Chicken Tarragon Recipe: The Creamy Herb Sauce That Turns Simple Chicken Into a Restaurant-Style Dinner

There are chicken recipes that rely on a long list of ingredients, and then there are recipes where a few well-chosen flavors do most of the work. Chicken tarragon belongs to the second group. Tender chicken breast is browned in butter, then finished with a silky sauce made from homemade chicken stock, white vinegar, cream and fragrant dried tarragon.

The result is rich without being overly complicated. The slight acidity from the vinegar balances the cream, while tarragon adds a distinctive herbal note that gives the dish its character.

This chicken tarragon recipe with cream takes about 20 minutes to prepare and 35 minutes to cook. It serves five people and works particularly well with boiled vegetables, mashed potatoes, rice or a simple green salad.

Chicken Tarragon Recipe at a Glance

Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Serves: 5
Cuisine style: French-inspired
Main ingredient: Chicken breast
Best served with: Boiled vegetables, potatoes, rice or salad

Ingredients

• 2 chicken breasts
• Salt, to taste
• 1 teaspoon ground black pepper
• 1 small onion, finely chopped
• ½ cup chicken stock
• ½ cup fresh cream
• Flour, as needed
• ½ teaspoon dried tarragon
• ¼ cup white vinegar
• 2 tablespoons margarine or butter
• Cooking oil, as needed

For the Homemade Chicken Stock

• 200 g chicken bones
• 2 tablespoons cooking oil
• 2–3 cups water

Recipe note: The original recipe mentions sprinkling “dry fruit” over the chicken before frying. For a classic savory preparation, it is best to season the chicken with salt and black pepper only unless the original recipe specifically intends dried fruit.

How to Make Chicken Tarragon

1. Prepare the chicken

Clean the chicken breasts and place them in the freezer for 10–15 minutes. This firms the meat slightly and makes it easier to slice through the middle. Carefully cut each breast horizontally to create thinner pieces.

Season both sides with salt and ground black pepper.

2. Make the chicken stock

Heat two tablespoons of cooking oil in a saucepan. Add the chicken bones and cook until they turn lightly golden.

Pour in 2–3 cups of water. Lower the heat and allow the stock to simmer until the bones have released their flavor and approximately ½ cup of liquid remains.

Strain the stock and set it aside.

3. Brown the chicken

Heat one tablespoon of butter or margarine in a frying pan. Add the seasoned chicken and cook until golden on both sides.

Remove the chicken from the pan and keep it aside.

4. Build the sauce

Using the same pan, sauté the finely chopped onion until softened. Pour in the white vinegar and cook until much of the liquid has evaporated.

Add one tablespoon of flour and stir well. Cook briefly until the flour loses its raw smell.

Gradually pour in the homemade chicken stock while stirring continuously. This helps create a smooth sauce without lumps.

5. Finish the chicken

Return the browned chicken breasts to the sauce. Cook for another 5–7 minutes, or until the chicken is completely cooked through.

Remove the chicken from the sauce once done.

6. Add the tarragon and cream

Stir the dried tarragon and remaining tablespoon of butter or margarine into the sauce. Add the fresh cream and mix gently.

Keep the heat moderate. Avoid vigorous boiling after adding the cream because gentle cooking helps maintain a smoother texture.

7. Serve immediately

Place the hot chicken breasts on a serving platter. Spoon the creamy tarragon sauce generously over the top.

Serve with boiled vegetables, steamed broccoli, mashed potatoes, rice or a crisp green salad.

What Does Tarragon Taste Like?

Tarragon has a distinctive herbal flavor with mild anise-like notes. It can taste quite powerful when used heavily, so a small quantity is often enough. In this recipe, just half a teaspoon of dried tarragon gives the cream sauce its signature aroma without overpowering the chicken.

Nutrition Information

The following figures are estimated per serving, assuming the recipe serves five and using typical nutritional values for chicken breast, cream, butter, flour and stock. The actual numbers can change depending on the size of the chicken breasts, brand of cream, amount of oil and quantity of flour used.

Nutrient	Estimated per serving
Calories	330–380 kcal
Protein	32–38 g
Carbohydrates	7–10 g
Fat	18–22 g
Saturated fat	9–12 g
Fiber	0.5–1 g
Sodium	400–650 mg*

*Sodium varies considerably according to the amount of added salt and the stock used.

Chicken breast provides substantial protein, while the cream and butter contribute most of the dish’s fat and calories. Serving it with vegetables can add fiber, potassium and additional vitamins without substantially changing the character of the meal.

Tips for Better Chicken Tarragon

Don’t overcook the chicken. Thin chicken breast cooks quickly, so check it carefully to prevent dryness.

Use homemade stock when possible. It gives the sauce a deeper flavor and lets you control the salt.

Add the cream near the end. Gentle heating produces a smoother sauce.

Balance the acidity. White vinegar gives the recipe brightness, but the sauce should not taste sharply sour.

Let the chicken rest briefly. A short rest before serving helps the meat retain its juices.

What to Serve With Chicken Tarragon

Creamy tarragon chicken pairs naturally with simple sides. Steamed green beans, carrots, peas or broccoli provide freshness against the rich sauce. Mashed potatoes are ideal for soaking up the creamy gravy, while steamed rice offers a lighter option.

For a lower-calorie meal, choose plenty of vegetables and use a modest portion of the sauce.

Why This Recipe Works

The appeal of this creamy chicken tarragon recipe comes from contrast. Golden chicken provides savory depth, vinegar cuts through the richness of cream, and tarragon brings a fragrant herbal finish.

It is also adaptable. The same sauce can be used with other poultry preparations, although cooking times should always be adjusted according to the thickness and type of meat.

For food safety, chicken should reach a safe internal temperature of 165°F (74°C) at the thickest part, measured with a food thermometer.

FAQ

Can I use fresh tarragon instead of dried?

Yes. Fresh tarragon has a brighter flavor than dried tarragon. Start with a small amount and adjust according to taste.

Can I replace white vinegar?

A mild vinegar can work, but avoid varieties with a very strong or sweet flavor because they may change the balance of the sauce.

Can I make the sauce less rich?

You can reduce the amount of cream or replace part of it with milk. The texture will be lighter and less luxurious.

Is chicken tarragon suitable for meal prep?

It can be refrigerated in a covered container and reheated thoroughly. Keep the chicken and sauce together to help prevent the meat from drying out.

Final Thoughts

A good chicken tarragon recipe does not need complicated techniques. The key is to brown the chicken properly, build the sauce gradually and introduce the cream and herb near the end. The finished dish is creamy, aromatic and suitable for both an everyday family meal and a more polished dinner table.

If you enjoy classic chicken recipes with a flavorful sauce, this French-inspired preparation is worth adding to your recipe collection.

Source: USDA FoodData Central, USDA FSIS, MyPlate

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