This beautiful tarragon chicken recipe has a creamy sauce which includes fresh tarragon, white wine, lemon, cream and Dijon mustard.
If you like this recipe, check out my Rotisserie Chicken and Dumplings next!
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This creamy tarragon chicken one pan dinner feels a little fancy and a little French. But it’s so simple that any novice cook can manage to put it together. Step-by-step instructions and photos are included with my recipe.
More recipes with chicken breasts
What is chicken tarragon?
Chicken tarragon is chicken cooked in a pan sauce that is flavored with tarragon. There are many variations of this dish. Some use chicken thighs and others use a whole chicken. For my own personal tastes and ease of eating, I chose to use boneless, skinless chicken breasts for my recipe.
A pan sauce is simply a sauce made in the same pan you have used to sear your chicken (or other protein like beef or pork) first. That way, the browned bits and tasty juices from the meat help to flavor and enhance the finished sauce.
Why this recipe works
My recipe is quick and easy for a family favorite, weeknight meal. A little mise en place (preparation or gathering of ingredients) beforehand makes this dish come together so simply. The sauce is both delicate and full of flavor. Butter and flour make a roux to thicken the sauce. White wine, Dijon mustard, chicken broth, fresh tarragon (the star ingredient) and lemon combine for the most velvety, luscious sauce. The perfectly browned chicken and fresh, creamy tarragon sauce can be comforting served with mashed potatoes or rice. Or they can be lower carb friendly served with cauliflower rice or mash.
Ingredients for creamy tarragon chicken
- Chicken – I prefer to use boneless, skinless chicken breast. You could use boneless, skinless chicken thighs if you prefer. Just be sure to cook the thighs to an internal temperature of 170 degrees F. Chicken breasts only need to be cooked to 165 degrees F for safe eating.
- Tarragon – Fresh tarragon is best for this recipe. I kept the tarragon leaves whole for photographing purposes. But you can finely chop the tarragon if you prefer. Keep reading to find out the substitution ratio for using dried tarragon instead.
- Butter – The butter is used to both brown the chicken and make a roux to thicken the pan sauce.
- Flour – Helps to thicken the sauce. You can use cornstarch instead of flour if you prefer.
- Shallots – If you cannot find shallots, you can substitute them with an equal amount of red onion.
- Garlic – You can always use more garlic if you really like it. My recipe calls for two cloves.
- White Wine – Use a dry white wine, like a Sauvignon Blanc. I buy four-packs of small wine bottles to use specifically for cooking.
- Chicken Broth – Use the best quality chicken broth or chicken stock to make the best sauce.
- Heavy Cream – Makes the sauce super creamy and luscious. You could save a few calories and use Half and Half instead if you prefer although the taste won’t be quite so creamy.
- Lemon – The lemon slices help to flavor the sauce and also make this dish pretty to look at.
- Dijon Mustard – Really adds a punch of flavor to the sauce and pairs well with the other ingredients.
- Salt and Black Pepper
Instructions
Prepare all your ingredients so they are ready to go.
Brown the chicken for a few minutes in half the butter that you’ve melted in a nonstick pan on your stovetop. Remove the chicken breasts from the pan and set aside.
Add the remaining butter to the pan. Once it’s melted, whisk in the flour. Allow to cook for at least one minute.
Whisk in the garlic and shallots and cook for about one minute more, until fragrant.
Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan as you go. Whisk in the mustard, cream and chicken broth.
Stir in the fresh tarragon.
Return the chicken to the sauce. Top each of the chicken pieces with a slice of lemon. Cover the pan and simmer in the sauce until the chicken reaches 165 degrees F. Keep scrolling to the bottom for my free recipe card.
Frequently Asked Questions
What does the tarragon flavor taste like?
The pungent, bittersweet flavor of tarragon is often compared to licorice, anise, and fennel, thanks to the presence of methyl chavicol, a naturally occurring compound found in many plants and trees with a distinct licorice-like taste and fragrance.
