Chicken with Tarragon Cream
This easy and delicious chicken dish—CHICKEN WITH TARRAGON CREAM—is gluten-free and low-carb, perfect for any weeknight meal. It’s a quick and tasty 30-minute meal perfect for busy weeknight dinners!
Recently, I have been experimenting with French dishes. I don’t really know why; I suppose I was just fancying something creamy and buttery.
I looked at my fridge and saw that I still had some chicken breasts that needed to be cooked, and the mushrooms were begging to be used. There was also some leftover cream and half a bottle of white wine, which I have used recently in a few dishes.
The only ingredient missing is something that will give the dish some vibrant color and freshness.
Thankfully, lately, I have been cooking with the tarragon herb due to my husband’s craving for Chicken, Cashew and Tarragon Stir-Fry. So there goes the solution – a little tarragon goes a long way in this dish.
I have been following the South Beach Diet to lose weight. (I love this diet! It’s perfect for meat lovers like me!) If you are into low-carb, this is one of the dishes that you need to learn by heart.
It’s pretty simple and yummy, too. And to replace the carbs—I know deep in my heart that rice would be perfect with this, for it will absorb the creamy sauce—but, alas, not when I am on a diet. I suggest steamed/boiled cauliflower, which is the perfect replacement for rice or potatoes. You can certainly make mock mashed potatoes using this wonderful vegetable.
So here it is, enjoy!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
NOTES ON INGREDIENTS FOR CHICKEN TARRAGON CREAM
- Olive oil
- Chicken breasts – skinned, boned and halved (season with salt and pepper)
- Onion – chopped
- Garlic cloves – chopped
- Mushrooms – chopped
- Dry white wine (use low-carb and gluten-free if you are doing that diet )
- Heavy cream
- Fresh tarragon – chopped
- Salt and pepper – adjust to taste
HOW TO MAKE CHICKEN TARRAGON CREAM
Heat the oil in a large skillet and sauté the chicken breasts, about 3 minutes per side.
Set the chicken aside. Add the onion and garlic to the pan and cook gently for about 2 minutes or until the onion begins to soften.
Increase the heat and stir in the mushrooms. Stir-fry for about 4-5 minutes or until the mushrooms begin to color and give off their liquid.
Pour in the wine. Bring to a quick boil, reduce the heat slightly, and simmer until most of the wine evaporates. Add the cream and cook just until incorporated.
Replace the chicken in the pan and simmer until the sauce thickens. Stir in the chopped tarragon and season to taste. Arrange the chicken on a serving plate and pour the sauce over. Delish!
If you like what you see do subscribe to our posts via email. You can also like us in Facebook or join us on Pinterest so you can get the latest recipes and so much more. Thanks for visiting and happy browsing!
Chicken with Tarragon Cream
Ingredients
- 2 tbsp light Olive oil
- 1 lb chicken breasts about 2, skinned, boned and halved (season with salt and pepper)
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 8 oz mushrooms, chopped
- 1/3 cup dry white wine, use low-carb and gluten-free
- 1/2 cup heavy cream
- 2 tbsp fresh tarragon, chopped
- Salt and pepper, to taste
Instructions
- Heat the oil in a large skillet and sauté the chicken breasts, about 3 minutes per side.
- Set the chicken aside. Add the onion and garlic to the pan and cook gently for about 2 minutes or until the onion begins to soften.
- Increase the heat and stir in the mushrooms. Stir-fry for about 4-5 minutes or until the mushrooms begin to color and give off its liquid.
- Pour in the wine. Bring to a quick boil then reduce the heat slightly and simmer until most of the wine has evaporated. Add the cream and cook just until incorporated.
- Re-place the chicken in the pan and simmer until the sauce thickens. Stir in the chopped tarragon and season to taste.
- Arrange the chicken on a serving plate and pour the sauce over. Delish!
Nutrition
Last updated on August 26th, 2024 at 11:59 am
I can almost smell it! Thanks for the recipes!
Thanks, Jen!
This looks so good! I am going to have to try this recipe soon <3 Thanks for sharing, Abby!
You're welcome, Audra! I hope you and your family enjoy this meal as much as we have!
What a drool worthy dish Aby…Yum!!
Thanks dear Shema! You are always so sweet!
