This Creamy Tarragon Chicken features thinly sliced chicken fillets smothered in a creamy, tarragon-forward sauce. It has many layers of flavor yet it takes little effort to make and goes great with a side of mashed potatoes and vegetables.
This creamy tarragon chicken is one of those dishes that leaves you wanting to slurp up all the sauce on your plate at the end of the meal. To build that sauce, we seared the chicken first then used the leftover bits in the pan to create the most deliciously layered gravy. That gravy-like sauce is why we love pairing this dish with mashed potatoes. Just spoon it on top and enjoy! To balance it out, a side of vegetables (we like haricot verts/green beans) is a must.
Once you have everything prepped for your tarragon chicken, the actual cooking part goes by so swiftly that you’ll have dinner ready in no time!
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Chicken Breasts: You’ll need 2 large chicken breasts for this recipe. Once filleted, you should have 4 servings of chicken.
- Fresh Tarragon: This anise-like herb is the main flavor of the sauce so you’ll want to use the fresh version of it to bring out all those delicate, earthy flavors.
- Dijon Mustard: A little bit of this French mustard ties everything together and adds a touch of acidity and bite to the sauce.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Prep the fillets. Butterfly the chicken breasts by slicing them horizontally through the center then cut through the middle to get 4 fillets. Sprinkle them with salt and pepper then dredge them in flour.
2. Cook the chicken. Cook on each side for 4-5 minutes or until golden brown and cooked through. The time will depend on the thickness of the fillets.
3. Make the sauce. Add butter to the pan and sauté the shallots and garlic. Deglaze the pan with white wine then stir in the tarragon and chicken stock. Let it reduce for a few minutes then stir in the dijon mustard and heavy cream. Simmer until slightly thickened.
4. Add the chicken back to the pan. Place the chicken into the sauce and let it heat through for about a minute while spooning the sauce over the chicken.
What to Pair with Creamy Tarragon Chicken
As mentioned above, mashed potatoes and green beans are our go-to sides for this dinner dish, but feel free to mix and match it with other sides like the ones below:
If you made this Creamy Tarragon Chicken recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Creamy Tarragon Chicken
Ingredients
- 3 tbsp all-purpose flour
- 2 large chicken breasts
- Kosher salt to taste
- Ground black pepper to taste
- 2 tbsp extra-virgin olive oil
- 1 tbsp (14 g) salted butter we use Kerrygold
- 2 large shallots finely chopped
- 2 cloves garlic minced
- ¼ cup (60 ml) dry white wine
- 2 tbsp chopped fresh tarragon packed, plus more for garnish
- 1 cup (250 ml) low-sodium chicken broth
- 1 tsp dijon mustard
- ¾ cup (180 ml) heavy cream
Instructions
- Spread the flour out onto a wide, shallow dish and set aside. Butterfly the chicken breasts by cutting them in half horizontally then slice through to create 4 fillets.
- Pat the chicken dry with paper towels then sprinkle both sides with kosher salt and ground black pepper. Dredge the chicken in the flour, being sure to fully coat both sides. Gently tap off any excess flour and set aside on a plate.
- Heat the olive oil in a large pan over medium-high heat.
- Add the chicken to the hot oil and cook for 4-5 minutes on each side or until golden brown and cooked through to 165°F (74°C). The cook time may vary depending on the thickness of your fillets. Remove the chicken from the pan and set aside on a clean plate.
- Reduce the heat of the pan to medium then add the butter, tilting the pan to spread it around until melted. Add the shallots and sauté until translucent. Toss in the garlic and move it around for about 30 seconds until fragrant.
- Pour in the white wine then stir and scrape the bottom to deglaze the pan. Increase the heat to medium-high and cook until the scent of the alcohol wears off, about a minute or so.
- Add the tarragon and chicken broth then let it bubble for about 2 minutes to reduce some of the liquid.
- Lower the heat to medium and stir in the dijon mustard and heavy cream. Let it come to a simmer then continue simmering for 3-4 minutes until slightly thickened. Taste and add salt and pepper to your preference.
- Add the chicken back to the pan and let it heat through for about 1 minute while spooning the sauce over the chicken. Serve warm and garnish with fresh tarragon if desired.
Notes
- Any leftovers can be kept in the fridge for 1-2 days in an airtight container.
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