One-Pot Chicken Tarragon Recipe

The first time I made this One-Pot Chicken Tarragon, the aroma alone was enough to draw my entire family into the kitchen, their noses twitching with anticipation. It was one of those chilly evenings where comfort food was not just desired but needed. As the chicken simmered away with the fragrant tarragon, mushrooms, and creamy sauce, I knew we were in for a treat. The kids, who can sometimes be picky about new flavors, devoured their portions and even asked for seconds – a true testament to the dish’s appeal. The beauty of it, aside from the incredible taste, was the minimal cleanup. One pot meant more time enjoying the meal and less time scrubbing pans. It has since become a beloved staple in our home, a go-to for busy weeknights when I want something impressive yet straightforward, and a dish I’m always proud to serve to guests. The subtle anise-like whisper of tarragon combined with the richness of the chicken and the earthiness of the mushrooms creates a symphony of flavors that is both sophisticated and deeply comforting.

Why This One-Pot Chicken Tarragon Will Become Your New Favorite

Before we dive into the nitty-gritty of the recipe, let’s talk about why this particular One-Pot Chicken Tarragon is a cut above the rest. It’s more than just a meal; it’s an experience.

• Effortless Elegance: This dish tastes like something you’d order at a fine French bistro, yet it’s surprisingly simple to make in your own kitchen. The “one-pot” method means fewer dishes and less fuss, making it perfect for weeknight dinners or when you want to impress guests without spending hours in the kitchen.
• Flavor Powerhouse: Tarragon, the star herb, imparts a unique, slightly sweet, anise-like flavor that beautifully complements the savory chicken and creamy sauce. Combined with aromatics like garlic and shallots, and the umami-rich mushrooms, every bite is a delightful explosion of taste.
• Versatility: While classic in its essence, this recipe is adaptable. Don’t have shallots? Onions will work. Prefer boneless, skinless thighs? Go for it, though skin-on adds incredible flavor and texture.
• Comfort Food Perfected: There’s something inherently comforting about chicken in a creamy sauce. This dish delivers that warmth and satisfaction, making it ideal for cozy nights in or when you need a culinary hug.
• Meal Prep Friendly: While best enjoyed fresh, components can be prepped ahead, and leftovers (if any!) are fantastic the next day.

The magic truly lies in the simplicity of execution paired with the complexity of flavors. The searing of the chicken creates a beautiful fond (those browned bits at the bottom of the pan) which forms the flavor base for the incredible sauce. As the wine deglazes the pan and the cream simmers with the tarragon, you’re building layers of taste that make this dish unforgettable.

The Star of the Show: Understanding Tarragon

Tarragon, specifically French tarragon (Artemisia dracunculus ‘Sativa’), is a perennial herb with long, slender, glossy green leaves. It’s a cornerstone of French cuisine, most famously used in Béarnaise sauce and as part of the “fines herbes” blend. Its flavor is distinctive: delicate, slightly peppery, with notes of anise or licorice, yet not overwhelmingly so. It has a sophisticated aroma that elevates simple dishes.

There are primarily two types of tarragon you might encounter:

1. French Tarragon: This is the culinary gold standard. It has the most refined flavor and aroma. It rarely flowers and is typically propagated by root division or cuttings, not seeds. If you see tarragon seeds for sale, it’s likely Russian tarragon.
2. Russian Tarragon: This variety is hardier and can be grown from seed, but its flavor is coarser, less aromatic, and can even be slightly bitter compared to its French cousin. For culinary purposes, French tarragon is always preferred.

When buying fresh tarragon, look for bright green, vibrant leaves. Avoid any bunches that are wilted, yellowed, or have dark spots. Store it wrapped in a slightly damp paper towel inside a plastic bag in the refrigerator for up to a week. Dried tarragon can be used, but its flavor is more concentrated and somewhat different from fresh. If using dried, a general rule of thumb is to use about one-third the amount of fresh tarragon called for in a recipe. For this One-Pot Chicken Tarragon, fresh tarragon truly makes a difference, infusing the sauce with its signature herbaceous perfume.

