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Chicken with Tarragon Cream Sauce

Chicken with Tarragon Cream Sauce

Course Main Course
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 pieces
Author Liza Agbanlog


  • 5 pieces chicken thighs, skin-on, bone-in
  • 2 tbsp canola oil
  • Salt and pepper
  • 1 cup chicken stock
  • 1 cup water


  • 1/2 cup heavy or whipping cream
  • 1 tbsp Dijon mustard
  • 1 tsp tarragon
  • ½ tsp smoked paprika
  • 2 tbsp freshly squeezed lemon juice


  • Season the chicken with salt and pepper.
  • In a small bowl, whisk together the heavy cream, Dijon mustard, tarragon, lemon juice and paprika. Set aside.
  • Heat the oil in a large skillet over medium-high heat.
  • Place the chicken thighs, skin side down, and brown the chicken until skin is crispy, about 5-7 minutes. Flip the chicken pieces over. Pour 1 cup of chicken stock and 1 cup of water and simmer the chicken until fully cooked, about 20 minutes, adding more water if it’s running low, ½ cup at a time.
  • Remove the chicken from the skillet and set aside.
  • Pour the sauce into the skillet, stirring constantly until the sauce thickens slightly, about 2-3 minutes.
  • Drizzle the sauce over the chicken. Serve and enjoy.