If you’re looking for a creamy, flavorful chicken dinner that feels a little fancy but is actually easy enough for a busy weeknight, this Tarragon Chicken Recipe is one of my favorites. Tender pan-seared chicken breasts are simmered in a rich garlic cream sauce with fresh tarragon, creating a comforting meal that tastes like something you’d order at a cozy American bistro. I started making this recipe years ago when I wanted something different than the usual garlic butter chicken, and honestly, it quickly become one of those meals my family keeps asking for.

Whether you’re serving it over mashed potatoes, rice, egg noodles, or roasted vegetables, this easy tarragon chicken recipe is packed with flavor without needing complicated ingredients.

Why You’ll Love This Tarragon Chicken Recipe

• Easy enough for busy weeknights.
• Rich, creamy, restaurant-quality flavor.
• Uses simple ingredients found in most U.S. grocery stores.
• Ready in about 40 minutes.
• Great for family dinners or date nights.
• High in protein and satisfying.
• Leftovers taste even better the next day.

How I Came Across This Recipe

The first time I tried chicken with tarragon was at a small French-inspired restaurant during a road trip. I wasn’t sure about the herb because I had never cooked with it before. It has a mild licorice-like flavor that sounded unusual, but once mixed with cream, garlic, and chicken, everything just worked perfectly.

When I got home, I experimented several times until I found a version that used everyday American grocery store ingredients instead of hard-to-find specialty products. After few tries, this recipe become my go-to comfort dinner whenever I wanted something cozy but still impressive.

Best Time to Enjoy This Recipe

This recipe works especially well for:

• Meal: Dinner or weekend lunch
• Season: Fall, Winter, and early Spring
• Mood: Cozy, comforting, relaxed
• Occasion: Family dinner, Sunday supper, date night, holiday dinner, special gatherings

Tarragon Chicken Recipe

Recipe by Amazing Ruth

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

495

kcal

Total time

40

minutes

Tender pan-seared chicken breasts simmered in a rich garlic tarragon cream sauce. This easy, restaurant-style chicken dinner is perfect for busy weeknights, family meals, or special occasions and pairs beautifully with mashed potatoes, rice, or buttered noodles.

Ingredients

• Chicken

• 4 boneless, skinless chicken breasts (about 2 lbs)

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 tablespoons all-purpose flour

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• Tarragon Cream Sauce

• 3 garlic cloves, minced

• 1 small shallot, finely diced

• 1 cup low-sodium chicken broth

• 1 cup heavy cream

• 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried tarragon)

• 1 teaspoon Dijon mustard

• ½ teaspoon lemon zest

• 1 tablespoon fresh lemon juice

• 2 tablespoons grated Parmesan cheese (optional)

• Salt and black pepper, to taste

• Optional Garnish

• Fresh chopped tarragon
  Chopped parsley
  Lemon wedges
  Extra grated Parmesan

Directions

• Pat the chicken breasts dry with paper towels. If they are thick, pound them to an even thickness for even cooking.
• Season both sides with kosher salt, black pepper, garlic powder, and onion powder. Lightly dust each chicken breast with flour.
• Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted.
• Place the chicken into the hot skillet and cook for 5–6 minutes per side until golden brown. Remove the chicken and set aside.
• Reduce the heat to medium. Add the diced shallot and cook for about 2 minutes until softened.
• Add the minced garlic and cook for about 30 seconds until fragrant.
• Pour in the chicken broth and scrape the browned bits from the bottom of the skillet.
• Stir in the heavy cream, Dijon mustard, chopped tarragon, lemon zest, lemon juice, and Parmesan cheese. Simmer for 3–4 minutes until slightly thickened.
• Return the chicken to the skillet. Spoon the sauce over each piece.
• Cover and simmer for 8–10 minutes or until the chicken reaches an internal temperature of 165°F.
• Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice if desired.
• Garnish with fresh tarragon or parsley and serve immediately with mashed potatoes, rice, buttered egg noodles, roasted vegetables, or crusty bread.

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Notes

• Fresh tarragon gives the best flavor, but dried tarragon works well if that’s what you have.
• Do not boil the cream sauce after adding the cream to prevent curdling.
• Use an instant-read thermometer to ensure perfectly cooked chicken.
• For extra flavor, let the chicken rest in the sauce for 5 minutes before serving.
• Leftovers can be refrigerated in an airtight container for up to 3 days.

Equipment

• Large skillet
• Tongs
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Wooden spoon
• Meat thermometer (recommended)

Estimated Cost

Making this Tarragon Chicken Recipe costs approximately $18 to $24 depending on your local grocery prices.

That’s around $4.50 to $6.00 per serving, making it an affordable restaurant-style meal at home.

Why This Recipe Is So Good

One thing I really love about this recipe is how balanced the flavors are. Tarragon has a light herbal sweetness that blends beautifully with creamy sauce and juicy chicken instead of overpowering everything.

The sauce is rich without feeling too heavy, and the fresh lemon keeps every bite bright. I also think letting the chicken finish cooking gently in the sauce helps it stay much more tender. Sometimes I even make extra sauce because everybody wants more for their mashed potatoes.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless chicken thighs stay very juicy and work wonderfully in this recipe. Cook until they reach an internal temperature of 165°F.

What does tarragon taste like?

Tarragon has a mild herbal flavor with subtle hints of anise or licorice. Once cooked into the cream sauce, it becomes smooth and delicate.

Can I make this recipe ahead?

Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat so the cream sauce doesn’t separate.

Can I freeze Tarragon Chicken?

You can, although cream sauces may change texture slightly after thawing. Stir well while reheating to bring the sauce back together.

What should I serve with Tarragon Chicken?

Mashed potatoes, buttered noodles, rice pilaf, roasted baby potatoes, green beans, asparagus, or a crisp Caesar salad all pair beautifully with this creamy chicken dinner.

Can I make it gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free flour blend or cornstarch, and double-check that your chicken broth and Dijon mustard are certified gluten-free.