What other herbs pair well with tarragon?
Parsley pairs well with tarragon. Fresh tarragon brings sweetness and softness to a classic parsley sauce. Anise notes round out the intense grassiness of fresh parsley. Both herbs grow well together in the garden, which is almost always a sign of a good pairing.
How much dried tarragon should I use?
In general, fresh herbs substitute for dried herbs at a 3:1 ratio. So in this case, you would use 1 teaspoon of dried tarragon in place of 1 tablespoon of fresh tarragon. There are three teaspoons in one tablespoon.
What can I use in place of tarragon?
For fresh tarragon, the best substitutes are fresh basil, fennel fronds or dill. For dried tarragon, the best substitutes are dried oregano or marjoram.
Serving suggestions
I prefer the chicken and creamy tarragon sauce over mashed potatoes. But it’s also delicious served over rice. Here’s some recipes to turn this one pan tarragon chicken into a complete meal –
Storage directions
Chicken tarragon is best served fresh. If you have any leftovers, store them in the refrigerator in an airtight container for up to three days. Add both the chicken and sauce to a skillet. Cover the skillet with a lid and reheat over medium heat for about 10 minutes, or until the chicken reaches 165 degrees F. I do not recommend freezing leftover chicken tarragon. The cream in the sauce will separate and just not be as good after freezing and thawing.
Kitchen tools
- I used a non-stick pan with glass lid to cook my chicken tarragon recipe
- Metal tongs for flipping and removing the chicken from the pan
- A whisk for non-stick pans for making the creamy tarragon sauce
- Instant read digital thermometer for checking the internal temperature of the chicken breasts
Chicken Tarragon
Ingredients
- 32 oz chicken breasts boneless and skinless
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 2 tbsp shallots finely chopped
- 3 cloves garlic minced
- 6 oz white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp fresh tarragon
- 6 slices fresh lemon
- salt and pepper
Instructions
- Melt 2 tablespoons of the butter in a large, nonstick skillet over medium-high heat. Add the chicken to the skillet and cook until browned, about 2 minutes per side. Remove the chicken to a clean plate.
- To the same pan over medium heat, melt the remaining tablespoon of butter. Add the flour and whisk, cooking for about one minute.
- Add the prepared shallots and garlic. Whisk and cook until fragrant, about one minute more.
- Add the wine and bring to a low boil. Add the Dijon mustard and whisk until smooth.
- Add the chicken broth and heavy cream and cook until simmering.
- Whisk in the Dijon mustard to the sauce until smooth.
- Stir in the fresh tarragon. Return the chicken to the sauce. And top each chicken breast with a lemon slice.
- Lower the heat if necessary to keep the sauce at a low simmer. Cover the pan with a lid. Cook for about 10 minutes, until each chicken breast registers 165 degrees F in the thickest part.
- Serve immediately.
Nutrition
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Lynn Rothfuss says
We loved this! Made it twice already.
foodtasticmom says
So happy to hear this Lynn. Thank you for your positive review. Hope you and your family are doing well!
Andrea says
This creamy tarragon sauce on this chicken sounds fabulous. I want to put it over veggies too.
foodtasticmom says
The sauce is so delicious on mashed potatoes. It would be fabulous over vegetables too!
Jess says
The sauce is EVERYTHING!
foodtasticmom says
It definitely is. I’m glad you agree!
Beth says
OMG, I am drooling over here! I love that tender chicken with the creamy sauce. Perfection.
foodtasticmom says
Thank you so much Beth!
TAYLER ROSS says
I made this chicken for dinner last night and my family devoured it! Thanks so much for sharing the recipe!
foodtasticmom says
I love to hear this. So happy that you and your family enjoyed my Chicken Tarragon. You’re welcome!
Stephanie says
So yummy with the wine and dijon flavors! I bet it would be amazing on salmon, too!
foodtasticmom says
I hadn’t thought about that, but now that you mention it, this sauce would go really with salmon! Thanks for the idea. 🙂