If you are looking for an elegant chicken dish that doesn’t require a lot of effort, look no further than this Tarragon Chicken in White Wine Sauce. Tarragon Chicken is very easy to make, but it looks gourmet and you’ll impress your guests with a simple meal as if they were dining in a fine restaurant.Jump to Recipe
I have been cooking a lot more chicken dishes lately because my husband is doing the keto diet. I am trying to eat low carb but not going keto. While our children are eating everything. I don’t have the time to cook separate meals for everyone. So one pan chicken meals have been my sanity for the past couple of weeks. I usually make several sides and let everyone choose how they want to serve their chicken.
See below some of my other chicken recipes:
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How To Serve Tarragon Chicken?
I usually serve my chicken dishes with roasted potatoes, roasted vegetables, or salad. If they are chicken meals with sauce, then I do serve pasta, rice or steamed veggies as sides. When I cooked this Tarragon Chicken in White Wine Sauce few weeks ago, I served it over black quinoa fusilli pasta for some of us and over steamed vegetables for others. It was a big success!!!
I love creating cuisine fusions. The below picture shows this tarragon chicken over black quinoa pasta. It’s a perfect combination of Mediterranean & Latin foods. I hope my kids one day will appreciate the effort of keeping traditions alive in a modern fashion.
What Is Tarragon?
Tarragon is a culinary herb used mostly in fine cooking. It can be used both in fresh and dry form. This herb has a bittersweet flavor, so for some it can take some getting used to have it in their food. If you don’t know your guests’ preferences go light in the beginning when you use it so everyone can enjoy their meal.
This herb has been used over the years to help increase appetite, intestinal issues, cardiovascular issues etc.
The most famous use of tarragon is in bernaise sauce over eggs. Other uses are in seafood, poultry and sauces.
Tarragon Chicken In White Wine Sauce Recipe
Over the years I have cooked so many variations of this dish. I tend to substitute ingredients, quantities, cooking time or type of protein. I have cooked with chicken breast or chicken thighs, boneless or bone in. Several times I have replaced wine with chicken broth. Usually I cook it with shallots, but if i don’t have any shallots on hand, I’ve used white onions etc. I will always try to encourage my readers to experiment in the kitchen. Recipes are merely a guideline, your touch and creativity can make a recipe your own:).
My kids are not big fans of tarragon. So usually, once chicken is cooked I’ll pull their pieces aside. Then add tarragon to the pan, let cook for 2 minutes and serve for everyone.
Adding dijon mustard to this recipe is the secret that ties it all together. Dijon mustard makes and excellent taste pairing with tarragon. This combination gives a feel of sophistication or gourmet to such a simple dish.
If you are going to use drumsticks, then you might have to cook them a little bit longer since chicken breasts cook a lot faster.
Tarragon Chicken In White Wine Sauce
- 4 chicken breasts cut them in fillets or vertically if they are too big
- 2 shallots
- 1 cup white wine i usually use pinot grigio or chardonnay
- 3 tbsps butter
- 1 cup half and half
- 2 tbsps dijon mustard
- 3 tbsps fresh tarragon leaves
- 3 garlic cloves
- Saute chicken breasts in butter, cook thoroughly on both sides until chicken becomes golden brown. I usually cut chicken breasts in half, either fillet style or vertically. I feel I can cook it much better that way since a lot of times they’re too big.
- Remove chicken from pan, put it aside. Lower heat to medium and add chopped shallots / minced garlic to remaining butter in skillet. Add an additional tbsp of butter if skillet is dry.
- Once onion becomes translucent, add wine to skillet. Scrape the bottom of the skillet with a wooden spoon and mix everything together.
- Place chicken back into the pan. Add dijon mustard and mix thoroughly.
- Add half and half, let cook for few minutes. Add salt to taste. And finally add tarragon leaves. You want to add tarragon only during the last few minutes so it doesn’t change sauce color or make the chicken too bitter.
- This recipe is for 4 people but I always end up with leftovers, maybe because my children are still young and don’t eat full portions yet.
If you would like to save this recipe for later on, please pin the image below to Pinterest. Thank you:)