This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Chicken in tarragon sauce is a skillet dinner with classic French flair. Pan-seared chicken breasts are finished in a creamy, herb-scented sauce that’s velvety and full of flavor. Serve it with bread, rice, or potatoes to soak up every drop.
My creamy tarragon sauce is rich, velvety, and packed with flavor. It’s the kind of sauce that begs for a side of bread, pasta, or potatoes to soak up every drop.
Here is Why This Creamy Tarragon Chicken Recipe Works
Flavor-packed: Dijon, white wine, and fresh tarragon team up for a sauce that’s creamy, herby, and perfect for sopping up crusty bread.
No dry chicken drama: Pounding the chicken ensures even cooking, so it stays juicy and tender.
One skillet, zero fuss: Everything happens in a single pan so you don’t have extra dishes.
Velvety, rich sauce: Parmesan and a proper reduction guarantee a thick, creamy sauce that clings to the chicken breasts.
For another quick chicken dinners, try my skillet chicken in mushroom sauce.
The Ingredients
- Meat: Chicken breasts (skinless, boneless)
- Produce: Garlic cloves, fresh tarragon, fresh tarragon sprigs (for garnish)
- Pantry: Vegetable oil, chicken broth, Dijon mustard, Worcestershire sauce, salt, pepper
- Dairy: Heavy cream, grated Parmesan cheese
- Other: Dry white wine
If you have extra tarragon sauce, try our tarragon salmon.
Variations for Tarragon Chicken
Creamy Mushroom Tarragon Chicken: Add 1 cup of sautéed cremini mushrooms to the sauce.
Spicy Tarragon Chicken: Add ½ teaspoon of red pepper flakes to the garlic step along with a pinch of cayenne pepper.
Bacon and Creamy Tarragon Chicken: Cook 4 slices of chopped bacon until crispy, remove them, and use the bacon drippings for the chicken sear. Stir the crispy bacon back into the sauce before serving.
If you like this recipe, try my cod with tarragon butter or my chicken salad with tarragon dressing.
Recipe Tips
Pound the chicken with a mallet for even cooking.
Sear first to build flavor and lock in juices.
Use a sturdy pan: cast-iron or stainless steel gives the best golden crust.
Deglaze well: scrape up all the browned bits when you add the wine. That’s pure flavor.
Reduce patiently: letting the wine and broth simmer down thickens the sauce and deepens the taste.
Add fresh tarragon last to preserve its delicate, herby notes.
Reheat gently: warm the chicken in the sauce for just a couple of minutes to avoid overcooking.
Make-ahead option: cook the sauce in advance, then reheat gently and add freshly seared chicken before serving.
Serve generously: spoon the sauce over mashed potatoes, pasta, or rice so none of it goes to waste.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Cream sauces can sometimes separate when reheated. Whisking in a small splash of cream or broth while reheating will help the sauce come back together smoothly.
For more cozy chicken dinners, try my garlic braised chicken or classic chicken cacciatore.
Creamy Tarragon Chicken Breasts
Chicken in Tarragon Cream Sauce is a little bit of magic in a skillet. This recipe proves that a restaurant worthy meal can happen right in your kitchen. Plus, it’s easy, elegant, and practically made for soaking up with mashed potatoes or a hunk of crusty bread.
Pin this now to find it later!
Pin It
Chicken in Tarragon Cream Sauce
If you make this recipe, please leave a star rating and comment.
Ingredients
- 4 boneless skinless chicken breasts, (6 ounces each)
- 3 tablespoons vegetable oil, such as avocado or grapeseed
- 3 garlic cloves, grated or minced
- ½ cup dry white wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh tarragon
Instructions
- Trim any excess fat from the chicken breasts and pat them dry with a paper towel.
- Place them between two pieces of plastic wrap and pound the thick part with a meat hammer until they are ½-in thick. Season with salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 minutes without moving, until they are nicely browned. Flip the them and cook the reverse side for another 4 minutes. Transfer them to a plate and cover them with foil.
- Reduce the heat to medium and carefully pour off the excess fat from the skillet, leaving about 2 tablespoons in the pan. Add the garlic and cook, stirring, for 30 seconds.
- Add the white wine to the skillet, deglazing by scraping up any bits from the bottom and cook for 1 minute. Add the chicken broth and cook until reduced by half, about 4-5 minutes. Stir in the Dijon mustard, salt, pepper and the Worcestershire sauce.
- Whisk in the cream, whisking until smooth. Reduce the heat to low and simmer the sauce for another 2-3 minutes.
- Remove the skillet from the heat and stir in the chopped tarragon and the Parmesan cheese.
- Return the chicken to the skillet, submerging them into the sauce. Cover the skillet and allow the chicken to reheat in the sauce for 1-2 minutes. Garnish the chicken with fresh tarragon sprigs and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
