Baked Chicken with Tarragon and Cream

There’s something magical about walking through your front door after a long day and being greeted by the enticing aroma of herbs and roasting chicken. That’s exactly what happens when you prepare Baked Chicken with Tarragon and Cream. This dish transforms ordinary chicken into something extraordinary with just a handful of ingredients that work together in perfect harmony.

The delicate anise-like flavor of fresh tarragon infuses the rich cream sauce, creating a velvety blanket that coats each piece of tender chicken. As it bakes, the kitchen fills with an intoxicating fragrance that promises comfort and satisfaction. Whether you’re cooking for a quiet family dinner or hosting friends for an impromptu gathering, this easy Baked Chicken with Tarragon and Cream recipe delivers restaurant-quality results with minimal effort.

What makes this dish truly special is how the cream gently bubbles and reduces in the oven, concentrating the flavors while keeping the chicken incredibly moist. The contrast between the golden, crispy chicken skin and the luscious sauce underneath creates a textural experience that will have everyone at the table asking for seconds.

Why You’ll Love This Baked Chicken with Tarragon and Cream

• ✅ This tender Baked Chicken with Tarragon and Cream requires just 15 minutes of hands-on preparation
• ✅ One-pan oven baked tarragon chicken with cream means minimal cleanup
• ✅ The creamy tarragon chicken casserole creates its own delicious sauce while baking
• ✅ Perfect simple tarragon chicken bake with cream for both weeknight dinners and special occasions
• ✅ Baked chicken with fresh tarragon and cream creates an impressive dish with minimal ingredients
• ✅ This creamy herb baked chicken with tarragon pairs beautifully with almost any side dish

Ingredients for Baked Chicken with Tarragon and Cream

Here’s everything you’ll need to create this delicious Baked Chicken with Tarragon and Cream:

• 1 tbsp extra virgin olive oil
• 4 (about 1.2kg) chicken marylands (thigh and drumstick portions)
• 15g butter
• 1 large red onion, halved and cut into thin wedges
• 80ml (1/3 cup) dry white wine (substitute with additional chicken stock for alcohol-free version)
• 80ml (1/3 cup) chicken stock
• 300g (2 cups) frozen broad beans (can substitute with frozen peas or fresh asparagus)
• 80ml (1/3 cup) pouring cream (for dairy-free option, use coconut cream)
• 1/3 cup fresh tarragon leaves, plus extra for serving (if fresh is unavailable, use 1 tablespoon dried tarragon)

Ingredient Notes

• For the best flavor in your Baked Chicken with Tarragon and Cream, choose skin-on chicken pieces as they add richness and protect the meat while cooking
• If chicken marylands aren’t available, substitute with 8 bone-in, skin-on chicken thighs
• For a lighter version of this creamy tarragon chicken casserole, you can use half-and-half instead of full cream

How to Make Baked Chicken with Tarragon and Cream – Step by Step

Preparing the Chicken

Step 1: Preheat your oven to 375°F (190°C). Pat the chicken marylands dry with paper towels and season generously with salt and pepper on both sides.

Step 2: Heat the olive oil in a large, oven-safe skillet or casserole dish over medium-high heat. When hot, place the chicken skin-side down and cook for 5-6 minutes until the skin is golden and crispy. Turn and cook for another 2 minutes on the other side. Transfer to a plate.

Step 3: In the same pan, reduce heat to medium and add the butter. Once melted, add the red onion wedges and cook for 3-4 minutes until softened but not browned.

Creating the Tarragon Cream Sauce

Step 4: Pour the white wine into the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.

Step 5: Add the chicken stock and bring to a gentle boil. Return the chicken pieces to the pan, skin-side up, nestling them among the onions.

Step 6: Place the uncovered dish in the preheated oven and bake for 20 minutes until the chicken is nearly cooked through.

Finishing the Dish

Step 7: Remove from the oven and add the frozen broad beans around the chicken pieces. Pour the cream evenly over the dish and sprinkle with the fresh tarragon leaves.

Step 8: Return to the oven for another 10-15 minutes, until the chicken is completely cooked (internal temperature of 165°F/75°C), the sauce has thickened slightly, and the broad beans are tender.

Step 9: Allow the Baked Chicken with Tarragon and Cream to rest for 5 minutes before serving. Garnish with additional fresh tarragon leaves.

