My favourite things about this recipe:
Minimal ingredientsQuick to prepareSimple, straightforward stepsProvides that OMG moment when you taste it
Oh yes, THIS is that recipe. Simple ingredients that come together in this super easy, darn tasty dinner. I also think the sauce is rather fancy - like something you’d get in a French restaurant - rich, creamy and full of flavour. Just take a look at the ingredients below, you probably have everything in already. Possibly with the exception of the tarragon. I’m not sure I use tarragon in anything else (hmmmm, need to rectify that), which is why it’s great that this recipe works equally well with dried tarragon (which lasts for ages) as it does with fresh. I like to serve this at the table in my skillet pan with my garlicky green beans and creamy mashed potato, pure comfort food at its best. Cream and white wine, a combination no French restaurant would be without, a classic pairing like Tarragon and Chicken, so you know this is going to be good when all of these ingredients come together in this divine dish, comforting, nostalgic and oh so good.
Common Questions
Can I make it ahead?
Because this dish is pretty quick to make, I usually make and serve it immediately. However, it does reheat really well.If you want to cook it ahead, make the dish, then quickly cool, cover and refrigerate.Take it out of the refrigerator half and hour before you want to reheat it, to take some of the chill off the dish, then place in a pan and cover with a lid or foil and reheat over a medium heat, for about 10-15 minutes, until the chicken is piping hot throughout.The sauce will be thicker due to the extra cooking, so you can add in a splash of water or stock or cream to thin it out a little when reheating if you like.
Can I freeze it?
Yes, leftovers should be quickly cooled, covered and frozen. Defrost overnight in the refrigerator, then reheat as per the ‘make ahead’ instructions above.
Ingredient swaps
Swap the chicken breasts for chicken thighs fillets, turkey breast steaks or pork chops.Swap the wine for vermouth, or if you prefer alcohol free, just add an extra half cup of stock. along with a little squeeze of lemon juice.Add in some vegetables if you like. I sometimes stir in a large handful or spinach at the end, or I’ll throw sliced green beans into the sauce with the onions and garlic.
How to scale up and scale down this recipe:
You can double the recipe to serve 8 or halve the recipe to serve 2, sticking to the same ingredient ratios.If you’re doubling the recipe, you’ll need to seal the chicken breasts in two batches, and it will take a few minutes longer to reduce the wine down. You will also need to simmer the chicken breasts in the sauce for 5-10 minutes longer to ensure the chicken breasts all fully cooked and piping hot throughout. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
