Tarragon Cream Chicken Recipe
Description:
Tarragon Cream Chicken is a classic French-inspired dish featuring tender chicken breasts cooked in a velvety cream sauce infused with the anise-like flavor of fresh tarragon. It’s elegant enough for a dinner party, yet simple enough for a weeknight meal. The creamy, aromatic sauce pairs beautifully with mashed potatoes, rice, or even crusty bread.
Ingredients (Serves 4):
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tbsp olive oil or butter
1 shallot, finely chopped (or 1 small onion)
2 garlic cloves, minced
1/2 cup dry white wine (or chicken broth)
1 cup heavy cream
1 tsp Dijon mustard (optional, adds depth)
2 tbsp fresh tarragon leaves (or 2 tsp dried)
1 tsp lemon juice (to brighten the flavor)
Optional garnish: extra tarragon or lemon zest
Instructions:
Prep the Chicken:
Season chicken breasts with salt and pepper.
If they are thick, consider butterflying or pounding to even thickness for quicker cooking.
Sear the Chicken:
In a large skillet, heat olive oil over medium-high heat.
Sear chicken for 4–5 minutes on each side until golden brown and cooked through.
Remove from pan and set aside.
Make the Sauce:
In the same skillet, reduce heat to medium.
Add a little more oil if needed, then sauté shallots until soft (2–3 minutes).
Add garlic and cook for 30 seconds until fragrant.
Deglaze and Simmer:
Pour in white wine, scraping up any browned bits.
Simmer for 3–4 minutes until reduced by half.
Add Cream and Tarragon:
Stir in cream, Dijon mustard (if using), and tarragon.
Let it simmer for 5 minutes until thickened.
Finish the Dish:
Return chicken to the pan, spoon sauce over it.
Simmer gently for 2–3 minutes to reheat chicken and blend flavors.
Add lemon juice, taste and adjust seasoning.
Serve:
Serve hot, garnished with extra tarragon or lemon zest if desired.
Cooking Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving):
Nutrient Amount
Calories ~410 kcal
Protein 34g
Fat 28g
Saturated Fat 13g
Carbohydrates 4g
Sugar 1g
Fiber 0.5g
Sodium 180mg
Note: Values are estimates and can vary based on ingredient brands and substitutions.
Frequently Asked Questions:
Q1: Can I use dried tarragon instead of fresh?
A: Yes. Use about 1/3 the amount if substituting dried for fresh. Dried tarragon has a more concentrated flavor.
Q2: Can I use milk instead of cream?
A: Whole milk can be used, but the sauce will be thinner and less rich. A good compromise is to use half-and-half or mix milk with a bit of flour or cornstarch.
Q3: What can I substitute for white wine?
A: Use chicken broth with a splash of white wine vinegar or lemon juice to mimic the acidity.
Q4: What sides go well with this dish?
A: Mashed potatoes, rice, buttered noodles, roasted vegetables, or steamed asparagus pair beautifully.
Q5: Can I make this ahead of time?
A: Yes, but cream sauces can thicken upon reheating. Reheat gently over low heat and add a splash of broth or cream to l
oosen the sauce.