4.7 from 78 votes
Creamy Tarragon Chicken Recipe
This quick, easy, and creamy tarragon chicken is the perfect weeknight dinner that feels fancy, without the fuss. The chicken is seared then simmered to tender perfection in a delicate French-inspired tarragon cream sauce. It's a simple yet elegant one-pot dish that's ready in under 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 348 kcal
Course:
Dinner
Cuisine:
French
Ingredients
The Chicken
- 4 small chicken breasts boneless, skinless
- 1 teaspoon each: sea salt and pepper
- 2 tablespoons olive oil
The Creamy Tarragon Sauce
- ½ cup finely minced red onion
- 2 cloves garlic finely minced
- ½ cup dry white wine
- ½ cup chicken stock
- ½ cup whipping cream
- 2 tablespoons finely minced fresh tarragon plus extra for serving
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- sea salt and pepper to taste
Instructions
- Pound the chicken breasts lightly with the palm of your hand so that they are even in thickness. (See notes. ) Dry the chicken breasts with paper towels then season them with salt and pepper.
- Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden brown, about 4 minutes on each side. Remove the chicken from the pan.
- Add the onion and garlic to the pan and cook until the onion is transparent, about 3 minutes. Add the white wine and bring the pan to a boil for 1 minute.
- Add the chicken stock, whipping cream, and tarragon and stir well. Return the chicken and any accumulated juices to the pan and let it simmer, covered, for 5 minutes, or until fully cooked.
- Mix the lemon juice and cornstarch in a small bowl then pour this into the pan. Stir the sauce until it thickens, about 1 minute. Season to taste with salt and pepper then serve with a little extra minced tarragon over the top.
Cup of Yum
Notes
- Chicken breasts are always thicker at one end. To make sure they cook evenly, and not dry out at the thin end, we like to pound the chicken so that it is evenly thick. To do this, give the thick end of each chicken breasts a few good smacks with the palm of your hand.
Nutrition Information
Serving
1 chicken breast + ¼ of the sauce
Calories
348kcal
(17%)
Carbohydrates
7g
(2%)
Protein
26g
(52%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
770mg
(32%)
Potassium
536mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
473IU
(9%)
Vitamin C
6mg
(7%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 348
% Daily Value*
| Serving | 1 chicken breast + ¼ of the sauce | |
| Calories | 348kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 770mg | 32% |
| Potassium | 536mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.