Just saw this in FB and I decided to share it in my page. Then I had to know how to cook it so I am here now drooling in front of the computer. It's very simple and looks so good Abby. Love it!
Thanks, Weng! Glad you came by. It's an easy dish indeed and thank you so much for sharing it. So kind of you! Appreciate it.
Lovely – thanks !
You're welcome! Thanks for stopping by!
Thanks for sharing this wonderful recipe. I never used fresh tarragon before. Will try it. I hate chicken breast so I will use drumsticks with skin, will pan fry them and remove the chicken oil then follow your recipe given. This will be yummy with paste, I will dice the chicken meat instead of the whole piece. This dish looked like my mushroom sauce with basil for pasta that I love to cook but will buy tarragon for your dish, wonder what aroma will it be. Happy Chinese New Year !!
Happy Chinese New Year too Mrs. Lee and I hope you like this dish! Am sure it would be great with drumsticks too!
so going to try this at the weekend for my supper guests, thank you xoxo
Hi Beverley, some of our readers have tried this and loved it so I hope you have the same experience! Thanks!
That does sound creamy and delicious and I did put in a tarragon plant this year . . .
That's perfect! Hope you can try this. 🙂
Will try this with blue marlin. For my wicked sisters. =)) toping
Hey, Toy! Blue Marlin sounds good. I miss you all. Hope you enjoy this and the blue marlin version – please cook that for me when I visit. 🙂
Your recipes never disappoint. This is my next manilla spoon dinner.
Thanks! Hope you enjoy this as much as the other recipes.
I BEEN COOKING HEALTHY FOR A MINUTE NOW AND LEARNING ALL THE FRESH SPICES BUT WHAT IS TARRARON???
Tarragon is a delicate green herb with long, thin pointy leaves and a singular flavor with hints of anise.
Beautiful! A french cuisine classic that always works.
So true! This is a tried and tested deliciousness! Thanks for stopping by. 🙂
I wish I came home to your table every night
I try my best but it's not always this fancy….thanks…you're very kind. 🙂
Where can I ged tarragon leaves? I only know the McCormick Thyme that you can buy off at the grocery store.
Try the herb section of your supermarket or grocery. I am US-based so I am not entirely sure if you can find one locally in Manila but it's worth a try. Perhaps try Rustans or SM, Patrick.
Next spring get a plant from your local nursery. I planted one about 8 years ago and it keeps coming back every year, giving me with a never-ending supply. It is one of the only herbs that have consistently survived the winter. You can cut it back in the fall to get new fresh shoots.
Wow that looks so good! The cream sauce sounds fantastic 😀
We've come into a new appreciation for tarragon here recently… this is perfect serendipitous timing!
White wine and cream is a go-to for me for sauces. I always have both in the house and I love the flavor together. I almost never use tarragon though…I need to try this! It looks so delicious!
What can b used instead of wine
Chicken broth should be a good substitute.
Great recipe. Wonderful flavor.
Thanks Jonni! So glad you love it!
Tried this tonight since I wanted to experiment with tarragon and had all the other ingredients — fabulous! Will definitely make this again.
So glad to know you enjoyed this! It's a popular dish on our blog for sure. Thanks for letting us know. 🙂
This has already become one of my favourite meals, love it!
Wonderful recipe! Added a bit of truffle oil to mine. Go to favorite.
I just made this for dinner. A quick dish to pull together with tasty depth of flavor. I immediately copied the recipe and put it in my recipe book! Thank you, Abigail, for sharing your wonderful recipes with us!
Yay! So glad you enjoyed it. Thank you so much for letting us know.
A tasty and delicious chicken dish.
The tarragon cream was so tasty! I had never had that herb cooked that way! thanks!
This tarragon cream sauce sounds so flavorful and delicious. Can’t wait to make this fantastic chicken for my family.
That tarragon sauce sounds amazing! Just yum!
I enjoyed this over some rice, it was so good! love the fresh tarragon in it.
This is the BEST non-Filipino chicken recipe ever!!! My husband was not able to stop eating! So creamy and delicious! Definitely making this again!
Yay! So glad you enjoyed this! Thank you so much for letting us know.
My husband is from
France and said this dish reminds him of home , It’s so good.
Wow! So glad to know this. Thank you very much for letting us know.