Creamy French Chicken Tarragon (Poulet à L’Estragon) Recipe: A French Bistro Favorite

The first time I made this Creamy French Chicken Tarragon (Poulet à L’Estragon) Recipe, I was shocked by how easy it was—and how incredibly elegant it tasted. The aroma alone had me hovering over the pan like I was in a fancy French bistro.

That rich sauce, with hints of anise from the fresh tarragon, felt comforting yet elevated. It’s now one of those dishes I crave after a long day. Trust me, once you try it, you’ll understand why it’s my go-to for both casual nights and special dinners.

Ingredients for Creamy French Chicken Tarragon

This classic French-inspired dish relies on fresh herbs and a creamy base. Each ingredient plays a role, so don’t skip the good stuff!

Chicken thighs or drumsticks (bone-in, skin-on), about 2 pounds – bone-in pieces add rich flavor to the sauce.
Salt and freshly cracked black pepper – for seasoning the chicken deeply.
Unsalted butter, 2 tablespoons – adds richness without overpowering the dish.
Onion, 1 medium (sliced) – brings natural sweetness to the sauce.
Garlic, 3 cloves (minced) – enhances aroma and flavor base.
Dry white wine, ½ cup – use something crisp like Sauvignon Blanc or Pinot Grigio.
Chicken stock, ¾ cup – helps create the luscious sauce base.
Fresh tarragon leaves, 2 tablespoons (chopped) – gives the signature French herb flavor.
Heavy cream, ½ cup – finishes the sauce with velvety smoothness.

Note: Serves 4–6 people depending on portion size.

Variations

Want to change things up? Here are some ways to adapt this recipe for different diets or preferences:

Dairy-Free Option: Use olive oil instead of butter, and swap heavy cream for full-fat coconut cream.Low-Carb Swap: Serve it with cauliflower mash instead of potatoes or pasta.
Add Veggies: Sauté mushrooms or leeks with the onions for more texture.
No Wine Option: Replace white wine with extra chicken stock and a splash of white wine vinegar.

Cooking Time

Let’s break down the timing so you can plan accordingly:

Prep Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Equipment You’ll Need

You won’t need much to make this dish, just the essentials:

Large oven-safe skillet or Dutch oven – for searing and baking everything in one pan.Sharp knife – to cleanly slice onions and trim chicken.
Cutting board – for safe prep.
Measuring cups/spoons – to keep ingredient portions accurate.
Tongs – great for flipping chicken pieces without tearing the skin.

How to Make Creamy French Chicken Tarragon?

This dish is all about layering flavors, and it’s easier than you think. Here’s how I do it:

Prep the Chicken

Start by rinsing your bone-in chicken under cold water, then pat it dry thoroughly. Season both sides generously with salt and black pepper. Let it rest at room temperature for about an hour. This helps the seasoning sink in and allows for even cooking later on.

Sear the Chicken

Preheat your oven to 375°F. In your large oven-safe skillet, melt the butter over medium heat. Place the chicken skin-side down in the pan without overcrowding. Don’t move it for about 10 minutes—you want that golden crust. Flip and sear the other side for another 10 minutes. Remove the chicken and set it aside.

Sauté the Aromatics

In the same pan with all those beautiful browned bits, toss in your sliced onion and minced garlic. Let them soften and caramelize slightly over medium-low heat for 8 to 10 minutes. This is where the flavor really starts building.

Deglaze and Add Liquid

Sprinkle in the chopped fresh tarragon over the onions. Carefully pour in the dry white wine and chicken stock. Scrape the bottom of the pan with a wooden spoon to release all that savory flavor. Let it come to a gentle simmer.

Bake the Chicken

Nestle the chicken back into the skillet, skin-side up. Cover with a lid or foil and transfer the pan to the preheated oven. Bake for 30 minutes. The chicken will become incredibly tender while soaking in all that goodness.

Add the Cream

Remove the skillet from the oven. Take the chicken out again and cover it to keep warm. Place the skillet back on the stovetop and pour in the heavy cream. Simmer for 5–7 minutes, stirring constantly to thicken the sauce. Return the chicken to the pan and cook for another 5 minutes so it’s nicely coated.

Serve It Up

Sprinkle on some extra chopped tarragon for a pop of freshness. Serve the chicken hot, spooning that silky sauce over the top. I promise—it’s irresistible.

Additional Tips for Making this Recipe Better

After making this several times, I’ve learned a few tricks to make it even better:

Let the chicken rest at room temp before cooking—it helps with even cooking.
Always sear the chicken skin-down first to get that crisp texture.
Use fresh tarragon only. Dried doesn’t give the same pop of flavor.
Deglaze thoroughly when adding the wine—you don’t want to miss out on that flavor.
Simmer the cream gently to prevent it from curdling.