Pro Tips for Making the Best Baked Chicken with Tarragon and Cream

• For the most flavorful tarragon infused baked chicken recipe, marinate the chicken with a little olive oil, salt, pepper, and some chopped tarragon for up to 4 hours before cooking
• Don’t rush the initial browning of the chicken skin – this develops deep flavor for your Baked Chicken with Tarragon and Cream
• If your sauce becomes too thick while baking, thin it with a little extra chicken stock
• For an extra-rich version of this creamy herb baked chicken with tarragon, add 2 tablespoons of Dijon mustard to the sauce before baking
• The secret to the best tender baked chicken in tarragon cream is allowing the dish to rest for 5-10 minutes after baking, which allows the flavors to meld and the sauce to thicken perfectly

Best Ways to Serve Baked Chicken with Tarragon and Cream

This Baked Chicken with Tarragon and Cream is incredibly versatile and pairs beautifully with many side dishes. Here are some perfect companions:

• Crusty French bread for soaking up the delicious sauce
• Steamed rice or buttered egg noodles
• Roasted baby potatoes with rosemary
• A simple green salad with a light vinaigrette
• Steamed asparagus or green beans
• Garlic mashed potatoes for a heartier meal

For a complete dinner menu, start with a light appetizer like our [Cucumber Gazpacho], then serve this Baked Chicken with Tarragon and Cream as your main course, followed by a simple [Lemon Sorbet] for dessert.

Nutritional Information for Baked Chicken with Tarragon and Cream

Per Serving (based on 4 servings):

• Calories: 420 kcal
• Protein: 38g
• Fat: 26g (Saturated Fat: 10g)
• Carbohydrates: 10g
• Fiber: 4g
• Sugar: 3g
• Sodium: 380mg
• Calcium: 60mg

This Baked Chicken with Tarragon and Cream is high in protein and moderate in carbohydrates, making it suitable for those following a lower-carb diet plan.

Storage & Leftovers

Your Baked Chicken with Tarragon and Cream can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often develop and improve overnight, making it a great make-ahead dish.

For freezing: Allow the dish to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating tips: The best way to reheat this one pan baked chicken tarragon recipe is in a covered dish in a 300°F (150°C) oven for 15-20 minutes, or until heated through. Add a splash of cream or chicken stock if the sauce needs thinning.

FAQs About Baked Chicken with Tarragon and Cream

What can I serve with baked chicken tarragon?

The best sides for Baked Chicken with Tarragon and Cream are those that can soak up the delicious sauce: crusty bread, fluffy rice, or mashed potatoes. For vegetables, simple green beans, asparagus, or a green salad provide a refreshing contrast to the creamy sauce.

How do I make tarragon cream sauce?

The key to a perfect baked chicken tarragon cream sauce is slow cooking. As the chicken bakes in the oven, the cream naturally reduces and combines with the chicken juices and herbs to create a velvety sauce. For extra richness, you can add a teaspoon of Dijon mustard or a splash of cognac before adding the cream.

Can I use dried tarragon instead of fresh?

Yes, you can use dried tarragon in your Baked Chicken with Tarragon and Cream. Use about 1 tablespoon of dried tarragon as a substitute for 1/3 cup fresh. However, add dried tarragon earlier in the cooking process (when you add the stock) to allow its flavors to fully release, and save some fresh herbs like parsley for garnishing.

What type of chicken is best for baking?

For the most flavorful easy tarragon baked chicken dish, bone-in, skin-on pieces like thighs, drumsticks, or marylands (leg quarters) work best. They remain moist during baking and provide more flavor to the sauce. However, you can use boneless chicken pieces if preferred, just reduce the cooking time accordingly.

Conclusion

This Baked Chicken with Tarragon and Cream is one of those rare recipes that combines simplicity with sophisticated flavor. The delicate anise notes of tarragon perfectly complement the rich cream and tender chicken, creating a dish that feels special enough for company yet simple enough for a weeknight dinner.

What makes this recipe truly outstanding is how the ingredients work together to create something greater than the sum of their parts. The sauce that develops during baking is absolutely incredible – velvety, fragrant, and perfect for spooning over every bite.

Next time you’re looking for a chicken dish that offers something beyond the ordinary, give this Baked Chicken with Tarragon and Cream a try. It might just become your new favorite way to transform humble chicken into a memorable meal that family and friends will request again and again.

Have you tried making Baked Chicken with Tarragon and Cream? Let us know in the comments how it turned out and what sides you served with it!

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