recipe for chicken and tarragon
The Best recipe for chicken and tarragon
Chicken and tarragon is one of those recipes that just feels like a hug in a pan. I’ve been making it since my kids were little, and there’s something about the bright, herby flavor that makes it feel special, even when it’s just for a regular dinner. My family—especially my kids—love how tender the chicken gets when it’s cooked just right, and the tarragon adds this delicate, almost floral note that makes it taste like something out of a fancy restaurant, but still simple and comforting. It’s the kind of dish that feels like a celebration, whether it’s for a weekend meal or a special occasion, because it’s elegant enough to impress but still easy enough to serve without stress.
What I love most about this recipe is how it’s balanced—it’s got protein, fresh herbs, and a touch of acidity from the lemon that keeps it from feeling heavy. My kids have always been picky eaters, but they’ll eat this chicken because it’s not too rich, not too dry, and the tarragon makes it taste like they’re eating something fresh and light. Plus, it’s great for meal prep because the chicken stays moist and flavorful when it’s reheated. I’ve made it for family dinners, potlucks, and even just for myself on busy nights because it’s one of those recipes that doesn’t require constant attention. And the health benefits? Well, chicken is lean protein, and tarragon is packed with antioxidants and vitamins that help keep things feeling fresh and energized. It’s the kind of dish that makes you feel good without even trying.
Garlic Butter Chicken with Tarragon Sauce
A flavorful dish featuring tender chicken breast coated in garlic butter and served with a rich tarragon-infused sauce. Perfect for a quick yet elegant weeknight meal.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh tarragon, chopped
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1 cup heavy cream
- 1 cup whole milk
- 1 tbsp Dijon mustard
- 1 tbsp fresh tarragon, chopped
- Salt and black pepper to taste
- 1 tbsp fresh parsley, chopped (for garnish)
- 1/2 cup grated Parmesan cheese (optional)
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a mixing bowl, combine flour and salt.
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2 In a separate bowl, mix butter, minced garlic, chopped tarragon, lemon zest, olive oil, salt, and pepper.
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3 Pat chicken breasts dry with a paper towel. Coat each breast with half the garlic butter mixture, then place in a prepared baking dish. Pour remaining butter mixture over the top.
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4 Bake for 20 minutes. Remove from oven, brush chicken with a little extra butter, then return to the oven for another 15 minutes or until internal temperature reaches 165°F (74°C).
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5 While chicken bakes, heat cream and milk in a saucepan over medium heat until steaming. Stir in Dijon mustard and chopped tarragon. Simmer for 3-5 minutes until slightly thickened. Season with salt and pepper.
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6 Remove chicken from oven, let rest for 5 minutes, then slice. Serve chicken with the warm tarragon sauce, garnished with chopped parsley and grated Parmesan if desired.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Saucepan
- Whisk
- Oven-safe skillet or baking dish
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Chicken with Tarragon Sauce Works
This dish is always a crowd-pleaser because it’s simple enough to make with minimal fuss while still feeling special—perfect for when you want to impress without overcomplicating things. Tarragon adds a bright, elegant flavor that pairs beautifully with juicy chicken, making it a reliable choice for family gatherings where you don’t want to spend hours in the kitchen. Plus, it’s flexible enough to work with leftovers or serve alongside sides like roasted potatoes or a simple green salad, so it never feels like a one-and-done meal.
❓ Frequently Asked Questions About Garlic Butter Chicken with Tarragon Sauce
1. What ingredients do I need to make classic Chicken and Tarragon?
To make this delicious dish, you’ll need 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, 3 tbsp butter, 2 tbsp fresh tarragon (or 1 tbsp dried), 2 tbsp olive oil, 1 large shallot or 2 small onions finely chopped, 2 cloves garlic minced, 1 cup dry white wine (or chicken broth), 1 cup chicken stock, ½ cup heavy cream (or crème fraîche), ½ tsp black pepper, ½ tsp salt, 1 tbsp lemon juice, and fresh parsley for garnish.
2. How do I prepare the chicken for cooking?
First, pat the chicken dry with paper towels to remove excess moisture. Season lightly with salt and pepper, then cut into 6–8 equal pieces (if using breasts) or leave whole (if using thighs). For extra tenderness, you can marinate the chicken in a mix of olive oil, lemon juice, salt, and pepper for 30 minutes before cooking.
3. What’s the best way to cook the chicken in this dish?
For pan-seared chicken, heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden and cooked through (internal temp should reach 165°F/74°C). Remove and set aside. In the same pan, melt the remaining 2 tbsp butter, then sauté the shallots and garlic until soft (~3 minutes). Deglaze with white wine, simmer until reduced by half, then stir in the chicken stock, tarragon, and lemon juice. Return the chicken to the pan, add the cream, and simmer for 2–3 minutes until the sauce thickens slightly.
4. Can I use dried tarragon instead of fresh, and if so, what’s the ratio?
Yes, you can substitute dried tarragon, but adjust the amount—1 tbsp dried tarragon is equivalent to 2 tbsp fresh. If using both, add 1 tbsp fresh tarragon and ½ tbsp dried for depth. Dried tarragon loses its flavor faster, so use it sparingly and add it toward the end of cooking.
5. How do I make this dish extra special with garnishes or sides?
For a refined touch, serve with crispy shallot croutons (toasted with butter and tarragon) or a simple green salad dressed with a vinaigrette. A sprinkle of fresh parsley or a drizzle of chilled white wine reduction enhances the dish. For extra richness, top with crème fraîche or a crème brulee swirl. A crusty baguette on the side is also perfect!
