Get ready to elevate your chicken game with this mouthwatering creamy tarragon chicken! This dish is a symphony of flavors that takes dinner over the top.
Tender, juicy chicken breasts are gently simmered in a luxurious sauce infused with the delicate, slightly anise-like flavor of fresh tarragon. And the richness of the cream and the tangy kick of Dijon mustard are just to die for.
I love serving this dish with a side of roasted vegetables or a simple green salad to balance out the meal.
Go ahead and treat yourself!
Why You’ll Love This Creamy Tarragon Chicken
Effortless Elegance: This recipe brings a touch of French culinary sophistication to your home kitchen, but it’s so easy to make.
Quick Preparation: With a total cooking time of around 35 minutes, this dish is perfect for busy weeknights.
One-Pan Wonder: The entire dish is cooked in a single skillet, minimizing cleanup. It’s fuss-free and convenient.
Rich, Creamy Taste: The combination of heavy cream, Dijon mustard, and fresh tarragon creates a luscious, creamy sauce. It envelops the chicken, providing a delightful and indulgent taste experience.
Ingredients
- Boneless, Skinless Chicken Breast: The star of the dish is lean, tender, and ready to absorb the delectable flavors.
- Fresh Tarragon: It brings a subtle, slightly sweet anise flavor that elevates the sauce.
- All-Purpose Flour: It creates a golden-brown crust on the chicken and helps thicken the sauce.
- Salt and Pepper: The essential seasoning duo enhances all the flavors in the dish.
- Butter: It adds richness and helps brown the chicken to perfection. A little goes a long way.
- Olive Oil: It prevents sticking and aids in creating a beautiful sear on the chicken.
- Garlic and Shallot: The aromatic base infuses the sauce with depth and complexity.
- Dry White Wine: It provides acidity to balance the richness and deglazes the pan for maximum flavor.
- Heavy Cream: The luxurious foundation of the sauce. It makes it silky, smooth, and irresistible.
- Dijon Mustard: It complements the cream and tarragon perfectly.
How to Make Creamy Tarragon Chicken
This is such an elegant dish, but it’s so easy to make!
1. Prep the chicken. In a shallow dish, combine the flour with salt and black pepper. Mix well. Coat the chicken breasts lightly in the seasoned flour, shaking off any excess.
2. Cook the chicken. Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4-5 minutes per side. Reduce the heat to medium, cover the skillet, and continue cooking until the chicken is fully cooked, about 10-12 minutes more. Remove the chicken from the skillet and set aside, keeping it warm.
3. Build the sauce base. In the same skillet, add the minced garlic and shallot to the remaining drippings. Sauté until softened and fragrant, about 2-3 minutes.
4. Deglaze the pan. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 1-2 minutes.
5. Make the creamy sauce. Stir in the heavy cream, Dijon mustard, and tarragon. Simmer gently, stirring occasionally, until the sauce thickens and becomes rich and creamy, about 5-7 minutes.
6. Finish the dish. Return the cooked chicken breasts to the skillet, spooning the sauce over them. Allow the chicken to warm through in the sauce for an additional 2 minutes.
7. Serve: Plate the chicken and drizzle with extra sauce. Garnish with more fresh tarragon if desired. Enjoy your flavorful, creamy tarragon chicken!
Tips for the Best Creamy Tarragon Chicken
You’ll feel like a pro chef with these tried-and-true tips.
- Give it a good pounding. Use a meat mallet to pound the chicken breasts to an even thickness, ensuring they cook evenly and quickly.
- Fresh is best. Always opt for fresh tarragon leaves instead of dried for the most vibrant flavor and aroma in your creamy tarragon chicken.
- Don’t skimp on the seasoning. Season your chicken generously with salt and pepper before cooking to ensure it’s flavorful and well-seasoned throughout.
- Brighten it up. Add a squeeze of fresh lemon juice to the sauce to balance the richness and brighten the overall flavor profile.
- Have fun and experiment. Add sliced mushrooms, diced tomatoes, or baby spinach to the sauce for extra flavor and nutrition. You can also experiment with different herbs like rosemary, thyme, or basil in place of or in addition to the tarragon for a unique twist.
- Make it a feast. Serve over rice, pasta, mashed potatoes, or with a side of steamed vegetables and crusty bread for a complete meal.
How to Store
If you have leftovers, here’s how to keep them fresh.
To Store: Allow the chicken to cool completely before transferring it to an air-tight container. Store the container in the refrigerator for up to 3-4 days. I don’t recommend freezing since the consistency will change.
To Reheat: Place the desired portion in a microwave-safe dish and heat it in the microwave at 50% power for 1-2 minutes, or until heated through. You can also reheat the chicken in a covered skillet over low heat, stirring occasionally, until warmed through.
Creamy Tarragon Chicken
4
servings15
minutes35
minutes481
kcalThis creamy tarragon chicken is a restaurant-worthy dish you can make at home! With flavors of white wine and Dijon mustard, it’s downright delicious.
Ingredients
4 boneless, skinless chicken breast halves
½ teaspoon salt
½ teaspoon black pepper
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1 shallot, minced
⅓ cup dry white wine
1 cup heavy cream
1 ½ tablespoon Dijon mustard
3 teaspoons fresh tarragon, chopped
Instructions
- In a shallow dish, combine the flour with salt and black pepper. Mix well. Coat the chicken breasts lightly in the seasoned flour, shaking off any excess.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4-5 minutes per side. Reduce heat to medium, cover the skillet, and continue cooking until the chicken is fully cooked, about 10-12 minutes more. Remove the chicken from the skillet and set aside, keeping it warm.
- In the same skillet, add the minced garlic and shallot to the remaining drippings. Sauté until softened and fragrant, about 2-3 minutes.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 1-2 minutes.
- Stir in the heavy cream, Dijon mustard, and tarragon. Simmer gently, stirring occasionally, until the sauce thickens and becomes rich and creamy, about 5-7 minutes.
- Return the cooked chicken breasts to the skillet, spooning the sauce over them. Allow the chicken to warm through in the sauce for an additional 2 minutes.
- Plate the chicken and drizzle with extra sauce. Garnish with more fresh tarragon if desired. Enjoy your flavorful, creamy tarragon chicken!
