Chicken breast with a creamy wine and tarragon sauce is one of those dishes that feels effortlessly elegant yet is surprisingly simple to make. Tender chicken simmered in a silky, aromatic sauce creates a meal that tastes restaurant‑worthy but comes together in no time. It’s perfect for a cosy date night at home or a comforting midweek dinner.

Serving suggestions for chicken breast with creamy wine and tarragon sauce

• Buttery mashed potatoes — the classic choice. Soft, smooth mash catches every drop of the sauce and keeps the plate cosy and comforting.
• Creamy mashed potatoes with a hint of garlic — if you want something a little more indulgent, a subtle garlic mash works brilliantly with the wine and herbs.
• Steamed or buttered greens — tenderstem broccoli, green beans or asparagus add freshness and balance the richness.
• Crispy roast potatoes — for a more Sunday‑lunch feel, roasties give great texture against the creamy sauce.
• Rice or wild rice — a lighter option that still absorbs the sauce well.
• Buttered tagliatelle or pappardelle — turning it into a pasta dish works surprisingly well; the sauce clings beautifully to wide noodles.
• Crusty bread or a warm baguette — perfect for mopping up the last of the sauce.
• A simple green salad — dressed with lemon or a light vinaigrette to cut through the creaminess.
• Sautéed mushrooms — they echo the earthy notes of the tarragon and add extra depth

Chicken breast with creamy wine and tarragon sauce

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Cook Time 50 minutes mins

Course Main Course

Cuisine British

Servings 4 People

Ingredients

  

• 4 chicken breasts
• 2 tbsp olive oil
• knob of butter
• 50 ml tomato passata (or 1 tbsp tomato puree)
• 2 garlic cloves, crushed
• 50 ml red wine vinegar
• 120 ml white wine
• 500 ml chicken stock
• 2 tomatoes, skinned and quartered
• 200 ml whipped cream
• ½ tsp dijon mustard
• 1 tsp dried tarragon
• salt and pepper

Instructions

 

• Preheat the oven to 180ºc / Gas 4.
• Put the chicken breast at the bottom of a large casserole pot.
• Heat the olive oil and butter in a frying pan, add the passata and stir for 1min. Add the garlic and stir for another min.
• Add the vinegar and reduce until all has disappeared. Add the wine and simmer until reduced by a third.
• Pour in the chicken stock and bring to a simmer, pour over the chicken and cook in the oven for around 40mins or until the chicken has cooked.
• Whilst the chicken is cooking, put a cross at the bottom of each tomato and place in a bowl of boiling water for around 5mins. Remove from the water and peel, cut into quarters and remove the seeds, set aside.
• Peel some potatoes and boil for around 20mins until soft. Drain, add some butter and milk, mash until no lumps, then beat with a wooden spoon until fluffy. Set aside.
• In a small saucepan, gently heat the cream and mustard until just before boiling and set aside.
• Remove the pan from the oven, take out the chicken and set aside.
• Whisk in the mustard and cream, then simmer to reduce and thicken slightly. Add the diced tomato and tarragon, stir and season to taste.
• Serve the chicken with mash and pour over the sauce.