Ingredients for One-Pot Chicken Tarragon

This recipe is designed for robust flavor and satisfying portions. Here’s what you’ll need:

• Chicken: 2.5 – 3 lbs (about 1.2 – 1.4 kg) bone-in, skin-on chicken thighs (around 6-8 pieces)
• Fat:
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
• Aromatics:
  • 2 medium shallots, finely chopped (or 1 small yellow onion)
  • 3-4 cloves garlic, minced
• Vegetables:
  • 8 oz (225g) cremini or button mushrooms, sliced
• Flour (for thickening): 2 tablespoons all-purpose flour
• Deglazing Liquid:
  • ½ cup (120ml) dry white wine (such as Sauvignon Blanc, Pinot Grigio, or a dry Vermouth)
• Braising Liquid:
  • 1.5 cups (360ml) low-sodium chicken broth
• Dairy:
  • ½ cup (120ml) heavy cream (or crème fraîche for extra tang)
• Herbs & Seasoning:
  • ¼ cup fresh tarragon leaves, roughly chopped (plus extra for garnish)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Salt and freshly ground black pepper to taste
• Optional Acidity: 1 teaspoon Dijon mustard, 1 teaspoon lemon juice (to stir in at the end)

A Note on Ingredients:

• Chicken Thighs: Bone-in, skin-on thighs are recommended for maximum flavor and succulence. The skin crisps up beautifully, and the bone helps keep the meat moist during cooking. If you prefer boneless, skinless thighs, reduce the initial searing time slightly and be mindful of the overall cooking time to prevent them from drying out.
• White Wine: The wine adds a crucial layer of acidity and depth. If you prefer not to use alcohol, you can substitute it with an equal amount of chicken broth plus a teaspoon of white wine vinegar or lemon juice.
• Mushrooms: Cremini mushrooms (baby bellas) offer a deeper, earthier flavor than white button mushrooms, but either will work well. You could also use a mix of wild mushrooms for a more gourmet touch.
• Heavy Cream: This creates a luscious, rich sauce. For a slightly lighter version, you could try half-and-half, but the sauce won’t be as thick or decadent. For a dairy-free option, full-fat canned coconut milk (the thick part) can be used, though it will alter the flavor profile.

Step-by-Step Instructions for Your Perfect One-Pot Chicken Tarragon

Follow these instructions carefully for a dish that will wow everyone at your table. The key is to build layers of flavor at each step.

1. Prepare the Chicken: Pat the chicken thighs thoroughly dry with paper towels. This is crucial for achieving crispy skin. Season generously on all sides with salt and freshly ground black pepper.
2. Sear the Chicken: Heat the olive oil and butter in a large, heavy-bottomed Dutch oven or a large, deep skillet with a lid over medium-high heat. Once the butter is melted and the oil is shimmering, carefully place the chicken thighs skin-side down in the pot. Do this in batches if necessary to avoid overcrowding the pan, as overcrowding will steam the chicken instead of searing it. Sear for 5-7 minutes per side, or until the skin is deeply golden brown and crispy, and the other side is also nicely browned. Remove the chicken from the pot and set it aside on a plate. Do not clean the pot; those browned bits (fond) are pure flavor!
3. Sauté Aromatics and Mushrooms: Reduce the heat to medium. If there’s excessive fat in the pot, carefully pour off all but about 2 tablespoons. Add the chopped shallots (or onion) to the pot and sauté for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are nicely browned.
4. Create the Roux: Sprinkle the all-purpose flour over the vegetables in the pot. Stir continuously for 1-2 minutes to cook out the raw flour taste. This will help thicken the sauce.
5. Deglaze the Pot: Pour in the dry white wine. Scrape the bottom of the pot with a wooden spoon or spatula to loosen all those flavorful browned bits. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This process is called deglazing and is vital for a flavorful sauce.
6. Build the Sauce: Gradually whisk in the chicken broth, ensuring there are no lumps from the flour. Bring the mixture to a gentle simmer.
7. Return Chicken and Simmer: Nestle the seared chicken thighs (and any accumulated juices from the plate) back into the pot, skin-side up if possible, amongst the sauce and vegetables. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
8. Finish with Cream and Tarragon: Once the chicken is cooked, carefully remove it from the pot and set it aside on a clean plate, tenting loosely with foil to keep warm. Stir the heavy cream (or crème fraîche) into the sauce in the pot. Bring it to a gentle simmer (do not boil rapidly) and cook for 2-3 minutes, allowing it to thicken slightly. Stir in the chopped fresh tarragon. If using, stir in the Dijon mustard and lemon juice at this stage. Taste the sauce and adjust seasoning with salt and pepper as needed.
9. Serve: Return the chicken thighs to the pot to re-warm gently in the sauce, or arrange the chicken on a serving platter and spoon the luscious tarragon mushroom sauce over the top. Garnish generously with fresh parsley and a little extra fresh tarragon.

