Creamy tarragon chicken is the perfect dish for entertaining, midweek dinner or freezer meal (make ahead and stash it in the freezer for a night off cooking).
This recipe is simple & delicious.
This is one of my absolute favourites that I first had when my Mum made it 25 years ago (for my Grandma's 80th Birthday). It has been a hit ever since.
We've made it for multiple dinner parties over the years and it's always well-received.
Why choose this recipe
I can't go past the fact that it's just delicious and cream and chicken are a rather perfect match but here are a few other reasons to make this for dinner:
- Flavour - It's creamy but not to rich and full of flavour but only has a few simple ingredients.
- Versatile - It's simple enough for a busy weeknight but special enough for a dinner party.
- One pan wonder - We're always fans of anything that requires only one pan to clean up.
- Kid-friendly - Creamy sauce and tender chicken make it a hit with little ones and the tarragon adds a bit of a gourmet touch for the grown-ups.
- Goes with lots of things - Depending what you have on hand you can serve it with puff pastry, mash, pasta, bread or steamed vege.
Ingredients
To make this recipe you will need:
- Chicken chicken breast fillets - you could use thigh but I prefer breast
- Milk - full-fat tastes best
- Dried tarragon - there aren't really any great substitutes for this
- Olive oil
- Shallots - fresh is best but dried will work too
- White wine - see below for other options
- Chicken stock powder
- Freshly ground pepper
- Pouring cream - or pure cream
- Cornflour
- Frozen puff pastry - the type that comes in square sheets. This is to serve. For other options see 'serving' below.
Substitutions
Shallots - you could also use chopped brown onion.
Wine - if you don't want to use white wine you can use more chicken stock (same amount as the wine) and add a tablespoon of apple cider vinegar or white wine vinegar.
Milk & cream - lite milk & cream can be used but I always recommend using full-fat in cooking for the flavour and because light can be a little watery.
One of our absolute favourite winter dinners. We leave off the puff pastry and serve just with steamed veggies for a lighter version sometimes.
- Reader
Serving
Our favourite thing to serve with this is puff pastry. Place one square of puff pastry on top of another.
Cut it into 4 equal squares (one for each person) and bake according to the instructions.
To serve, cut in half through the middle and place one half on the plate. Top with the creamy chicken and then the other half of the puff pastry.
This is a really versatile recipe though. If you don't want to use puff pastry you could also serve it with:
- Pasta
- Mashed potato
- Crusty bread
- Steamed veggies
- Serve it in a pie with homemade yoghurt pastry
Storage
How to freeze - Leave to cool to room temperature then freeze in a freezer-safe airtight container, ziplock bag or vacuum seal bag.
How to refrigerate - Leave to cool to room temperature then refrigerate in an airtight container.
How to reheat - if heating from frozen, leave it to thaw in the fridge overnight. Reheat in a microwave-safe container or on a saucepan on the stove (stirring so it doesn't burn on the bottom).
FAQs
You can definitely use fresh tarragon but I think it's much harder to find than dried.
Tarragon is a tricky one to find a close substitute for. I wouldn't recommend substituting in with anything in Tarragon chicken but the closest thing would be marjoram.
Tarragon has a licorice/anise flavour. It's much more subtle though. I am not a licorice lover but I LOVE tarragon in recipes especially with chicken.
Recipe
Tarragon chicken
Ingredients
- 6 free-range chicken chicken breast fillets
- 2 cups milk
- 4 tablespoon dried tarragon
- 1 tablespoon olive oil
- 1 bunch shallots finely chopped
- ½ cup white wine
- 2 teaspoon chicken stock powder
- Freshly ground pepper
- 900 ml pouring cream
- 3-4 teaspoon cornflour to thicken
- 4 sheets of frozen puff pastry
Instructions
- Place chicken filets in a flameproof dish and cover with milk and sprinkle with 1 tablespoon of tarragon.
- Cover with foil and bake in a moderate (180C or 360F) approx 25-30 mins until cooked (liquid runs clear if breast skewered).
- Discard the milk.
- Leave the chicken to cool and then chop into 2-3cms cubes and set aside.
- Heat the oil in a large frying pan.
- Saute the shallots in the oil then add wine and allow to evaporate.
- Mix cornflour with ¼ cup of the cream.
- Add the rest of the cream to the shallot mixture and add the remainder of the tarragon.
- Add the cornflour mix and stir constantly until mixture thickens.
- Taste and adjust seasoning as required.
- Add chopped chicken to mixture and stir it through.
- Meanwhile pre-heat oven as per puff pastry package instructions.
- Place 1 sheet of pastry on top of the other and cut into whatever shape you choose. Rectangle or triangle.
- Cook pastry as per instructions and when it comes out of the oven split the 'cases' thru the middle to have 2 halves.
- To serve place half a pastry case on a plate and put on chicken filling and then top with the pastry topper.
Claire says
One of our absolute favourite winter dinners. We leave off the puff pastry and serve just with steamed veggies for a lighter version sometimes.
Sherry from sherryspickings says
Hi Claire
Just curious - and I don't mean to sound critical- but wondering why your blog does not allow fellow bloggers to give their blog address? I have read dozens of blogs and have never come across this before.
Cheers
Sherry
Claire says
Hi Sherry. It's my stupid spam blocker. I've had sooo much trouble with spam and this form is the only one that I have found that blocks it without people putting in a code. I'm working on it!
celia says
Being organised and great cooking talent clearly run in the family! What a fabulous family get together - I'm so glad Ollie behaved well for you and you had a chance to sit and chat! Loving all the photos of him on IG! :)
Claire says
He's such a good boy Celia! Thanks. I'm trying not to Ollie spam but I'm not great at resisting.
merryn@merrynsmenu says
What a luscious chicken tarragon pie with those delightful pastry puff pillows. Perfect for entertaining and your mum did well to plan ahead. Such an impressive guest list too :D
Claire says
She's very clever my mum!
Hotly Spiced says
Well done on being so organised. I love the look of your mother's chicken dish. Chicken and tarragon are a lovely combination and I love how this dish can be made ahead xx
Claire says
Yes you have to love anything that can be made in advance right? x
Sherry from sherryspickings says
Looks great but seriously?-900 mls of cream. Wow!
Claire says
Yep! Mum uses light cream or I'd say you can use evaporated milk if you like.
Chris @ The Café Sucré Farine says
Sounds like a fun and very delicious lunch Claire. Your mom makes the best stuff.
Claire says
She sure does Chris!
Maureen | Orgasmic Chef says
You are so lucky that Guppy is so with it and enjoys being with you all so much. Your mother's chicken looks SO good.
I do a lot in advance of a dinner party because I want to have fun when my friends are here not slave in the kitchen the whole time.
Claire says
We are very lucky Maureen. I'm the same. Much more fun than being stuck in the kitchen.
Nora says
Sounds great! I can see that this would also take well with some add ons, like chopped oions and mushrooms sauteed. You have me thinking!
Claire says
Definitely Nora. Mushrooms would be perfect.
Lorraine @ Not Quite Nigella says
Well done Claire! And I think organisation seems to be the key of a lot of busy mums that I know! :D
Claire says
It sure is!
The Life of Clare says
What a fantastic guest list. I'm all about advanced organizing now!
Claire says
Makes life easier doesn't it?!