If you are looking for a dish that brings elegance and comfort to your dinner table, this Tarragon Chicken Recipe is exactly what you need. It combines tender, golden chicken cutlets with a luscious, creamy sauce infused with the vibrant herbal notes of fresh tarragon. Perfect for weeknight dinners or impressing guests, this recipe is both accessible and irresistibly flavorful. Each bite offers a delightful balance of richness and freshness, making it a beloved classic that you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Tarragon Chicken Recipe lies in its simple yet impactful ingredients. Each component plays a crucial role, whether it’s building layers of flavor, creating a perfect sauce texture, or achieving that desirable golden crust on the chicken.
- 2 large chicken breasts: Cut in half lengthwise for quicker, even cooking and a delicate texture.
- Salt & pepper: Essential for seasoning and enhancing the natural taste of the chicken.
- 1/2 teaspoon garlic powder: Adds subtle depth without overpowering the herbal flavors.
- Flour: For dredging the chicken, helping to create a crispy exterior and thickening the sauce slightly.
- 1 tablespoon olive oil: Provides a flavorful base for browning the chicken.
- 3 tablespoons butter: Divided use to enrich both the chicken’s crust and the sauce’s creamy finish.
- 2/3 cup dry white wine: Introduces a mild acidity and lifts the sauce with vibrant aromatic notes.
- 1 tablespoon fresh tarragon (chopped): The star herb, bringing a lovely anise-like aroma and distinct flavor.
- 1/2 cup heavy/whipping cream: Creates lush, velvety sauce that perfectly coats the chicken.
- Fresh chopped parsley (optional): For a pop of color and fresh herbal brightness when serving.
How to Make Tarragon Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by slicing your chicken breasts in half lengthwise to create four thin cutlets. This not only ensures fast, even cooking but also helps the chicken absorb the flavors better. Sprinkle each piece with salt, pepper, and garlic powder for a balanced seasoning base. Then, lightly dredge the cutlets in flour, which will guarantee that beautiful golden crust and give the sauce a lovely body later on.
Step 2: Sear the Chicken to Perfection
Heat olive oil and one tablespoon of butter in a skillet over medium-high heat. When the pan is hot and shimmering, add your chicken cutlets. Cook them for about 4 to 5 minutes on each side until they turn a beautiful golden brown. This step locks in the juices and builds a caramelized exterior that’s simply irresistible. Once browned, transfer the chicken to a plate and set it aside for the moment.
Step 3: Deglaze with White Wine
With the chicken resting, pour the dry white wine into the skillet. Let it bubble gently for about a minute, which helps to lift all the savory browned bits stuck to the pan. These bits hold so much concentrated flavor and form the foundation of the sauce, making this step essential for that deep, layered taste.
Step 4: Add Butter and Fresh Tarragon
Next, stir in the remaining butter along with the fresh chopped tarragon. As the butter melts, it emulsifies with the wine to create a silky sauce base. The tarragon’s unique anise-like flavor infuses the sauce here, imparting its signature herbal brightness that defines this Tarragon Chicken Recipe.
Step 5: Finish the Sauce with Cream and Return the Chicken
Pour in the heavy cream and nestle the chicken back into the skillet. Lower the heat to medium and let everything simmer gently for about 5 minutes. This allows the chicken to finish cooking through while the sauce thickens to a rich, creamy consistency. Taste and adjust seasoning with salt and pepper as needed. For an extra burst of freshness and color, sprinkle some chopped parsley on top just before serving.
How to Serve Tarragon Chicken Recipe
Garnishes
A simple sprinkle of freshly chopped parsley adds a vibrant green contrast and a clean herbal touch that complements the tarragon’s intense flavor without overwhelming it. You can also add a few extra tarragon leaves for an added visual and aromatic boost.
Side Dishes
This dish pairs wonderfully with buttery mashed potatoes, which soak up the luscious sauce perfectly. Steamed green beans or roasted asparagus work beautifully for a fresh, crisp vegetable side that balances the richness of the dish. Light, fluffy rice or even a crusty baguette are fantastic to round out the meal and not leave a drop of sauce behind.
