Creamy tarragon chicken




Prep Time


Cook Time

This meal is quick enough for a weeknight meal or fancy enough for a dinner party.



For the creamy tarragon chicken

  • 4 large skinless, boneless chicken thighs
  • Garlic salt and ground black pepper, to taste
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 tablespoon cooking oil
  • ½ cup white wine
  • 1 onion – finely diced
  • 2 cloves garlic – crushed
  • 1 tablespoon chopped fresh tarragon
  • 200g mushrooms – sliced
  • ¾ cup chicken stock
  • 1 cup cream
  • Salt and ground black pepper, to taste
  • Fresh tarragon, to garnish


For the creamy tarragon chicken

  • Season the chicken with the garlic salt and pepper and sprinkle with the flour.
  • Heat the butter and oil in a pan over a medium heat. Cook the chicken until nicely browned but not quite cooked through. Transfer to a plate and set aside.
  • Add the wine to the pan and stir, using a wooden spoon to loosen any pan brownings.
  • Add the onion and sauté over a low heat for about 3 minutes. Stir in the garlic, tarragon and mushrooms and cook for a further 3 minutes.
  • Add the stock and cook for 3 minutes. Add the cream, salt and pepper and bring to a simmer. Simmer for 8 minutes.
  • Return the chicken and any resting juices to the pan and simmer for another 5 minutes.
  • Serve garnished with fresh tarragon.