Tarragon Chicken
Let Me Tell You About This Tarragon Chicken
Alright, settle in — because Tarragon Chicken is kind of a thing at my place. I first made it because I had a teensy obsession with fresh herbs — you remember that time I filled the window box with, like, six too many — but then realized half my family couldn’t tell parsley from tarragon. (True story, Mum once called it “the fancy licorice leaf.”) Anyway, this recipe stuck around because it just works. Plus, I can whip it up even when my brain’s on autopilot after a long day. And hey, if you do accidentally use parsley? No one’s going to fall over. Except maybe out of boredom.
Why You’ll Love This (Or at Least Most People Do)
I make this when I want something that feels a bit posh but is totally weeknight doable. My family basically dives for their plates when they know it’s on the table. The sauce is creamy but not heavy, so you don’t get that “oh my word, I’m rolling away from the table” feeling afterwards — unless you have thirds. Which…happens. One time I dropped the whole carton of cream in and yeah, it was a bit much, so I stick to just enough these days.
What You’ll Need (Substitutions are Kinda My Niche)
- 4 boneless, skinless chicken breasts (sometimes I use thighs instead — juicier and honestly, cheaper half the time. Grandma only used thighs. Actually, she said breast was too dry. She wasn’t wrong.)
- Salt and black pepper, to taste (I eyeball this, as you do)
- 2 tablespoons olive oil (a glug and a half, more if you’ve got a heavy hand like me)
- 2 tablespoons unsalted butter (or just more olive oil, but butter makes it special)
- 1 onion, finely chopped (I’ve been known to swap this for a couple shallots if I’m pretending to be fancy)
- 2 cloves garlic, minced (sometimes I actually go for three — I’m not sorry)
- 1/2 cup dry white wine (not fancy wine, honestly the open bottle on my counter is game — you can use chicken broth if you don’t do wine, no worries)
- 3/4 cup heavy cream (double cream, or even crème fraîche works — one time I tried yogurt, but ugh, didn’t love it)
- 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried if that’s all you’ve got — but fresh is a bit ace here)
- 1 teaspoon Dijon mustard (totally optional, but I like a bit of tang)
- Lemon zest or a squeeze, to finish (not strictly required but adds some zing)
How To Actually Make Tarragon Chicken (Don’t Overthink It)
- First, get your chicken ready. Season your chicken with salt and pepper on both sides. Realistically, I sometimes forget the second side, but just flip it and catch up later.
- Brown it up! Heat the oil (and part of the butter) in a big skillet or a deep-ish frying pan over medium-high. Add chicken so it sizzles, cook for about 4-5 minutes per side. You want that nice golden color — don’t fuss if it sticks a little. Remove and rest it on a plate (the chicken, not you, though you’ll want to).
- Sweat the onion and garlic. Lower the heat a bit, add the rest of the butter and chopped onion. Stir until soft and sweet-smelling. Garlic goes in next for another minute. And yes, this is where I usually sneak a taste of the buttery onion bits. Ignore anybody judging.
- Splash and sizzle. In goes the wine; let it bubble up and reduce — probably about 2 minutes. Don’t stress if you lose track of time — just make sure it looks a bit syrupy, not like soup.
- Make it creamy. Pour in the cream, stir. Add the Dijon and about half the tarragon. Bring to a gentle simmer (not a mad boil). Chicken goes back in, and flip it to coat in all that sauce. If it looks a bit weird at this stage — a little separated — don’t panic, a whisk usually sorts it out (and sometimes, one of my “cooking friends” isn’t patience, so I just use a wooden spoon).
- Simmer and finish. Cover partly, let it cook gently for 7-10 minutes. Chicken’s done when you cut into the thickest part and juices run clear. Take it off the heat, add the rest of the tarragon, and an optional squeeze of lemon. Little salt and pepper check/taste test (okay, this is really my favorite cooking step — quality control, right?).
Some Notes From Someone Who’s Messed It Up Before
- If you use dried tarragon, maybe go a bit easier, it’s stronger than fresh. Learned that the hard way — once it tasted like chicken in mouthwash. Not great.
- Chicken breasts dry out if you leave them simmering too long. If in doubt, undercook a little and rest them covered (the heat carries on inside).
- Forgotten your chicken’s resting on the back of the stove? It happens. I just pour a bit more cream in and pretend it was deliberate.
Variations I’ve Tried (Some Better Than Others)
- I’ve swapped in mushrooms instead of chicken once for my veggie mate — turned out pretty tasty, actually!
- Adding a teaspoon of honey for a sweeter twist; not really my thing, but some folks go for it.
- Used rosemary once when I was out of tarragon — honestly, don’t. Way too strong. Family still teases me about the “pine-scented chicken.”
Stuff You Need (And What to Use If You Don’t Have It)
- Big frying pan or deep skillet (no skillet? Just use a wide saucepan. I even used a Dutch oven in a pinch — no shame.)
- Sharp knife for chopping — or a not-so-sharp one, but be careful, yeah?
- Tongs or a spatula (I once used a fork; fingers weren’t happy)
How Long Does It Really Keep? (Real Talk)
Pop leftovers in an airtight box, and you can keep them in the fridge for up to 2 days. But honestly, it never makes it past breakfast at my place — cold tarragon chicken on toast is wild. (Okay, I know that’s not classic, but what can you do?)
What Do I Serve This With? (Traditions or Just Whatever’s Handy)
Most of the time, I go for crusty bread or fluffy rice — the sauce, that’s the bit you want to mop up. My brother swears by mashed potatoes. For Sunday lunch, we sometimes add green beans or a pile of sauteed spinach, but you do you.
Things I’ve Messed Up (So You Don’t Have To)
- I once rushed searing the chicken and just ended up with sad, pale meat. Take the extra minute — the color means flavor.
- Add tarragon at the end for that fresh zing. I used to chuck it all in at once and wonder why it tasted, well, a bit dull.
- Don’t forget to scrape up the brown bits from the pan after you cook the chicken. That’s the good stuff.
Questions People Actually Ask Me
- “Can I make this ahead?” Yep! Actually, I think it tastes better the next day. Just reheat gently, or the chicken can get chalky. Don’t microwave on blast or you’ll regret it.
- “Do I really need fresh tarragon?” You don’t need it, but it’s way more vibrant. Dried’s fine in a pinch — use a bit less.
- “Can I freeze this?” Technically, yeah, but the sauce might split a bit. Still edible, just less pretty. (Guess how I learned?)
- “What wine should I use in the sauce?” Literally any dry white that’s open. Not a sweet one, though — once used a Riesling and, wow, it was like pudding with chicken. Leave that for dessert.
- “Is it supposed to taste a bit like licorice?” That’s the tarragon! Honestly, if you’re not mad keen, just use a bit less. Or swap it out with another herby green, but then it’s not, well, tarragon chicken anymore…
So there you go. Give it a whirl, change up what you need, and let me know if your family ends up loving this as much as mine — and if they don’t, maybe just don’t tell me! Kitchen experiments are all part of the fun. Did I mention this is the only way I ever get my mum to eat her greens? Anyway, cheers!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 2 tablespoons fresh tarragon, chopped
- Salt and freshly ground black pepper, to taste
Instructions
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1Pat the chicken breasts dry and season both sides with salt and pepper.
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2Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
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3In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until soft and fragrant.
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4Deglaze the skillet with white wine, scraping the bottom to loosen any browned bits. Let simmer for 2 minutes.
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5Stir in the heavy cream and fresh tarragon. Simmer for 3-4 minutes until the sauce thickens.
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6Return the chicken breasts to the skillet, spoon the sauce over them, and cook for another 2-3 minutes to heat through. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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