Creative Ways to Present
For a special occasion, serve the Tarragon Chicken Recipe over a bed of creamy polenta or alongside wilted spinach tossed with garlic. Plating the cutlets on individual plates with a drizzle of the sauce and a fresh sprig of tarragon adds a sophisticated touch. For casual gatherings, arrange the cutlets on a large platter surrounded by vibrant vegetables to create an inviting, family-style presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Tarragon Chicken Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making for convenient lunches or easy dinners later in the week without sacrificing flavor.
Freezing
This dish doesn’t freeze as perfectly as some others due to the cream-based sauce, which can separate when thawed. However, if needed, freeze the cooked chicken and sauce separately in airtight containers. Thaw overnight in the fridge before reheating gently, stirring well to bring the sauce back together.
Reheating
Reheat leftovers over low to medium heat on the stove to prevent the sauce from breaking. Stir frequently and add a splash of cream or broth if the sauce becomes too thick. Avoid microwaving if possible, as it can make the chicken dry and the sauce less appealing.
FAQs
Can I use dried tarragon instead of fresh?
While fresh tarragon delivers the best bright and aromatic flavor, you can use dried tarragon in a pinch. Use about one-third of the amount since dried herbs are more concentrated, and add it earlier in the cooking to help release its flavor.
What wine is best for this recipe?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works beautifully for deglazing. These wines bring acidity without sweetness, which enhances the sauce without overpowering the chicken or tarragon.
Can I substitute chicken thighs for breasts?
Absolutely! Boneless, skinless chicken thighs can be used and will bring a richer, juicier texture to the dish. Just adjust the cooking time slightly as thighs may take a bit longer to cook through.
Is there a non-dairy alternative for the cream?
You can try coconut cream or cashew cream as dairy alternatives, although the flavor profile will change slightly. Make sure to add them gradually and taste as you go to maintain the balance of the sauce.
How do I know when the chicken is fully cooked?
Since the chicken cutlets are thin, about 4-5 minutes per side should suffice. To be certain, cut into the thickest part and check that the juices run clear and the meat is no longer pink. Using a meat thermometer, the internal temperature should reach 165°F (74°C).
Final Thoughts
This Tarragon Chicken Recipe truly hits all the right notes—it’s simple, elegant, and packed with flavor that feels both fresh and indulgent. Whether you’re cooking for a special occasion or just a soothing weeknight meal, it’s a dish that always brings a smile. I can’t wait for you to try it and make it a staple in your kitchen as well!
Print
Tarragon Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
This classic Tarragon Chicken recipe features tender chicken cutlets cooked in a rich and creamy tarragon wine sauce. Perfectly pan-seared and simmered with fresh herbs and cream, this dish offers a beautiful balance of flavors making it ideal for an elegant weeknight dinner or special occasion.
Ingredients
Chicken
- 2 large chicken breasts (cut in half lengthwise, total 4 cutlets)
- Salt & pepper (to taste)
- 1/2 teaspoon garlic powder
- Flour (for dredging, about 1/3 cup)
Sauce & Cooking
- 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
Garnish
- Fresh chopped parsley (optional, for serving)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each with salt, pepper, and garlic powder. Lightly dredge the cutlets in flour, shaking off any excess.
- Sear the chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
- Deglaze the pan: Pour the dry white wine into the skillet, stirring to scrape up browned bits stuck to the bottom. Let it bubble gently for about one minute to reduce slightly.
- Add tarragon and butter: Stir in the remaining 2 tablespoons of butter and the chopped fresh tarragon. Continue to simmer the sauce for 2 more minutes to develop flavors.
- Finish with cream and chicken: Add the heavy cream back to the pan along with the cooked chicken cutlets. Reduce heat to medium and cook for an additional 5 minutes, or until chicken is fully cooked and the sauce has thickened. Adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley if desired before serving.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- Ensure chicken breasts are pounded or sliced to even thickness for consistent cooking.
- Do not overcrowd the pan when searing to get a good golden crust.
- Fresh tarragon provides the best aroma; dried tarragon can be used but less flavor-intense.
- This dish pairs well with steamed vegetables, rice, or buttered noodles.
- Leftover sauce can be warmed gently but cream may separate if overheated.
