Easy Creamy Tarragon Chicken

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cooking Method: Sauteing, Simmering

Cuisine: French

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Calories: 490

Description

This easy creamy tarragon chicken recipe yields four generous servings, each featuring tender chicken breasts simmered in a rich, herb-infused Dijon cream sauce with fresh tarragon.

Ingredients

For the Chicken

2 lbs boneless, skinless chicken breasts (4 large chicken breasts)
1 tablespoon of unsalted butter
1 tablespoon of olive oil
1 small shallot, finely chopped (or 1 small yellow onion)
4 cloves of garlic, minced

For the Creamy Tarragon Sauce Base

3 tablespoons of white wine vinegar (or 50ml dry white wine)
1 tablespoon of Dijon mustard
1 tablespoon of whole-grain mustard
1 cup of low-sodium chicken stock or broth
1/2 cup of heavy cream
1 tablespoon of cornflour (cornstarch) slurry
3 tablespoons of fresh tarragon, finely chopped, divided
salt and freshly ground black pepper, to taste

How to Make Tarragon Chicken (Step-By-Step Instructions)

1
Get Your Chicken Ready
- Place the chicken breasts between two sheets of plastic wrap or inside a zip-top bag.
- Gently pound them to an even ½-inch thickness using a meat mallet or the bottom of a heavy pan.
- After pounding, pat the chicken pieces thoroughly dry with paper towels
- Then season both sides generously with salt and freshly ground black pepper.
2
Sear Until Golden
- Heat a large heavy-bottomed skillet (like cast iron) over medium-high heat.
- Add butter and olive oil; wait until the butter melts and the oil shimmers.
- Carefully place the seasoned chicken in a single layer; don’t overcrowd the pan.
- Sear each side for 3 to 4 minutes until golden-brown and easily released from the pan.
- Cook in batches if needed to maintain heat and avoid steaming.
- At this stage, the chicken will not be fully cooked through, which is perfectly fine; it will finish cooking in the sauce.
- Transfer the seared chicken to a plate, cover loosely with foil, and set aside.
3
Sauté the Aromatics
- Lower the heat to medium-low.
- In the same skillet (don’t clean it, those browned bits add flavor), add the shallots or yellow onion.
- Sauté for 2 to 3 minutes, stirring occasionally, until softened and translucent.
- Add minced garlic and cook for another minute, just until fragrant.
- Avoid burning the garlic, as it can turn bitter.
4
Deglaze the Pan
- Take the skillet off the heat for a moment.
- Pour in the white wine vinegar or dry white wine; you’ll hear a sizzle and spatter.
- Quickly grab a wooden spoon and scrape up all the browned bits stuck to the bottom (that’s where tons of flavor live).
- Put the pan back over medium heat.
- Let the liquid simmer for a minute or two, just until it reduces slightly and cooks off any alcohol if you're using wine.
5
Make the Creamy Tarragon Sauce
- In the same pan, whisk in both Dijon and whole-grain mustard until fully blended with the pan juices.
- Pour in the chicken stock and heavy cream.
- Add half of the chopped tarragon so it starts infusing flavor into the sauce as it simmers.
- Stir everything together and bring it to a gentle boil.
- Right away, lower the heat to keep it at a low simmer.
- For a thicker sauce, whisk in the cornflour slurry now, stirring until it thickens to your liking.
6
Simmer Until Tender
- Place the seared chicken pieces back into the skillet, nestling them gently into the tarragon sauce.
- Cover the pan and let everything simmer gently for 10 to 15 minutes.
- Check for doneness with an instant-read thermometer.
- The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
- As it simmers, the chicken turns juicy and tender, while the sauce thickens and becomes even more flavorful.
7
Final Touch
- Once the chicken is fully cooked, gently take it out of the pan and set it aside for a moment.
- Stir in the remaining chopped tarragon, as adding it at the end keeps its flavor fresh and bright.
- Taste the sauce and adjust with a pinch more salt and pepper, if needed.
8
Garnish & Serve
- Serve your creamy tarragon chicken immediately while hot.
- Spoon plenty of the rich sauce over each piece to lock in moisture and deepen flavor.
- Pair with creamy mashed potatoes, fluffy rice, or your favorite pasta like linguine or fettuccine.
- Garnish with a final sprinkle of fresh tarragon for a fragrant, elegant finish.

Nutrition Facts

Servings 4

Serving Size 1 chicken breast with about ½ cup of sauce

Amount Per Serving
Calories 490kcal

% Daily Value *
Total Fat 36g56%
Saturated Fat 18g90%
Cholesterol 97mg33%
Sodium 250mg11%
Potassium 350mg10%
Total Carbohydrate 5g2%
Dietary Fiber 0.5g2%
Sugars 1.5g
Protein 32g64%

Vitamin A 1030 IU
Calcium 94 mg
Iron 2 mg
Vitamin D 50 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the chicken sufficient time to sear without moving it; it will release easily from the pan when it's ready.
Once you add the cream, gently simmer the sauce; don’t let it boil to keep it smooth and prevent curdling.
Use an instant-read thermometer to ensure the chicken is perfectly cooked without drying; it's ready when it reaches 165°F (74°C).
Taste the sauce before serving and adjust the seasoning to your personal preference.

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