• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Girl Carnivore logo

  • Home
  • About
    • Collaborate
    • Contact
    • Privacy Policy
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Poultry Recipes
    • Lamb Recipes
    • Seafood and Fish
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Collections
  • All Recent Recipes
  • Keto & Whole 30 Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dinner

    Chicken in Tarragon Cream Sauce with Green Rice Pilaf

    | Yield | April 15, 2015 | Updated: September 12, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

    Jump to Recipe Print Recipe
    • Facebook
    • Pin It
    • Yummly

    A creamy delicious meal that leaves you with juicy pan-seared chicken, and a creamy tarragon sauce. Perfect for those of you who are tired of not having taste while watching what you eat.

    Sliced Chicken breast topped with mushrooms, all covered in a Tarragon Cream Sauce. Green Rice Pilaf with noodles on the side.

    Chicken. It’s what’s for dinner. Sadly, nothing about chicken inspires me. I never find myself sitting around thinking, mmm chicken. It’s bland. Boring. And too often dry. Not my idea of a stellar dinner. I get it though. It’s healthy, lean protein, and all that. With all that hoopla in mind, may I present this? A creamy delicious meal that leaves you with juicy pan-seared chicken, and a creamy tarragon sauce. Perfect for those of you who are watching what you eat.

    And for those of us just needing some kicking chicken recipes.

    Chicken in Tarragon Cream Sauce with Green Rice Pilaf | Kita Roberts GirlCarnivore

    Want more delicious chicken inspiration? Try some of my favorite recipes

    • Spiced Curry Kabobs with Coconut Turmeric Rice
    • Easy Arroz Con Pollo
    • Chicken Thighs with Apples
    • Weeknight Easy Pan-Seared Chicken Thighs
    • Sheet Pan Baked Chicken and Potatoes

    If you’ve tried my Chicken in Tarragon cream sauce, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below.
    I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.

    Chicken in Tarragon Cream Sauce with Green Rice Pilaf | Kita Roberts GirlCarnivore
    Print Recipe Pin Recipe
    5 from 1 vote

    Chicken in Tarragon Cream Sauce with Green Rice Pilaf

    Author: Kita Roberts

    Ingredients

    • 3 tbs unsalted butter
    • A small handful of thin whole wheat spaghetti
    • 1 cup rice
    • 2 ½ cups low-sodium chicken stock
    • 1 cup fresh green beans trimmed
    • salt and pepper
    • 1 lbs boneless skinless chicken breasts sliced into thin cutlets
    • 1 tbs olive oil
    • 1 cup small white mushrooms sliced thin
    • 1 shallot minced
    • 1 tbs flour
    • ⅓ – ½ cup sour cream or creme fraiche
    • 3 tbs tarragon freshly chopped
    • 1 tbs Dijon mustard

    Instructions

    • In a medium saucepan with a good lid, melt 1 tablespoon of the butter over medium heat. Break the spaghetti up and add to the pan. Cook, stirring a bit, until browned; 2 to 3 minutes. Add the rice and 1 ¾ cups chicken stock and bring to a boil. Cover, lower the heat to a simmer, and let cook for 18 minutes or so, until most of the stock has been absorbed. Fluff the rice with a fork.
    • Meanwhile, steam the green beans and set aside. Stir the green beans into the cooked rice, leave covered and set aside.
    • While the rice is doing it’s thing, trim the chicken if needed and season with salt and pepper.
    • In a large skillet over medium-high heat, add the olive oil and swirl to coat pan. Add the chicken, and cook until golden, about 6 minutes per side depending on thickness. Transfer the chicken and cover while you make the sauce.
    • Melt the remaining 2 tbs butter in the now empty skillet and add the shallots and mushrooms. Cook for about 5 minutes until everything is nice and tender. Season with salt and pepper and sprinkle the flour over top. Stir and cook for 1 minute. Whisk the remaining 1 cup of chicken stock (or add a splash of white wine) and deglaze the pan. Stir in the sour cream, tarragon, Dijon, and any juices the chicken may have accumulated. Whisk until smooth.
    • Serve the chicken with the rice pilaf and a allow dinner guests to spoon the sauce over top.

    Notes

    Rachel Ray Magazine
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    Chicken in Tarragon Cream Sauce with Green Rice Pilaf on a rustic background.
    • Pinterest
    • Facebook
    • Flipboard
    • Yummly
    « 10 Ideas for Leftover Ham… that don’t suck.
    Quick Orange Chicken Stir Fry for Two »

    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Erin @ The Spiffy Cookie says

      April 15, 2015 at 8:39 am

      Mmm I don’t use tarragon enough. I also enjoy that the pilaf includes spaghetti. Proves that even if you did it on purpose, in the future if I run out of one for a recipe I can throw in the other.

      Reply

    Tried this recipe? Leave feedback or a comment about it! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kita Roberts GirlCarnivore

    Hi, I’m Kita! The meat maven for GirlCarnivore®. I’m a freelancing creator, recipe developer, photographer, and world-traveling food junkie. 

    More about me →

    Check out the GirlCarnivore® Spiceline!

    Newest Posts

    • Diner-Style Ham and Cheese Omelet
    • Grilled Ham Steaks with Brown Sugar-Mustard Glaze
    • Traeger 3-2-1 Ribs
    • BBQ Pork Steak

    Fan Favorite Recipes

    • New Orleans BBQ Shrimp
    • Perfect Oven-Roasted Rack of Pork
    • Smoked Beef Tenderloin
    • Char-grilled Roast Beef

    Stay Up to Date

    Thanks for signing up! Check your email for a confirmation and make sure you actually signed up. Ugh technology.

    Footer

    About Girl Carnivore

    Girl Carnivore is a food site designed to inspire cooks from beginner to pro with recipes created by chef and culinary expert, Kita Roberts.  From savory burgers, to healthy meals, global flavor infusions cooked over grills, livefire, or in traditional ovens, #GirlCarnivore is here to help you break down barriers and make cooking fun again.

    As Seen On

    2022 as seen on girl carnivore media logos

    Content on GirlCarnivore.com may feature affiliate links which help support the site by paying me a commission if you use the link to purchase the product. For more information, please see my full disclosure policy.

    • home
    • Work with Girl Carnivore
    • Sitemap

    Copyright © 2022 Girl Carnivore® • Privacy Policy

    • 208