Creamy Tarragon Chicken with Green Beans

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This recipe makes the most of a very underrated herb. Learn a flavorful cream-based sauce for chicken.

Time 30 mins
Servings 4
Difficulty Easy





  • 2 lbs Chicken breast, boneless and skinless
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 2 tbsp Olive oil , extra virgin


  • 1 tbsp Olive oil , extra virgin
  • 2 Shallot, chopped
  • 2 cloves Garlic, minced
  • cup White wine
  • ½ cup Stock, chicken or vegetable
  • ½ cup Heavy cream
  • 1 tbsp Tarragon, finely chopped
  • To taste Salt
  • To taste Black pepper, freshly ground


  • 1 lb Green beans, trimmed
  • 3 tbsp Butter
  • 3 cloves Garlic, minced
  • ¼ tsp Salt
  • ¼ tsp Black pepper, freshly ground


  • For garnish Tarragon , chopped
  • For garnish 1 Lemon, wedges


  • Season chicken breasts with salt and black pepper.
  • In a large skillet, heat olive oil over high heat. Cook chicken in skillet until golden, about 3 to 5 minutes per side. Transfer to a plate and set aside.
  • In the same skillet, add olive oil, shallots and garlic. Reduce heat to medium-high and cook until softened, about 3 minutes.
  • Add white wine and let simmer until slightly reduced, about 2 minutes. Using a wooden spoon, scrape any caramelized bits from bottom of skillet and incorporate.
  • Add stock, heavy cream and tarragon. Let simmer until sauce has slightly thickened, about 3 to 5 minutes. Add salt and black pepper if needed.
  • Return chicken to skillet and decrease heat to low-medium. Cover skillet and cook until chicken has reached an internal temperature of 75°C / 165°F, about 8 to 10 minutes.
  • In a large skillet or pan, bring water and green beans to a boil on high heat, cooking for about 3 minutes. Drain green beans and wipe skillet dry with paper towel.
  • Add butter and garlic to skillet, stirring until fragrant, about 1 minute. Add green beans back in and toss with salt and black pepper.
  • Garnish chicken with additional tarragon. Serve with green beans and a lemon wedge.


  • Serve with another vegetable (i.e. broccoli, roasted potatoes) if desired
  • If you would like your sauce even thicker, allow it to reduce for longer in step 5 
  • The best way to achieve a nice colour on the chicken is to not move the chicken too often while cooking
  • Alternatively, you can substitute onion for shallots