Why You’ll Love Tarragon Chicken Recipe

I love this recipe because it’s simple, fast, and full of flavor. The tarragon gives the sauce a delicate, slightly sweet herbal note that pairs beautifully with the cream. I also like that it’s made with everyday ingredients and feels special enough for guests while still being easy enough for a weeknight dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by seasoning the chicken breasts with salt and black pepper on both sides.
I heat the olive oil in a large skillet over medium-high heat and sear the chicken for several minutes per side until golden brown. I lower the heat, cover the pan, and continue cooking until the chicken is fully cooked through, then I remove it from the skillet and set it aside.
In the same pan, I add the chopped red onion and cook until it softens and becomes translucent.
I stir in the paprika, chicken stock, and heavy cream, letting the mixture simmer gently while I scrape up any browned bits from the pan.
In a small bowl, I mix the cornstarch with a little water, then stir it into the sauce until it thickens.
I add the fresh tarragon and let the sauce simmer briefly so the flavors come together.
Finally, I return the chicken to the skillet, spoon the sauce over the top, and let everything warm together before serving.

Servings and Timing

This recipe makes 4 servings.
I usually need about 10 minutes for preparation and around 20 minutes for cooking, making it a 30-minute meal from start to finish.

Variations

I sometimes add sliced mushrooms or peas to the sauce for extra texture. When I don’t have fresh tarragon, I use dried tarragon instead, adjusting the amount so it doesn’t overpower the sauce. I also enjoy making this with chicken thighs when I want a richer result.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat, adding a splash of chicken stock or cream to loosen the sauce if needed.

FAQs

Can I use dried tarragon instead of fresh?

I can substitute dried tarragon if needed, using less than fresh since the flavor is more concentrated.

How do I know when the chicken is cooked?

I check that the chicken is no longer pink inside and reaches a safe internal temperature.

Can I make this recipe ahead of time?

I can prepare it ahead and reheat it gently before serving, which works well for meal prep.

What should I serve with Tarragon Chicken?

I like serving it with rice, mashed potatoes, or pasta to soak up the creamy sauce.

Can I freeze this dish?

I can freeze it, though the cream sauce may change texture slightly when thawed.

How do I keep the sauce smooth?

I keep the heat low once the cream is added and stir frequently.

Is this recipe kid-friendly?

I find the mild, creamy flavor works well for kids.

Can I add garlic to this recipe?

I sometimes add minced garlic when cooking the onions for extra depth.

What can I use instead of chicken stock?

I use vegetable stock or even water with extra seasoning if needed.

Can I make this dairy-free?

I can experiment with dairy-free cream alternatives, though the flavor will be different.

Conclusion

I love how this Tarragon Chicken turns simple ingredients into a comforting, flavorful meal. It’s creamy, aromatic, and easy to make, which is why it’s one of my favorite recipes to keep in regular rotation.