 garlic cloves (minced)
- 1/2 cup dry white wine or chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons fresh tarragon (chopped, or 1 1/2 teaspoons dried)
- Salt and black pepper to taste
Instructions
- Season the chicken: Pat the chicken dry and season with salt and pepper.
- Sear the chicken: Heat oil and butter in a skillet, then sear the chicken until golden and cooked through. Set aside.
- Make the sauce: In the same pan, sauté shallot, then add garlic. Deglaze with wine or broth, then add cream, Dijon, and tarragon. Simmer until thickened.
- Combine: Return chicken to the pan, spoon sauce over, and simmer briefly. Serve hot.
Notes
- Pairs well with mashed potatoes, rice, or noodles.
- For best flavor, use fresh tarragon.
- For a lighter option, use half-and-half instead of cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 120mg
