Tarragon Cream Chicken

Indulge in the comforting elegance of Tarragon Cream Chicken, a dish that combines tender, golden-seared chicken breasts with a luscious, herbaceous sauce. This quick yet impressive recipe features savory garlic, a splash of dry white wine, and a rich blend of heavy cream and chicken broth, thickened to perfection for a velvety finish. The addition of fresh tarragon lends a unique anise-like flavor that elevates the dish, making it both aromatic and satisfying. Perfect for weeknight dinners or special occasions, serve this creamy chicken creation over fluffy rice, buttery mashed potatoes, or alongside roasted vegetables for a complete, restaurant-quality experience. Ready in just 40 minutes, this recipe strikes the perfect balance between simplicity and sophistication.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 3 cloves Garlic cloves (minced)
• 0.5 cup Dry white wine
• 1 cup Chicken broth
• 0.75 cup Heavy cream
• 2 tablespoons Fresh tarragon (chopped)
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Directions

Step 1

Season both sides of the chicken breasts with salt and black pepper.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.

Step 3

Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Deglaze the skillet by pouring in the white wine and scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.

Step 5

Add the chicken broth and return the chicken breasts to the skillet. Cover the skillet with a lid and let the chicken simmer for 10–12 minutes, or until fully cooked (internal temperature of 165°F).

Step 6

Remove the chicken from the skillet again and set aside. Stir the heavy cream into the skillet and bring to a gentle simmer.

Step 7

In a small bowl, whisk the cornstarch with water until smooth. Slowly add the cornstarch mixture to the skillet, stirring constantly to thicken the sauce.

Step 8

Stir in the chopped fresh tarragon and taste for seasoning, adding more salt or pepper if needed.

Step 9

Return the chicken to the skillet, coating it with the creamy tarragon sauce. Let it warm for 1–2 minutes.

Step 10

Serve the chicken hot, spooning extra sauce over the top. This dish pairs beautifully with rice, mashed potatoes, or roasted vegetables.

Nutrition Facts

Serving size	1349 grams (1349.0g)

Amount per serving	% Daily Value*
Calories	2364

Total Fat 137.20g	176%
Saturated Fat 61.30g	307%
Polyunsaturated Fat 2.70g
Cholesterol 814mg	271%
Sodium 3500mg	152%
Total Carbohydrate 17.50g	6%
Dietary Fiber 1.00g	4%
Total Sugars 1.60g
Protein 219.00g	438%

Vitamin D 0IU	0%
Calcium 176mg	14%
Iron 8mg	45%
Potassium 494mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 40.2%

Carbs: 3.2%