Creamy French Chicken Tarragon Recipe

I adore this recipe because it transforms simple chicken breasts into a gourmet dish with minimal effort but maximum flavor impact. The creamy tarragon sauce blends perfectly with the Dijon mustard and white wine, creating a rich and elegant meal that feels like a mini escape to a French bistro right in my kitchen.

I love the elegance of Chicken Tarragon, a creamy classic that features tender chicken breasts lovingly seasoned with salt and freshly ground black pepper. Cooking them in olive oil beside a sweet, finely chopped onion and minced garlic develops such rich aromas.

The flavorful assembly of dry white wine and chicken stock, together with heavy cream, makes a luscious sauce that elevates this dish to new heights. The sauce is so indulgent but also a wonderful source of protein and a creamy texture that makes one feel satisfied.

Ingredients

• Chicken Breasts: High in protein, low in fat, essential for muscle repair.
• Olive Oil: Heart-healthy fat, contains antioxidants, anti-inflammatory properties.
• Garlic: Rich in vitamins, supports immunity, adds pungent, aromatic flavor.
• Dry White Wine: Adds acidity, balances richness, enhances flavor depth.
• Heavy Cream: Contributes creaminess, adds richness, enhances flavor profile.
• Tarragon: Herbaceous, slightly licorice flavor, enhances savory notes, aids digestion.
• Dijon Mustard: Adds tangy, sharp flavor, enhances depth, low calorie.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken stock
• 1 cup heavy cream
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons Dijon mustard

Instructions

1. Chicken breasts should be seasoned with salt and freshly ground black pepper on both sides.

2. Preheat a large skillet over medium-high heat. Add the olive oil. When it is hot, add the chicken breasts and cook, undisturbed, until the underside is golden brown, about 5-6 minutes. Turn and cook until browned on the second side, 5-6 minutes more. Remove the chicken and set aside.

3. Use the same skillet to add the chopped onion. Sauté until the onion is translucent, about 4 minutes. Add the minced garlic and sauté for another minute, until fragrant.

4. Add the dry white wine and scrape up any browned bits from the bottom of the skillet. Allow it to simmer for about 2 minutes.

5. In the skillet, mix in the chicken stock and heat to a slight boil. Incorporate the chicken breasts back into the pan, put on the lid, and allow to poach in the low-maintained temperature for around 15 minutes. The chicken should now be thoroughly cooked and you should be on your way to a lovely supper!

6. Take out the chicken breasts and keep them warm. Incorporate the heavy cream into the sauce in the skillet.

7. Include the chopped tarragon and Dijon mustard, mixing thoroughly to create a uniform blend. Allow the sauce to gently bubble for around 3-4 minutes until it reduces and concentrates with flavor.

8. Sample the sauce and modify with salt and pepper to taste if necessary.

9. Replace the chicken breasts in the skillet. Tightly cover them with the creamy tarragon sauce. Heat for 2 to 3 minutes to warm through.

10. Chicken breasts should be served with tarragon sauce spooned over the top. Extra fresh tarragon may be used as garnish if desired.

Equipment Needed

1. Large skillet with lid
2. Measuring spoons
3. Measuring cups
4. Sharp knife
5. Cutting board
6. Wooden spoon or silicone spatula
7. Tongs
8. Plate or dish for setting aside chicken

FAQ

• Q: Can I use bone-in chicken instead of boneless?A: Yes, you can use chicken that has bones in it. But make sure you adjust the time that you cook it for because it will take longer to cook the chicken all the way through if it has bones in it.
• Q: What type of white wine is best for this recipe?Sauvignon Blanc or Pinot Grigio, a dry white wine, are good choices for this recipe.
• Q: Can I substitute dried tarragon for fresh?A: Yes, you can use dried tarragon, but reduce the amount to 1 tablespoon since dried herbs are more concentrated.
• Q: Is there a non-alcoholic substitute for the white wine?A: An equal amount of extra chicken stock with a splash of white vinegar or lemon juice can replace it.
• Q: How can I make this recipe dairy-free?A: Substitute the heavy cream for a non-dairy cream, like coconut cream or a soy-based alternative; use the same quantity of non-dairy cream as you would heavy cream.
• Q: Can this dish be prepared in advance?A: You can prepare the dish right up to the point of adding the cream and then refrigerate it for later use. To serve, reheat the dish gently, add the cream, and mix well.

Substitutions and Variations

Substitute boneless, skinless chicken thighs for chicken breasts to enjoy the juicier meat.
To make this dish non-alcoholic, swap the dry white wine for 1 1/2 cups of chicken stock or apple juice. Do remember that using juice might make it sweet, and the flavor might change a little, but it’s an awesome dish either way!
Substitute shallots for onions to provide a more refined, sweeter taste.
To make a lighter cream sauce, substitute half-and-half or crème fraîche for heavy cream.
In the absence of fresh tarragon, opt for 1 teaspoon of dried tarragon, since the latter possesses a greater concentration of flavor.

Pro Tips

1. Pound the Chicken Breasts To ensure even cooking, consider pounding the chicken breasts to an even thickness before seasoning. This will help them cook more uniformly and prevent any part from drying out.

2. Use Room Temperature Ingredients Allow the chicken to sit at room temperature for about 15-20 minutes before cooking. This helps it cook faster and more evenly, resulting in juicier chicken.

3. Deglaze Properly When adding the white wine to deglaze the pan, ensure you scrape up all the flavorful browned bits sticking to the bottom of the skillet. These add depth to your sauce.

4. Reduce the Sauce For a richer flavor, make sure you let the sauce reduce adequately in step 7. This intensifies the flavors and results in a thicker, more luxurious sauce.

5. Rest the Chicken After initially cooking and removing the chicken from the heat, allow it to rest for a few minutes before slicing. This helps retain the juices and keeps the meat tender.