Mary Berry Recipes

Home / Dinner / Classic Creamy Tarragon Chicken

There's something utterly charming about a dish that feels both effortlessly elegant and wonderfully comforting all at once, isn't there? This creamy tarragon chicken, my dears, is precisely that. It's a recipe that has stood the test of time in many a British kitchen, offering a delightful blend of delicate flavours and a richness that truly warms the soul. It's a wonderful choice for entertaining, yet simple enough for a Tuesday evening supper, making it incredibly versatile.

The magic, you see, lies in the fresh tarragon. Its distinctive anise-like note elevates the humble chicken to something quite special, without being at all overpowering. Paired with a luscious, velvety cream sauce and just a hint of Dijon mustard, it creates a symphony of flavours that is both sophisticated and utterly moreish. It’s a dish that truly celebrates good, fresh ingredients, allowing each one to shine.

Now, don't be daunted; this recipe is wonderfully straightforward, promising a truly delicious result with minimal fuss. Follow my steps carefully, and you'll achieve sheer perfection on your plate every time. It’s a classic for a reason, and I do hope you enjoy bringing this little gem to your own family table.

Why You'll Love This Recipe

The fresh tarragon provides a unique, elegant flavour that transforms simple chicken.
It's a beautifully simple dish to prepare, making it ideal for both weeknights and special occasions.
The creamy sauce is incredibly comforting and versatile, pairing well with many side dishes.

Ingredients

4 boneless, skinless chicken breasts (or 8 boneless, skinless chicken thighs)
2 tbsp olive oil
1 large shallot, finely chopped (or 1/2 small onion)
2 cloves garlic, crushed
150ml dry white wine (optional, or chicken stock)
300ml chicken stock
150ml double cream (heavy cream)
2 tbsp fresh tarragon, finely chopped, plus extra for garnish
1 tbsp Dijon mustard
Salt and freshly ground black pepper
1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water (optional, for thickening)

Equipment Needed

Large frying pan or skillet • Measuring jug • Chopping board • Sharp knife • Spatula or tongs • Foil

Step-by-Step Instructions

Pat the chicken breasts dry with kitchen paper. Season generously with salt and pepper on both sides.
Heat the olive oil in a large, heavy-bottomed frying pan or skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, until beautifully golden brown and cooked through. Remove the chicken from the pan and set aside on a plate, covering loosely with foil to keep warm.
Reduce the heat to medium. Add the chopped shallot to the pan and cook gently for 3-4 minutes until softened and translucent, scraping up any delicious browned bits from the bottom of the pan. Add the crushed garlic and cook for another minute until fragrant.
Pour in the dry white wine (if using) and bring to a simmer, allowing it to bubble for 2-3 minutes to reduce slightly and burn off the alcohol. If not using wine, simply proceed to the next step by adding the chicken stock directly.
Stir in the chicken stock and Dijon mustard. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing the flavours to meld beautifully.
Reduce the heat to low and stir in the double cream and the freshly chopped tarragon. Heat through gently, but do not boil, as this can cause the cream to split. If you prefer a thicker sauce, stir in the cornflour mixture and simmer for another minute until thickened to your liking.
Return the cooked chicken breasts to the pan, turning them gently in the sauce to coat. Allow them to warm through for a minute or two.
Serve immediately, garnished with a little extra fresh tarragon. Absolutely delightful!

Perfect Substitutions

Chicken: Boneless, skinless chicken thighs can be used for a richer flavour; simply adjust cooking time slightly to ensure they are cooked through.
Cream: Crème fraîche or a lighter single cream could be used, though double cream provides the best richness and body for the sauce.
Wine: Chicken stock or vegetable stock can be used in place of white wine for an alcohol-free version, without compromising too much on flavour.
Tarragon: While fresh tarragon is truly key for its vibrant flavour, 1 teaspoon of dried tarragon can be used. Add it earlier, perhaps with the stock, to allow it to rehydrate and infuse.

Serving Suggestions

This glorious creamy tarragon chicken truly sings when served with simple accompaniments. I adore it with fluffy mashed potatoes, perhaps a delightful potato gratin, or even some buttery new potatoes. A side of tender green beans, asparagus, or a fresh green salad with a light vinaigrette would complete the meal beautifully, adding a lovely freshness to cut through the richness of the sauce. If you enjoyed this, you might also love our Hearty Chilli Con Carne and Classic Lancashire Hotpot: A Heartwarming Family Favourite.

How to Store \u0026 Reheat

Should you find yourself with any delicious leftovers, this dish stores rather well. Allow the chicken and sauce to cool completely before transferring to an airtight container. It will keep beautifully in the refrigerator for up to 2-3 days. To reheat, gently warm the chicken and sauce in a saucepan over a low heat, adding a splash of milk or stock if the sauce has become too thick. Alternatively, you may reheat it gently in the microwave, stirring occasionally, until piping hot throughout. Do be careful not to overheat, as this can make the chicken dry.

Mary's Secrets to Success

My dears, the secret to a truly superb creamy tarragon chicken lies in a few simple touches. Firstly, always use fresh tarragon – its anise-like flavour is simply incomparable and truly makes the dish sing. Secondly, don't rush the simmering of the sauce; allow those lovely flavours to meld beautifully. And finally, when adding the cream, heat it gently and never, ever let it boil, as this can cause it to split. Follow these little tips, and you'll have sheer perfection on your plate!

Frequently Asked Questions

Can I use dried tarragon instead of fresh?

While fresh tarragon truly gives this dish its signature, vibrant flavour, you may use 1 teaspoon of dried tarragon if fresh is unavailable. Add it when you add the stock to allow it time to rehydrate and infuse the sauce properly.

How can I make the sauce thicker?

If you prefer a thicker sauce, mix 1 tablespoon of cornflour (cornstarch) with 2 tablespoons of cold water to form a smooth slurry. Stir this into the simmering sauce in step 6 and cook for another minute until thickened to your liking. It works wonderfully!

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and often retain even more moisture, offering a slightly richer flavour. You might need to adjust the cooking time slightly, perhaps 7-9 minutes per side, ensuring they are cooked through.

Is this dish suitable for freezing?

While it's best enjoyed fresh for the perfect texture, you can freeze the cooked chicken and sauce. However, cream-based sauces can sometimes alter in texture upon thawing, becoming slightly grainy. Thaw thoroughly in the refrigerator and reheat gently, stirring well.

What vegetables pair best with this?

Steamed green beans, tender asparagus, delicate broccoli, or a simple green salad are all wonderful choices and provide a lovely freshness to complement the creamy sauce. Roasted root vegetables like carrots or parsnips also make a delightful accompaniment.