Mary Berry Tarragon Chicken Recipe

The Mary Berry Tarragon Chicken Recipe is a lovely dish that combines tender chicken with a creamy tarragon sauce. The result is a beautifully fragrant and flavourful meal, with juicy chicken pieces bathed in a rich, herb-infused sauce. The technique of simmering the chicken gently allows the flavours to meld perfectly, ensuring the meat stays moist and the sauce develops a deep, savoury taste.

This dish is perfect for a comforting family dinner or an elegant dinner party. The aroma of fresh tarragon fills the kitchen, creating a warm and inviting atmosphere. The key to this recipe is the balance of flavours in the sauce, which is achieved by gently cooking the chicken to avoid any toughness, allowing the tarragon to infuse the cream beautifully.

Ingredients

For the Chicken

• 4 chicken breasts, skinless and boneless
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 150ml white wine
• 300ml chicken stock
• 200ml double cream
• 2 tbsp fresh tarragon, chopped
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper

How to Make Mary Berry Tarragon Chicken Recipe

Prepare the Chicken

Season the chicken breasts with salt and pepper on both sides. This step ensures that the chicken is well-flavoured from the start, setting a solid base for the dish.

Sear the Chicken

Heat the olive oil in a large pan over medium heat. Add the chicken breasts and sear them for about 4-5 minutes on each side until golden brown. This seals in the juices, keeping the chicken moist.

Cook the Aromatics

Remove the chicken from the pan and set aside. In the same pan, add the chopped onion and garlic. Cook for 3-4 minutes until the onion is translucent and the garlic is fragrant, which forms a flavourful base for the sauce.

Deglaze the Pan

Pour the white wine into the pan, scraping up any brown bits from the bottom. This deglazing process adds depth to the sauce by incorporating the caramelised flavours left in the pan.

Simmer the Sauce

Add the chicken stock and bring to a gentle simmer. Return the chicken to the pan, cover, and cook for 15 minutes. This slow cooking allows the chicken to absorb the flavours of the sauce without becoming tough.

Add Cream and Tarragon

Stir in the double cream, Dijon mustard, and chopped tarragon. Let it simmer for another 5 minutes until the sauce thickens slightly. The creaminess balances the herbal notes of the tarragon beautifully.

Adjust Seasoning

Taste the sauce and adjust the seasoning with more salt and pepper if needed. Proper seasoning enhances all the flavours in the dish.

Serve

Serve the chicken hot, with the sauce generously spooned over each piece. The chicken should be tender and juicy, with a creamy, herbaceous sauce that is lightly golden and aromatic.

Recipe Tips

• Use fresh tarragon for the best flavour — dried tarragon lacks the same intensity and freshness.
• Sear the chicken until golden — this step locks in moisture and adds a lovely colour.
• Deglaze the pan thoroughly — it incorporates all the caramelised bits into the sauce, enhancing its depth.
• Simmer gently — boiling can make the chicken tough and the sauce too thick.
• Taste the sauce before serving — adjusting seasoning at the end ensures the flavours are balanced.
• Use a heavy-bottomed pan — it distributes heat evenly, preventing hot spots that can burn the sauce.

Healthy Alternatives / Variations

• Add mushrooms for an earthy flavour.
• Use boneless chicken thighs for a richer taste.
• Substitute white wine with vermouth for a sweeter note.
• Include a splash of lemon juice for a citrusy kick.
• Add a handful of spinach for colour and nutrients.

Ingredient Substitutions

• Use vegetable stock instead of chicken stock for a lighter taste.
• Replace double cream with crème fraîche for a tangy twist.
• Swap Dijon mustard with wholegrain mustard for texture.
• Use shallots instead of onions for a milder flavour.

How to Serve

Serve the Mary Berry Tarragon Chicken Recipe with a side of steamed vegetables or a fresh green salad for a balanced meal. The creamy sauce pairs wonderfully with fluffy mashed potatoes or crusty bread to soak up every drop.

Pairing Ideas

A crisp white wine, like Sauvignon Blanc, complements the creamy tarragon sauce beautifully. For a non-alcoholic option, try serving with a refreshing elderflower cordial.

How to Store Leftovers

Fridge

Store in an airtight container in the fridge for up to 3 days. The flavours will continue to develop, making leftovers even tastier.

Freezer

Freeze in a suitable container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stove over low heat to prevent the sauce from splitting.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 12g
• Protein: 38g
• Fat: 35g

FAQs

Can I use dried tarragon instead of fresh?

Yes, you can use dried tarragon, but the flavour won’t be as vibrant. Fresh tarragon provides a more aromatic and intense flavour.

Can I make this dish ahead of time?

Absolutely! The flavours improve with time, so making it a day ahead can enhance the taste. Just reheat gently before serving.

What can I use instead of white wine?

You can substitute white wine with chicken stock or a splash of apple cider vinegar for acidity. The dish will still be delicious.

How do I prevent the sauce from splitting?

Ensure you simmer the sauce gently and avoid boiling. Adding cream slowly while stirring can also help maintain a smooth consistency.

Mary Berry Tarragon Chicken Recipe

Recipe by Eleanor HayesCourse: Main CourseCuisine: BritishDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Tarragon Chicken Recipe features tender chicken in a creamy tarragon sauce, perfect for any dinner occasion.

Ingredients

• 4 chicken breasts, skinless and boneless

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 150ml white wine

• 300ml chicken stock

• 200ml double cream

• 2 tbsp fresh tarragon, chopped

• 1 tbsp Dijon mustard

• 1 tsp salt

• 1/2 tsp black pepper

Directions

• Season the chicken breasts with salt and pepper on both sides.
• Heat olive oil in a pan and sear the chicken for 4-5 minutes on each side until golden brown.
• Remove chicken, add onion and garlic to the pan, and cook until onion is translucent.
• Pour white wine into the pan to deglaze, scraping up brown bits.
• Add chicken stock, return chicken to the pan, cover, and simmer for 15 minutes.
• Stir in double cream, Dijon mustard, and tarragon, and simmer for another 5 minutes.
• Taste and adjust seasoning with salt and pepper as needed.
• Serve the chicken hot with sauce spooned over.

Notes

• Use fresh tarragon for the best flavour — dried tarragon lacks the same intensity and freshness.
• Sear the chicken until golden — this step locks in moisture and adds a lovely colour.
• Deglaze the pan thoroughly — it incorporates all the caramelised bits into the sauce, enhancing its depth.
• Simmer gently — boiling can make the chicken tough and the sauce too thick.
• Taste the sauce before serving — adjusting seasoning at the end ensures the flavours are balanced.
• Use a heavy-bottomed pan — it distributes heat evenly, preventing hot spots that can burn the sauce.