(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts or thighs
olive oil
butter
onion
garlic
chicken broth
heavy cream
Dijon mustard
fresh tarragon
lemon juice
salt
black pepper
paprika
Parmesan cheese
fresh parsley
Directions
Season the chicken with salt, black pepper, and paprika.
Heat olive oil and butter in a large skillet over medium heat.
Add the chicken and cook until golden brown on both sides and cooked through. Remove from the skillet and set aside.
In the same skillet, sauté chopped onion until softened.
Add minced garlic and cook for about 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream, Dijon mustard, lemon juice, and chopped fresh tarragon.
Simmer the sauce for several minutes until slightly thickened.
Stir in Parmesan cheese if using for extra richness.
Return the chicken to the skillet and spoon the sauce over the top.
Simmer for another 3 to 5 minutes until heated through.
Garnish with fresh parsley and additional tarragon before serving.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
Use mushrooms for an earthy flavor addition.
Substitute half-and-half for a lighter sauce.
Add spinach or peas for extra vegetables.
Replace chicken breasts with boneless chicken thighs for extra juiciness.
Add white wine to the sauce for added depth.
Use fresh thyme or parsley if tarragon is unavailable.
Serve over pasta, mashed potatoes, or rice.
Storage/Reheating
Store leftover Creamy Tarragon Chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat or microwave in short intervals, stirring occasionally. Add a splash of broth or cream if the sauce thickens too much.
Freezing is possible, though cream sauces may slightly separate after thawing. Stir well while reheating to restore texture.
FAQs
What does tarragon taste like?
Tarragon has a mild licorice or anise-like flavor that pairs wonderfully with creamy sauces and chicken.
Can I use dried tarragon instead of fresh?
Yes, but use a smaller amount since dried tarragon has a more concentrated flavor.
What type of chicken works best?
Both chicken breasts and boneless thighs work well in this recipe.
Can I make this recipe ahead of time?
Yes, you can prepare it ahead and gently reheat before serving.
What side dishes pair well with Creamy Tarragon Chicken?
Yes, use half-and-half or light cream instead of heavy cream.
Is this recipe gluten-free?
Yes, as long as all packaged ingredients are certified gluten-free.
Can I add vegetables to the sauce?
Absolutely. Mushrooms, spinach, asparagus, or peas are excellent additions.
How do I keep the chicken tender?
Avoid overcooking and simmer gently once the chicken is returned to the sauce.
Can I freeze Creamy Tarragon Chicken?
Yes, though the cream sauce texture may slightly change after thawing and reheating.
Conclusion
Creamy Tarragon Chicken is a flavorful and comforting meal that combines tender chicken with a luxurious herb-infused cream sauce. The fresh tarragon adds a unique and elegant touch that makes this dish feel special while remaining easy enough for everyday cooking. Serve it with your favorite sides for a delicious dinner everyone will enjoy.
Creamy Tarragon Chicken is a rich and elegant dinner recipe featuring tender chicken simmered in a velvety cream sauce flavored with fresh tarragon, garlic, and Dijon mustard. Perfect for weeknight meals or special occasions, this comforting chicken dish pairs beautifully with pasta, rice, or mashed potatoes.
Ingredients
chicken breasts or thighs olive oil butter onion garlic chicken broth heavy cream Dijon mustard fresh tarragon lemon juice salt black pepper paprika Parmesan cheese fresh parsley
Instructions
Season the chicken with salt, black pepper, and paprika.
Heat olive oil and butter in a large skillet over medium heat.
Add the chicken and cook until golden brown on both sides and cooked through. Remove from the skillet and set aside.
In the same skillet, sauté chopped onion until softened.
Add minced garlic and cook for about 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream, Dijon mustard, lemon juice, and chopped fresh tarragon.
Simmer the sauce for several minutes until slightly thickened.
Stir in Parmesan cheese if using for extra richness.
Return the chicken to the skillet and spoon the sauce over the top.
Simmer for another 3 to 5 minutes until heated through.
Garnish with fresh parsley and additional tarragon before serving.
Notes
Fresh tarragon provides the best flavor, but dried tarragon may be substituted in smaller amounts. Add mushrooms, spinach, or peas for extra texture and nutrition. If reheating leftovers, add a splash of broth or cream to maintain the smooth sauce consistency.
