Tarragon Chicken Recipe : Easy Creamy Chicken Dinner Ready in 30 Minutes

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Elevate your weeknight dinner routine with creamy Tarragon Chicken. This French-inspired meal transforms simple ingredients into a restaurant-quality experience at home. With tender chicken breasts seared to perfection and enveloped in a fragrant tarragon cream sauce, you’ll impress guests and satisfy your family’s cravings for comfort food.

Table of Contents

Ingredients

Below is a detailed breakdown of what you’ll need. Each kitchen tool is linked for easy shopping.

Ingredient	Amount
Boneless, skinless chicken breasts	4 small (about 1 ¾ pound)
Kosher salt	1 ¾ teaspoons
Extra-virgin olive oil	2 tablespoons
Shallots, thinly sliced	2 large
Garlic cloves, minced	3
White wine	¾ cup
Heavy cream	1 cup
Chicken stock	1 cup
Chicken bouillon (Better than Bouillon)	1 teaspoon, or 1 bouillon cube
Fresh tarragon, chopped	3 tablespoons
Dijon mustard	1 teaspoon
Lemon zest	1 teaspoon
Cornstarch	1 tablespoon
Freshly cracked black pepper	¼ teaspoon
Cooked pasta or mashed potatoes	For serving (optional)

Essential Kitchen Equipment

• Frying pans – best for searing chicken and making sauces.
• Chef’s knives – for prep work.
• Cutting board
• Electric mixer or food processor for prepping shallots/garlic (optional).
• Measuring cups and spoons set
• Mixing bowls

Step-by-Step Instructions

1. Pat the chicken breasts dry and season all over with 1½ teaspoons kosher salt.
2. Heat 1 tablespoon olive oil in a large frying pan over medium heat until glistening. Add chicken and cook about 5 minutes per side until golden brown. Transfer to a plate.
3. Add remaining olive oil and sliced shallots to the same pan. Sauté until tender, about 4 minutes. Stir in minced garlic and cook until fragrant, around 30 seconds.
4. Pour in the white wine, scraping browned bits with a kitchen utensil, and reduce by half (about 4 minutes).
5. Stir in heavy cream, chicken stock, bouillon, 2 tablespoons fresh tarragon, Dijon mustard, lemon zest, and the remaining ¼ teaspoon salt.
6. Return the chicken and any juices to the pan. Simmer on high, then reduce heat to medium low. Cook until chicken reaches 165°F (about 15 minutes).
7. Mix cornstarch with 2 tablespoons cool water in a mixing bowl. Remove chicken; whisk slurry into sauce and cook until thickened, about 3 minutes.
8. Nestle chicken back into sauce. Top with pepper and remaining tarragon. Serve over cooked pasta or mashed potatoes if desired.

Helpful Tips

• Use fresh tarragon for the best flavor dry tarragon won’t give the same vibrant lift.
• To save time, try prepping shallots and garlic with a food processor.
• A meat thermometer guarantees perfectly cooked chicken.
• Substitute white wine with extra chicken stock for an alcohol-free option.
• Serve with steamed vegetables for a balanced plate.

Frequently Asked Questions

Can I make Tarragon Chicken ahead of time?
Yes! Prepare the sauce and chicken in advance, then gently reheat before serving. Add a splash of cream or stock if the sauce thickens too much.

Is there a substitute for tarragon?
While tarragon gives the dish a distinct flavor, you can use fresh basil, parsley, or dill in a pinch.

What sides pair best with creamy Tarragon Chicken?
Mashed potatoes, cooked pasta, or steamed rice all complement the rich sauce great for soaking up every drop.

conclusion

Ready to wow your friends and family? Try this Tarragon Chicken recipe tonight and let us know how you liked it! Don’t forget to share your kitchen creations and tag us on Pinterest and Facebook.

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