Mary Berry Tarragon Chicken Recipe

This Mary Berry Tarragon Chicken is a classic, comforting dish where tender chicken is gently cooked in a creamy sauce flavoured with fresh tarragon. The taste is subtle yet distinctive—creamy without being heavy, with a light aniseed note from the herb that lifts the whole dish. It’s perfect for relaxed family dinners, small gatherings, or when you want something dependable but a little elegant.

The cooking time is reasonable, the ingredients are straightforward, and the result feels polished without effort. Inspired by the calm, reliable style of Mary Berry, this recipe focuses on gentle heat, balanced seasoning, and a sauce that stays smooth and glossy.

What Is Mary Berry Tarragon Chicken?

Mary Berry Tarragon Chicken is a creamy chicken dish made by lightly browning chicken pieces and simmering them in a sauce of stock, cream, and fresh tarragon. The herb provides a fresh, slightly sweet flavour that pairs naturally with chicken and dairy.

It’s usually served hot with simple sides like rice or potatoes to soak up the sauce.

Why This Recipe Is Worth Trying

• Elegant but simple – classic flavours without complexity
• Creamy, balanced sauce – rich but not overpowering
• Tender chicken – gently cooked, never dry
• Versatile main course – suits many side dishes
• Reliable method – easy to repeat with confidence

Essential Ingredients to Make Mary Berry Tarragon Chicken

• Chicken breasts – 4 (about 700 g), skinless
• Butter – 40 g
• Olive oil – 1 tbsp
• Onion – 1 medium, finely chopped
• Plain flour – 1 tbsp
• Chicken stock – 300 ml
• Double cream – 150 ml
• Fresh tarragon – 2 tbsp, finely chopped
• Salt and black pepper – to taste
• Lemon juice – 1 tsp

Handy Kitchen Tools for Best Results

• Large frying pan with lid
• Wooden spoon
• Sharp knife and chopping board
• Measuring jug

Step-by-Step Guide to Making Mary Berry Tarragon Chicken

• Prepare the chicken – Season the chicken breasts lightly with salt and pepper. This early seasoning helps flavour the meat all the way through.
• Brown the chicken gently – Heat the butter and olive oil together in a large pan over medium heat. Add the chicken and cook until lightly golden on both sides. The goal is colour, not full cooking at this stage. Remove the chicken and set aside.
• Soften the onion – In the same pan, add the chopped onion and cook gently until soft and translucent. Stir regularly and avoid browning, as this keeps the sauce mild and creamy.
• Add the flour – Sprinkle the flour over the onions and stir well. Cook for about a minute to remove the raw flour taste and create a smooth base for the sauce.
• Pour in the stock – Add the chicken stock gradually, stirring constantly to avoid lumps. Let the sauce come to a gentle simmer until it thickens slightly.
• Add cream and tarragon – Stir in the double cream and most of the chopped tarragon. Keep the heat low so the sauce stays smooth and doesn’t split.
• Return the chicken – Place the chicken back into the pan, spooning the sauce over the top. Cover and simmer gently until the chicken is cooked through and tender.
• Finish the sauce – Add a small squeeze of lemon juice and the remaining tarragon. Taste and adjust seasoning if needed.
• Rest briefly before serving – Let the dish stand for a couple of minutes off the heat so the sauce settles and thickens slightly.

What I Got Wrong (And How I Fixed It)

• Split sauce – Heat was too high; lowering it kept the cream smooth.
• Dry chicken – Overcooking caused this; gentler simmering fixed it.
• Weak tarragon flavour – Using dried tarragon reduced impact; fresh worked better.
• Thin sauce – Simmering a little longer improved consistency.

Healthier Version of Mary Berry Tarragon Chicken

For a lighter version, use half cream and half milk, or replace some cream with crème fraîche. The sauce stays flavourful but feels less rich.

Ingredient Substitutions for Mary Berry Tarragon Chicken

• Chicken breasts (700 g) – Chicken thighs for extra juiciness
• Double cream (150 ml) – Single cream for a lighter sauce
• Fresh tarragon (2 tbsp) – Dried tarragon (use half the amount)
• Butter (40 g) – Use all olive oil if preferred

Pairing Ideas: What to Serve With Mary Berry Tarragon Chicken

• Steamed rice – Absorbs the creamy sauce
• Mashed potatoes – Classic and comforting
• Buttered new potatoes – Simple and fresh
• Green beans – Adds colour and bite
• Light green salad – Balances the richness

Expert Tips to Make Perfect Mary Berry Tarragon Chicken

• Use fresh tarragon – Best flavour and aroma
• Cook gently – Prevents the sauce from splitting
• Season lightly at first – Adjust at the end
• Do not overcrowd the pan – Ensures even cooking
• Simmer, don’t boil – Keeps chicken tender
• Rest before serving – Improves texture

Creative Ways to Customize Mary Berry Tarragon Chicken

• Mustard note – Add a teaspoon of Dijon to the sauce
• Mushroom addition – Slice mushrooms with the onion
• White wine splash – Replace part of the stock
• Garlic hint – Add one crushed clove
• Creamy herb mix – Combine tarragon with parsley

Storing Mary Berry Tarragon Chicken the Right Way

• Cool completely first – Prevents condensation
• Refrigerate covered – Keeps for up to two days
• Use airtight container – Preserves flavour
• Avoid freezing – Cream sauce texture can change

How to Reheat Mary Berry Tarragon Chicken (If Needed)

Reheat gently in a pan over low heat, stirring occasionally. Add a splash of stock or milk to loosen the sauce if it thickens too much.

Nutritional Breakdown (Per Serving)

• Calories: ~450 kcal
• Carbohydrates: ~8 g
• Fats: ~28 g
• Protein: ~40 g
• Sugar: ~4 g

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FAQs

Why did my tarragon chicken sauce split?

The sauce usually splits if the heat is too high after adding the cream. Keep the heat low and let the chicken simmer gently. Avoid boiling once the cream goes in, as this helps the sauce stay smooth.

Can I use dried tarragon instead of fresh tarragon?

Yes, but use about half the amount. Dried tarragon has a more concentrated flavour, so adding too much can overpower the dish. Stir it in early so it has time to soften and release its aroma.

How do I stop the chicken from drying out?

Chicken dries out if it’s overcooked or cooked too quickly. Brown it lightly at first, then finish cooking it gently in the sauce so it stays tender and juicy.

How do I thicken tarragon chicken sauce if it’s too thin?

Let the sauce simmer uncovered for a few extra minutes so it reduces naturally. Stir occasionally and keep the heat low to avoid splitting while it thickens.

Wrapping It Up

Mary Berry Tarragon Chicken is a calm, dependable dish that brings together tender chicken and a softly flavoured cream sauce. It’s elegant without being fussy and comforting without feeling heavy—exactly the kind of recipe that earns a regular place in your weekly rotation.

Other Popular Mary Berry Chicken Recipes

• Mary Berry Mustard Chicken
• Mary Berry Chicken Cobbler
• Mary Berry Sweet And Sour Chicken
• Mary Berry Chicken Traybake Recipes

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