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Simple Recipes for Every Day

Creamy Tarragon Chicken

creamy chicken in a large skillet topped with tarragon and black pepper being scooped out with a wooden spoon.
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  40 min

Ingredients

  • 4 small boneless, skinless chicken breasts, about 1 ¾ pound
  • 1 ¾ teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 large shallots, thinly sliced
  • 3 garlic cloves, minced
  • ¾ cup white wine
  • 1 cup heavy cream
  • 1 cup chicken stock
  • 1 teaspoon chicken Better than Bouillon, or 1 chicken bouillon cube
  • 3 tablespoons fresh tarragon, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch
  • ¼ teaspoon freshly cracked black pepper
  • cooked pasta, or mashed potatoes, for serving (optional)

Method

  1. Pat the chicken dry. Season all over with 1½ teaspoons of the salt.

  2. Heat 1 tablespoon of the oil in a large skillet over medium. Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.

  3. Add the remaining oil and shallots to the same skillet and cook, stirring, until tender, about 4 minutes. Stir in the garlic until fragrant, about 30 seconds. Stir in the wine and cook until reduced by half, about 4 minutes, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream, chicken stock, bouillon, 2 tablespoons fresh tarragon, mustard, lemon zest, and remaining ¼ teaspoon salt.

  4. Return the chicken to the skillet along with any collected juices on the plate. Bring the sauce to a simmer over high heat, then reduce the heat to medium low. Simmer until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes more.

  5. In a small bowl mix the cornstarch together with 2 tablespoons cool water. Transfer the chicken to a plate. Pour the cornstarch slurry into the sauce and continue to simmer until thickened, about 3 minutes. Nestle the chicken back into the sauce.

  6. Top chicken with pepper and remaining 1 tablespoon tarragon and serve over pasta or mashed potatoes, if desired.