Nutrition Facts

• Servings: 6-8 servings (depending on the size of chicken thighs and appetite)
• Calories per serving (approximate): 450-550 calories.

Disclaimer: Nutritional information is an estimate and can vary depending on the specific ingredients used (e.g., fat content of chicken, specific brand of cream) and exact portion sizes. This estimate assumes about 6 servings from 3 lbs of chicken thighs.

Breakdown (Approximate per serving for 6 servings):

• Protein: 35-40g
• Fat: 30-35g (Saturated fat will vary based on chicken skin and cream)
• Carbohydrates: 8-10g
• Fiber: 1-2g
• Sugar: 2-3g

This dish provides a good source of protein. The fat content is significant due to the chicken skin and heavy cream, making it a rich and satisfying meal.

Preparation Time

Understanding the time commitment helps in planning your meal perfectly.

• Prep Time: 20 minutes (chopping vegetables, measuring ingredients, preparing chicken)
• Cook Time: 50-60 minutes (searing chicken, sautéing, simmering)
• Total Time: Approximately 1 hour 10 minutes to 1 hour 20 minutes

While the total time might seem a bit long for a weeknight, remember that a good portion of it is hands-off simmering time, allowing you to relax or prepare a simple side dish.

How to Serve Your One-Pot Chicken Tarragon

This delectable One-Pot Chicken Tarragon pairs wonderfully with a variety of sides that can soak up its glorious creamy sauce. Here are some serving suggestions to make it a complete and memorable meal:

• Classic Comfort Pairings:
  • Creamy Mashed Potatoes: The ultimate companion for mopping up every last bit of the tarragon sauce.
  • Crusty Bread: A good quality baguette or sourdough, warmed and sliced, is perfect for dipping.
  • Egg Noodles: Wide egg noodles provide a lovely bed for the chicken and sauce.
  • Fluffy White Rice: Simple basmati or jasmine rice allows the flavors of the chicken and tarragon to shine.
• Lighter Vegetable Sides:
  • Steamed Green Beans: Tossed with a little butter and slivered almonds.
  • Roasted Asparagus: Drizzled with olive oil, salt, and pepper.
  • A Simple Green Salad: With a light vinaigrette to provide a fresh counterpoint to the richness of the dish.
  • Sautéed Spinach or Kale: With a touch of garlic.
• Presentation Tips:
  • Serve directly from the Dutch oven for a rustic, family-style feel.
  • Arrange chicken pieces on a large platter, generously spoon sauce over them, and garnish with fresh herbs.
  • For individual servings, place a portion of your chosen starch on a plate, top with a chicken thigh, and ladle plenty of sauce around and over it.
  • A final sprinkle of freshly chopped parsley and tarragon adds a pop of color and freshness.
• Wine Pairing:
  • White Wine: A medium-bodied, unoaked or lightly oaked Chardonnay complements the creaminess. A Sauvignon Blanc or Pinot Grigio (the same kind you might use in the cooking) also works well, its acidity cutting through the richness.
  • Light Red Wine: A light-bodied Pinot Noir can also be a delightful pairing, especially with the earthy mushrooms.

