Tarragon Chicken

It’s the last day of chicken week! And to recover from all that chicken, next week i’ll be posting more dessert recipes! I’m thinking pies.


(I made tarragon chicken for 15 people, with garlic rice! Just multiply this recipe by 4, and cut the chicken into smaller pieces!)

I can go on about tarragon chicken forever. It’s a classic entree at Cafe Aylanto in Lahore, and let’s just say I order it very often when I’m there. But that’s the beauty of this recipe. You can make a restaurant style meal at home and wow your guests, or just wow your family for some mid week dinner table magic! So here’s what you’ll need for tarragon chicken.

1/2 kg boneless chicken fillets, butterflied

1 Tblspn vinegar

2 Tblspn soy sauce

2 Tblspn Worcestershire sauce

1/2 tsp white pepper

1/2 tsp black pepper

1 tsp crushed ginger

1 tsp crushed garlic

1 tsp dried tarragon

1 Tblspn mustard

3/4-1 cup cream


No need to marinate the chicken for a long time. Just mix the vinegar, soy sauce, worcestershire sauce and the peppers with the chicken and let it sit for about 5 minutes. In a pan heat about 2-3 T oil, and sautĂ© the ginger and garlic for about a minute, then add the chicken. Don’t throw out any left over marinade, you can add it to the sauce later. Cook each piece of chicken for 4 minutes on each side, or until it’s golden brown and cooked through. Then add the cream, the leftover marinade, tarragon and mustard. The sauce is supposed to be thick, unlike the moroccan chicken, but if you want you can add 2 T water to thin it out, especially if you’re making it before hand. Taste the sauce and see if it needs more seasoning. Serve with some garlic rice, mashed potatoes and garlic bread!


I hope you guys enjoyed these chicken recipes! It seems to be the easiest choice for a quick lunch or dinner, and these five recipes will help you get the oohs and aahs at any party! The basic idea behind these recipes is that they’re quick to make, and you don’t need to go out to the grocery store and spend a bunch of money on different ingredients every time you decide to make something. These recipes are also easy to make for a larger group of people. All you have to do is multiply each recipe by however many people you are expecting. Each recipe is good for up to 3-4 people, depending on if you make sides with it or not!

Happy cooking!

12 thoughts on “Tarragon Chicken

  1. Rabea Nasir

    I have tried two of your recipes, both turned out great!
    However, my tarragon chicken turned extremely thick with no gravy, yours seems to be light and liquidy. Any suggestions?

  2. fatimarana

    Yes! In the pictures the recipe was multiplied by three, and I put all the sauce on the side so it seems like a lot! The cream is supposed to be thicker, but what you can do it cook it over a lower het so it doesn’t dry up, and add some water. I think I mentioned 2 T water if needed in the recipe.

  3. Ash

    Loved this! Love love love. I used sweet banana wax pepper juice from a jar instead of white/black pepper and marinated it for like 4 hours. Served with chicken rice. All 4 of my family members LOVED IT! oh also used garlic and ginger powder

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