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!
This creamy tarragon chicken is a delicious, weeknight-friendly meal that feels a little elevated without being fussy. It comes together quickly and works just as well for a casual family dinner as it does for serving to friends. The tarragon cream sauce is rich yet balanced, with herbaceous notes that make the dish feel special.
Tarragon is an aromatic herb commonly used in French cooking. It has a subtle licorice flavor with gentle lemon notes that pair well with creamy sauces, chicken, and fish. Because its tender green leaves are delicate—much like parsley or chives—it’s best used fresh and added toward the end of cooking to preserve its bright, fresh flavor.
Serving notes
You won’t want any of the delicious creamy sauce to go to waste so I recommend serving this dish with something that will soak it up like my chive mashed potatoes or garlic butter rice . Pair it with your favorite vegetable side dish like roasted asparagus or roasted broccoli for a complete meal with a French feel.
Creamy Tarragon Chicken Recipe
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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 (can use extra stock instead)
- ▢ 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. 4 small chicken breasts, 1 teaspoon EACH: sea 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. 2 tablespoons olive oil
- 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. ½ cup finely minced red onion, 2 cloves garlic, ½ cup dry white wine
- 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. ½ cup chicken stock, ½ cup whipping cream, 2 tablespoons finely minced fresh tarragon
- 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. 1 tablespoon cornstarch, 2 tablespoons lemon juice
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Creamy Tarragon Chicken Recipe
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 , can use extra stock instead
- 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. 4 small chicken breasts, 1 teaspoon EACH: sea 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. 2 tablespoons olive oil
- 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. ½ cup finely minced red onion, 2 cloves garlic, ½ cup dry white wine
- 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. ½ cup chicken stock, ½ cup whipping cream, 2 tablespoons finely minced fresh tarragon
- 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. 1 tablespoon cornstarch, 2 tablespoons lemon juice
