Tarragon chicken is a refined, classic dish that pairs pan-seared chicken with a silky tarragon cream sauce. Rooted in French cooking, it comes together quickly with a short list of ingredients, making it perfect for both weeknight dinners and more special meals.
The sauce combines heavy cream and garlic to highlight tarragon’s herbal, slightly sweet and anise-like flavor. Fresh tarragon brightens the sauce while the cream adds a smooth, savory finish. The whole dish can be ready in under 30 minutes, delivering a rich, satisfying meal with minimal effort.
This keto-friendly tarragon chicken is simple to prepare and versatile. It works as a lighter low-carb weeknight option or as an elegant option for guests. The balance of cream, garlic, wine, and fresh tarragon yields a flavorful sauce that complements the chicken without overpowering it.
Why you will love this dish
The aromatic sweetness of tarragon harmonizes with a creamy sauce, creating a refined yet approachable flavor profile. The sauce’s richness highlights the herbaceous notes and makes every bite comforting.
Despite its gourmet feel, this recipe is straightforward: sear the chicken, build a quick pan sauce, and finish in the oven or on the stovetop. It’s accessible for cooks of any skill level.
Tarragon chicken pairs well with many sides—steamed vegetables, cauliflower rice, or a simple salad—so you can tailor the meal to your dietary preferences or the occasion.
Ingredients
Gather the basics: chicken, cream, fresh tarragon, and aromatics. These few ingredients deliver a lot of flavor.
- Chicken breasts – skinless, boneless (thighs may be substituted).
- Fresh tarragon – for best flavor.
- Dry white wine – for deglazing; substitute lemon juice or chicken stock if preferred.
- Shallot – finely chopped (substitute red onion if needed).
- Heavy cream – full-fat for a rich sauce.
- Garlic – minced, adjust to taste.
Optional: a spoonful of Dijon mustard brightens the sauce and pairs well with tarragon.
How to make tarragon chicken
This recipe is beloved for both its great taste and its simplicity.
1. Pound and season the chicken, then sear until golden on both sides.
2. Remove the chicken and deglaze the pan with dry white wine, scraping up browned bits for flavor.
3. Sauté butter, shallots, garlic and chopped tarragon until fragrant and softened.
4. Add heavy cream and simmer until slightly thickened, return chicken to the pan and let it simmer to absorb the sauce. Finish in the oven if desired for about 10 minutes at 200°C (400°F).
Storage
Store leftovers in a sealed container in the refrigerator for 2–3 days. Reheat gently on the stove over low heat to avoid the sauce separating and to ensure the chicken warms through evenly.
Recipe Tips
Use fresh tarragon when possible for the brightest flavor. Fresh herbs provide more fragrance and nuance than dried.
Season chicken well with salt and pepper before cooking to build flavor from the start.
If using wine, deglaze the hot pan to lift the fond and concentrate flavor. Substitute chicken stock if you prefer not to use alcohol.
Adjust seasoning to taste and add more tarragon at the end if you want a stronger herb presence.
What to serve with chicken tarragon
Steamed or roasted vegetables—asparagus, green beans, broccoli, or carrots—provide a fresh contrast to the creamy sauce.
For a low-carb option, cauliflower rice soaks up the sauce and adds a light texture. For a grain option, mashed potatoes or buttered noodles are classic pairings.
A simple green salad with lemon vinaigrette or olive oil and balsamic offers brightness and balances the richness of the dish.
More easy keto chicken recipes
Try variations like Cajun Chicken Alfredo, Spinach Ricotta Hasselback Chicken, Moroccan-style chicken with artichokes and olives, or a coconut-inspired Brazilian chicken for different flavor profiles while keeping things low carb.
Tarragon Chicken
Angela Coleby
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Ingredients
- 4 chicken breast fillets
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon butter
- 2 tablespoons fresh tarragon, chopped
- ¼ cup dry white wine
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
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Place each chicken breast between two pieces of cling film and gently pound to an even thickness so it cooks evenly and more quickly.
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Season the chicken with salt and pepper on both sides.
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Heat a skillet over medium-high heat with the olive oil. When hot, add the chicken and sear until golden on both sides.
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Remove the chicken from the pan and set aside.
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Deglaze the pan with white wine, scraping up any browned bits from the bottom to enrich the sauce.
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Add butter, then sauté the shallots until soft and translucent.
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Stir in garlic and chopped tarragon and cook briefly until fragrant, about 1–2 minutes.
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Pour in the heavy cream and simmer until it thickens slightly. For a lighter sauce, substitute chicken stock instead of cream.
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Return the chicken to the pan and let it simmer in the sauce for about 5 minutes so the flavors meld and the chicken heats through.
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Optional: transfer the skillet to a preheated oven and bake for 10 minutes at 200°C (400°F) until cooked through.
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Serve hot, spooning the creamy tarragon sauce over each piece of chicken.
Notes
If you prefer, omit the white wine and use chicken stock instead.
Nutrition
Calories: 419kcal
Carbohydrates: 6g
Protein: 27g
Fat: 31g
Fiber: 1g
Net Carbohydrates: 5g
Nutrition information is an estimate.
