Creamy French Tarragon Chicken are succulent, moist chicken breasts bathed in a rich, creamy tarragon sauce with plenty of sautéed cremini mushrooms. It's time to eat!!
If you enjoy chicken (as I do), I have many other recipes for you to try. Some of my most popular chicken recipes are Buffalo Ranch Chicken Legs, Teriyaki Glazed Chicken Thighs, Breaded Chicken Oscar, and Skillet Chicken Thighs with Bacon and Brussels Sprouts. Want more chicken and poultry recipes? I've got you covered!!
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment necessary:
- Can bone-in, skin-on chicken breasts be used instead of boneless, skinless chicken for this tarragon chicken recipe?
- Proper internal temperature for cooked chicken
- How essential is brining when it comes to this recipe?
- What does tarragon taste like?
- Can dried tarragon be used in place of fresh tarragon for this recipe?
- What other oil can be used in place of avocado oil?
- Watch the full length video for how to make Creamy French Tarragon Chicken:
- What can be used in place of wine in this recipe?
- Can other types of mushrooms be used for this dish?
- What other herbs can be used in place of tarragon?
- Add-in suggestions:
- Can this entire chicken tarragon dish be made on the stovetop?
- Make it a complete meal:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Kitchen tools and equipment necessary:
- large, oven-safe skillet
- chef's knife
- cutting board
- measuring cups and spoons
- tongs
- large bowl (for brining)
- paper towels
- mushroom brush (optional)
- slotted spatula (optional, for deglazing the pan)
- wooden spoon
- instant read thermometer
Can bone-in, skin-on chicken breasts be used instead of boneless, skinless chicken for this tarragon chicken recipe?
Yes, for sure.
However, when cooking with bone-in, skin-on chicken, be aware that the cooking times will be different because bone-in chicken takes longer to cook.
Always use an instant-read thermometer to check for doneness. See the chart below.
Proper internal temperature for cooked chicken
How essential is brining when it comes to this recipe?
It is essential because brining will keep the chicken breast moist and tender throughout the searing and oven-cooking processes.
However, if you are short on time, or don't feel like brining the chicken breast before cooking, by all means skip that step and carry on. The chicken will still be delicious, just not as juicy and tender as it would be with the saltwater brine. The choice is yours.
What does tarragon taste like?
Tarragon is an herb widely used in France. Its mild anise (licorice) flavor pairs exceptionally well with chicken and eggs.
Can dried tarragon be used in place of fresh tarragon for this recipe?
Yes. You may have easier access to dry tarragon than its fresh counterpart in most areas.
What other oil can be used in place of avocado oil?
Ideally, you want to use an oil with a high smoke point so it won't burn while sauteing, so I chose avocado oil.
Canola oil and grapeseed oil are other great choices.
Watch the full length video for how to make Creamy French Tarragon Chicken:
What can be used in place of wine in this recipe?
Additional chicken stock (or broth) may be used instead of the white wine, along with 1 tablespoon of fresh lemon juice or 1 tablespoon of apple cider vinegar.
The acidic component of lemon juice (or vinegar) will brighten the sauce's flavor and make it a smart replacement for white wine.
Can other types of mushrooms be used for this dish?
Sure thing. Use your favorite, or use a combination of mushrooms. It's your choice.
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What other herbs can be used in place of tarragon?
If you prefer not to use tarragon, I suggest using fresh thyme leaves as a flavorful replacement. Dried thyme (leaves or ground) may also be used.
Add-in suggestions:
- Dijon mustard to the sauce (1-2 tablespoons) add with the heavy cream
- minced garlic (add when adding the shallots)
- frozen peas (add before placing the skillet into the oven)
- cocktail onions, drained (not pickled onions)
- sliced fennel (add and sauté along with the mushrooms)
Can this entire chicken tarragon dish be made on the stovetop?
Yes.
If you'd prefer not to finish the dish in the oven, it's perfectly fine to simmer it on the stovetop, partially covered (vented), until done.
Keep the pan on medium/low heat until the white meat chicken
reaches an internal temperature of 165 degrees F on an instant-read thermometer.
Make it a complete meal:
Oven-roasted carrots, Broccoli, Shallots, and Cashews is a delicious and colorful vegetable side dish everyone loves!
Celery Root Mashed Potatoes are a delicious upgrade from the usual mashed potatoes. You'll enjoy the extra depth of flavor that the celery root provides.
Chocolate Strawberry Cream Puffs are the perfect ending to any meal. Rich chocolate ganache lovingly covered the strawberry cream-filled pastry shells. Ooh la la!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Creamy French Tarragon Chicken
Equipment
- paper towels
- mushroom brush optional
Ingredients
For the chicken brine:
- 2 6 ounces each chicken breast boneless-skinless
- 4 cups water
- 2 tablespoons kosher salt
For the sauce:
- 3 tablespoon avocado oil, divided
- 2 pints cremini mushrooms cleaned and cut into 1" chunks
- 3 tablespoons minced shallots
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup white wine (chardonnay or sauvignon blanc)
- ½ cup heavy cream
- ¼ cup chicken stock or broth
- 3 tablespoons butter salted
- 4 tablespoons chopped fresh tarragon divided
Instructions
- Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius).
To brine the chicken:
- Pat the chicken dry with paper towels and place in a large bowl.
- Add the water and 2 tablespoons kosher salt to the bowl with the chicken and allow to sit for at least 30 minutes, but no longer than 90 minutes.
- Once brined, pat the chicken dry with paper towels, season each with black pepper to taste, and discard the brining water.
To prepare the mushrooms:
- Heat 2 tablespoons of the oil in the skillet over medium heat. Add the mushrooms and stir well. Cook for 2-3 minutes before adding the shallots and 1 tablespoon of the chopped tarragon.
- Cook the mushrooms, shallots, and tarragon together for an additional 3-4 minutes, stirring occasionally before adding ½ teaspoon salt and ¼ teaspoon black pepper. Stir again and remove the sauteed mushrooms from the skillet using a slotted spatula.
To brown the chicken:
- In the same skillet, add the remaining 1 tablespoon of avocado oil to the skillet along with the dried, brined chicken breast. Allow the chicken breast to brown for 3-4 minutes before flipping it over to brown on the second side for an additional 2-3 minutes.
To complete the dish:
- Once the chicken is browned on both sides, remove it to a plate. Add the white wine to the skillet and scrape up the browned bits (fond) from the bottom of the pan to deglaze. Stir in the heavy cream, chicken stock, butter, remaining tarragon and prepared mushrooms to the pan, and cook for 1-2 minutes on medium/high heat before adding the chicken into the pan.
- Spoon some of the sauce over the chicken and place the oven safe skillet into the oven (uncovered) for 15-20 minutes, or until the chicken reaches on internal temperature of 165-degrees Fahrenheit on an instant read thermometer. Allow the chicken to sit in the skillet for 5-7 minutes.
- Remove the chicken breast from the pan and spoon the sauce and mushrooms over the chicken before serving.
Notes
Nutrition
I sincerely hope you'll enjoy making this skillet chicken breast with creamy tarragon and mushroom sauce as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Mark says
This tasted fantastic. I loved the sauce.
Renée says
Yay! Thanks for the 5-star rating, Mark!
So glad you enjoyed this dish!
Renee