Chicken with Tarragon Sauce is a delicious way to serve pan-fried chicken breasts. The chicken is cooked in a creamy sauce made with fresh tarragon, Dijon mustard, garlic, and a little white wine vinegar. The sauce has a delicate herbal flavor with a hint of acidity, making this a lovely dish for both everyday meals and a relaxed weekend dinner.
How to Make Chicken with Tarragon Sauce
Start by pan-frying the chicken breasts in a mixture of olive oil and butter until almost cooked through. Set them aside while you prepare the sauce in the same skillet. This way, you also make use of the flavor left behind from cooking the chicken.
Soften the chopped shallots and garlic, then add the white wine vinegar and let it simmer briefly. Pour in the chicken broth and heavy cream, followed by the Dijon mustard. Let the sauce simmer gently for a few minutes until it starts to thicken.
Return the chicken to the skillet and let it finish cooking in the sauce. Finally, stir in the chopped fresh tarragon and simmer for another minute or two. The sauce should be creamy but still pourable, with enough to spoon over the chicken when serving.
Fresh Tarragon Makes the Sauce Special
Fresh tarragon is the herb that gives this sauce its distinctive character. It has a delicate, slightly anise-like flavor that works particularly well with cream, chicken, and Dijon mustard. I recommend using fresh tarragon whenever it is available.
Dried tarragon is also an option if you cannot find fresh. It is more concentrated, so use a smaller amount and adjust to taste. The sauce will still be good, although I find that fresh tarragon gives it a particularly lovely flavor.
What to Serve with Chicken in Tarragon Sauce
I served this chicken with potato wedges and boiled green beans. The potatoes are especially good for soaking up the creamy sauce, while the green beans add a fresh vegetable side.
Other good options include boiled or roasted potatoes, mashed potatoes, or rice. Choose a side that allows you to enjoy every bit of the sauce.
The Story Behind My Chicken with Tarragon Sauce
This dish has a special place in my food memories. I first tasted it in Paris when I was about six years old and visiting relatives with my family. I enjoyed it so much that, when we returned home to Finland, I asked my mom to make it.
At the time, fresh tarragon was not readily available in Finnish supermarkets or at farmers’ markets throughout the year. My mom therefore used dried tarragon, which worked well, too. Fresh tarragon wasn’t always easy to find, but I prefer it for this dish.
It is funny how a meal you first tasted as a child can stay in your memory for so many years. This is one of those dishes for me.
More French-Inspired Recipes and Side Dishes
If you enjoy French-inspired chicken dishes, you might also like some of my other recipes. Try my Chicken à l’Orange, a chicken dish with a lovely citrus flavor, or my Herbed Chicken Casserole. Another option is my Rustic French Chicken Casserole with Bell Peppers and Beer.
You can find more ideas in my French Recipes collection.
For a side dish, homemade Air Fryer Fries is a good choice. I also recommend adding some steamed or boiled green beans. They add a fresh vegetable element to the meal and pair well with the chicken and sauce.
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Chicken in Tarragon Sauce
Equipment
- Large frying pan
- Cutting board
- Sharp knife
- Measuring jug
- Measuring spoons
- Tongs
- a wooden spoon or spatula.
Ingredients
- 4 chicken fillets
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 2 shallots finely chopped
- 1-2 garlic cloves finely chopped
- 2 tbsp white wine vinegar
- 150 ml (⅔ cup) chicken stock
- 200 ml (¾ cup plus 1 tbsp) heavy cream
- 3 tbsp handful fresh tarragon chopped
- 2 tsp Dijon mustard
Instructions
- Season the chicken. Pat the chicken fillets dry and season both sides with salt and freshly ground black pepper.
- Pan-fry the chicken. Heat the olive oil and butter in a large frying pan over medium-high heat. Add the chicken and fry until golden on both sides and almost cooked through. Transfer to a plate.
- Sauté the shallots and garlic. Reduce the heat to medium. Add the chopped shallots to the same pan and sauté until softened. Add the garlic and cook for about 30 seconds, taking care not to burn it.
- Add the vinegar. Pour in the white wine vinegar and let it simmer briefly until it has reduced slightly.
- Make the sauce. Add the chicken stock and simmer for a couple of minutes. Pour in the cream and stir to combine.
- Finish cooking the chicken. Return the chicken and any juices on the plate to the pan. Simmer gently for about 4 minutes, or until the chicken is cooked through.
- Add the tarragon and mustard. Stir in the chopped fresh tarragon and Dijon mustard. Let the sauce simmer gently for another 1–2 minutes. Taste and adjust the seasoning if needed.
- Serve. Serve the chicken hot with the creamy tarragon sauce. Air-fryer fries and boiled green beans make good accompaniments.
