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This creamy tarragon chicken recipe is a very easy meal that’s designed to impress! It’s ready in just half an hour, so you’ll feel like a gourmet chef in no time.
Why you’ll love it
As with all of my 30-minute chicken recipes, I love combining a handful of high-impact ingredients to make life a whole lot easier. There’s no need to source a bunch of obscure things to make this creamy tarragon chicken, but it definitely feels like fine dining!
Fresh tarragon and chicken belong together, and the white wine cream sauce here is a little bit of heaven. Picky eaters will enjoy this chicken dish, and it’s on the table very quickly for everything from an after-work meal to serving for family and friends on a special occasion.
What you’ll need
- Chicken – cut the chicken breasts in half lengthwise to make 4 smaller pieces so they cook through faster and more evenly and remain tender
- Garlic powder – along with salt & pepper, seasoning the cutlets will perk up the chicken even before we get started with the sauce
- Flour – dredging the cutlets in flour will result in a beautiful crust
- Olive oil and butter – for pan frying and making the base of the buttery sauce
- Wine – use a dry white wine you’d normally enjoy drinking, not a cooking wine. Sauvignon blanc or pinot grigio would be my recommendations here.
- Tarragon – it’s the star that gives the sauce a fresh, fragrant finish
- Heavy cream – what makes the sauce rich and delish
What does tarragon taste like?
- Tarragon is bright, herbaceous, and has the slightest subtle hint of anise (or licorice) flavor, but it’s definitely not overpowering. It’s a classic herb pairing with poultry because they taste so fantastic together. People often consider it a very elegant herb choice.
How to make tarragon chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken into four cutlets, and season with salt and pepper and garlic powder. Dredge in the flour, and pan fry until golden. Transfer to a plate. In the skillet, cook the wine and deglaze the pan (scrape up browned bits). Add the remaining butter and the tarragon, and simmer.
After a couple of minutes, pour in the cream and return the chicken to the pan. Lower the heat and simmer until the chicken is cooked through and the sauce has reduced a bit. Taste, season with salt & pepper if needed, and garnish with parsley if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Never overcook or undercook chicken again by using an affordable instant read meat thermometer. It’s so helpful to get to that perfect 165F.
- My trusty Le Creuset 10.5″ skillet is the one I generally use for my skillet chicken recipes. It comes in a bunch of fun colors!
- Don’t have a sturdy cutting board yet to chop the tarragon? This Epicurean cutting board is my favorite.
- Store any leftover fresh tarragon in a herb saver.
Substitutions and variations
- I don’t recommend subbing the cream. Half a cup among 4 portions isn’t a lot, and anything lower fat is likely to break the sauce and simply not taste as good.
- If you must substitute the white wine, use chicken broth, but keep in mind the dish will be less flavorful overall. I’d also add half teaspoon or so of Dijon mustard if you’re using chicken broth so it adds a little zip.
- You can add in more fresh herbs if you happen to have some, or try my similar Creamy Herb Chicken Recipe instead.
What to serve with tarragon chicken
- The cream sauce is great over a pile of Mashed Potatoes, a classic Baked Potato, rice, or even pasta.
- Easy Roasted Asparagus or Easy Roasted Cauliflower are two vegetable side dishes I’d definitely recommend. Steamed broccolini would be another!
- A salad with my homemade Balsamic Dressing or Olive Garden Dressing is always a good idea. Neither requires a blender to make.
Leftovers and storage
- Store leftover tarragon chicken for 3-4 days in an airtight container in your fridge.
- To reheat, do it slowly over a low heat in a saucepan for best results so that the chicken doesn’t dry out.
- This dish won’t do well in the freezer due to the dairy content.
If you made this creamy chicken recipe with a tarragon sauce, please leave a star rating and review below! Questions not answered in the post above? Talk to me. You can also find me on Instagram.
- 2 large chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 2/3 cup dry white wine
- 1 tablespoon fresh tarragon chopped
- 1/2 cup heavy/whipping cream
- Fresh chopped parsley, for serving optional
- Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then coat them in the flour.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Transfer the chicken to a plate.
- Add the wine to the pan and let it bubble for about a minute. Stir to scrape up any browned bits from the bottom of the pan.
- Add the remaining butter and the tarragon to the pan, and continue simmering for another 2 minutes.
- Add the cream and chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper as needed and sprinkle with fresh parsley if using.
Nutrition information is automatically calculated, so should only be used as an approximation.
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