Tarragon Chicken Recipe – Easy Creamy Family Dinner Tonight!
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds).
- 1 teaspoon kosher salt.
- ½ teaspoon black pepper.
- 1 teaspoon garlic powder.
- 2 tablespoons all-purpose flour (for lightly coating the chicken).
- 2 tablespoons olive oil.
- 2 tablespoons unsalted butter.
- 3 garlic cloves, minced.
- 1 small shallot, finely diced.
- ½ cup low-sodium chicken broth.
- 1 cup heavy cream.
- 2 tablespoons fresh tarragon, chopped.
- 1 teaspoon Dijon mustard.
- 1 teaspoon lemon juice.
Optional Ingredients
- ¼ cup grated Parmesan cheese for a richer sauce.
- 1 teaspoon lemon zest for extra freshness.
- Chopped fresh parsley for garnish.
- Crushed red pepper flakes for mild heat.
Ingredient Substitutions
- Chicken thighs can replace chicken breasts for a juicier result.
- Dried tarragon can be used if fresh isn’t available. Use 2 teaspoons dried instead of fresh.
- Half-and-half can replace heavy cream for a lighter sauce.
- Gluten-free flour works well if needed.
- Vegetable broth can substitute for chicken broth.
Equipment Needed
- Large skillet or saute pan.
- Tongs.
- Sharp chef’s knife.
- Cutting board.
- Measuring cups.
- Measuring spoons.
- Small mixing bowl.
- Wooden spoon or silicone spatula.
- Instant-read meat thermometer.
- Serving plate.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Pat the chicken breasts completely dry with paper towels. Season both sides evenly with salt, black pepper, and garlic powder.
Lightly coat each chicken breast with flour. Shake off any excess flour. This helps create a golden crust and slightly thickens the sauce later.
Dry chicken browns much better than wet chicken.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is shimmering, add the chicken.
Cook for about 5–6 minutes per side until golden brown.
The chicken does not need to be fully cooked yet since it will finish cooking in the sauce.
Transfer the chicken to a clean plate.
The surface should be deep golden brown with crispy edges.
Step 3: Cook the Aromatics
Reduce the heat to medium.
Add the butter to the same skillet.
Once melted, stir in the shallot and cook for about 2 minutes until softened.
Add the minced garlic and cook for another 30 seconds.
Avoid browning the garlic because it can become bitter.
Step 4: Build the Sauce
Pour in the chicken broth while scraping the browned bits from the bottom of the skillet.
Those browned bits add tremendous flavor.
Stir in.
Heavy cream.
Dijon mustard.
Fresh chopped tarragon.
Lemon juice.
Bring everything to a gentle simmer.
Cook for about 4–5 minutes until the sauce begins to thicken slightly.
Step 5: Finish Cooking the Chicken
Return the chicken along with any juices back into the skillet.
Spoon the sauce over the chicken.
Cover loosely and simmer for 8–10 minutes.
The chicken is done when the internal temperature reaches 165°F.
The chicken should be completely white inside with clear juices.
Step 6: Rest and Serve
Remove the skillet from the heat.
Let the chicken rest for 5 minutes before serving.
This helps the juices stay inside the meat.
Garnish with parsley and additional fresh tarragon if desired.
Serve warm with mashed potatoes, buttered noodles, rice, roasted vegetables, or crusty bread.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Chicken – $9.00.
Heavy Cream – $2.25.
Tarragon – $2.50.
Garlic & Shallot – $1.00.
Chicken Broth – $0.75.
Butter, Oil & Seasonings – $1.50.
Estimated Total Recipe Cost
Approximately $17.00 USD.
Estimated Cost Per Serving
Approximately $4.25 USD per serving.
