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A square photo of a pan of cooked Tarragon chicken in a creamy sauce, sprinkled with chopped parsley, laid on top of a stripy grey and white tea towel
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5 from 8 votes

Tarragon Chicken

Seasoned pan-fried chicken breasts in a delicious creamy tarragon sauce. Quick and easy to prepare, it's a great comfort food dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: French
Keyword: Comfort Food, Creamy sauce
Servings: 4
Author Nicky Corbishley

Ingredients

  • 2 tbsp olive oil
  • 4 chicken breasts about 175g/6oz each (700g/1.5lbs altogether)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 small onion peeled and finely diced
  • 2 minced cloves garlic
  • 120 ml (1/2 cup) white wine *see note for non-alcohol version
  • 120 ml (1/2 cup) chicken stock water + 1 stock cube is fine
  • 1 tsp dried tarragon or 2 tbsp finely chopped fresh tarragon
  • 180 ml (3/4 cup) double (heavy) cream

To Serve:

  • small bunch of fresh tarragon roughly torn
  • pinch black pepper

Instructions

  • Heat the oil in a large frying pan over a medium-high heat.
    2 tbsp olive oil
  • Take the chicken breasts and sprinkle the salt and pepper over both sides.
    4 chicken breasts, ½ tsp salt, ½ tsp black pepper
  • Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.
  • Turn the chicken over and move them to one side of the pan.
  • Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.
    1 small onion, 2 minced cloves garlic
  • Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.
    120 ml (1/2 cup) white wine
  • Add the chicken stock and dried or fresh tarragon, then pour in the cream.
    120 ml (1/2 cup) chicken stock, 1 tsp dried tarragon, 180 ml (3/4 cup) double (heavy) cream
  • Stir together and bring to the boil.
  • Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.
  • Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.
    small bunch of fresh tarragon, pinch black pepper

Video

Notes

Don't want to use wine?

Replace the wine with the 120ml (1/2 cup) chicken stock (so you'll be adding in two lots of stock altogether) along with a squeeze of lemon juice.

Ingredient swaps

  • Swap the chicken breasts for chicken thighs fillets, turkey breast steaks or pork chops.
  • Swap the wine for vermouth, or if you prefer alcohol free, just add an extra half cup of stock. along with a little squeeze of lemon juice.
  • Add in some vegetables if you like. I sometimes stir in a large handful or spinach at the end, or I'll throw sliced green beans into the sauce with the onions and garlic.

How to scale up and scale down this recipe:

You can double the recipe to serve 8 or halve the recipe to serve 2, sticking to the same ingredient ratios.
If you're doubling the recipe, you'll need to seal the chicken breasts in two batches, and it will take a few minutes longer to reduce the wine down. You will also need to simmer the chicken breasts in the sauce for 5-10 minutes longer to ensure the chicken breasts all fully cooked and piping hot throughout.
Nutritional information is approximate, per serving (this recipe serves 4).

Nutrition

Calories: 459kcal | Carbohydrates: 6g | Protein: 39g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 753mg | Fiber: 1g | Sugar: 2g

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