Tarragon chicken is a classic and elegant dish that combines pan-seared chicken with a creamy tarragon sauce. This classic French dish comes together quickly with just a handful of ingredients, making this a great weekday dinner.
The creamy sauce is made with heavy cream and garlic which perfectly complements the herbal essence of tarragon. The tarragon herb, with its sweet and slightly licorice-like flavor, provides a delightful and aromatic note to the dish. The result is a rich and savory dish which is ready in under 30 minutes.
This keto chicken recipe is Chief Taster approved and to my delight is an easy and simple recipe to make as Marry Me Chicken. Whether you're looking for a quick weeknight dinner or an elegant meal for special occasions, this dish offers a balance of flavors that's sure to please your taste buds.
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Why you will love this dish
Tarragon's flavor pairs exceptionally well with the rich and creamy sauce often used in tarragon chicken recipes. The creaminess of the sauce complements the herbal notes of tarragon, creating a harmonious balance of flavors.
Despite its gourmet appeal, tarragon chicken is relatively simple to prepare. This makes it accessible for both experienced and novice cooks, making it a favorite for home cooking.
Tarragon chicken pairs well with a wide range of side dishes, giving you the flexibility to create a complete and balanced meal based on your preferences.
Grab your chicken, cream and herbs. You are ready to cook!
- Chicken Breasts - we used skinless and boneless chicken breasts but chicken thighs would work too.
- Tarragon - fresh is preferable.
- Dry White Wine - this helps to deglaze the pan after searing the chicken. If you don't want to cook with wine, lemon juice can be substituted.
- Shallot - A red onion can be substituted.
- Heavy cream - full fat if possible.
- Garlic - add extra cloves to your own taste.
Dijon mustard can be used for a richer flavor and it goes well with the tarragon flavor. We may this try our next time I am asked to cook this.
How to make tarragon chicken
I don't know what is the best about this chicken recipe. How it tastes or how easy it is to make!
Season and sear chicken breasts.
Deglaze skillet with dry white wine.
Cook shallots, garlic and tarragon.
Add cream and chicken, then bake for 10 minutes.
Keep any leftover chicken tarragon in a sealed container in the fridge. It should last up to 2 to 3 days. Reheat on the stove to prevent the sauce from splitting and ensure that the chicken is heated through thoroughly.
Whenever possible, use fresh tarragon for a more pronounced and vibrant flavor. Fresh herbs generally provide better aromatic and taste qualities than dried ones.
Season the chicken breasts with salt and pepper on both sides before cooking.
If you choose to use white wine in your sauce, deglaze the pan after cooking the chicken. This involves adding the wine to the hot pan and scraping up any browned bits from the bottom for added flavor.
Taste the sauce as you go along and adjust the seasoning. You can add more tarragon to your liking to balance the flavors.
What to serve with chicken tarragon
Lightly steamed vegetables like asparagus, broccoli, green beans, or carrots are a classic and healthy choice. They provide a nice contrast to the creamy tarragon sauce.
For a low-carb option, serve tarragon chicken with cauliflower rice. It soaks up the delicious sauce and adds a fluffy texture to the meal.
A light green salad with a lemon vinaigrette or a simple olive oil and balsamic dressing can add freshness and balance to the meal.
- 4 chicken breast fillets
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon butter
- 2 tablespoons fresh tarragon, chopped
- ¼ cup dry white wine
- 1 teaspoon salt
- 1 teaspoon black pepper
- Place the chicken in between 2 squares of cling film and flatten, using a rolling pin. This will help the chicken cook quicker and evenly.
- Season the chicken with salt and pepper.
- Heat a pan or skillet over medium-high heat and the olive oil. Once it's hot, add the chicken and cook until it's golden brown on both sides.
- Remove the chicken from the pan and set it aside.
- Deglaze the pan with white wine scraping up any browned bits from the bottom. This liquid will help create a flavorful sauce.
- Add the butter, then the shallots and sauté until they become soft and translucent.
- Add the garlic and chopped tarragon. Stir and cook for 2 minutes.
- Add the heavy cream and let it simmer until it thickens slightly. If you prefer a lighter version, you can omit the cream and use chicken broth for a lighter sauce.
- Return the cooked chicken to the pan and simmer in the sauce for 5 minutes to allow the flavors to meld. Make sure the chicken is heated through.
- Cook in the oven for 10 minutes at 200C/400F degrees.
- Serve the tarragon chicken hot, with a drizzle of the creamy tarragon sauce over each piece.
The information shown is an estimate provided by an online nutrition calculator.