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Chicken with Tarragon Sauce

This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. —Cher Schwartz, Ellisville, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 3/4 cup heavy whipping cream
  • 3 teaspoons minced fresh tarragon, divided
  • 2 teaspoons lemon juice


  • Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper.
  • In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm.
  • Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.
Nutrition Facts
1 chicken breast half with 2 tablespoons sauce: 370 calories, 26g fat (14g saturated fat), 137mg cholesterol, 547mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 30g protein.

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  • LadySullen
    Sep 24, 2020

    This is one of the best recipes from Taste of Home I've made. The sauce is wonderful, and I'm someone who didn't used to like tarragon. I did follow other viewers' suggestions and added a half pound of fresh mushrooms and some Marsala (I didn't have sherry). I'll use the Marsala again because it really took the flavor up a notch. Thanks for this great recipe.

  • pattiejean
    Sep 22, 2020

    This dish is so good! "Restaurant quality," as my husband stated. I followed the recipe exactly except that I cut chicken breasts in half horizontally to make thinner pieces and did not pound them. The chicken cooked up moist and flavorful, and the sauce was scrumptious on rice pilaf which I prepared to go with it, along with sauteed fresh yellow beans. I was thrilled to have a recipe that used fresh tarragon from my herb garden-will definitely make again! VFE

  • ktype
    Sep 21, 2020

    Fabulous sauce! It would be great on steak too!

  • Maryann
    Sep 16, 2020

    I was excited to make this as other reviews said it was very easy. I have never been successful making a cream sauce so I thought I would give it a try. I obviously missed some direction in the recipe because my sauce ‘broke’ and was an unappetizing mess. It tasted good but looked like it curdled. Needless to say, my family was hesitant to try it and are not asking me when I will make it again. I’ll be looking for basics of a Creme sauce on you tube videos. I’m sure there is an old Julia Child video or a recent Babish video that will be educational. Not giving the recipe a bad review, just my efforts to make it. Lol!

  • Amy
    Sep 14, 2020

    This was amazing! I had to use red onion and a smidge of garlic because I didn’t have any shallots. I served it over mashed cauliflower for me and mashed potatoes for my son - he snarfed it down and immediately asked for seconds! I will definitely make again!

  • Cathy
    Sep 13, 2020

    DE-LISH-OUS~~ Easy, fast and soooo good!! Made as is, except my tarragon was dried and a bit old, but it still was a winner in our family. Served with smashed potatoes and green peas. Thank you!!

  • Crimson
    Sep 13, 2020

    What can you substitute for tarragon?

  • squeakymouse
    Sep 4, 2020

    Excellent. Used half chicken broth and half whole milk, added mushrooms because I had to use them up.

  • Marnell
    Aug 7, 2020

    No comment left

  • Michael
    Jul 15, 2020

    Very tasty. As a suggestion, Double the heavy cream in order to get more sauce. I added button mushrooms as an added feature. Served over rice with a side of asparagus. Yummy!