When I first made this dish, I was amazed by how a few simple ingredients could create something so incredibly elegant and flavorful. This Creamy French Chicken Tarragon, or Poulet à l’Estragon, has quickly become a staple in my home for both weeknight dinners and special occasions.

The chicken is unbelievably tender, and the sauce—oh, that sauce!—is a perfect balance of rich cream, crisp white wine, and the unique, anise-like aroma of fresh tarragon. It’s a comforting, classic French bistro meal that I find myself making again and again.

Creamy French Chicken Tarragon — Credit: Pinterest

Ingredients

Here are the key ingredients you’ll need to create this classic French dish. Using high-quality components is essential, as the recipe’s simplicity allows each flavor to shine through.

1 whole chicken, cut into 6 pieces: Using a whole, bone-in chicken imparts so much more flavor into the sauce. Ask your butcher to cut it for you to save time!
2 tsp salt: Essential for seasoning the chicken properly. Salting the chicken ahead of time allows it to penetrate the meat for a more flavorful result.
1 tsp freshly ground black pepper: Freshly ground pepper provides a more potent and aromatic spice than pre-ground varieties.
2 tbsp unsalted butter: This adds richness and helps to brown the chicken skin beautifully, creating a flavorful base for the sauce.
1 medium onion (or 2 shallots), peeled and sliced: Onions or shallots build the aromatic foundation of the sauce. Shallots will give a slightly milder, sweeter flavor.
2 garlic cloves, peeled and diced: Freshly diced garlic adds a pungent depth that complements the other aromatics.
1 cup chicken stock: Use a good quality stock, as it makes up a significant portion of the sauce. Homemade is fantastic, but a low-sodium store-bought version works well.
½ cup dry white wine: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio is perfect for deglazing the pan and adding a layer of acidity.
2 tbsp fresh tarragon, chopped (+ extra for garnish): The star of the show! Use fresh French tarragon for its signature anise-like flavor; dried tarragon won’t provide the same fresh, vibrant taste.
½ cup heavy cream: This is what makes the sauce wonderfully creamy and luxurious. Use full-fat heavy cream for the best texture.

Note: This recipe yields 4-6 servings.

Variations

While this classic recipe is fantastic as is, you can easily adapt it to suit your preferences or dietary needs.

Dairy-Free: For a dairy-free version, you can use a plant-based heavy cream alternative made from cashews or soy, which tends to hold up well without curdling. Alternatively, you can omit the cream entirely for a lighter, broth-based sauce that is still delicious.
Flavor-Enhancing Add-ins: Add 8 ounces of sliced cremini or button mushrooms along with the onions for an extra earthy depth. A splash of cognac or brandy can also be used to deglaze the pan before adding the wine for a richer flavor profile.
Different Cuts of Chicken: If you prefer, you can use 6 bone-in, skin-on chicken thighs instead of a whole chicken. They are very flavorful and cook evenly.

Cooking Time

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

Equipment You Need

Large oven-safe skillet or Dutch oven: This allows you to brown the chicken on the stovetop and then transfer it directly to the oven.
Tongs: Essential for flipping the chicken pieces safely and easily without piercing the skin.
Plate and aluminum foil: Used to keep the chicken warm while you prepare the sauce.
Whisk or wooden spoon: Perfect for stirring the sauce and scraping up the flavorful browned bits from the bottom of the pan.

How to Make Creamy French Chicken Tarragon (Poulet à L’Estragon)?

This dish comes together in one pan, making it surprisingly simple for such an impressive result. The process involves browning the chicken, building a flavorful sauce, and finishing it all in the oven.

Step 1: Prepare and Brown the Chicken

About an hour before you start cooking, rinse the chicken pieces and pat them completely dry with paper towels. Season generously on all sides with salt and pepper. Let the chicken sit at room temperature. Preheat your oven to 375°F (190°C). Melt the butter in your oven-safe skillet over medium heat.

Place the chicken pieces skin-side down and cook for about 10 minutes, until the skin is golden brown and crisp. Flip the pieces and cook for another 10 minutes. Transfer the chicken to a plate and cover with foil.

