Best 8 Tarragon Baked Chicken Recipes

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Tarragon baked chicken, a classic dish with a rich history, is a culinary masterpiece that tantalizes the taste buds with its aromatic flavors and succulent texture. The unique blend of tarragon, a herb known for its slightly sweet, anise-like flavor, with tender chicken creates a delightful symphony of flavors that will elevate any dinner table. Whether you prefer a simple preparation or a more elaborate recipe, this guide will provide you with all the essential tips and variations to prepare a tarragon baked chicken that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a dish that is both delicious and visually stunning.

Let's cook with our recipes!

BAKED TARRAGON CHICKEN BREASTS



Baked Tarragon Chicken Breasts image

WOW, I give this 5 stars! I was more than pleasantly surprised with this recipe. Even the picky kids loved it. Definitely company worthy. Serve with wide buttered noodles. I browned one side of the breasts in butter in a skillet but frankly, it was not necessary. The color from the brown mustard gave it great eye appeal. Recipe from: "What's for Dinner" by Maryana Vollstedt

Provided by Chicagoland Chef du

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 chicken breast halves
2 tablespoons butter
2 tablespoons Dijon mustard
3 tablespoons white wine, dry
1 teaspoon lemon juice
1 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon
1/2 teaspoon salt (optional)
pepper, to taste

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.

CRUSTED BAKED CHICKEN WITH TARRAGON CREAM SAUCE



Crusted Baked Chicken With Tarragon Cream Sauce image

This has a flavorful creamy gravy and really isn't hard to make. I serve it over mashed potates and sometimes cut the chicken breast into smaller pieces. A great dish for company and a hit with everyone in our house.

Provided by Kaarin

Categories     Chicken Breast

Time 40m

Yield 3 serving(s)

Number Of Ingredients 18

3 boneless skinless chicken breast halves or 3 boneless skinless chicken thighs
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large egg
1/4 teaspoon dry mustard
1/2 teaspoon garlic salt
1 cup breadcrumbs, fresh
1/2 teaspoon dried tarragon
1/4 teaspoon italian seasoning
2 tablespoons butter, melted
1 cup chicken broth or 1 cup white wine
1 teaspoon dried parsley
3/4 teaspoon dried tarragon
1 teaspoon lemon juice
1 cup heavy cream
salt and pepper
1 tablespoon cornstarch, mixed with water into a paste

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.

Nutrition Facts : Calories 703.8, Fat 42.8, SaturatedFat 24.6, Cholesterol 268, Sodium 1091.6, Carbohydrate 39.8, Fiber 2.1, Sugar 2.8, Protein 38.8

BAKED TARRAGON CHICKEN THOMPSON



Baked Tarragon Chicken Thompson image

Provided by Meera E. Thompson

Categories     Chicken     Dairy     Mustard     Bake     Quick & Easy     Sherry     Spring     Tarragon     Gourmet     New York

Yield Serves 8

Number Of Ingredients 6

1 cup crème fraîche
1/2 cup dry Sherry
1/4 cup Dijon mustard
4 teaspoons dried tarragon, crumbled
freshly ground black pepper to taste
8 boneless skinless chicken breast halves

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.

CREAMY BAKED PENNE AND CHICKEN WITH ARTICHOKES, TARRAGON AND LEM



Creamy Baked Penne and Chicken With Artichokes, Tarragon and Lem image

Make and share this Creamy Baked Penne and Chicken With Artichokes, Tarragon and Lem recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

salt
1 lb penne
4 tablespoons olive oil
3 (9 ounce) boxes frozen artichokes, thawed, patted dry and chopped
1 medium onion, minced
8 medium garlic cloves, minced
1/4 teaspoon grated lemon zest from 1 lemon
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken broth
1 cup dry white wine
1 cup heavy cream
2 lbs boneless skinless chicken breasts, trimmed
3 bay leaves
1 1/2 cups frozen peas
8 ounces shredded Italian cheese blend (about 2 cups)
2 tablespoons lemon lemons, juice of
ground black pepper
3 tablespoons minced fresh tarragon leaves (for serving)

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.

TARRAGON MUSTARD BAKED CHICKEN



Tarragon Mustard Baked Chicken image

Make and share this Tarragon Mustard Baked Chicken recipe from Food.com.

Provided by Evie3234

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried tarragon
1 garlic clove, minced
2 slices whole wheat bread
4 chicken breasts (about 2lb or 1 kg total)

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.

BAKED CHICKEN TARRAGON



Baked Chicken Tarragon image

Make and share this Baked Chicken Tarragon recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1/8 cup cognac or 1/8 cup brandy
1 cup chicken stock or 1 cup dry white wine
1 tablespoon tsps Dijon mustard
1 teaspoon Dijon mustard
1 tablespoon pepper
1 tablespoon dried tarragon leaves
2 teaspoons garlic powder
1/2 teaspoon paprika
6 (5 ounce) chicken breasts, boneless & skinless

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.

SWEET AND SAVORY BAKED CHICKEN WITH PINEAPPLE AND TARRAGON



Sweet and Savory Baked Chicken with Pineapple and Tarragon image

This chicken dish is delicious served with a side of steamed green beans, oven-roasted tomatoes, and rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

4 sprigs fresh tarragon (2 sprigs chopped, 2 whole sprigs for roasting), plus more for garnish
Coarse salt and freshly ground pepper
1 whole chicken (about 4 1/2 pounds), cut into pieces
2 cups chopped fresh pineapple
8 shallots (2 coarsely chopped, 6 halved lengthwise)
2 tablespoons rice-wine vinegar
1/2 teaspoon sugar
1 tablespoon unsalted butter

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.

TARRAGON BAKED CHICKEN



Tarragon Baked Chicken image

Tired of dry or bland baked chicken? Don't want to add calorie-laden sauces? This recipe produces a fragrant, juicy baked chicken that looks just as lucious as it tastes.

Provided by Leslie Coleman

Categories     Chicken

Time 1h50m

Number Of Ingredients 8

6 chicken breast, with skin and bones.
4 clove garlic, minced.
1/2 c lemon juice
2 Tbsp tarragon
2 Tbsp rosemary
1 tsp kosher or sea salt
1 tsp white or black ground pepper
2 Tbsp olive oil

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.

Tips:

  • Choose the right chicken: A whole chicken or chicken breasts will work well for this recipe. If using a whole chicken, be sure to remove the giblets and excess fat.
  • Use fresh tarragon: Fresh tarragon is essential for the best flavor in this dish. If you can't find fresh tarragon, you can use dried tarragon, but be sure to use half the amount.
  • Don't overcook the chicken: Chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
  • Make sure the sauce is thickened: The sauce should be thickened enough to coat the chicken and vegetables. If the sauce is too thin, you can add a cornstarch slurry (a mixture of cornstarch and water) to thicken it.
  • Serve immediately: This dish is best served immediately after it is cooked. The chicken will be most tender and juicy when it is fresh out of the oven.

Conclusion:

Tarragon baked chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. This dish can be served with a variety of side dishes, such as roasted vegetables, mashed potatoes, or rice.

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