This is my go-to tarragon chicken recipe—warming, delicious, and wonderfully simple to make. It’s perfect for busy evenings when you want something comforting yet full of flavour. I usually serve it with rice and a side of green vegetables, but it pairs just as beautifully with pasta if you’re in the mood for a change. Whether you’re cooking for yourself or serving guests, this dish always feels a little bit special with minimal effort.
Ingredients
- 2–4 chicken breasts, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 150ml chicken or vegetable stock
- 1–2 tablespoons dried tarragon (or a good bunch of fresh tarragon, finely chopped)
- 1–2 tablespoons cream cheese
- Salt and ground black pepper, to taste.
Method
- Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and garlic, and sauté gently until softened and fragrant.
- Add the chicken pieces to the pan and cook until golden on the outside and just cooked through.
- Pour in the chicken stock and stir in the tarragon. Let it simmer for 5–10 minutes, allowing the flavours to meld and the sauce to reduce slightly.
- Lower the heat and stir in the cream cheese Simmer for a few more minutes until the sauce is smooth and slightly thickened. Season to taste with salt and black pepper.
- Serve hot with rice and green vegetables such as broccoli, runner beans or peas. Alternatively, spoon it over a bowl of pasta for a comforting twist.
This dish is quick enough for weeknights but tasty enough to feel like a treat. Leftovers keep well in the fridge for a couple of days and can be gently reheated—ideal for next-day lunches. I have actually eaten this cold straight from the fridge and it tastes just as good.
If you’re cooking for a vegan diet—or just fancy a plant-based twist—this recipe is really easy to adapt. I love using What the Cluck as a chicken alternative; it has great texture and soaks up all the flavours beautifully. That said, there are plenty of other vegan “chicken-style” options out there, so feel free to use whatever you prefer or have on hand. Just swap the chicken stock for a good-quality vegetable stock, and replace the cream cheese with a vegan alternative—vegan cream cheese or oat cream, can both work well depending on your taste. The tarragon still shines through, bringing that same comforting, aromatic flavour to the dish, so you won’t be missing out on any of the deliciousness. 200–250g of vegan chicken typically serves 2 people, especially when served with filling sides.