When you need a quick and easy recipe to impress, look no further than this Creamy Tarragon Chicken. Tender chicken breast is bathed in a cream sauce made with fragrant tarragon for a little taste of French cooking at home. This luscious chicken makes a delicious weeknight meal and is also perfect for a special occasion.
Want to try some of my other favorite chicken recipes? Don't miss out on my Creamy Pumpkin Parmesan Chicken and for something with a little zip and spice, try my Crispy Baked Nashville Hot Chicken.
This delicious tarragon chicken is made with a few pantry staples that you probably already have. Add in some heavy cream and a good glug of dry white wine like a pinot grigio and you are ready to get cooking!
Tarragon has a natural mild licorice taste that when paired with chicken, white wine, and heavy cream creates a luscious heavenly flavor fit for fine dining. Fortunately, this delicious dish is easily prepared with a few simple ingredients for a taste of casual French cuisine any day of the week.
You'll Love this Recipe
- Tarragon, cream, and white wine are a classic pairing made in heaven.
- Easy clean up! One Pan, no muss, no fuss.
- Quick! This recipe is on the table quickly (30 minutes!) making it wonderful for a weeknight dinner or for friends and family on a special occasion.
- A perfect way to enjoy white meat chicken without it drying out. Everyone loves a succulent juicy chicken and this recipe delivers just that. By searing the chicken first, you lock in all the juices. The rest of the flavor comes from the delicious fragrant herbs and creamy sauce.
- Added veggies! *IYKYK* With the addition of wilted spinach, this goes from a great dish to a delicious meal.
Let's Get Cooking!
Ingredients
I am forever receiving requests for more recipes that use chicken breast. Truth is, chicken breast is my least favorite protein to work with. In most dishes I find it to be overcooked, tough, and dry so I lean into chicken thigh and chicken breast with bone in and skin on. But… I hear your request and I bring you a chicken breast recipe that is tender, luscious, and crave-able.
- Chicken Breast or Tenders – The lean chicken breast is the perfect texture for this dish, as long as it's not overcooked. By searing the chicken and locking in the flavor, it remains very juicy throughout the cooking process. I prefer using chicken tenderloins for this recipe but you can easily use boneless skinless chicken breast sliced into tenderloins
- Butter and Olive Oil – A combination of cooking fat for flavor and to ensure the butter doesn't burn.
- Shallot – Onion and garlic's more sophisticated cousin lends a subtle flavor note and pairs exceptionally well with white wine
- Chicken Stock and Heavy cream – These two liquids constitute the base of the sauce. Chicken stock picks up and distributes the flavors or the other ingredients while the heavy cream gives the sauce its velvety creamy body.
- White wine – Wine gives the sauce its backbone and balances out the richness of the cream. Wine also adds an acidic kick which tempers the fat.
- Tarragon – The herbaceous, licorice-like taste of tarragon adds a punchy herbal dimension and aroma to the dish that elevates into the realm of something special.
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
Tools
- Wooden spoon
- Cast iron skillet or heavy-bottomed stainless steel skillet.
- Tongs
- Cutting Board
- Sharp Knife
How to Make This Recipe
PREPARE THE CHICKEN:
- Season the chicken pieces with salt and pepper on both sides.
- Sauté the Chicken in olive oil and butter in a cast iron skillet over medium-high heat. The olive oil helps to prevent the butter from burning. The butter contributes an essential rich luxurious flavor. Cook the chicken for 2 minutes per side for chicken tenderloins, if you are using chicken breast I recommend pounding the chicken breast until it is no more than 1/2″ thick all around and slicing into thirds. Remove the chicken from the skillet when done. You will use this same skillet to make the sauce. I remove the chicken from the skillet when it has reached 155°. The final temperature will be 165°, the chicken will cook through a second time when the sauce is complete.
PREPARE THE SAUCE:
- Add the remaining butter to the skillet. Add the diced shallot and minced garlic and sauté until they are soft and fragrant.
- Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and pick up any browned bits. Allow wine to simmer and reduce
- Stir in the chicken stock and heavy cream and simmer, the sauce is ready when it easily coats the back of a spoon.
- Once the sauce is ready add the spinach and tarragon and allow the spinach to wilt in the sauce for 1 minute.
RETURN CHICKEN TO THE PAN:
- Return the cooked chicken to the skillet, nestling the chicken pieces into the simmering sauce to absorb all the flavor. Let the chicken simmer in the sauce for an additional 3-4 minutes to finish cooking through.
- Serve – Garnish with additional chopped tarragon. Serve the creamy tarragon chicken hot, accompanied by your favorite side dishes such as rice, mashed potatoes, or crusty bread.
Expert Tips
- Don't overcrowd the skillet – Ensure there is enough space between the chicken pieces when cooking to allow them to brown evenly. Cook in batches if necessary.
- Use fresh tarragon– Fresh herbs provide the best flavor in this recipe. I don't recommend using dried tarragon.
