Creamy Tarragon Chicken

  • 10MINS
  • 35MINS
  • Serves 4
  • 233KCAL

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…

  • Batch Cook pinchofnom.com
  • Everyday Light pinchofnom.com
  • Freezable pinchofnom.com
Easy Peasy Creamy Tarragon Chicken pinchofnom.com
5

NutritionPer Serving

  • Calories233
  • Carbs10g
  • Protein30g
  • Fat7.9g
  • Saturates3.8g
  • Sugars6.4g

Creamy Tarragon Chicken - Pinch of Nom Slimming Recipes

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!

How Weight Watchers friendly is this Creamy Tarragon Chicken?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

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.

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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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 1 pinchofnom.com

Step 2

Add the chicken breasts and cook for 2-3 minutes on each side, until lightly browned.

Step 2 pinchofnom.com

Step 3

Add the mushrooms and cook for 5 minutes until the juices have been released.

Step 3 pinchofnom.com

Step 4

Stir the mustard into the hot stock until dissolved and add to the frying pan. Stir well, then simmer, uncovered, over a medium heat for 10 minutes.

Step 4 pinchofnom.com

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 5 pinchofnom.com

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 6 pinchofnom.com

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.

Creamy Tarragon Chicken - Pinch of Nom Slimming Recipes

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!
  • Prep Time
    10 MINS
  • Cook Time
    35 MINS
  • KCals 233
  • Carbs 10G

Ingredients

  • 4 medium skinless chicken breasts approx. 130g each
  • 2 medium onions peeled and thinly sliced
  • 2 garlic cloves peeled and crushed
  • 300 g white mushrooms thinly sliced
  • 1 chicken stock cube made up with 400ml boiling water
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh tarragon leaves stalks removed, finely chopped
  • 180 g reduced fat cream cheese
  • salt and black pepper to taste
  • low-calorie cooking spray
  • a few fresh tarragon leaves to garnish (optional)

Large frying pan with a lid

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  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.
  2. Add the chicken breasts and cook for 2-3 minutes on each side, until lightly browned.
  3. Add the mushrooms and cook for 5 minutes until the juices have been released.
  4. Stir the mustard into the hot stock until dissolved and add to the frying pan. Stir well, then simmer, uncovered, over a medium heat for 10 minutes.
  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.
  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.
  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.

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Recipe notes

Tip: Use a reduced fat cream cheese rather than a fat-free one. This will give a richer, creamier sauce and will stand up to reheating better if you are going to batch cook this recipe.
Tip: It's really worth using fresh tarragon in this recipe. Tarragon is a delicate herb and loses some of its flavour during the drying process. If you can't get fresh tarragon and want to use dried tarragon, 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.

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6 comments

See what others have to say

TessSaturday 14th May 2022

Is there a way to do this in the slowcooker?

Reply

    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!

    Reply

LiliFriday 13th May 2022

Could you use pork steaks instead of chicken to make this recipe ?

Reply

    HollyMonday 16th May 2022

    Hey Lili, yes you can swap the chicken for pork medallion steaks, hope that helps!

    Reply

Littleluce81Wednesday 11th May 2022

If you don’t like tarragon is there another herb/ substitute you could suggest please? X

Reply

    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!

    Reply

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