Why You’ll Love Creamy French Tarragon Chicken Recipe

I love this recipe because it delivers deep flavor with minimal effort and just one pan. I like how the oven does most of the work, making it perfect even on busy weeknights. The combination of tender chicken, fresh tarragon, and creamy sauce always feels indulgent and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon olive oil
6 bone-in, skin-on chicken thighs*
2 tablespoons unsalted butter
2 shallots, sliced
4 garlic cloves, peeled and thinly sliced
2 tablespoons all-purpose flour
3/4 cup chicken stock
1 1/2 cups chicken stock
3/4 cup heavy cream
1 tablespoon dijon mustard
2 teaspoons lemon zest
1/3 cup minced fresh tarragon leaves
kosher salt & freshly cracked black pepper
½ lemon, for squeezing

Directions

I start by patting the chicken thighs very dry and seasoning them all over with salt and pepper. I place them uncovered in the refrigerator, skin-side up, for 4 to 8 hours so the skin dries out and gets extra crispy.

When ready to cook, I preheat my oven to 350°F. I heat the olive oil in a large oven-safe skillet over medium heat. Once hot, I add the chicken skin-side down, reduce the heat to medium-low, and cook for about 7 to 8 minutes until the skin is deeply golden and crisp. I flip the chicken, cook for another 2 minutes, then transfer it to a plate and remove all but 1 tablespoon of fat from the skillet.

I add the butter to the skillet and increase the heat to medium. Once melted and foamy, I add the shallots and garlic, scraping up any browned bits from the pan. I cook them for about 3 to 4 minutes until softened and lightly golden.

I sprinkle in the flour and stir constantly for 2 to 3 minutes to cook it out. I then slowly stir in the chicken stock, making sure the sauce stays smooth. I add the remaining chicken stock, dijon mustard, and heavy cream, bringing everything to a gentle simmer until the sauce thickens. I season with salt and plenty of black pepper, then stir in the tarragon and lemon zest.

I nestle the chicken back into the sauce, skin-side up, cover the skillet, and transfer it to the oven. I bake for 30 minutes, then uncover and cook for another 30 minutes until the chicken is fully cooked and reaches an internal temperature of at least 165°F.

To finish, I remove the skillet from the oven and squeeze fresh lemon juice over the chicken before serving.

Servings and Timing

I make this recipe to serve 6 people. Prep time is about 20 minutes, cook time is roughly 1 hour and 5 minutes, and total time comes to around 1 hour and 25 minutes.

Variations

I sometimes use boneless chicken thighs for a slightly quicker cook time. When I want extra richness, I add a little more cream at the end. I also enjoy serving this sauce with mushrooms added in for extra depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat gently on the stovetop or in the oven at a low temperature to keep the sauce from separating.

FAQs

Can I use chicken breasts instead of thighs?

I can, but I find thighs stay juicier and more flavorful in this recipe.

Do I need fresh tarragon?

I strongly prefer fresh tarragon because it gives the sauce its signature flavor.

Can I make this ahead of time?

I often make it a day ahead and gently reheat it before serving.

What should I serve this with?

I love serving it with mashed potatoes, buttered noodles, or crusty bread.

How do I keep the chicken skin crispy?

I make sure the skin is very dry before searing and avoid covering it fully with sauce.

Can I use milk instead of cream?

I can, but the sauce won’t be as rich or thick.

Is this dish very lemony?

I find it bright but balanced, with lemon enhancing the herbs rather than overpowering them.

Can I freeze this dish?

I don’t recommend freezing it, as cream sauces can change texture when thawed.

What pan works best?

I like using a heavy oven-safe skillet or braiser for even cooking.

How do I know when the chicken is done?

I always check that the internal temperature reaches at least 165°F.

Conclusion

This creamy French tarragon chicken is one of my favorite comfort meals because it feels luxurious while still being simple and homey. I love how the crispy chicken, silky sauce, and fresh herbs come together into a dish that’s perfect for both special occasions and relaxed weeknight dinners.