How to Serve Creamy French Chicken Tarragon?

Presentation matters, especially for a dish this elegant. Here’s how I like to plate and serve it:

Serve it over buttery mashed potatoes or al dente tagliatelle to soak up the sauce.
A side of steamed green beans or asparagus adds color and crunch.
Garnish with extra tarragon or a light lemon zest for brightness.
Don’t forget a slice of crusty French bread to wipe up every drop of sauce.
Pair with a glass of dry white wine—Sauvignon Blanc is my go-to.

Nutritional Information

This dish is rich and flavorful, so here’s what you’re getting per serving (approx.):

Calories: 450 kcal
Protein: 28g
Carbohydrates: 5g
Fat: 35g

Make Ahead and Storage

Refrigeration

Let the chicken cool completely before storing in an airtight container. It’ll stay fresh in the fridge for 3–4 days. Reheat gently on the stovetop over low heat to maintain the creamy texture.

Freezing

I wouldn’t recommend freezing this dish. Cream sauces tend to separate when thawed, which changes the texture.

Reheating

Use a pan over low heat and stir frequently. Avoid the microwave if you can—it messes with the creaminess.

Why You’ll Love This Recipe?

This dish has so much going for it—it’s no wonder it became one of my staples. Here’s why you’ll fall in love too:

Elegant yet simple to make – You’ll feel like a pro chef, but it’s all made in one pan.
Loaded with flavor – Every bite is creamy, herby, and satisfying.
Customizable – Easy to tweak for low-carb, dairy-free, or veggie-packed versions.
Perfect for any occasion – Date night, family dinner, or a solo treat—it works every time.
Minimal cleanup – Fewer dishes, thanks to the all-in-one pan method.

Ash Tyrrell

Creamy French Chicken Tarragon Recipe

The first time I made this Creamy French Chicken Tarragon, I was shocked by how easy it was—and how incredibly elegant it tasted. The aroma alone had me hovering over the pan like I was in a fancy French bistro.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 10

Servings: 6

Ingredients Method Notes

Ingredients

Chicken thighs or drumsticks bone-in, skin-on, about 2 pounds – bone-in pieces add rich flavor to the sauce.
Salt and freshly cracked black pepper – for seasoning the chicken deeply.
Unsalted butter 2 tablespoons – adds richness without overpowering the dish.
Onion 1 medium (sliced) – brings natural sweetness to the sauce.
Garlic 3 cloves (minced) – enhances aroma and flavor base.
Dry white wine ½ cup – use something crisp like Sauvignon Blanc or Pinot Grigio.
Chicken stock ¾ cup – helps create the luscious sauce base.
Fresh tarragon leaves 2 tablespoons (chopped) – gives the signature French herb flavor.
Heavy cream ½ cup – finishes the sauce with velvety smoothness.

Method

Start by rinsing your bone-in chicken under cold water, then pat it dry thoroughly. Season both sides generously with salt and black pepper. Let it rest at room temperature for about an hour. This helps the seasoning sink in and allows for even cooking later on.
Preheat your oven to 375°F. In your large oven-safe skillet, melt the butter over medium heat. Place the chicken skin-side down in the pan without overcrowding. Don’t move it for about 10 minutes—you want that golden crust. Flip and sear the other side for another 10 minutes. Remove the chicken and set it aside.
In the same pan with all those beautiful browned bits, toss in your sliced onion and minced garlic. Let them soften and caramelize slightly over medium-low heat for 8 to 10 minutes. This is where the flavor really starts building.
Sprinkle in the chopped fresh tarragon over the onions. Carefully pour in the dry white wine and chicken stock. Scrape the bottom of the pan with a wooden spoon to release all that savory flavor. Let it come to a gentle simmer.
Nestle the chicken back into the skillet, skin-side up. Cover with a lid or foil and transfer the pan to the preheated oven. Bake for 30 minutes. The chicken will become incredibly tender while soaking in all that goodness.
Remove the skillet from the oven. Take the chicken out again and cover it to keep warm. Place the skillet back on the stovetop and pour in the heavy cream. Simmer for 5–7 minutes, stirring constantly to thicken the sauce. Return the chicken to the pan and cook for another 5 minutes so it’s nicely coated.
Sprinkle on some extra chopped tarragon for a pop of freshness. Serve the chicken hot, spooning that silky sauce over the top. I promise—it’s irresistible.

Notes

Let the chicken rest at room temp before cooking—it helps with even cooking.
Always sear the chicken skin-down first to get that crisp texture.
Use fresh tarragon only. Dried doesn’t give the same pop of flavor.
Deglaze thoroughly when adding the wine—you don’t want to miss out on that flavor.

Simmer the cream gently to prevent it from curdling.

Creamy French Chicken Tarragon (Poulet à L’Estragon) Recipe