Best 8 Baked Chicken Tarragon Recipes

BAKED TARRAGON CHICKEN BREASTS

Steps:

• Preheat oven to 350°.
• Place chicken in a lightly spray 8x8 baking dish or casserole.
• In a small sauce pan. melt butter.
• Whisk in remaining ingredients.
• Pour over chicken.
• Bake covered for 20 minutes, uncover and bake for an additional 15-20 minutes until thickest part of breast is no loner pink.
• Spoon sauce over chicken and serve.

BAKED TARRAGON CHICKEN THOMPSON

Steps:

• Preheat oven to 350°F.
• In a 13 x 9-inch baking dish stir together all ingredients except chicken. Add chicken to mixture, turning it to coat well, and arrange in one layer. Bake chicken in middle of oven 30 minutes, or until cooked through.

CRUSTED BAKED CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Pound chicken to an even thickness.
• In bowl #1 mix the flour, salt and pepper.
• In bowl #2 whisk the egg with mustard and garlic salt.
• In bowl #3 mix the bread crumbs, tarragon and Italian seasoning.
• Dip the chicken in flour, shaking off excess, then in egg, then in crumbs, coating well.
• Place in a lightly buttered roasting pan (safe for stovetop use.) Drizzle chicken with melted butter and bake at 375 degrees F for 20-25 minutes or till juices run clear.
• Remove chicken to a warm platter and cover to keep warm.
• Place roasting pan on stove burner over medium-high heat and add broth or wine to deglaze pan, scraping up browned bits. Add dried herbs and cook till reduced, 2-3 minutes. Add lemon juice, cream and salt and pepper. Bring to a boil, then whisk in the flour; simmer 1-2 minutes until thickened.
• Pour sauce over chicken and serve with mashed potatoes or rice.

TARRAGON MUSTARD BAKED CHICKEN

Steps:

• Preheat oven to 350°F.
• Mix mustard, lemon juice, tarragon and garlic in food processor or blender.
• Process bread into crumbs.
• Remove skin from chicken.
• place chicken breast in greased or non stick 13 x 9 inch baking dish.
• Spread with mustard mixture, then sprinkle with crumbs.
• Bake for 45-55 minutes or until chicken is no longer pink inside.

CREAMY BAKED PENNE AND CHICKEN WITH ARTICHOKES, TARRAGON AND LEM

Steps:

• Bring 4 quarts of water to a boil in a Dutch oven over high heat. Stir in tablespoon salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain the pasta through a colander and toss with 1 tablespoon of the oil; leave in the colander and set aside.
• Wipe the pot dry, then add the remaining 3 tablespoons oil, and set it over medium heat until shimmering. Add the artichokes, onion, and 1 teaspoon salt and cook until the artichokes are lightly browned, 8 to 10 minutes.
• Stir in the garlic and lemon zest and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine and cream.
• Add the chicken breasts and bay leaves, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
• Remove the pot from the heat and discard the bay leaves. Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken back into the sauce with the cooked pasta, peas, 1 cup of the cheese, and lemon juice; stir until well combined. Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaining cup cheese.
• To Store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
• To Serve: Thaw completely in refrigerator, about 24 hours. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the tarragon before serving.
• To Serve Right Away: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the tarragon before serving.

BAKED CHICKEN TARRAGON

Steps:

• Combine all ingredients except for chicken.
• Pour mixture over chicken and let marinate in refrigerator for several hours.
• Bake chicken at 350F for 1 hour.

TARRAGON BAKED CHICKEN

Steps:

• 1. Pre-oven to 325 degrees. Lightly grease bottom of 13x9" baking dish. With clean hands, coat each chicken breast all over with olive oil. Arrange chicken pieces in baking dish.
• 2. Gently lift a bit of the chicken breast skin and tuck some mincled garlic (plus a rosemary sprig, if desired) under the skin. Pour lemon juice over the top of chicken breasts. Sprinkle herbs and spices over tops of chicken breasts. (The more tarragon, the better!)
• 3. Bake uncovered 45 minutes to 1 hour (or when pricked with a toothpick the juices are clear. Skin will be a beautiful golden brown.
• 4. Important: Remove dish from oven and immediately cover with foil. Tuck foil into sides and corners of dish to trap steam. Allow chicken to rest for 5 minutes before serving. This ensures that the juices return to the center of each chicken breast! Option: The chicken bone is easily removed at this point by turning the breast upside down. Bone will easily pull away from meat with one pull.
• 5. Presentation. Yellow Rice and Steamed Green Beans creates a clorful plate. (Add leftover lemon juice and butter to freshly steamed green beans. Gently turn beans to coat.

SWEET AND SAVORY BAKED CHICKEN WITH PINEAPPLE AND TARRAGON

Steps:

• Preheat oven to 425 degrees. Stir chopped tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Rub mixture all over chicken. Transfer to a large roasting pan, arranging chicken so pieces are not touching. Refrigerate until ready to bake (up to 1 day).
• Put pineapple, chopped shallots, vinegar, sugar, and 1/2 teaspoon salt into a food processor. Process until mixture is slightly chunky, about 2 minutes.
• Spread pineapple mixture over chicken. Top with dabs of butter. Add the remaining tarragon sprigs and 6 shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.