Creamy Tarragon Chicken
Without a drop of cream in sight, this chicken and mushroom dish comes simmered in a rich, herby sauce that’s low on calories without losing flavour. Impress the whole family or 'wow' your dinner guests with a creamy, satisfying plateful! Serve with mash and veggies for an instant midweek favourite…
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NutritionPer Serving
- Calories233
- Carbs10g
- Protein30g
- Fat7.9g
- Saturates3.8g
- Sugars6.4g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
We’re all about midweek dinners that are as low fuss as they are in calories, and there’s no messing about with this Creamy Tarragon Chicken recipe! Quick and simple to make, you can have this tasty chicken dinner ready in less than 45 minutes.
In true Pinch of Nom style, we’ve kept things light by rustling this one up without a pot of cream in sight! With a clever combination of reduced fat cream cheese, mustard and bursts of tarragon, it tastes so much more indulgent than it actually is. So whether you’re feeding the family or looking to impress dinner guests, it’ll go down a treat!
Using fresh tarragon is best to get the most flavour possible into your dish. We love pairing the herby, rich sauce with chips or mash and plenty of veggies to create an ultra-tasty midweek plateful.
What diets is this Creamy Tarragon Chicken suitable for?
Creamy Tarragon Chicken can be enjoyed on gluten-free diets, as long as you substitute the chicken stock cubes for suitable alternatives.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Creamy Tarragon Chicken?
We’ve kept our ingredients list nice and simple for this recipe, so you don’t have to pop to the shops for anything special.
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You’ll want to use a large frying pan to make this dish. They’re handy for lots of different recipes!
If you can’t find fresh tarragon, you can use dried tarragon instead.
How many calories are in this Creamy Tarragon Chicken?
There are 233 calories per portion in this Creamy Tarragon Chicken, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Creamy Tarragon Chicken is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and cook gently for 5 minutes, until softened a little.
Step 2
Add the chicken breasts and cook for 2-3 minutes on each side, until lightly browned.
Step 3
Add the mushrooms and cook for 5 minutes until the juices have been released.
Step 4
Stir the mustard and stock cube into the boiling water and stir until dissolved. Add to the frying pan. Stir well, then simmer, uncovered, over a medium heat for 10 minutes.
Step 5
Turn the chicken breasts over, stir in the fresh tarragon and loosely cover with a lid or kitchen foil. Simmer for a further 10 minutes, or until the chicken is cooked and white throughout.
Use a small sharp knife to cut into the thickest part of the chicken to check. There should be no pinkness and the juices should run clear.
Step 6
Remove the frying pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, continue to simmer, uncovered, for a little longer until the sauce has reduced and thickened to your liking. If the sauce is too thick, stir in a little water.
Step 7
Taste and season with salt and black pepper, if needed. Garnish with a few fresh tarragon leaves (optional) and serve with an accompaniment of your choice.
What could I serve with this Creamy Tarragon Chicken?
This Creamy Tarragon Chicken goes really well with any of these tasty sides…
How do you know when Creamy Tarragon Chicken is cooked?
You should cook this Creamy Tarragon Chicken until the chicken is cooked, white throughout and no pinkness remains. This will take around 20 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Creamy Tarragon Chicken in the fridge?
Make sure that you eat this recipe within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Creamy Tarragon Chicken can be kept in the fridge for 1-2 days.
Can I freeze Creamy Tarragon Chicken?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Creamy Tarragon Chicken?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
Alternatively, place in a pan, cover and reheat over a low heat until piping hot throughout.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Creamy Tarragon Chicken
So rich and satisfying without a pot of cream in sight. Serve this herby chicken with mash or veggies for an instant midweek favourite!
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Prep Time
10 MINS
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Cook Time
35 MINS
- KCals 233
- Carbs 10G
Instructions
- Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and cook gently for 5 minutes, until softened a little.
- Add the chicken breasts and cook for 2-3 minutes on each side, until lightly browned.
- Add the mushrooms and cook for 5 minutes until the juices have been released.
