Creamy Tarragon Chicken (with Step by Step Photos)
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If you have a special occasion coming up or simply want to whip up a crowd-pleaser that’s ready in 30 minutes or less, you’ll want to try this tarragon chicken! This creamy tarragon chicken recipe offers a quick and easy weeknight meal that’s herby, rich, creamy, and flavourful. In every bite, you’ll find tender chicken in an irresistible sauce.
Table of Contents
Why you’ll love this recipe
Quick and easy – This tarragon chicken only takes about 30 minutes to make during the week yet yields a restaurant-quality dish.
Rich and creamy – The tarragon sauce for this creamy chicken recipe is made with single cream, which gives it a deliciously decadent taste and consistency.
Fan favorite – Herby, creamy, and yummy, this dish is always a winner in my house!
If you love creamy chicken, here are some yummy recipes to give you inspiration; Creamy Philadelphia Chicken Pasta, Creamy Mustard Chicken and Creamy Chicken and Chorizo Pasta
What is tarragon chicken?
Chicken tarragon is a yummy French dish with juicy chicken meat cooked in a rich, zesty tarragon cream sauce. Typically made with white wine, cream, fresh tarragon, lemon zest, chicken broth, and Dijon mustard, tarragon chicken features a slightly peppery, tangy, herby taste. Tarragon adds a unique taste to the recipe, as it has a slightly citrusy anise-like flavour.
In my version of this recipe, I’ve swapped white wine for white wine vinegar, which is a great non-alcoholic replacement. It still adds a similar flavour to the recipe, with an extra bit of acidity.
Ingredients
Chicken Breasts – I included chicken breast fillets in this tarragon chicken dish to help keep the recipe lighter. Like other skillet chicken recipes, you can swap out the chicken breast for a thigh or drumstick pack instead. The cook time will change when using this swap.
Tarragon – Dried or fresh tarragon will work beautifully in this tarragon chicken recipe. If you’re using fresh tarragon, you’ll need two tablespoons as the flavour is not as concentrated.
Single Cream – This ingredient helps create a rich sauce lighter than one made with heavy cream. However, you can use double or heavy cream for a more decadent consistency and taste.
See the recipe card for full information on ingredients and quantities.
Tarragon Substitutions
If you don’t like the taste of tarragon or can’t find any at the store, there are a few herbs you can use as a substitute in this tarragon chicken dish. Basil is a great alternative, as it has a similar flavour but is slightly less licorice-like.
Oregano is also a great option with a much milder licorice taste. Thyme has no liquorice flavour at all, so it’s the best substitute for those who don’t like the anise/liquorice taste. Each of these swaps can be included in fresh or dried form.
Variations/ Adaptations
Here are a few ways to make this tarragon chicken your own! Instead of white wine vinegar, you can use a splash of dry white wine for a more traditional taste. Boost the nutrients of this chicken and tarragon dish by adding in a handful of spinach or asparagus. You can also use boneless skinless chicken thighs or drumsticks to replace the chicken breast in this dish.
Satisfy creamy pasta cravings with these other recipes; Sausage and Fennel Pasta, Easy Boursin Cheese Baked Pasta and Creamy Butternut Squash Pasta
How to make tarragon chicken
*Start by pounding the thickest part of the chicken breast to reduce the thickness. This will prevent dryness as it will reduce the cook time.
- On a chopping board, finely slice the onion and garlic (Image 1)
- To a large stainless steel pan, add 1 tbsp of rapeseed oil and preheat the pan over a high heat. Once hot, add the chicken breast and season with salt and pepper (Image 2).
3. Meanwhile, in a separate pan, fry the courgettes with a decent pinch of salt and pepper and 1 tbsp of rapeseed oil. Fry, stirring occasionally for around 8 minutes (Image 3).
4. Leave the chicken to sear/cook for 4-5 minutes on one-side, or until you can flip the chicken without it sticking. Rotate the chicken pieces and cook for 2 more minutes. Set aside (the chicken won’t be fully cooked yet) (Image 4).
5. Deglaze the pan with a splash of stock and reduce the heat to medium/low (Image 5).
6. Add the onion with a pinch of salt and pepper (Image 6).
7. After 4 minutes of frying, add the garlic and fry for a couple of minutes (Image 7).
8. Then add the cream and once heated through, slowly pour the stock into the pan whilst stirring continuously (Image 8).
9. Add the cornflour slurry, tarragon and white wine vinegar into the pan and stir (Image 9).
10. Then add the seared chicken breast back into the pan and cook over a low/medium heat for 5 more minutes, or until the breast is fully cooked. Remove from the heat and top with fresh basil to serve. Serve with a side of sauteed courgette and enjoy! (Image 10).
