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Creamy Tarragon Chicken: A Simple Weeknight Masterpiece
Youssef Hb

Creamy Tarragon Chicken

A sophisticated, French-inspired one-pan meal that brings restaurant-quality flavors to your weeknight table. Tender chicken tenders are seared to perfection and simmered in a velvety sauce of heavy cream, savory chicken broth, earthy cremini mushrooms, and aromatic fresh tarragon. It is a balanced, elegant dish that is quick to prepare, easy to clean up, and loved by the whole family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: French-inspired
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken tenders
  • 12 oz cremini mushrooms, sliced
  • 0.75 cup heavy cream
  • 2 tbsp fresh tarragon, chopped
  • 1 cup low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp black pepper
  • 1 tsp salt (divided)

Method
 

  1. Pat chicken tenders dry and season with paprika, pepper, and 0.75 teaspoon of salt.
  2. Heat olive oil in a large skillet over medium-high heat and sear chicken for 2-3 minutes per side until golden brown.
  3. Remove chicken from the skillet and set aside on a clean plate.
  4. Reduce heat to medium, add sliced mushrooms, and season with remaining 0.25 teaspoon salt.
  5. Sauté mushrooms for 6-8 minutes until browned and moisture has evaporated.
  6. Add minced garlic and cook for 1 minute until fragrant.
  7. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
  8. Stir in heavy cream and fresh tarragon, simmering for 2-3 minutes to thicken.
  9. Return chicken to the skillet, coating with the sauce, and heat through for 2 minutes before serving.

Notes

Substitute cubed chicken breast for tenders if desired. Use full-fat coconut milk for a dairy-free alternative. If using dried tarragon, use only 1 tablespoon.