Step 2: Build the Sauce Base

In the same pan with the chicken drippings, add the sliced onion and diced garlic. Cook for about 10 minutes, stirring occasionally, until the onions soften and become lightly caramelized. This step is crucial for building the foundational flavors of your sauce. Don’t rush it; let the onions cook down and absorb all that delicious rendered chicken fat.

Step 3: Braise in the Oven

Place the chicken pieces back into the pan, nestled on top of the onions. Sprinkle the chopped tarragon over the chicken. Pour in the chicken stock and white wine. Bring the liquid to a simmer on the stovetop.

Once simmering, cover the pan and transfer it to the preheated oven. Let it braise for 30 minutes, allowing the flavors to meld and the chicken to become incredibly tender.

Step 4: Finish the Creamy Sauce

Carefully remove the pan from the oven and place it back on the stovetop over medium heat. Transfer the chicken to the plate again and cover it with foil. Stir the heavy cream into the pan juices.

Bring the sauce to a simmer and continue to stir until it thickens, which should take about 7-8 minutes. Finally, return the chicken to the pan, spooning some of the sauce over it. Cook for another 5 minutes to heat everything through.

Additional Tips for Making this Recipe Better

Having made this recipe several times, I’ve picked up a few tricks that really elevate the final dish.

I can’t stress enough how important it is to get the chicken skin really dry before seasoning. This is the secret to getting that perfectly crispy, golden-brown skin that renders its fat so well.
When I make the sauce, I always scrape the bottom of the pan with a wooden spoon after adding the wine. Those browned bits, or fond, are packed with concentrated flavor that makes the sauce taste like it has been simmering for hours.
I’ve found that letting the chicken rest for a few minutes before serving, just like a steak, makes it even juicier. Let it sit in the pan off the heat for about 5 minutes before plating.
Don’t be shy with the fresh tarragon at the end. Sprinkling a little extra on top just before serving adds a fresh, aromatic burst that brings the whole dish to life.

How to Serve Creamy French Chicken Tarragon (Poulet à L’Estragon)?

This elegant dish deserves a presentation to match. Serve the chicken pieces on a large platter or in individual shallow bowls, making sure to generously spoon the creamy sauce over the top. A final garnish of fresh tarragon leaves adds a touch of color and reinforces the main flavor.

For sides, this chicken is wonderful served over a bed of buttery mashed potatoes, tagliatelle pasta, or simple white rice to soak up every last drop of the sauce. A side of steamed green beans almondine or grilled asparagus provides a fresh, crisp contrast. And of course, a crusty baguette is non-negotiable for dipping!

Nutritional Information

Here is an approximate nutritional breakdown per serving.

Calories: 550 kcal
Protein: 45g
Carbohydrates: 8g
Fat: 35g

Make Ahead and Storage

This dish is a fantastic option for preparing in advance, as the flavors deepen overnight.

Storing: Let the chicken cool completely, then store it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.

Freezing: I do not recommend freezing this dish. The cream-based sauce is likely to separate during the thawing and reheating process, which will alter its texture.

Reheating: To reheat, gently warm the chicken and sauce in a covered pan over low heat on the stovetop. This method helps prevent the sauce from separating and keeps the chicken moist.

Why You’ll Love This Recipe?

Here are a few reasons why this Creamy French Chicken Tarragon will become one of your favorites.

Elegant Yet Simple: This dish tastes like it came from a fine French restaurant but is surprisingly easy to make in a single pan, making it perfect for impressing guests without spending all day in the kitchen.
Incredible Flavor Profile: The combination of savory chicken, rich cream, and aromatic tarragon creates a complex and deeply satisfying flavor that feels both comforting and sophisticated.
Perfect for Any Occasion: It’s versatile enough for a simple family dinner yet special enough to be the centerpiece of a dinner party or holiday meal.
Customizable and Versatile: The recipe is easy to adapt with different cuts of chicken or add-ins like mushrooms, and it can be made dairy-free, allowing you to tailor it to your needs.