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Tarragon Chicken with Chardonnay Cream Sauce

When you need a quick dinner, how about this 20-minute chicken in tarragon butter sauce? It's just as easy as a TV dinner or carryout, and it's made with REAL FOOD.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Keyword: 30-minute meals, chicken recipe, cream sauce
Servings: 4 -6
Calories: 639kcal


  • 1 whole chicken cut up or equivalent parts*
  • 2 tbs unsalted butter
  • 1 clove garlic crushed
  • 1 tsp dried tarragon
  • 1 1/2 cup chardonnay wine
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp pepper


  • *I used bone-in thighs and drums with skin on. Skinless is fine too.
  • Heat a large, heavy skillet over medium-high heat. Add butter.
  • When butter sizzles, brown chicken well on all sides. Remove from pan.
  • Deglaze pan with the wine. Add the tarragon, garlic, salt and pepper.
  • Add chicken back to the pan, reduce heat, cover and simmer for 30 minutes.
  • Remove chicken from pan and discard crushed garlic clove. Reduce pan drippings about 50%--this will take about 5 minutes.
  • Slowly stir in cream (you can add more if you like) and heat through.
  • Add chicken back to pan and spoon sauce over chicken.
  • Serves 4-6


Serving: 1serving | Calories: 639kcal | Carbohydrates: 4g | Protein: 36g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 199mg | Sodium: 732mg | Potassium: 461mg | Fiber: 1g | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg