In this easy variation on the classic recipe, I coat the chicken breast in a tasty sauce of olive oil, mustard, garlic, and fresh tarragon, then bake.
Tarragon is an important herb in French cooking. It’s used in chicken and fish dishes, and it’s also part of the ingredients used to make Béarnaise sauce.
This baked tarragon chicken is very flavorful! I’ve been making it often lately. I really enjoy the flavor, and I also like the fact that it’s so easy to make.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty and easy chicken recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Chicken breasts: Boneless and skinless.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
Dijon mustard: Dijon is creamier and less vinegary than yellow mustard.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use.
Fresh French tarragon, chopped.
How to make tarragon chicken
The classic recipe is a French dish of chicken served in a rich sauce of heavy cream and wine. It’s delicious but takes some work.
My version is very easy. I simply brush chicken breasts with a quick mixture of olive oil, Dijon mustard, garlic, and tarragon. Then I bake the chicken until done.
I based this recipe on my tried and tested tutorial on how to bake chicken breast. Essentially adding the tarragon sauce to the basic recipe and then baking in the oven.
I use medium-sized, 8 oz chicken breasts, and they are fully cooked after 15-20 minutes in a hot (450F) oven. If your chicken breasts are larger, you will need to bake them longer. The best way to know for sure that they are fully cooked is to use an instant-read thermometer.
What can I use instead of tarragon?
If you’re not fond of the distinct anise flavor of tarragon, try using thyme or rosemary instead. The result will be milder and not quite the same, but it should still be delicious.
What goes with tarragon chicken?
Despite its distinct anise-y flavor, this is a versatile main dish that goes with many side dishes. But since I bake the chicken in a 450°F oven, I like to serve it with a side dish that I can cook in the same oven. So I often serve this dish with one of the following sides:
What about leftovers?
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. They do tend to dry out when reheated, so I prefer to slice or cube them and use them cold in a salad. They’re very good in a chicken cobb salad.
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- 2 (8 oz) boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1/2 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh French tarragon
- Preheat oven to 450 degrees F. Pat dry the chicken breasts using paper towels.
- In a small bowl, whisk together the olive oil, mustard, garlic, salt and pepper. Stir in the chopped tarragon.
- Brush the mustard mixture all over the chicken.
- Place the chicken in a baking dish. Bake until juices run clear and an instant-read thermometer inserted in the thickest place registers 165 degrees F, about 20 minutes (longer for larger chicken breasts). Allow to rest 5 minutes before slicing and serving.