Creamy Tarragon Chicken Recipe: A Family-Friendly Favorite!
There’s something magical about the combination of tender chicken, a velvety cream sauce, and the delicate aroma of fresh tarragon. This Creamy Tarragon Chicken is a classic dish that feels fancy enough for special occasions but is simple enough for a weeknight meal. Your family will love the rich, savory flavors, and the creamy sauce is perfect for spooning over rice, mashed potatoes, or even pasta. Let’s dive into this delicious recipe that’s sure to become a household favorite!
What You’ll Need
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 large shallots, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) cremini mushrooms, sliced
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh tarragon, finely chopped (plus extra for garnish)
- Salt and freshly cracked black pepper, to taste
Tools:
- Large skillet
- Tongs
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
Pro Tips
- Tenderize the Chicken: Use a meat mallet to gently pound the chicken breasts to an even thickness. This ensures even cooking and prevents dryness.
- Don’t Skip the Sear: Searing the chicken first locks in the juices and adds a layer of caramelized flavor.
- Fresh Tarragon is Key: While dried tarragon works in a pinch, fresh tarragon adds a bright, herbaceous note that’s hard to replicate.
- Deglaze with Chicken Stock: Don’t waste the flavorful brown bits stuck to the pan after searing the chicken! Deglazing adds depth to the sauce.
- Thicker Sauce Hack: If you prefer a thicker sauce, simmer it a bit longer or whisk in a teaspoon of cornstarch mixed with water.
Substitutions and Variations
- Chicken Alternatives: Substitute chicken thighs for a juicier option or turkey cutlets for a leaner protein.
- Cream Options: For a lighter version, swap the heavy cream for half-and-half or a non-dairy alternative like coconut cream.
- Herb Variations: Swap tarragon with fresh thyme or parsley for a different flavor profile.
Make-Ahead Tips
- The sauce can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of stock to thin it out if needed.
Step-by-Step Instructions
Step 1: Sear the Chicken
Season the chicken breasts generously with salt and pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
Step 2: Sauté the Aromatics
Reduce heat to medium and add the remaining butter. Sauté the shallots and garlic until softened and fragrant, about 2 minutes.
Step 3: Add Mushrooms
Stir in the sliced mushrooms and cook for 5-6 minutes until they release their moisture and become golden brown.
Step 4: Create the Sauce
Pour in the chicken stock, scraping up any browned bits from the pan. Stir in the heavy cream, Dijon mustard, and chopped tarragon. Simmer for 5-7 minutes until the sauce thickens slightly.
Step 5: Combine and Serve
Return the chicken to the skillet, spooning the sauce over the top. Simmer for 5 minutes until the chicken is fully cooked (internal temperature of 165°F/74°C). Garnish with fresh tarragon and serve hot.
Leftovers and Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over low heat, adding a splash of stock or cream to loosen the sauce if needed.
- Freeze: This dish freezes well! Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Enjoy
This Creamy Tarragon Chicken is the perfect blend of comfort and elegance, making it an ideal choice for family dinners or entertaining guests. The creamy, herbaceous sauce is a crowd-pleaser, and you’ll love how easy it is to make! Give it a try and let it become a new go-to recipe in your household.
Bon appétit! 🍽️
