Creamy Chicken with Corn, Tarragon and Tomatoes Recipe -
Creamy Chicken with Corn, Tarragon and Tomatoes Recipe

Creamy Chicken with Corn, Tarragon and Tomatoes

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"This is the quickest chicken recipe I have ever tried. It takes only ten minutes and the result is very tasty!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.
  2. In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.
  3. With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2012

Delicious recipe. Cooking with fresh herbs makes a world of difference. I used approximately 1/2 can of stock in the sauce and found it too soupy, I'll use less next time. I couldn't find couscous, so I used yellow rice and it turned out fine. I put the tomatoes in last and heated just enough so they would be warm, not mushy. Will definitely make this again.

Most Helpful Critical Review
Sep 08, 2004

Not really a terrific recipe in my book. The fresh herbs with fresh tomatoes and fresh squeezed lemon juice were really the only things that this recipe had going for it. It wasn't horrible, but it just didn't have my family or I going nuts over it. I will say that it was quick and easy to make. I agree with other reviews, it was a bit soupy. Not a bad recipe, but I like something with a bit more zing. Really loved what the FRESH herbs and other FRESH ingredients did for this dish, would have rated it much lower otherwise.


19 Ratings

Aug 11, 2005

Even my kids liked this. (They are picky eaters)I did make a few changes. I pounded the chicken first to thin it out. I reduced the amount of chicken broth to 3/4 cup and used less fresh tarragon and the tomatoes I cut up in large pieces.I used 1/4 tsp. salt and 1/8 tsp. pepper.

Aug 18, 2004

This recipe is quick and tasty. I seasoned the chicken breast with tarragon, carraway seeds, thyme, poultry seasoning, red pepper flakes, and seasoning salt before I browned them. I omitted the corn and added a large can of drained french style green beans, sliced red pepper and mushrooms. I didn't have any fresh tomatoes so I substituted the sun dried variety. Once the vegetables have been added, add more seasoning if needed. Add a little of the lemon juice to the chicken for an extra kick. I agree with the last reviewer.. reduce the amount of chicken stock because it's soupy. I also used rice instead of couscous.

Sep 03, 2004

Wonderful flavor, even though I couldn't find fresh tarragon anywhere ( so I used dried leaves). The couscous just soaked up the wonderful sauce. You can play with the ratio of stock to cream, and cut out a little of the fat. Also, try sauteeing your chicken in olive oil, or even non-stick spray to make it a little healthier.

Sep 11, 2008

This recipe is really good, but I made several modifications to make it healthier. I added more veggies: 1 yellow pepper, 1 green pepper, 1/4 of red onion, (all largely chopped) and instead of fresh tomatoes, I used 1 can of diced organic tomatoes. I also added more chicken stock and used a substitute for the cream to make it even healthier. Heat 1 Tablespoon of extra virgin olive oil. Sautee veggies, then add chicken. Start with stock like recipe calls for (1 can) and use it make couscous. Remove chicken and veggies from pan, but do it separately. Dump in the other half of the broth, and another can of broth. Add herbs and bring to a rolling boil. (I also added 1 C of corn at this point because it had been frozen.) 1 and 1/4 Cup of Plain non-fat yogurt and 4 teaspoons of corn starch well blended (just beat it with a fork. it will be smooth.) Then add that to the broth once the broth is boiling. Slowly pour in yogurt while stirring broth. Cook for a minute and re-add veggies and chicken. Next time, I will cut up my chicken after cooking, but before re-adding to the sauce. Also, I didn't have tarragon, so i used "savory herbs." To the sauce I also added 1/4 teaspoon of black pepper and a pinch of salt. Let sauce thicken up for about 5 minutes. Voila! It was delicious, healthy, and my co-workers and boyfriend loved it! Even the leftovers were fantastic for lunch the next day.

Oct 17, 2007

Substituted fresh basil (my favourite herb- i love to smell the bunches in the supermarket - i know - im so weird!!) for the tarragon, and used fresh corn cobs. Kept the recipe as is apart from that tho! Ymuumy chicken recipe that my family really liked, and will probably request again.

Aug 26, 2004

This was very bland. I do not think I would make this again.


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  • Calories
  • 505 kcal
  • 25%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 23.7 g
  • 36%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 30.8 g
  • 62%
  • Sodium
  • 368 mg
  • 15%

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

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