Crusted Baked Chicken With Tarragon Cream Sauce

Name: Crusted Baked Chicken With Tarragon Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 boneless skinless chicken breast halves or 3 boneless skinless chicken thighs; 1/4 cup flour; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 large egg; 1/4 teaspoon dry mustard; 1/2 teaspoon garlic salt; 1 cup breadcrumbs, fresh; 1/2 teaspoon dried tarragon; 1/4 teaspoon italian seasoning; 2 tablespoons butter, melted; Tarragon Cream Sauce; 1 cup chicken broth or 1 cup white wine; 1 teaspoon dried parsley; 3/4 teaspoon dried tarragon; 1 teaspoon lemon juice; 1 cup heavy cream; salt and pepper; 1 tablespoon cornstarch, mixed with water into a paste

Servings: persons

3 boneless skinless chicken breast halves or 3 boneless skinless chicken thighs
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large egg
1/4 teaspoon dry mustard
1/2 teaspoon garlic salt
1 cup breadcrumbs, fresh
1/2 teaspoon dried tarragon
1/4 teaspoon italian seasoning
2 tablespoons butter, melted
Tarragon Cream Sauce
1 cup chicken broth or 1 cup white wine
1 teaspoon dried parsley
3/4 teaspoon dried tarragon
1 teaspoon lemon juice
1 cup heavy cream
salt and pepper
1 tablespoon cornstarch, mixed with water into a paste

1
Pound chicken to an even thickness.
2
In bowl #1 mix the flour, salt and pepper.
3
In bowl #2 whisk the egg with mustard and garlic salt.
4
In bowl #3 mix the bread crumbs, tarragon and Italian seasoning.
5
Dip the chicken in flour, shaking off excess, then in egg, then in crumbs, coating well.
6
Place in a lightly buttered roasting pan (safe for stovetop use.) Drizzle chicken with melted butter and bake at 375 degrees F for 20-25 minutes or till juices run clear.
7
Remove chicken to a warm platter and cover to keep warm.
8
Place roasting pan on stove burner over medium-high heat and add broth or wine to deglaze pan, scraping up browned bits. Add dried herbs and cook till reduced, 2-3 minutes. Add lemon juice, cream and salt and pepper. Bring to a boil, then whisk in the flour; simmer 1-2 minutes until thickened.
9
Pour sauce over chicken and serve with mashed potatoes or rice.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 boneless skinless chicken breast halves or 3 boneless skinless chicken thighs, 1/4 cup flour, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and more.

Yes, Crusted Baked Chicken With Tarragon Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!