Tarragon Chicken
This Tarragon Chicken recipe is the perfect way to enjoy a quick, comforting meal that doesn’t sacrifice flavor.
The tender chicken, creamy tarragon sauce, and a touch of sweet paprika make this dish cozy and full of flavor.
This is the kind of dish that feels special without requiring much effort—ideal for feeding your family with minimal stress.
Tarragon Chicken Recipe Highlights
- Easy 30-Minute Dinner
- Uses Simple, Everyday Ingredients
- Creamy Sauce with Fresh Herbs
- Perfect for Weeknights or Small Gatherings
- Great with Rice, Potatoes, or Vegetables
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – I use boneless, skinless chicken breasts because they cook quickly and soak up the flavors of the sauce well. You can also use thighs for a juicier option if you prefer.
ONION – I choose red onion for its slightly sweet flavor, which balances the richness of the cream. If you don’t have red onion, yellow or white onions are good alternatives.
CREAM – If you don’t have heavy cream, you can substitute it with heavy whipping cream. Just keep in mind that the sauce may turn out thinner due to the lower fat content. You can compensate for this by increasing the amount of cornstarch to 2 tablespoons to help thicken the sauce and achieve a similar texture.
STOCK – I use chicken stock to add depth to the sauce. You could use vegetable stock if you’re looking for a different flavor or to make the dish lighter.
CORNSTARCH – Cornstarch is what thickens the sauce. Make sure to whisk it with water before adding it to avoid any lumps.
SEASONING – The combination of paprika, salt, and pepper adds a balanced flavor to the dish. The paprika gives warmth without being spicy, while the salt and pepper bring everything together. If you want a bit of a deeper flavor use smoked paprika.
TARRAGON – If at all possible I recommend using fresh tarragon. It’s more flavorful and will add those slightly pungent, bittersweet aromatic flavors to your sauce. You can find fresh tarragon in the fresh vegetable aisle next to other fresh herbs such as parsley or cilantro. If you can’t get fresh tarragon you can use dried tarragon. Use 1 tablespoon of dried tarragon in place of fresh.
How To Make Tarragon Chicken
Please check the printable recipe card below for more detailed instructions.
- Sear seasoned chicken in olive oil for 4-5 minutes per side until golden brown. Cover and cook for an additional 5-7 minutes until done.
- Remove the chicken, then sauté red onion in the same skillet until soft.
- Add paprika, chicken stock, and cream. Simmer for 5 minutes, then thicken with a cornstarch slurry.
- Stir in tarragon, return chicken to the skillet, and simmer for 2-3 more minutes.
Leftovers and Storage
STORE – Keep leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will continue to absorb the flavors over time, so it can be even better the next day.
FREEZE – You can freeze the chicken and sauce for up to 2 months. Make sure to cool completely before freezing in an airtight container.
REHEAT – To reheat, gently warm the Tarragon Chicken in a skillet over medium-low heat, adding a splash of chicken stock or cream to loosen the sauce. You can also reheat it in the microwave, but the sauce may lose some of its texture.
MAKE AHEAD – You can make the sauce up to a day in advance and refrigerate it. When you’re ready to serve, simply warm the sauce and add freshly cooked chicken.
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Serving Suggestions
RICE – A bed of white or brown rice soaks up the creamy tarragon sauce beautifully, making it a perfect pairing.
ROASTED VEGETABLES – Oven-roasted potatoes, honey-roasted sweet potatoes, roasted cherry tomatoes, or broccoli add color and balance to the richness of the Tarragon Chicken.
MASHED POTATOES – The creamy sauce pairs well with mashed potatoes, creating a comforting, hearty meal.
OATMEAL DINNER ROLLS – Soft, warm rolls are perfect for sopping up every last bit of sauce.
PASTA – A simple pasta like fettuccine or even German Spaetzle (a simple egg noodle dish) makes for a satisfying and elegant pairing.
Recipe Success Tips
SEAR THE CHICKEN – Getting a nice golden sear on the chicken adds flavor and texture. Don’t skip this step!
USE FRESH TARRAGON – Fresh tarragon really brightens the dish. If using dried, remember to reduce the amount.
THICKEN GRADUALLY – When adding the cornstarch slurry, whisk it in slowly to avoid lumps and control the sauce thickness.
SIMMER LOW AND SLOW – Once you add the chicken back to the sauce, keep the heat low to prevent the sauce from separating.
Commonly Asked Questions
How do I prevent the sauce from curdling?
Make sure to simmer the sauce on low to medium-low heat. Gradually whisk the cream into the pan, and avoid boiling it, as high heat can cause the cream to separate.
What can I use instead of cornstarch to thicken the sauce?
You can use other thickening agents like arrowroot powder or flour. If using flour, mix one tablespoon with water to create a slurry, just like you would with cornstarch.
Can I add vegetables to this recipe?
Yes, feel free to add vegetables like mushrooms, spinach, or peas. Add them when sautéing the onions, or stir them into the sauce before returning the chicken to the skillet.
More Easy and Delicious Chicken Dinners
Million Dollar Chicken Casserole
Crockpot Chicken and Dumplings
Easy Cheesy Chicken Parmesan – reader favorite
Tarragon Chicken
Ingredients
- 2 tablespoons olive oil
- 4 medium chicken breasts boneless, skinless
- 1 medium red onion finely chopped
- ½ cup chicken stock
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 tablespoon cornstarch
- 2 tablespoons fresh tarragon finely chopped – see notes using dried tarragon
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large heavy skillet over medium-high heat. Once hot, add the seasoned chicken breasts to the skillet. Sear for 4-5 minutes on each side until golden brown. Reduce the heat to medium, cover the skillet, and cook for an additional 5-7 minutes. Remove from the skillet and set aside.
- Add the red onion to the same skillet and sauté for 3-4 minutes over medium heat until soft and translucent. Stir in the paprika, chicken stock, and heavy cream. Simmer for 5 minutes, stirring occasionally.
- Whisk the cornstarch with a tablespoon of water in a small bowl to make a slurry. Gradually whisk the slurry into the sauce and cook for 3-5 minutes, stirring constantly, until the sauce thickens.
- Add the tarragon and stir for another 1-2 minutes. Return the chicken breasts to the skillet. Spoon the sauce over the chicken breasts and simmer for 2-3 minutes over low heat.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.