chicken tenders and peas with tarragon cream sauce on a plate.

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Chicken Tenders and Peas with Tarragon Cream Sauce is a classic, simple French dish. You can make this dish with chicken breasts but since I had chicken tenders on hand, that is what I used. This dish relies on fresh tarragon for all it’s flavor. Simple, quality ingredients are the key here.

You could use white wine instead of the vermouth but personally, I think the vermouth adds a ton of flavor. It is perfect paired with tarragon. If you aren’t familiar with tarragon, it has the slightest licorice flavor. It is subtle but distinct and once you’ve had it, you’ll always remember the taste.

This dish can be served with pasta (orzo is a favorite) or my roasted rosemary and garlic baby potatoes. Simply steamed broccoli or asparagus would be perfect with this. Both the starch and veggie will soak up that cream sauce and make one delicious meal. While peas aren’t a traditional addition to the dish, I like them as a pop of color and an additional vegetable.

The whole dish comes together very quickly so it is perfect for a mid-week meal. But this is certainly elegant enough for company… I’d probably just use chicken breasts rather than tenders. The choice is yours.

raw chicken in skillet.

To get started, pat the chicken dry with paper towels. Sprinkle chicken salt and freshly ground black pepper.

Heat a large skillet or cast iron skillet on the stove and melt the butter with olive oil in the pan. When really hot, place the chicken tenders in the pan and cook until golden brown (5-8 minutes) