Creamy Tarragon Chicken: Your New Favorite One-Pan Delight

This Creamy Tarragon Chicken is a comforting one-pan dish featuring crispy chicken thighs and a rich herbaceous cream sauce.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 4 servings

Course: Dinner

Cuisine: French

Calories: 540

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 tablespoons Olive Oil Substitute with vegetable oil if needed.
4 pieces Chicken Thighs (bone-in, skin-on) Chicken breasts can be used; adjust cooking time.

For the Sauce

2 tablespoons Unsalted Butter
2 pieces Shallots Can substitute with yellow onions.
3 cloves Garlic Cloves Use garlic powder as a substitute if needed.
3 tablespoons All-Purpose Flour Cornstarch can be used for a gluten-free option.
1 cup White Wine Substitute with chicken broth for a non-alcoholic version.
1 cup Chicken Stock Both homemade or store-bought are perfect.
1 cup Heavy Cream Half-and-half can be used for a lighter version.
2 tablespoons Dijon Mustard Yellow mustard can be used instead.
1 tablespoon Lemon Zest Lime zest is a suitable substitute.
2 tablespoons Fresh Tarragon Leaves Dried tarragon can be used, but will lack freshness.
to taste Kosher Salt
to taste Freshly Cracked Black Pepper

For Finishing

1 whole Lemon Squeeze over the finished dish to enhance flavor.

Equipment

braiser or large skillet
Oven

Method

Step‑by‑Step Instructions for Creamy Tarragon Chicken

Start by patting dry the chicken thighs with paper towels, then season both sides with kosher salt and black pepper. Chill in the fridge for 4-8 hours for optimal flavor.
Preheat your oven to 350°F (175°C).
Heat a braiser or large skillet over medium-high heat, add olive oil, and sear chicken thighs skin-side down for 7-8 minutes. Flip and cook for 2 more minutes, then transfer to a plate, leaving drippings in the pan.
In the same skillet, add unsalted butter to the remaining drippings and sauté shallots and minced garlic for 3-4 minutes until they soften.
Sprinkle flour over shallots and garlic, stir, then gradually pour in white wine and whisk in chicken stock, heavy cream, mustard, and lemon zest. Cook until slightly thickened.
Return chicken to the skillet, cover, and bake for 30 minutes, then uncover and cook for another 30 minutes until chicken reaches 165°F (74°C).
Remove from oven, squeeze lemon juice over the top, and garnish with fresh tarragon leaves. Serve with your preferred sides.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 10gProtein: 35gFat: 42gSaturated Fat: 22gCholesterol: 145mgSodium: 800mgPotassium: 500mgSugar: 1gVitamin A: 10IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Leftovers keep well for 3-4 days in the fridge. Reheat gently to maintain the sauce's creamy quality.

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