Tarragon Chicken
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This Tarragon Chicken is a flavorful one-pan dinner made with tender chicken, fresh tarragon, basil, lemon, capers, Dijon mustard, and white wine. The bright, herb-filled pan sauce comes together around the chicken for a dinner that feels special but is ready in about 30 minutes.
Pair with Lemon Arugula Salad, Parmesan Rice, and a loaf of Ciabatta Bread for a delicious weeknight meal.
Quick Look: Tarragon Chicken
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 6
- Dietary Info: Gluten-free
- Method: One-pan skillet
- Technique: Sauté the onions and lemon, brown the chicken, then simmer it in the white wine, lemon juice, tarragon, and caper sauce.
- Flavor/Texture: Bright, lemony, herbaceous, savory
A Fresh Take on Tarragon Chicken
I love how fresh tarragon changes a simple chicken dinner. It has a delicate licorice-like flavor with citrusy notes that pair beautifully with lemon, Dijon, and white wine.
Adding the tarragon in two stages gives the dish layers of fresh herb flavor, and the capers add just the right little pop of brightness.
If you love the flavor of tarragon, try my Tarragon Chicken Salad and Creamy Potato Salad with Herbs.
Made With Amore,
“Just made this tonight and the family loved it. The grown boys went back for seconds! Served over rice and with a crusty bread.”
– Tammy
Table of Contents
Simple Ingredients
The ingredients are simple and create so much flavor. It is truly a light, flavorful, and delicious meal.
- Chicken Thighs: I use boneless chicken thighs, though chicken breasts or drumsticks can also be used.
- Fresh Tarragon: The star herb, with a light licorice-like flavor, citrus notes, and delicate spiciness.
- Fresh Lemon Juice: Adds brightness to the sauce. Save the lemon halves after juicing because they are also cooked in the pan.
- Capers: Add a salty, tangy pop of flavor to the sauce.
- Tarragon Dijon Mustard: Adds savory depth and pairs naturally with the fresh tarragon. I use Edmund Fallot Tarragon Dijon Mustard (affiliate link).
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Chicken: Use boneless chicken thighs, chicken breasts, or chicken drumsticks.
- Dijon Mustard: If you can’t find tarragon Dijon mustard, you can use regular Dijon mustard. Try my Chicken Thighs with Creamy Mustard next!
- White Wine: Substitute with Chicken Broth if desired.
- Creamy Tarragon Sauce: Add a dollop of sour cream, crème fraîche, or ½ cup heavy cream for a creamier sauce. You’ll love my Creamy Baked Chicken Thighs.
How to Make Lemon Tarragon Chicken
This one-pan tarragon chicken builds layers of flavor as the lemon, onions, chicken, herbs, mustard, wine, and capers cook together. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
- Heat the olive oil and butter in a large, heavy-bottomed skillet over medium heat. Add the pearl onions and the reserved lemon halves, cut side down. Cook for 5-8 minutes, until the onions soften and the lemon develops a little golden color. Add the garlic and Dijon mustard to the skillet. Stir with the onions for about 30 seconds, just until fragrant.
- Add the chicken thighs and cook for about 5-6 minutes per side, until beautifully golden brown.
- Reduce the heat to medium-low. Add the white wine, fresh lemon juice, capers, and half of the tarragon. Scrape up any flavorful browned bits from the bottom of the pan.
- Let everything gently simmer for about 10 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. Remove the pan from the heat. Stir in the remaining tarragon.
- Taste the sauce and adjust the salt and pepper as needed. Serve!
Tarragon Chicken FAQs
The recipe does not contain cream, but the mustard, wine, lemon, and tarragon come together to create a rich and flavorful sauce. For a traditional creamy version, check the variations section!
Yes! Chicken drumsticks can also be used. Cooking times will vary.
Let the chicken cool completely, then store it in an airtight container or Ziploc bag in the refrigerator for up to 4 days.
Serving Suggestions
I love serving this tarragon chicken with something that can soak up the flavorful pan sauce. Fluffy rice is a natural pairing, while homemade bread such as Focaccia Bread, Schiacciata Bread, or Italian Bread makes it easy to enjoy every last drop. Add a simple salad dressed with Parmesan Vinaigrette or Steamed Asparagus and Crispy Roasted Potatoes on the side, and you have a complete meal.
My Pro Tips
Recipe Tips
- Save the juiced lemon halves and sauté them with the onions for another layer of lemon flavor.
- Pat the chicken dry before seasoning and adding it to the pan so it browns nicely.
- Brown the chicken on both sides before lowering the heat and adding the wine and other sauce ingredients.
- Add the tarragon in two stages to build both infused and fresh herb flavor.
- Let the chicken simmer until fully cooked. Larger chicken pieces may take longer.
More Chicken Recipes
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Tarragon Chicken
Ingredients
- 5-6 boneless, skinless chicken thighs
- Salt and freshly ground black pepper, to taste
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- ¼ cup fresh or frozen pearl onions, or chopped yellow onion
- 1 lemon, juiced and lemon halves reserved
- 1 garlic clove, finely minced
- 1 tablespoon tarragon Dijon mustard, or regular Dijon mustard
- 1 cup dry white wine or chicken broth
- 4 tablespoons capers, drained
- 3 tablespoons chopped fresh tarragon, divided, plus more for serving
Instructions
- Sauté the onions and lemon. Heat the olive oil and butter in a large, heavy-bottomed skillet over medium heat. Add the pearl onions and the reserved lemon halves, cut side down. Cook for 5-8 minutes, until the onions soften and the lemon develops a little golden color.
- Prepare the chicken. While the onions cook, pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
- Build the flavor. Add the garlic and Dijon mustard to the skillet. Stir with the onions for about 30 seconds, just until fragrant.
- Brown the chicken. Add the chicken thighs and cook for about 5-6 minutes per side, until beautifully golden brown.
- Make the sauce. Reduce the heat to medium-low. Add the white wine (or chicken broth), fresh lemon juice, capers, and half of the tarragon. Scrape up any flavorful browned bits from the bottom of the pan.
- Simmer. Let everything gently simmer for about 10 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. Cooking time will vary depending on the size of the thighs.
- Finish with fresh herbs. Remove the pan from the heat. Stir in the remaining tarragon. Taste the sauce and adjust the salt and pepper as needed.
- Serve warm with crusty ciabatta, rice, creamy mashed potatoes, or a simple green salad. Make sure to spoon plenty of that lemony tarragon sauce over the chicken. It’s the best part!
Notes
- Pair with Lemon Arugula Salad, Parmesan Rice, and a loaf of Ciabatta Bread for a delicious weeknight meal.
- Save the juiced lemon halves and sauté them with the onions for another layer of lemon flavor.
- Pat the chicken dry before seasoning and adding it to the pan so it browns nicely.
- Brown the chicken on both sides before lowering the heat and adding the wine and other sauce ingredients.
- Add the tarragon in two stages to build both infused and fresh herb flavor.
- Let the chicken simmer until fully cooked. Larger chicken pieces may take longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So perfect!
Dried tarragon works, a bit of chopped onion works. I did a “do ahead” version due to houseguests; browned the chicken in the morning, made the sauce during a break in the afternoon; put it together and baked it later and it was marvelous.
Yes! I love that you made the recipe work with the time you had. Happy everyone loved it.
Super tasty and delicious meal that comes together in less than 30 minutes!
Just made this tonight and the family loved it. The grown boys went back for seconds! Served over rice and with a crusty bread.
We love this one too! Yes, always serve with bread!
1/4 ? Of onions cup or bag
1/4 cup! Enjoy!