- Stir the mustard and stock cube into the boiling water and stir until dissolved. Add to the frying pan. Stir well, then simmer, uncovered, over a medium heat for 10 minutes.
- Turn the chicken breasts over, stir in the fresh tarragon and loosely cover with a lid or kitchen foil. Simmer for a further 10 minutes, or until the chicken is cooked and white throughout.Use a small sharp knife to cut into the thickest part of the chicken to check. There should be no pinkness and the juices should run clear.
- Remove the frying pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, continue to simmer, uncovered, for a little longer until the sauce has reduced and thickened to your liking. If the sauce is too thick, stir in a little water.
- Taste and season with salt and black pepper, if needed.Garnish with a few fresh tarragon leaves (optional) and serve with an accompaniment of your choice.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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17 comments
See what others have to say
LynnThursday 9th March 2023
Hi, is the creamy tarragon chicken recipe in one of your books? If so, which one please?
Kind regards,
Lynn Hopkins
LisaSunday 12th March 2023
This recipe is exclusive to our website, and not currently available in any of our books. If you prefer to work from a printed copy, there is a print button on the recipe card at the end of the webpage, which will take you to an easily printable page. Hope this helps!
Amanda kinghornTuesday 7th March 2023
Hi this recipe sounds great, can you use dried tarragon if you can get hold of fresh tarragon?
Thanks Mandy
SharonWednesday 8th March 2023
Hi Amanda, it’s really worth using fresh tarragon in this recipe, as it’s a delicate herb that loses some of it’s flavour when dried. If you can’t get fresh tarragon and would like to try the recipe with dried, we’d suggest using about 2 tsp, and adding it in step 4. Dried tarragon will need to cook for a bit longer than fresh tarragon which should be added in step 5. Enjoy the recipe!
Sheila A SmithThursday 25th August 2022
So pleased to have this delicious recipe from Pinch of Nom! My daughter-in-law does a full-fat version which we love so it was so good to have your recipe with a lot less calories – and it tastes the same!
SharonThursday 25th August 2022
Hi Sheila, thanks for your lovely comment about our Creamy Tarragon Chicken recipe, we’re so pleased to hear you enjoyed it. Thankyou for taking the time to let us know.
Jo HSunday 5th June 2022
Wow!!!! Another hit meal!😍😋. Picked this one as we wanted to try something new and it did not disappoint. 5 clean plates. Super tasty and easy to make, I served it with new potatoes and green veg but I could easily serve it with roast pots or chips or rice. Thank you PoN team!
HollyMonday 6th June 2022
Hey Jo, thanks so much for your feedback! We are so glad to hear you and your family enjoyed this recipe!
AndieTuesday 31st May 2022
Changed the number of portions to 2 on the recipe, but the amount of stock doesn’t change, it stays at 400ml. I used 200ml, and there was loads of sauce
HollyMonday 6th June 2022
Hey Andie, if the servings have been halved to 2 people then all ingredients should be halved too. I have altered the ingredients to list the water and stock cube separately so this should now change when using the servings tool. hope that helps!
Andrea ParkerThursday 9th June 2022
I thought that would be the case 😊
TessSaturday 14th May 2022
Is there a way to do this in the slowcooker?
HollyMonday 16th May 2022
Hey Tess, we haven’t tested this recipe in the slow cooker as the cream cheese may split and curdle. We have a range of slow cooker recipes HERE plus THIS handy guide for recipe conversion to a slow cooker. Hope that helps!
LiliFriday 13th May 2022
Could you use pork steaks instead of chicken to make this recipe ?
HollyMonday 16th May 2022
Hey Lili, yes you can swap the chicken for pork medallion steaks, hope that helps!
Littleluce81Wednesday 11th May 2022
If you don’t like tarragon is there another herb/ substitute you could suggest please? X
HollyThursday 12th May 2022
Hey Lucy, basil is probably the closest in flavour to tarragon. Use the same weight and measure for basil but just make sure you slice it thinly, hope that helps!
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