In this easy variation on the classic tarragon chicken, I coat the chicken breast in a tasty sauce of olive oil, mustard, garlic, and tarragon, then bake.
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. Like many herbs and spices, tarragon is also very healthy.
How to make tarragon chicken
The classic tarragon chicken is a French dish of chicken served in a rich sauce of heavy cream and wine. It’s delicious, but takes some work and is not particularly healthy.
My version is healthy and very easy. I simply brush chicken breasts with a quick mixture of olive oil, Dijon mustard, garlic, and tarragon. Then bake 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 the chicken.
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’re done 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 tarragon chicken with roasted green beans, with roasted broccoli, or with roasted bell peppers.
What about leftovers?
You can keep leftover tarragon chicken in the fridge, in a sealed container, for 3-4 days. The leftovers do tend to dry out when reheated, so I prefer to slice or cube them and use them cold in a salad.
- 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.