Tarragon Chicken

Hanan Hussein


Quick, easy and flavorful dish that can be made with fresh chicken or leftover chicken or turkey.


★★★★★ 1 vote

5 Min
30 Min
Stove Top


  • 2 Tbsp
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 tsp
    garlic, minced
  • 1 Tbsp
    onion flakes, dehydrated
  • 3
    chicken breast filets
  • 1/3 c
  • 1 1/2 c
  • 3/4 tsp
    tarragon, dried
  • 1 can(s)
    sliced mushrooms or 1 cup fresh
  • 1
    chicken bouillon cube
  • ·
    salt and pepper to taste
  • 1 c
    heavy cream

How to Make Tarragon Chicken


  1. If I am making this dish for a regular everyday dinner I cut the chicken breasts into 1 inch cubes. But if I am serving guests then I leave them whole and serve them with some of the sauce drizzled on top and the rest on the side.
    If using fresh mushrooms; slice them.
  2. In a saucepan over medium heat add the butter, olive oil, garlic, fresh mushrooms (if using fresh), onion and chicken. Saute, stirring frequently till chicken starts to brown.
  3. Using a slotted spoon remove chicken from pan. Add the flour to the pan and stir for a minute. Start adding the milk slowly while stirring to prevent any lumps from forming.
  4. Return the chicken to the pan and add the tarragon, bouillon and canned mushrooms (if using canned), salt and pepper. Reduce heat to low, cover and simmer stirring 2 or 3 times till chicken are well cooked and tender; about 30 minutes.
  5. About 5 minutes before serving add the cream and heat back up.
    Serve over white rice or pasta with sauce ladled on top.

Printable Recipe Card

About Tarragon Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Dietary Needs: Soy Free, Low Carb
Other Tag: Quick & Easy
Hashtags: #easy, #fast, #Poultry, #Leftover

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