Baked Tarragon Chicken Breasts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Chicken Breasts with Tarragon-Shallot Butter image

Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
4 boneless skinless chicken breasts, about 8 ounces each
Kosher salt and freshly ground black pepper
1/2 pound thin green beans, trimmed
4 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh tarragon (see Cook's Note)
3/4 teaspoon freshly squeezed lemon juice
1/2 shallot, minced
Lemon wedges, for serving


  • Preheat the oven to 375 degrees F.
  • Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
  • Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
  • Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.


French Chicken Tarragon image

Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.

Provided by David Tanis

Categories     Dinner     Chicken     Tarragon     Lemon     Shallot     Braise     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 10

6 large chicken thighs (about 3 pounds)
Salt and pepper
2 tablespoons unsalted butter
2 shallots, finely diced
2 garlic cloves, grated or minced
2 teaspoons chopped tarragon, plus whole leaves for garnish
1 cup Blond Chicken Broth
1/2 cup dry white wine
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest


  • Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
  • Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
  • Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
  • Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
  • Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.


Chicken with Tarragon Sauce image

This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice


  • Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.


Sautéed Chicken Breasts With Tarragon image

As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.

Provided by Kim Severson

Categories     dinner, easy, main course

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon sweet paprika
1 teaspoon Madras curry powder
6 large (about 6 ounces each) or 12 small (about 3 ounces each) boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tablespoons unsalted butter
1 tablespoon minced shallot
1/4 cup dry white wine
1 cup chicken stock
1 tablespoon coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
Freshly ground black pepper


  • In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
  • Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
  • Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
  • Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
  • Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams


Dijon Tarragon Chicken Breasts image

Whenever my grocery store has a sale on chicken breasts, I buy an extra two or three packages and freeze them. This dish is a wonderfully rich tasting meal that is healthy and budget-minded.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Two 14-ounce cans chicken broth
4 boneless, skinless chicken breasts, 6 to 8 ounces
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon or, 2 teaspoons dried
Salt and freshly ground black pepper


  • Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.


Chicken Breasts in Tarragon Cream image

If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped (about 3 tablespoons)
1/4 cup dry vermouth or dry white wine
3/4 cup heavy cream
2 to 3 tablespoons coarsely chopped fresh French tarragon
1 teaspoon freshly squeezed lemon juice


  • 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
  • 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
  • 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.


Dijon-Tarragon Cream Chicken image

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Provided by DELTAQUEEN50

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon


  • Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
  • Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg


Baked Tarragon Chicken image

Make and share this Baked Tarragon Chicken recipe from

Provided by MarthaStewartWanabe

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup butter, melted
1 teaspoon dry mustard
1/2 teaspoon garlic powder
2/3 cup unseasoned dry breadcrumbs
1/2 teaspoon dried tarragon leaves
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless chicken breasts


  • Heat oven to 375°F.
  • In a shallow dish, combine butter, mustard and garlic powder.
  • In another dish, combine the bread crumbs, tarragon leaves, salt and pepper.
  • Dip breasts in butter mixture and then coat with crumb mixture.
  • Place in a baking dish.
  • Sprinkle remaining crumbs over chicken.
  • Bake at 375 F for 30-35 minutes or until chicken is fork-tender and juices run clear.

Nutrition Facts : Calories 427.7, Fat 26.1, SaturatedFat 11.4, Cholesterol 123.3, Sodium 450.4, Carbohydrate 13.6, Fiber 1, Sugar 1.3, Protein 33


Baked Tarragon Chicken Thompson image

Provided by Meera E. Thompson

Categories     Chicken     Dairy     Mustard     Bake     Quick & Easy     Sherry     Spring     Tarragon     Gourmet     New York

Yield Serves 8

Number Of Ingredients 6

1 cup crème fraîche
1/2 cup dry Sherry
1/4 cup Dijon mustard
4 teaspoons dried tarragon, crumbled
freshly ground black pepper to taste
8 boneless skinless chicken breast halves


  • Preheat oven to 350°F.
  • In a 13 x 9-inch baking dish stir together all ingredients except chicken. Add chicken to mixture, turning it to coat well, and arrange in one layer. Bake chicken in middle of oven 30 minutes, or until cooked through.

More about "baked tarragon chicken breasts recipes"

creamy-tarragon-chicken-with-step-by-step-photos-eat image
Web Mar 12, 2019 The chicken does not need to be fully cooked through at this stage. Step 2 Sauté the shallots (or onions) and garlic for about 1 …
4.9/5 (38)
Total Time 30 mins
Category Dinner
Calories 264 per serving
  • Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are golden and caramelised, before turning them over. The best way to achieve a nice colour on the chicken is to not move the chicken too often.
  • Once the chicken is golden and caramelised on both sides, remove them to a plate. The chicken does not need to be fully cooked through at this stage.
See details

baked-tarragon-chicken-carolines-cooking image
Web Oct 18, 2015 Mix together the tarragon, mustard, garlic, lemon juice and some salt and pepper and stir so they are combined. Place the chicken …
Ratings 6
Calories 569 per serving
Category Main Course
  • Mix together the tarragon, mustard, garlic, lemon juice and some salt and pepper and stir so they are combined.
  • Place the chicken thighs in an oven dish and pour over the tarragon-lemon mixture and ensure all of the thighs are well coated. Allow to marinate for 30 min to 2 hours, as far as possible.
  • Bake the chicken in the oven, skin side up, for approx 30-35 minutes until lightly crisp and browned on the top and the chicken is cooked through (time will vary a little depending on how large and tightly packed your chicken is).
See details

thomas-kellers-chicken-breasts-with-tarragon image
Web Aug 15, 2012 Preheat an over to 200F, and place a baking sheet with a cooling rack set over it in the center. In a large (14-inch) skillet, heat a …
4.5/5 (4)
Total Time 20 mins
Category Entree, Dinner
Calories 532 per serving
See details

20-minute-chicken-in-tarragon-butter-sauce-the image
Web Feb 14, 2018 Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place …
See details

tarragon-chicken-recipe-eatingwell image
Web Directions Step 1 Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about …
See details

Web Quick, Easy & Impressive Creamy Tarragon Chicken Kitchen Sanctuary 353K subscribers 2.1K 59K views 1 year ago #Recipe #CookingShow #OnePan Seasoned pan-fried …
See details

Web Spoon the sauce over the pulled chicken, stir and keep warm. To make the garnish, heat the oil in a pan on medium heat and add the onion and garlic. Cook until softened, then …
See details

Web Dec 2, 2015 Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes. Stir in the cream, the remaining 1/2 …
See details

Web Jun 1, 2019 Cut chicken breasts into 1-inch pieces. In a nonstick frying pan, combine the chicken, celery, onions and tarragon with 1 cup of the unsalted chicken broth. Cook on …
See details

Web Sep 11, 2019 Place chicken breasts on a cutting board, cover with plastic wrap, and using a meat mallet thinly pound the chicken breast. Season each side of the chicken with a …
See details

Web Mar 21, 2018 Step 1 Put the chicken into a bowl and sprinkle over the flour and some seasoning. Mix together. Heat half of the oil in a large frying pan over medium-high heat.
See details

Web Wheat-Free Ingredients 4 skinless bone-in chicken legs 2 skinless bone-in chicken breasts, split 2 tablespoons olive oil 4 tablespoons tarragon leaves Sea salt and ground …
See details

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #very-low-carbs     #poultry     #easy     #chicken     #dietary     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #chicken-breasts

Related Search