Fresh tarragon adds a fancy French flair to this skillet chicken meal that will be ready to serve in about half an hour. Get ready for a super simple skillet chicken dinner that is ready in under a half hour, but tastes like it was made especially for you at a fancy French restaurant! If you’ve made my Marry Me Chicken, Chicken Florentine, or Creamy Mushroom Chicken, you’re familiar with this one-skillet process. Making a one-skillet chicken dinner with a silky, delicious herb sauce is so easy!
What Does Tarraon Taste Like?
Fresh tarragon has a very unique flavor that is similar to fennel and anise. Tarragon’s flavor has notes of black licorice and citrus with a light and herbaceous finish. This fresh herb adds a special level of sophistication to any dish. You can use Tarragon in any recipe that might call for basil or mint, and it’s particularly delicious in French Bearnaise sauce.
Why You’ll Love This Recipe
key ingredients
Here’s what you need to make this delectable chicken with tarragon cream sauce:
Chicken: Chicken breast cutlets are my go-to for recipes like this, but you can also use chicken tenderloins or boneless thighs. Slice the chicken into cutlets yourself to save money at the store. Tarragon: Look for fresh tarragon in the produce section of larger grocery stores. You’ll want to wash and chop the leaves and tender stems before you start cooking. Garlic, Lemon Juice, and Dijon Mustard: These flavor additions work well with tarragon to create a balanced, savory sauce. Heavy Cream: If you keep a container of cream in your refrigerator you’ll always be ready to make this dish, or so many other creamy meals! It typically has a long shelf life, so grab two bottles or cartons the next time you’re shopping.
One-skillet chicken meals like my Creamy Garlic Chicken, Tuscan Chicken, and Chicken Stroganoff also come together with a bit of heavy cream. Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Tarragon Chicken
Tarragon Chicken Recipe Tips
Instead of chicken breast, try this tarragon recipe with boneless and skinless chicken thighs. Trim any excess fat from them first and pound them so that they are thin and even. Tarragon has tough stems, so be sure to trim away and discard any that are woody and thick. Cook the chicken in batches. You don’t want to overcrowd the pan while cooking the chicken, if you do, the meat will steam rather than pan-fry and you’ll miss out on the lovely golden crust that you’re looking for. To deglaze the pan, water works, but chicken broth or dry white wine will give you more flavor.
Storing Tips
I highly suggest enjoying this creamy chicken dinner immediately after making it! If you have leftovers, keep them in an airtight container in the fridge for up to 3 days. The sauce will thicken and be absorbed by the meat during storage, but it’s still very tasty when reheated.
What To Serve With Tarragon Chicken
I think that the sauce in this dish is delicious over my Boursin mashed potatoes! Boursin cheese includes herbs like tarragon, so it’s a great match. Buttered noodles, freshly baked no-knead bread, or baked potato wedges would also be perfect side dishes, along with your favorite steamed veggies. If you’re making tarragon chicken for a special occasion, be sure to have a decadent dessert ready for after dinner! Chocolate Cupcakes or New York Style Cheesecake are both easy to make a bit ahead of time. Tarragon Chicken is a delicious and sophisticated dish that is so simple to make, your dinner guests will think that you slaved over the stove all day! Look for fresh tarragon on your next grocery trip. © Little Sunny Kitchen