Tips for the best result
Pound out the chicken evenly
This tip helps cut down the time it takes to cook this tarragon chicken dish and ensures the chicken breasts are done cooking at the same time. Use a meat mallet to help create a more even thickness throughout.
Add the cream on medium/low heat
It can be easy for cream to burn or curdle on the stove, so it’s best to add this ingredient to the pan once the heat has been reduced. This step will ensure you create delicious tarragon chicken every time.
Taste the sauce
Before adding the chicken back into the sauce, be sure to taste it and add seasoning as needed. This is a great time to include more salt/pepper or even herbs if you wish.
Pair this tarragon chicken with these easy side dishes; Airfryer Frozen Fries, Airfryer Hash Browns or Air Fryer Green Beans
Serving Suggestions
This creamy tarragon chicken is best served over rice, mashed potatoes, or pasta, as they help soak up the yummy sauce. However, you can also keep the recipe lighter by serving it over roasted or sauteed veggies. See my ; Roasted Tenderstem Broccoli, Honey-Roasted Carrots & Parsnips and The Best Buttered Sauteed Leeks
Leftover Storage and Reheat Instructions
This chicken tarragon recipe will stay good in the fridge for up to four days. Allow the tarragon chicken to cool fully before adding it to an airtight container. Then, store leftovers in the fridge until you’re ready to eat them.
I recommend reheating this recipe in a pan over low/medium heat. This will help keep the sauce from separating the chicken from drying out.
FAQs
You can make tarragon chicken a day ahead of time as it can stay in the fridge for 3-4 days. Be sure to let it fully cool before storing it to help prevent bacteria from growing.
Yes, you can make this recipe in the slow cooker. I would recommend browning the chicken first in a pan. Then, add the sauce ingredients to the slow cooker with the chicken. Cook on low for about six hours until you have the right sauce consistency. Serve it with the courgette and enjoy.
The chicken breast is done cooking when it has a firm texture and no pink/translucent spots when cut. You can also use a meat thermometer to check for doneness. It should be 165°F (73.9°C) internally when it’s done cooking.
If you tried this Tarragon Chicken recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Creamy Tarragon Chicken
Ingredients
- 4 chicken breasts (£4.70)
- 4 courgettes, thinly sliced (£1.90)
- 1 onion, finely diced (£0.15)
- 4 cloves garlic, finely chopped (£0.39)
- 300 ml single cream (£1.20/2)=(£0.60)
- Fresh basil, torn to serve (£0.60)
Cupboard Essentials
- Salt & Pepper
- 2 tbsp rapeseed oil
- 2 tsp white wine vinegar
- 2 tsp dried tarragon
- 400 ml chicken stock
- 1 tbsp cornflour + 2 tbsp water
Method
Start by pounding the thickest part of the chicken breast to reduce the thickness. This will prevent dryness as it will reduce the cook time.
- To a large stainless steel pan, add 1 tbsp of rapeseed oil and preheat the pan over a high heat. Once hot, add the chicken breast and season with salt and pepper. Leave to sear/cook for 4-5 minutes on one-side, or until you can flip the chicken without it sticking.
- Meanwhile, in a separate pan fry the courgettes with a decent pinch of salt and pepper and 1 tbsp of rapeseed oil. Fry, stirring occasionally for around 8 minutes.
- Rotate the chicken pieces and cook for 2 more minutes. Set aside (the chicken won’t be fully cooked yet). Deglaze the pan with a splash of stock and reduce the heat to medium/low. Add the onion with a pinch of salt and pepper.
- After 4 minutes of frying, add the garlic. Fry for a couple of minutes, then add the cream and tarragon. Once the cream is heated through, slowly pour the stock into the pan whilst stirring continuously.
- Add the cornflour slurry and white wine vinegar into the pan and stir. Then add the seared chicken breast back into the pan and cook over a low/medium heat for 5 more minutes, or until the breast is fully cooked.
- Remove from the heat and top with fresh basil to serve. Serve with a side of sauteed courgette and enjoy!
Notes
- Pound out the chicken breast filletsensuring even thickness this will help reduce cooking time.
- Prevent burning or curdling by adding the cream to the pan once the heat is reduced, ensuring a consistently creamy tarragon chicken.
- Adjust the seasoning before adding chicken back into the sauce, ensuring optimal flavour by adding salt, pepper, or herbs to taste.
Nutrition
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