- Adjust seasoning – Taste the sauce before adding the chicken back in and adjust the seasoning according to your preference. You can add more salt or pepper if needed.
- Don't overcook the chicken – Chicken breast tends to dry out if overcooked. Keep an eye on the chicken as it cooks to ensure it remains juicy and tender. Searing the chicken at the start lock in the juices but you still want to be sure not to overcook.
- Serve immediately -Creamy tarragon chicken is best served fresh and hot. Enjoy it right away for the best taste and texture.
Storage, Reheating, and Freezing Instructions
- STORAGE – May be refrigerated in an airtight container for 3 days
- REHEATING – Reheat over gentle heat on the stovetop in a skillet.
- FREEZING – Not recommended. In my experience, cream based sauces do not freeze well
Serving Suggestions
Creamy tarragon chicken is a complete one-pan meal, that is perfect to serve on a cool spring day to friends and family. I suggest pairing it with any of the following?
- Serve with crusty bread to soak up all of the creamy tarragon sauce deliciousness and crisp white wine, then may I suggest you close your eyes and imagine you are in the south of France on a beautiful spring day 🙂
- Serve with simple roasted parsnips and herbs
- Serve with fluffy white rice and a large green salad
- Serve with creamy mashed potatoes and parsnips for a real treat!
FAQ
Fresh tarragon has a light gentle licorice or anise flavor with a slight herbal citrus undertone and a hint of black pepper.
I prefer a dry French white wine like Sancerre or Pouilly-Fume. Consider cooking with a quality white wine and then serving the same wine with your tarragon chicken.
You can but the sauce will not thicken the same way. You will also need to keep a hawk-eye on the pan, whole milk will curdle when boiled, so keep it at a low simmer.
I tested this recipe using coconut milk for a dairy-free version. I prefer the version with heavy cream, but the coconut milk worked. You could also try using creamy oat milk in place of heavy cream.
Dietary Modifications
This recipe is naturally gluten-free, low-carbohydrate, and keto-friendly, and can be modified in the following ways:
- Low Fodmap – Eliminate the garlic and shallot and sub a few dark green scallions.
- Whole 30/ Paleo – Sub coconut milk for heavy cream and ghee for butter
I can’t wait for you to try this! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate it and leave a comment below. I love to hear from people who’ve made my recipes!
Creamy Tarragon Chicken
Ingredients
- 2 lbs chicken breast boneless, skinless or chicken tenderloins
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large shallot finely diced
- 2 cloves garlic minced
- 4 cups baby spinach
- 1/2 cup white wine eg. Pinot Grigio or Sancerre work well
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1.5 tbsp fresh tarragon chopped
- salt and pepper to taste
Instructions
- Prep the Chicken – If using chicken breasts, slice them into thin cutlets, and pound thin to no more than 1/2" in thickness. If using chicken tenderloins, they can be used as is.
- Season the chicken pieces with salt and pepper on both sides.
- Heat olive oil in and ½ the butter in a large cast iron skillet over medium-high heat. Once the skillet is hot, add the chicken pieces in a single layer. Cook for about 3-4 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Sauce – In the same skillet, add the remaining butter and let it melt.
- Add the diced shallot and minced garlic. Sauté for 2-3 minutes until they are soft and fragrant.
- Pour in the white wine, scraping the bottom of the skillet to deglaze and pick up any browned bits. Allow the wine to simmer for 2-3 minutes until it reduces by almost half.
- Stir in the chicken stock and heavy cream. Let the mixture come to a gentle simmer.
- Once the sauce is simmering, add the baby spinach to the skillet. Stir gently until the spinach wilts and incorporates into the sauce.
- Add the chopped tarragon, reserving some for garnish. Stir to combine.
- Return the cooked chicken pieces to the skillet, nestling them into the sauce. Let the chicken simmer in the sauce for an additional 3-4 minutes or until the internal temperature of the chicken reaches 165° on an instant read thermometer
- Serve – Once the chicken is fully cooked through and the sauce has thickened slightly, remove the skillet from the heat. Garnish with additional chopped tarragon. Serve the creamy tarragon chicken hot, accompanied by your favorite side dish such as rice, mashed potatoes, or crusty bread.
Notes
- Don't overcrowd the skillet – Ensure there is enough space between the chicken pieces when cooking to allow them to brown evenly. Cook in batches if necessary.
- Use fresh tarragon- Fresh herbs provide the best flavor in this recipe. I don't recommend using dried tarragon.
- Adjust seasoning – Taste the sauce before adding the chicken back in and adjust the seasoning according to your preference. You can add more salt or pepper if needed.
- Don't overcook the chicken – Chicken breast tends to dry out if overcooked. Keep an eye on the chicken as it cooks to ensure it remains juicy and tender. Searing the chicken at the start lock in the juices but you still want to be sure not to overcook.
- Serve immediately -Creamy tarragon chicken is best served fresh and hot. Enjoy it right away for the best taste and texture.
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