Uploaded April 2026 | Updated September 2026, 2 weeks ago
Seasoned pan-fried chicken breasts in a delicious creamy tarragon sauce. Quick and easy to prepare, it’s a great comfort food dinner, ready in less than 30 minutes.
Ingredients
2 tbsp olive oil
4 chicken breasts about 175g/6oz each (700g/1.5lbs altogether)
½ tsp salt
½ tsp black pepper
1 small onion peeled and finely diced
2 minced cloves garlic
120 ml (1/2 cup) white wine *see note for non-alcohol version
120 ml (1/2 cup) chicken stock water + 1 stock cube is fine
1 tsp dried tarragon or 2 tbsp finely chopped fresh tarragon
180 ml (3/4 cup) double (heavy) cream
To Serve:
small bunch of fresh tarragon roughly torn
pinch black pepper
Instructions
✅Heat the oil in a large frying pan over a medium-high heat.
✅Take the chicken breasts and sprinkle the salt and pepper over both sides.
✅Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.
✅Turn the chicken over and move them to one side of the pan.
✅Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.
✅Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.
✅Add the chicken stock and dried or fresh tarragon, then pour in the cream.
✅Stir together and bring to the boil.
✅Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.
✅Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.
Seasoned pan-fried chicken breasts in a delicious creamy tarragon sauce. Quick and easy to prepare, it’s a great comfort food dinner, ready in less than 30 minutes.
Ingredients
2 tbsp olive oil
4 chicken breasts about 175g/6oz each (700g/1.5lbs altogether)
½ tsp salt
½ tsp black pepper
1 small onion peeled and finely diced
2 minced cloves garlic
120 ml (1/2 cup) white wine *see note for non-alcohol version
120 ml (1/2 cup) chicken stock water + 1 stock cube is fine
1 tsp dried tarragon or 2 tbsp finely chopped fresh tarragon
180 ml (3/4 cup) double (heavy) cream
To Serve:
small bunch of fresh tarragon roughly torn
pinch black pepper
Instructions
✅Heat the oil in a large frying pan over a medium-high heat.
✅Take the chicken breasts and sprinkle the salt and pepper over both sides.
✅Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.
✅Turn the chicken over and move them to one side of the pan.
✅Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.
✅Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.
✅Add the chicken stock and dried or fresh tarragon, then pour in the cream.
✅Stir together and bring to the boil.
✅Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.
✅Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.
