If you love simple meals that feel a bit special, this chicken with creamy tarragon sauce delivers. It’s comforting, fragrant, and ready in under an hour. The sauce is silky with a gentle anise note from fresh tarragon, balanced by lemon and Dijon.
Pan-seared chicken brings a golden crust and juicy bite. Serve it with rice, mashed potatoes, or a crisp salad, and you’ve got a weeknight hero that tastes like a weekend treat.
Why This Recipe Works
This recipe leans on classic French flavors without being fussy. Browning the chicken first builds fond—the flavorful bits in the pan—that become the soul of the sauce.
Deglazing with wine lifts that savory foundation and softens the richness of cream. Fresh tarragon brings a bright, herbal lift that keeps the dish from feeling heavy. A squeeze of lemon and a touch of Dijon dial in acidity and depth, so every bite tastes balanced.
What You’ll Need
- Chicken: 4 boneless, skinless chicken breasts (or thighs), patted dry
- Salt and pepper: For seasoning
- Olive oil and butter: 1 tablespoon oil + 2 tablespoons butter for searing and sauce
- Shallot: 1 medium, finely minced (or 1/2 small onion)
- Garlic: 2 cloves, minced
- Dry white wine: 1/2 cup (such as Sauvignon Blanc or Pinot Grigio)
- Chicken stock: 1/2 cup, low-sodium
- Heavy cream: 3/4 cup
- Dijon mustard: 1 to 2 teaspoons
- Fresh tarragon: 2 to 3 tablespoons chopped, plus extra for garnish
- Lemon juice: 1 to 2 teaspoons, to taste
- Optional add-ins: 1 cup sliced mushrooms or 1 cup baby spinach
Step-by-Step Instructions
- Prep the chicken. Pat chicken dry and season generously with salt and pepper on both sides.
This helps create a good crust and seasons the meat throughout.
- Heat the pan. Place a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When the butter foams, the pan is hot enough.
- Sear the chicken. Add the chicken in a single layer.
Don’t crowd the pan. Sear 4 to 6 minutes per side until golden and nearly cooked through. Transfer to a plate and tent with foil.
- Cook the aromatics. Reduce heat to medium.
Add the remaining 1 tablespoon butter. Stir in the shallot and a pinch of salt. Cook 2 to 3 minutes until soft and translucent.
Add the garlic and cook 30 seconds until fragrant.
- Deglaze with wine. Pour in the white wine. Scrape up the browned bits with a wooden spoon. Let it simmer 2 to 3 minutes to reduce by about half.
This concentrates flavor and cooks off the alcohol.
- Add stock and cream. Stir in chicken stock and heavy cream. Bring to a gentle simmer over medium-low heat. You want small bubbles, not a rolling boil, to keep the sauce smooth.
- Flavor the sauce. Whisk in Dijon mustard.
Taste and season with salt and pepper. Add mushrooms now if using and simmer 3 to 4 minutes until tender.
- Return the chicken. Nestle the chicken back into the sauce along with any juices on the plate. Simmer 3 to 5 minutes until the chicken is cooked through and the sauce lightly thickens.
Aim for an internal temperature of 165°F (74°C).
- Finish with tarragon and lemon. Stir in chopped tarragon and lemon juice. Add spinach now if using and wilt for 30 to 60 seconds. Adjust salt, pepper, and acidity to taste.
- Serve. Spoon sauce over the chicken.
Garnish with extra tarragon. Pair with mashed potatoes, rice, buttered noodles, or crusty bread to catch every drop.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat or in the microwave at 50% power, adding a splash of stock or water if the sauce thickens too much.
- Freeze: Cream sauces can separate when frozen. If you must freeze, do it without the tarragon and lemon, up to 2 months.
Thaw overnight, reheat gently, then add fresh tarragon and lemon before serving.
Health Benefits
- Lean protein: Chicken breast offers high-quality protein to support muscles and keep you full.
- Herbs for flavor, not sodium: Fresh tarragon adds bold flavor, which helps you rely less on salt.
- Customizable richness: You control the cream. Use a bit less and add more stock for a lighter sauce without losing the silky texture.
- Balanced plate: Pair with steamed greens or a salad for fiber, vitamins, and a fresher feel.
Common Mistakes to Avoid
- Skipping the pat-dry step: Wet chicken steams instead of sears. Dry it well for better browning.
- Crowding the pan: Overlapping pieces lower the pan temperature and prevent a proper crust.
Work in batches if needed.
- Boiling the cream: High heat can cause splitting. Keep the sauce at a gentle simmer.
- Adding tarragon too early: Prolonged heat dulls its fresh flavor. Stir it in at the end.
- Over-salting before reduction: The sauce concentrates as it reduces.
Season lightly at first, then adjust at the end.
Alternatives
- Dairy swaps: Use half-and-half for a lighter sauce. For dairy-free, try full-fat coconut milk plus a squeeze of lemon to balance sweetness.
- Herb variations: If tarragon isn’t available, combine parsley and a touch of fennel fronds or use chives and basil. The flavor won’t be identical, but it stays bright and fresh.
- Protein options: This sauce works with pork tenderloin medallions, turkey cutlets, or seared salmon.
Adjust cooking times accordingly.
- Wine-free version: Replace wine with extra chicken stock and an extra 1/2 teaspoon Dijon plus a splash of apple cider vinegar for acidity.
- Add vegetables: Sauté mushrooms, leeks, or asparagus tips after the shallots for more texture and nutrition.
- Gluten-free: This recipe is naturally gluten-free as written, provided your stock and Dijon are certified gluten-free.
FAQ
Can I use dried tarragon?
Yes, but use it sparingly. Dried tarragon is more concentrated and can taste medicinal if overdone. Start with 1 to 1.5 teaspoons, add during simmering to soften, then finish with a little fresh parsley or chives for brightness.
What’s the best wine for the sauce?
Choose a dry white wine you’d enjoy drinking, like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay.
Avoid sweet wines, which can make the sauce cloying.
How do I keep the chicken juicy?
Sear over medium-high heat for color, then finish gently in the sauce. Pull the chicken as soon as it hits 165°F. Resting for a few minutes helps the juices settle.
Can I make this ahead?
You can sear the chicken and build the sauce base a day ahead.
Reheat gently, then add cream, tarragon, and lemon just before serving to keep the flavors fresh and the texture smooth.
Will Greek yogurt work instead of cream?
It can, but add it off heat to prevent curdling. Temper the yogurt with some warm sauce first, then stir it in. Expect a tangier, lighter sauce.
How do I thicken the sauce more?
Simmer a few extra minutes to reduce.
If you need a faster fix, whisk 1/2 teaspoon cornstarch into 1 tablespoon cold stock, then stir into the simmering sauce and cook 1 minute.
Is this spicy?
No. It’s savory, creamy, and herb-forward. If you want heat, add a pinch of red pepper flakes with the garlic.
Wrapping Up
Chicken with creamy tarragon sauce is the kind of dish that makes any night feel a little more special.
The steps are straightforward, the ingredients are familiar, and the payoff is big flavor and comfort. Keep fresh tarragon on hand, taste as you go, and finish with lemon for lift. With a simple side, you’ve got an elegant, satisfying meal that never gets old.
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