Chicken in Tarragon Cream Sauce Recipe -
Chicken in Tarragon Cream Sauce Recipe
  • READY IN 35 mins

Chicken in Tarragon Cream Sauce

Recipe by  

"Shallots, garlic and lemon pepper season tender chicken breasts in a tarragon-scented cream sauce featuring Swanson® Chicken Broth."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Season chicken with lemon pepper seasoning. Spray nonstick skillet with cooking spray and heat 1 minute. Add chicken and cook until browned. Add shallots and garlic and cook until tender.
  2. Add broth, cream and tarragon. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2010

I made this tonight, though I oven roasted the chicken separately -- using only the juices for the sauce, plus some extra chicken broth. I also used half and half instead of cream, dry tarragon, and a little flour to thicken it. The sauce was delicious. I'll be using this recipe a lot. Thanks!

Most Helpful Critical Review
Mar 25, 2009

Great if you make these changes- used olive oil instead of spray,browned the chicken, removed it from the skillet and deglazed the pan with white wine(instead of broth), added the shallots and garlic, then the tarragon, used 1/2 and 1/2 instead of light cream plus a roux(butter and flour)to thicken it a bit. Put the chicken back in and cooked a couple minutes on each side turning once. Healthy is ok for salads- call me old fashioned,I am.

Mar 02, 2011

NOTE! You should NOT use cooking spray on a non-stick pan; it can build up a residue that could cause peeling. If your nonstick pan sticks, that might be why. The recipe sounds good, but is very high in sodium. I'd suggest using low-salt or homemade stock.

Feb 24, 2010

This was really good. I browned the chicken in olive oil instead of the cooking spray and went heavy on the (salt free) lemon pepper seasoning. I also substituted half and half for the light cream and 1/2 tbs. dried marjoram for the fresh tarragon, just because that's what I had. The sauce wasn't thick enough for my liking, so I dissolved 2 tbs cornstarch and water and mixed it in the sauce. Good flavorful dinner!

Mar 07, 2011

This was restaurant quality. I used some of the other raters suggestions - such as using 1/2 & 1/2 and adding butter and flour to thicken the sauce up. I didn't have shallots so I used onions instead. I also marinated my chicken in a lemon pepper marinade and then added the extra marinade to the sauce mixture. I doubled the cream and stock and let it simmer for around 20 minutes so that we would have enough sauce to serve it how I wanted. I served it with Linguine and poured the extra sauce over it. Nice change from Chicken Parm and Pasta. Even my 8-year old loved it!!!

Dec 01, 2008

This recipe surprised me! I enjoyed it thoroughly as well as my boyfriend (who doesn't indulge in healthy foods much). As an alternative to shallots, I diced red onions which turned out great. For my next try, I will add more heavy cream to have a creamier sauce.

Mar 03, 2011

I agree with a previous poster regarding this recipe. One should *never* use cooking spray on any type of non-stick cookware! Depending upon the brand and type of the non-stick surface, a lot can (and will) happen. A chemical reaction does occur, and the result could lead to the person ingesting some of the materials from the non-stick pan itself! (This is also why everyone should toss out any non-stick surfaced pan they have that has scratches on the surface.) I realize the author of this recipe was most likely trying to reduce the caloric content, to add to its appeal - but for goodness sakes! What harm could 1 tablespoon of olive oil do? The addition of the oil, spread out among 4 servings, would add only 25-40 calories per serving (depending upon the type, of course). Not to mention, as another reviewer suggested, that the oil would help in the browning process, which of course would then lead to a better presentation. I'm giving this recipe 1 star, because I like the idea of adding light cream to chicken broth, along with the fresh tarragon. It also sounds like a great (and fast!) way to prepare chicken on a busy night! However, I cannot condone the idea of using non-stick cooking spray with a non-stick cooking surface; this is an extremely unsafe cooking "tip."

Mar 17, 2011

Awesome recipe. I pounded my chicken breasts a bit to flatten, browned them in canola oil. I used 1-1/2 cups low-sodium broth which I boiled to slightly reduce and then added 1/2 cup plus a dash more of heavy cream. To thicken the sauce, I added a tablespoon of lemon juice which thickens cream in a heartbeat. I also increased the tarragon too. Everyone loved leftovers at all!


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  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 531 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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