Creamy tarragon chicken is a quick and flavorful dinner recipe made with juicy chicken breasts simmered in a white wine and cream sauce. Perfect for weeknights or special occasions, this one-pan dish combines fresh or dried tarragon, garlic, and onion for a rich, aromatic flavor. Serve with potatoes, rice, or vegetables for a complete meal. This easy chicken recipe is ideal for anyone looking for simple, restaurant-style meals at home.

This creamy tarragon chicken is a quick and elegant dish perfect for a weeknight dinner or a dinner party. Tender chicken breasts are simmered in a rich white wine and tarragon cream sauce for a dish that’s full of flavor and easy to prepare.

Table of Contents

Ingredients

For the chicken:

2 tbsp olive oil
4 chicken breasts (about 175g each)
½ tsp salt
½ tsp black pepper
1 small onion, peeled and finely diced
2 garlic cloves, minced
120 ml (½ cup) white wine (*see note for non-alcoholic option)
120 ml (½ cup) chicken stock (or water + 1 stock cube)
1 tsp dried tarragon or 2 tbsp finely chopped fresh tarragon
180 ml (¾ cup) double (heavy) cream

To serve:

A small bunch of fresh tarragon, roughly torn
A pinch of black pepper

Instructions

Heat the olive oil in a large frying pan over medium-high heat.
Season the chicken breasts on both sides with salt and pepper.
Place the chicken in the hot pan and cook for 3 minutes on one side, until golden and sealed.
Flip the chicken and move it to one side of the pan.
Add the diced onion and minced garlic to the other side and sauté for 3–4 minutes, stirring regularly, until softened.
Pour in the white wine and simmer for 3–4 minutes, allowing it to reduce almost completely.
Add the chicken stock and tarragon, then stir in the cream.
Bring to a boil, then reduce the heat and simmer for 6–8 minutes, or until the sauce thickens and the chicken is cooked through.
Plate the chicken with the sauce, then top with torn fresh tarragon and a pinch of black pepper.

Tips

Chicken doneness: Use a meat thermometer—chicken should reach an internal temperature of 74°C (165°F).
Even cooking: Pound chicken breasts to an even thickness before cooking if they’re uneven.
Sauce texture: If your sauce is too thin, let it simmer a little longer uncovered.
Fresh vs. dried tarragon: Fresh tarragon gives a brighter, more delicate flavor, while dried has a deeper, more concentrated taste.

Variations and Substitutions

No wine? Replace white wine with extra chicken stock and a small splash of white wine vinegar or lemon juice for acidity.
Herbs: Try mixing in fresh parsley or chervil for added brightness.
Add mushrooms: Sauté sliced mushrooms with the onions for an earthy touch.
Cream alternatives: Use crème fraîche or a lighter single cream if preferred, but note the sauce may be thinner.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and stay moist during cooking.

Can I make this ahead?
Yes. Cook the dish, let it cool, then refrigerate. Reheat gently on the stove, adding a splash of stock or cream to loosen the sauce.

Is tarragon necessary?
Tarragon is key for the signature flavor, but you can substitute with a smaller amount of thyme or fennel fronds in a pinch.

Serving Suggestions

Serve with buttered new potatoes, mashed potatoes, or rice to soak up the sauce.
Pair with a crisp green salad or steamed green beans for a complete meal.
For a dinner party, serve alongside crusty bread and a chilled glass of dry white wine.

Why You’ll Love This Recipe

A one-pan meal ready in under 30 minutes.
Rich, aromatic flavor from tarragon and white wine.
Elegant enough for guests, easy enough for weekdays.
Creamy, comforting sauce that pairs well with a variety of sides.