Chicken and Tarragon Sauce Recipe: Herb-Infused Elegance in a Creamy Base

This dish transforms simple chicken into an elegant meal with a rich, creamy tarragon sauce that’s surprisingly easy to make.

I’ve perfected the balance of fresh tarragon and velvety cream to complement perfectly cooked chicken, creating a restaurant-quality result at home.

Ingredients for Chicken and Tarragon Sauce

Simple chicken meets elegant tarragon cream sauce with these quality ingredients at hand.

The tarragon makes this dish. Fresh is non-negotiable—dried loses that bright, anise-like punch. Look for it at Whole Foods or specialty grocers (sometimes near the fresh herbs). The chicken? Thighs work too if you prefer dark meat, but breasts stay juicy when pounded thin. For the wine, any dry white you’d drink is fine—Trader Joe’s Charles Shaw is my go-to for cooking (and sipping).

No white wine? Extra chicken stock with a splash of lemon gets you close. Tarragon not available? Try fresh dill at double the amount, though it’s sweeter. Heavy cream can be half-and-half if you’re watching calories, but it won’t be as lush. The Dijon adds depth—regular mustard in a pinch, but reduce by half. Skip the pre-minced jarred garlic; it’s harsh and bitter.

Sauce thickens as it cools. Reheat gently with a splash of stock or water to loosen. Best served fresh, but leftovers keep 3-4 days refrigerated. Freeze the sauce separately for up to 2 months—just don’t freeze the chicken in it.

Step-by-Step Instructions for Chicken and Tarragon Sauce

Here’s how I make this rich, creamy dish with perfectly seared chicken every time.

Step 1: Prep and Sear the Chicken

Start by patting the 1.5 lb boneless skinless chicken breasts dry and seasoning both sides with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Pounding them to an even thickness ensures they cook uniformly.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 tbsp unsalted butter, and when it melts and foams, add the chicken. Sear for 5-6 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.

Step 2: Build the Aromatic Base

In the same skillet, reduce heat to medium and add the remaining 1 tbsp unsalted butter. Once melted, stir in the 2 finely minced shallots and cook for 3-4 minutes until soft and translucent.

Add the 2 minced garlic cloves and cook for 30 seconds until fragrant. Sprinkle in the 2 tbsp all-purpose flour and whisk constantly for 1 minute to create a light roux—this thickens the sauce beautifully.

Step 3: Deglaze and Infuse with Tarragon

Pour in the 0.5 cup dry white wine and 0.5 cup chicken stock, scraping up any browned bits from the bottom of the pan. This step packs in deep flavor. Simmer for 3-4 minutes until the liquid reduces by half.

Stir in the 0.25 cup chopped fresh tarragon leaves, 1 cup heavy cream, 1 tbsp Dijon mustard, and 1 tbsp lemon juice. Let it simmer for 2-3 minutes until the sauce thickens and the tarragon infuses its scent.

Step 4: Finish and Serve

Return the chicken to the skillet and spoon the sauce over it. Let it warm through for 1-2 minutes. The sauce should coat the chicken in a velvety layer, with the tarragon’s anise-like aroma shining through.

Serve immediately, ensuring each portion is generously covered in the creamy tarragon sauce. This dish pairs wonderfully with crusty bread or buttered noodles to soak up every last drop.

Perfect Pairings for This Dish

Side Dish Pairings

Buttered egg noodles are my go-to for soaking up the creamy sauce. I toss 8 oz cooked noodles with 2 tbsp butter and fresh parsley. Roasted asparagus with lemon zest adds a bright contrast. 🥗

Bread Options

A crusty baguette or ciabatta works perfectly to mop up every drop of sauce. Warm it in the oven at 375°F for 5 minutes with a garlic butter spread. I love the crunch against the creamy chicken.

Wine Pairings

The same dry white wine you cook with pairs beautifully with this dish. I recommend a crisp Sauvignon Blanc or Chardonnay—the acidity cuts through the richness. Serve chilled at 45-50°F. 🍷

Vegetable Sides

Steamed green beans with almonds add texture. Toss 1 lb beans with ¼ cup sliced almonds and 1 tbsp lemon butter. For heartier meals, try roasted Brussels sprouts with a balsamic glaze.

Frequently Asked Questions