Creamy Tarragon Chicken

There’s something deliciously elegant about chicken cooked with cream and fresh herbs, and my Creamy Tarragon Chicken is exactly that kind of dish. Golden brown chicken thighs are drenched in a velvety wine-laced sauce that tastes far more indulgent than the work it requires. And that tarragon makes everything feel French-bistro chic.

If you’ve loved our Creamy Chicken Skillet, Chicken Chasseur, or Creamy Pesto Chicken, this recipe belongs right alongside them. It’s the same cozy-yet-elegant skillet energy, perfect for when you want dinner to feel special, but still relaxed enough for a weeknight at home.

What Is Tarragon Chicken?

Creamy Tarragon Chicken is a classic French-inspired preparation where chicken is gently cooked and finished in a creamy sauce flavored with fresh tarragon. Tarragon has long been a favorite herb in French kitchens, especially paired with cream, wine, and poultry. This combination found its way into home cooking because it delivers restaurant-level flavor with simple ingredients and easy techniques. The result is a dish that feels fancy, without being complicated or intimidating.

Ingredients You’ll Need

• Chicken – I use bone-in, skin-on thighs because they stay juicy and develop that irresistible golden skin, but chicken breast cutlets work if you prefer leaner meat.
• Butter – For searing the chicken. You can use olive oil, but butter is so French.
• Shallots and leek – They’re milder than regular onions, and each add their own unique flavors.
• Garlic – I thinly slice it, rather than mincing, for a less pungent flavor.
• Fresh tarragon – The heart of the dish.
• White wine – Helps deglaze the pan and adds brightness and depth to the sauce. Use your favorite dry variety.
• Chicken stock – Builds savory flavor while keeping the sauce balanced.
• Heavy cream – For a lighter dish, you can use half-and-half.
• Salt and pepper – Simple seasoning is all you need here to let the sauce shine.

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How to Make Creamy Tarragon Chicken

1. Sear chicken: Season the chicken thighs generously with salt and pepper on both sides. Preheat the oven to 400°F. Melt the butter in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 7 to 8 minutes, until the skin is golden and crisp. Flip and sear the other side for another 3 to 4 minutes, then transfer the chicken to a plate.

2. Sauté aromatics: Carefully remove the excess fat from the skillet, leaving about 2 tablespoons behind. Add the sliced shallots and leeks and cook for 4 to 5 minutes, until softened and fragrant. Stir in the sliced garlic along with about 3 tablespoons of chopped fresh tarragon and cook for about a minute, just until aromatic.

3. Begin the sauce: Pour in the white wine and let it reduce for a couple of minutes, scraping up the browned bits from the bottom of the pan. Stir in the chicken stock and mix well.

4. Bake: Nestle the chicken thighs back into the skillet, skin-side up, resting them in the sauce. Transfer the skillet to the oven and bake for about 45 minutes, until the chicken is cooked through and tender.

5. Make it creamy: Remove the chicken from the skillet and set it aside. Place the skillet back on the stovetop over medium heat, stir in the heavy cream, and simmer for 5 to 6 minutes, stirring often, until the sauce thickens slightly.

6. Finish the dish: Add the chicken back into the sauce and cook for another 4 to 5 minutes. Finish with the remaining fresh tarragon and serve right away.

Alpana’s Tips for the Best Flavor

• Get that skin golden – Don’t rush the sear. That crispy skin adds texture and tons of flavor to the final dish.
• Use fresh tarragon – This is one herb where fresh truly matters. The flavor is brighter and more aromatic.
• Let the sauce simmer gently – Cream sauces like patience. A slow simmer gives you the smoothest finish.

What to Serve With It

This creamy tarragon chicken loves cozy sides. It’s incredible over mashed potatoes, buttery rice, or egg noodles. Crusty bread is non-negotiable for soaking up that sauce. A simple green salad or roasted vegetables on the side keeps everything balanced and fresh.

Storing and Leftovers

Store leftovers in an airtight container for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of stock or cream if the sauce thickens too much.

Cream sauces can change texture when frozen, so this one is best enjoyed fresh or refrigerated.

This Creamy Tarragon Chicken is one of those dishes that makes everyone pause after the first bite. It feels elegant, comforting, and indulgent all at once, the kind of recipe that turns an ordinary evening into something special. Save it, cook it, and don’t forget the bread.

More creamy chicken dishes:
Creamy Lemon Chicken
Chicken Stroganoff
Marry Me Chicken
Smothered Chicken
Chicken Paprikash
Crockpot Tuscan Chicken

Creamy Tarragon Chicken

Yield: 5-6 servings

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

My Creamy Tarragon Chicken tastes like a dish from a fancy French restaurant, but it's so easy to make at home!

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Ingredients

• 5-6 bone-in, skin on chicken thighs
• salt, to taste
• pepper, to taste
• 2 tablespoons butter
• 1.5 large shallots, sliced
• 1 leek, sliced
• 6 garlic cloves, sliced
• ¼ cup fresh tarragon, chopped, divided
• ½ cup white wine
• 1 cup chicken stock
• ½ cup heavy cream

Instructions

1. Season the chicken thighs with salt and pepper on both sides. Pre-heat the oven to 400°F.
2. Heat butter in a large skillet over medium-high heat. Sear the chicken thighs, skin side down, for 7-8 minutes or till golden brown. Flip and sear for another 3-4 minutes. Remove to a plate.
3. Remove the excess fat, leaving behind about 2 tablespoons, and sauté sliced shallots and leek for 4-5 minutes. Add garlic slices and 3 tablespoons of tarragon. Sauté for a minute.
4. Add white wine and let it reduce for a couple of minutes. Stir in chicken stock and mix well. Place the chicken thighs, skin side up, in the sauce. Bake in pre-heated oven for 45 minutes.
5. Take out the skillet and remove the chicken thighs from the sauce. Stir in cream and let it cook on stove top for 5-6 minutes, stirring and mixing well.
6. Add back the chicken to the creamy tarragon sauce and cook for 4-5 minutes. Garnish with remaining fresh tarragon. Serve immediately.

Notes

• Alternately, you can use chicken breast cutlets.
• I love this with crusty bread, but it also goes great with mashed potatoes, rice or egg noodles.
• Store leftovers in an airtight container for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of stock or cream if the sauce thickens too much.
• Cream sauces can change texture when frozen, so this one is best enjoyed fresh or refrigerated.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 462Total Fat 31gSaturated Fat 13gUnsaturated Fat 18gCholesterol 202mgSodium 328mgCarbohydrates 12gFiber 1gSugar 3gProtein 35g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.