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One Pot Chicken Tarragon

One Pot Chicken Tarragon

This is a simple, yet elegant, dish full of fresh flavors.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Adapted from a recipe from Andria Cardinelli-Stein


  • 6 Tablespoons butter
  • 4 chicken breasts pounded thin
  • 2 medium shallots diced
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 2 cloves garlic minced
  • 3/4 cup heavy cream
  • 3 Tablespoons grainy mustard
  • 1 Tablespoon tarragon chopped
  • 1 teaspoon thyme chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Heat 3 Tablespoons butter in a large skillet over medium-high heat.
  2. Add chicken to hot skillet and sauté until golden brown on both sides (approximately 2 minutes per side).
  3. Remove chicken to clean plate and cover with a foil tent to keep warm.
  4. Add remaining 3 Tablespoons of butter to skillet and heat until foamy.
  5. Add diced shallot and sauté until softened, approximately 2 minutes.
  6. Add wine and chicken stock and deglaze skillet.
  7. Add garlic and bring to a boil.
  8. Boil until liquid is reduced to 1/2 of a cup.
  9. Whisk in cream and mustard and then cook until sauce is slightly thickened.
  10. Add tarragon, thyme, salt and pepper and stir to combine.
  11. Return chicken breasts and juice to the skillet and cook approximately 5 minutes longer, being careful not to overcook the chicken.
  12. Serve chicken breast with sauce.
  13. Garnish with chopped tarragon (optional).