Additional Tips for Success

To ensure your One-Pot Chicken Tarragon is absolutely perfect every time, consider these five expert tips:

1. Don’t Rush the Sear: Achieving deeply golden-brown, crispy skin on the chicken is paramount for both texture and flavor. Don’t overcrowd the pan, and allow the chicken to sear undisturbed until it releases easily. This creates the essential fond (browned bits) on the bottom of the pot, which is the foundation of your sauce’s flavor.
2. Fresh Tarragon is Key (But Know Your Subs): Fresh French tarragon makes a world of difference with its delicate, nuanced flavor. If you absolutely must use dried, use about 1 tablespoon of dried tarragon for the ¼ cup fresh, and add it earlier with the chicken broth to allow it more time to rehydrate and infuse. However, try to use fresh if possible for the best results.
3. Deglaze Thoroughly: When you add the white wine, make sure to scrape up all the browned bits from the bottom of the pan. This is where a significant amount of the dish’s savory depth comes from. A wooden spoon or a flat-edged spatula works best for this.
4. Taste and Adjust Seasoning at the End: The saltiness of chicken broth can vary, and flavors meld and concentrate as the dish cooks. Always taste the sauce before serving and adjust with salt, pepper, or a tiny bit more lemon juice if needed to brighten the flavors. A well-seasoned dish is a happy dish!
5. Don’t Boil the Cream: When adding the heavy cream, bring the sauce to a gentle simmer but avoid a rolling boil. Boiling cream, especially after acidic ingredients like wine have been added, can sometimes cause it to curdle or separate. Gentle heat is all that’s needed to incorporate it and slightly thicken the sauce.

FAQ: Your One-Pot Chicken Tarragon Questions Answered

Here are some common questions you might have about making this delicious dish:

1. Q: Can I use chicken breasts instead of thighs?
   A: Yes, you can use boneless, skinless chicken breasts. However, they cook much faster and are prone to drying out. Sear them for a shorter time (3-4 minutes per side). After making the sauce, return them to the pot and simmer for only 10-15 minutes, or until the internal temperature reaches 165°F (74°C). You might also consider cutting thicker breasts into cutlets for more even cooking.
2. Q: What can I substitute for white wine?
   A: If you prefer not to use wine, you can substitute it with an equal amount of additional chicken broth. To mimic the acidity that wine provides, add 1-2 teaspoons of white wine vinegar or fresh lemon juice along with the substitute broth.
3. Q: Can I make this dish dairy-free?
   A: Yes. For the cooking fat, use all olive oil instead of a butter/oil combination. For the heavy cream, substitute with a good quality, full-fat canned coconut milk (use the thick cream from the top of the can for best results) or an unsweetened plain dairy-free cream alternative. Be aware that coconut milk will impart a subtle coconut flavor to the dish.
4. Q: How do I store and reheat leftovers?
   A: Store leftover One-Pot Chicken Tarragon in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a saucepan over low heat on the stovetop, adding a splash of chicken broth or water if the sauce has thickened too much. Alternatively, reheat in the microwave, covered, until warmed through. The skin won’t be as crispy upon reheating, but the flavor will still be excellent.
5. Q: My sauce isn’t as thick as I’d like. What can I do?
   A: If your sauce is too thin, you can create a small slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Remove the chicken from the pot, bring the sauce to a simmer, and whisk in the cornstarch slurry. Let it simmer for a minute or two, stirring, until it thickens. Alternatively, you can simply let the sauce simmer uncovered for a few extra minutes to reduce and thicken naturally. Remember, the sauce will also thicken slightly as it cools.