The Mary Berry Tarragon Chicken is a delightful and simple dish, combining the delicate flavor of tarragon with succulent chicken in a creamy sauce. This elegant recipe is perfect for dinner parties or family meals, offering a balance of rich, comforting flavors with a touch of freshness from the herbs. It’s also quick to prepare, making it a great option for busy weeknights when you still want something delicious.

What is Mary Berry Tarragon Chicken?

Mary Berry Tarragon Chicken is a classic dish that pairs chicken breasts with a creamy, fragrant tarragon sauce. The tarragon herb, with its slight aniseed flavor, complements the tender chicken beautifully, creating a rich, savory meal. The sauce is made with white wine, cream, and chicken stock, bringing a luxurious, restaurant-quality flavor to the table, yet it’s simple enough for anyone to make at home.

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Why You Should Try This Recipe

Elegant yet easy: A sophisticated dish that’s surprisingly simple to make.

Rich and creamy: Perfect for those who love a creamy, comforting sauce.
Quick to prepare: Ideal for weeknight dinners or last-minute guests.
Versatile: This can be served with a variety of sides like rice, mashed potatoes, or pasta.

Crowd-pleaser: The mild flavors make it a hit with both adults and kids.

Ingredients Needed to Make Mary Berry Tarragon Chicken

To make this delicious chicken dish, you will need:

Chicken breasts (4, skinless and boneless): Tender and juicy, they cook quickly.

Olive oil (2 tbsp): For browning the chicken.
Butter (25g): Adds richness to the sauce and helps brown the chicken.
Shallots (2, finely chopped): Adds a subtle sweetness to the dish.

Garlic cloves (2, minced): Enhances the flavor of the sauce.
White wine (150ml): Adds depth to the sauce; you can substitute chicken stock if preferred.
Chicken stock (150ml): For richness and to create the sauce base.

Double cream (150ml): To make the sauce creamy and luxurious.
Fresh tarragon (2 tbsp, chopped): The star of the dish, providing a fresh, herbal flavor.
Lemon juice (1 tbsp): Adds brightness and balances the creaminess of the sauce.

Salt and black pepper: Season to taste.

Equipment Needed

Large frying pan or skillet: For cooking the chicken and sauce.
Wooden spoon: For stirring.

Sharp knife and chopping board: To prepare the shallots, garlic, and chicken.
Tongs: To turn the chicken while cooking.

Instructions to Make Mary Berry Tarragon Chicken

Brown the chicken – Heat the olive oil and butter in a large frying pan over medium heat. Season the chicken breasts with salt and pepper, then brown them on both sides for about 4-5 minutes per side until golden. Remove the chicken from the pan and set aside.

Cook the shallots and garlic – In the same pan, add the chopped shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute, being careful not to let it burn.
Deglaze with white wine – Pour in the white wine, scraping up any bits from the bottom of the pan. Let it simmer for 2-3 minutes until the wine has reduced by half.
Add the stock and cream – Stir in the chicken stock and double cream, bringing the mixture to a simmer. Cook for 5-7 minutes until the sauce starts to thicken slightly.

Return the chicken to the pan – Add the chicken breasts back to the pan along with the chopped tarragon. Simmer gently for another 10 minutes, ensuring the chicken is cooked through and the sauce has thickened.
Finish with lemon juice – Just before serving, stir in the lemon juice to brighten the flavors. Taste and adjust seasoning with salt and pepper if needed.
Serve – Serve the tarragon chicken hot, with your choice of sides, and garnish with a little extra fresh tarragon if desired.

What Goes Well with Mary Berry Tarragon Chicken?

Mashed potatoes: Creamy mashed potatoes soak up the delicious sauce perfectly.
Steamed rice: A light and simple side to balance the rich chicken.
Pasta: Serve over fettuccine or linguine for a comforting meal.

Green beans: Add a fresh, crisp contrast to the creamy sauce.
Roasted vegetables: Carrots, parsnips, or broccoli make a healthy and hearty side.
Crusty bread: Perfect for mopping up the sauce.

Expert Tips for Making the Best Mary Berry Tarragon Chicken

Use fresh tarragon: The fresh herb gives the dish its signature flavor. Dried tarragon can be used in a pinch, but fresh is best.
Don’t overcook the chicken: Chicken breasts can dry out if overcooked, so simmer gently in the sauce until just cooked through.
Add the lemon juice at the end: This brightens the dish and helps balance the creaminess of the sauce.

Adjust the consistency: If the sauce is too thick, add a splash of chicken stock to thin it out.
Rest the chicken: Let the chicken rest for a few minutes after cooking to keep it juicy and tender.

Easy Variations of Mary Berry Tarragon Chicken

Use chicken thighs: Swap the chicken breasts for bone-in chicken thighs for more flavor and juiciness.

Add mushrooms: Sauté sliced mushrooms with the shallots for an earthy flavor.
Make it dairy-free: Use coconut cream or a dairy-free alternative for the cream and butter.
Swap wine for stock: If you prefer not to use wine, simply substitute with more chicken stock.

Add a vegetable: Stir in spinach or peas at the end for a pop of color and extra nutrition.

Best Practices to Store Mary Berry Tarragon Chicken

Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Freeze: Let the dish cool completely, then freeze in portions for up to 3 months.

Thaw: Defrost in the fridge overnight before reheating.

Best Practices to Reheat Mary Berry Tarragon Chicken

Stovetop: Reheat gently in a pan over low heat, adding a splash of stock or cream if the sauce has thickened too much.
Microwave: Reheat in the microwave on medium power for 2-3 minutes, stirring halfway through.

How Can I Make Mary Berry Tarragon Chicken Healthier?

Use less cream: Cut down on the amount of cream or use a lighter version.
Lean chicken: Use skinless, boneless chicken breasts for a lower-fat option.
Add more vegetables: Bulk up the dish by adding extra veggies like spinach or green beans.

Use low-fat stock: Opt for a low-sodium, low-fat chicken stock to reduce calories and salt.

Nutrition Value (per serving):

Calories: 400
Fat: 25g

Carbohydrates: 8g
Protein: 30g
Fiber: 1g

FAQs

Can I make Mary Berry Tarragon Chicken ahead of time?

Yes, you can make Mary Berry Tarragon Chicken ahead of time. Prepare the dish as directed, let it cool, and refrigerate in an airtight container. Reheat gently on the stovetop when ready to serve, adding a splash of stock or cream if needed.

What can I use instead of tarragon in tarragon chicken?

If you don’t have tarragon, you can substitute it with fresh parsley, basil, or thyme. While these herbs have different flavors, they still provide a fresh, herbal taste that complements the chicken.

How do I thicken the sauce in tarragon chicken?

To thicken the sauce, simmer it uncovered for a few extra minutes to reduce the liquid. If you prefer a thicker sauce, you can also stir in a slurry of cornstarch and water or add a little more cream.

Can I use chicken thighs instead of breasts in this recipe?

Yes, chicken thighs can be used instead of breasts in this recipe. They tend to be more flavorful and juicy but may require slightly longer cooking time to ensure they’re fully cooked through.

Final Words

The Mary Berry Tarragon Chicken is a classic, flavorful dish that’s perfect for any occasion. With its creamy sauce and fragrant tarragon, this recipe brings elegance to your dinner table without the fuss.

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