Learn how to make a classic French dish that’s known for its great taste, creamy sauce, and unforgettable fragrance.
If you’re an amateur cook, tarragon chicken might seem like one of those aspirational dishes. It’s a classic French recipe that has such a unique and sophisticated taste that you might assume that only a professional chef can prepare such a meal. But that’s not necessarily the case with tarragon chicken. All you have to do is sear a few pieces of chicken and set them aside while you prepare the creamy sauce. Even the sauce itself isn’t that difficult to make as long as you have the right ingredients and a little bit of time. It might taste like a gourmet meal, but tarragon chicken is actually a simple dish that anyone can prepare.
As the name implies, tarragon is the key ingredient in this dish. Tarragon is an herb with a unique anise-like taste. It’s that flavor that makes tarragon chicken such a special dish. Plus, between the tarragon, garlic, and shallots, this dish also offers an unmistakable and delightful fragrance. It will leave your kitchen with a beautiful and lingering scent, which is another good reason to give it a try. Of course, the creamy sauce is the best part of making tarragon chicken. The sauce is rich in flavor, giving every bite of chicken a deep flavor profile and the sense of a gourmet meal.
Is Tarragon Chicken Healthy?
Tarragon chicken offers plenty of nutritional benefits and can be considered healthy for most diets. For starters, skinless chicken breast is an excellent source of lean protein that has less fat than other types of chicken. Meanwhile, some believe that tarragon has several potential health benefits, such as aiding in digestion. One potential concern with this recipe is the use of heavy cream, which adds fat and calories to the dish. For anyone who is watching their fat and calorie intake, consider using half and half or another heavy cream substitute to reduce the fat and calories in tarragon chicken.
Cooking That Chicken To Perfection
To begin, try and find chicken breasts that are roughly the same size so they’ll cook at the same speed. If you want, you can pound the breasts before they hit the pan to tenderize the meat and reduce the cook time a little. Next, don’t forget to season the chicken with salt and pepper. Don’t be afraid to season as generously as you like. Finally, after seasoning the chicken, you could add a light coating of all-purpose flour to help create a golden-brown crust that will give the chicken even more taste and texture.
FAQs & Tips
How Do I Store Leftovers?
If there are leftovers of tarragon chicken, allow the dish to cool and then store it in an airtight container. It should stay good in the fridge for 3-4 days and can be reheated in a microwave or on the stovetop. But because there is dairy in the dish, it’s not a good idea to freeze it.
Do I Have To Cook With White Wine?
If you’re worried about serving this dish to minors, you should know that alcohol evaporates when cooked, so adding white wine to tarragon chicken is perfectly safe. But if you’d rather not cook with white wine, try white grape juice, apple juice or a squeeze of lemon instead.
What Else Can I Add In?
Thinking about adding in some tasty extras? Consider sautéed mushrooms, crumbled bacon bits, or a sprinkle of red pepper flakes.
Serving Suggestions
Mashed potatoes are usually the most common side dish with tarragon chicken. For a gourmet main course like this, I suggest something a little beyond the ordinary, like Garlic Mashed Potatoes or Twice-Baked Mashed Potatoes. A side dish of grilled or roasted vegetables is also a good idea. With tarragon chicken, I tend to favor Roasted Zucchini, Crispy Asparagus, or Parmesan-Roasted Broccoli. You might also consider a side salad, especially something with a lot of color like a Caprese Salad or Tomato Cucumber Mozzarella Salad.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- Salt and pepper to taste
- 4 teaspoons olive oil
- 2 small shallots finely chopped
- 3 garlic cloves minced
- 2/3 cup dry white wine
- 2/3 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh tarragon chopped (plus extra for garnish)
- 2 1/2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- Pat the chicken breasts dry. Sprinkle both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4 minutes per side until golden. Remove the chicken and set aside.
- Lower the heat to medium. Add the chopped shallot and minced garlic to the skillet; cook for 2 minutes until softened. Pour in the white wine and let it reduce for about 3 minutes while scraping up any browned bits.
- Stir in the chicken broth, heavy cream, Dijon mustard, and fresh tarragon. Bring the sauce to a simmer.
- Make a cornstarch slurry by mixing the cornstarch and water together until smooth. Slowly mix the slurry into the sauce, then return the chicken to the skillet.
- Let simmer for 8 to 10 minutes or until the chicken reaches an internal temperature of 165°F.
- Adjust seasoning if needed, garnish with extra tarragon, and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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