Jamie Oliver Chicken Tarragon

This dish honestly surprised me. You know how chicken breast can sometimes be a bit… polite? Bland? This is not that. This is what happens when chicken gets invited to a French dinner party and decides to show off. It’s rich without being heavy, full of silky cream and sharp, punchy tarragon that kind of wakes everything up. You’ll feel like you’re eating in a tiny countryside bistro, even if you’re in socks and reheating mashed potatoes from last night.

I first made this on a Thursday. Not a special occasion, just a regular weeknight when I needed something that felt like a meal — not just food. The smell that filled the kitchen had me hovering over the pan like a moth. And when I finally sat down with a bowl of it over buttered tagliatelle, I genuinely didn’t speak for the first three bites. If you know, you know.

Why You’ll Love It

• It’s deeply creamy but balanced by lemon and mustard — so it never feels too rich.
• Tarragon! It’s earthy and bright, and gives the whole dish a very “grown-up” vibe.
• You only need one pan, and it comes together in under an hour.
• Fancy enough for guests, but chill enough for a weeknight.
• Leftovers? They reheat beautifully. That sauce just gets better.
• You can serve it with mash, pasta, rice, or even crusty bread. It’s very flexible.

Ingredients

• 4 boneless, skinless chicken breasts (about 1¾ lbs)
• 1¾ tsp kosher salt, divided
• 2 tbsp extra-virgin olive oil
• 2 large shallots, thinly sliced
• 3 garlic cloves, minced
• ¾ cup dry white wine
• 1 cup heavy cream
• 1 cup chicken stock
• 1 tsp chicken bouillon (paste or 1 cube)
• 3 tbsp fresh tarragon, chopped
• 1 tsp Dijon mustard
• 1 tsp lemon zest
• 1 tbsp cornstarch
• ¼ tsp freshly cracked black pepper
• Cooked pasta or mashed potatoes, for serving (optional)

How to Make It

Sear your chicken to golden perfection:

Pat your chicken breasts dry and season them with 1½ teaspoons of salt. Heat 1 tablespoon of olive oil in a large skillet. Add the chicken and cook about 5 minutes per side until golden. Don’t crowd the pan — work in batches if needed. Once browned, set aside on a plate.

Soften those shallots:

Add the remaining olive oil to the same pan. Toss in the shallots and cook for about 4 minutes until soft and translucent. Stir in the garlic and let it go for 30 seconds — just until fragrant.

Deglaze with wine magic:

Pour in the white wine and scrape up all the good bits stuck to the bottom. Let it simmer until reduced by half — about 4 minutes. It’ll smell fancy. That’s how you know it’s working.

Build the creamy dream:

Stir in the heavy cream, chicken stock, bouillon, 2 tablespoons of the tarragon, Dijon, lemon zest, and remaining ¼ teaspoon of salt. Stir until smooth and let it warm through.

Bring the chicken back:

Nestle the chicken breasts (and any juices) back into the sauce. Bring it to a simmer, then lower the heat and cook gently for about 15 minutes, or until the chicken hits 165°F inside.

Thicken it up:

Whisk the cornstarch with 2 tablespoons of cool water until smooth. Take the chicken out again (briefly), stir the slurry into the sauce, and simmer for about 3 minutes until thickened. Slide the chicken back in and spoon the sauce over.

Serve with style:

Top with a crack of black pepper and the last tablespoon of chopped tarragon. Serve over pasta, mash, or anything that’ll soak up all that creamy, herby sauce. Prepare for silence at the table.

Common Mistakes and How to Dodge Them

Why is my chicken dry?
You probably overcooked it. Keep the heat low during the final simmer and check doneness with a thermometer — 165°F is your goal.

My sauce isn’t thick enough. What did I miss?
The cornstarch needs to simmer a bit to activate. Give it a few minutes. Still thin? Mix a little more and try again — just don’t go wild or it’ll get gloopy.

I can’t find fresh tarragon. Can I use dried?
In a pinch, yes — but use way less (like 1 teaspoon), and know it won’t be quite the same. Fresh is worth it here.

The wine tastes too strong.
Make sure to let it reduce properly. If it still overpowers, next time go for a lighter wine — nothing too oaky or sweet.

Storage and Reheating

Let the chicken and sauce cool completely before storing. Keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring the sauce often so it doesn’t separate. Add a splash of water or cream to loosen if needed. Not ideal for freezing — the cream can go grainy — but you can do it if you’re okay with the texture changing a bit.

Frequently Asked Questions

Can I use chicken thighs instead?
Absolutely — they’re juicier and a bit more forgiving. Just extend the simmer time slightly if they’re bone-in.

Can I make this ahead of time?
Yes, but add the tarragon and lemon zest at the end before serving for max flavour.

Is there a dairy-free version?
You could try coconut cream, but it’ll take the dish in a totally different direction. Might be better to use a broth-thickened version instead.

What side dish works best?
Pasta, mashed potatoes, rice, or even a chunk of sourdough to mop up that sauce. Something that soaks. Always something that soaks.

Nutrition Facts (Per Serving):

• Calories: 670 kcal
• Fat: 36g
• Carbs: 9g
• Protein: 65g
• Sodium: 1262mg
• Sugar: 3g