Creamy Tarragon Chicken Breast
February 23, 2025
Fresh tarragon is favored in French cuisine, so don’t feel too bad if this is your first time cooking with it. However, don’t be surprised if this isn’t your last. Though we may be more familiar with the dried version, there’s something so fragrant and pleasant about fresh tarragon.
It pairs perfectly with the rich cream, tangy lemon, and warming black pepper. Trust me, this dish hits all of the flavor notes.
I spend a lot of time in the kitchen whipping up all sorts of meals for my family to enjoy, but this was actually one of Bruce’s all time favorites - he practically ate the whole pan. I hope you like it as much as he did!
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (4) Chicken Breast
- (1 thinly sliced) Shallot
- (2 cloves) Garlic (minced)
- (1 cup) Bone Broth or Chicken Stock
- (1 cup) Heavy Cream
- (1/4 cup chopped) Fresh Tarragon
- (of one lemon) Lemon Zest
- (2 tsp) Salt
- (2 tsp) Ground Black Pepper
- (2 tsp) Dijon Mustard
Directions
- To achieve maximum crispness, pat your chicken breast dry with a paper towel. Liberally season with salt and pepper. Brown your chicken until crispy - we’re not fully cooking here, just getting a nice crisp. Set aside.
- In the same pan, cook your shallots and garlic until fragrant and tender. Add your chicken stock - or white wine if you prefer - and reduce by half, scraping the pan of all the fond. Then add your heavy cream, fresh tarragon, Dijon mustard, lemon zest, and salt.
- Return the chicken to the pan and bring to a simmer, then reduce heat to low and cook chicken until the internal temperature reaches 165.
- While your chicken is cooking, you can make a corn start slurry with cornstarch and water. Remove the chicken and stir in the slurry. If you prefer a thinner sauce, skip this step.
- Garnish chicken with fresh tarragon, black pepper, and fresh Parmigiano reggiano. Serve as is, over pasta, or with a side of mashed potatoes. Enjoy!
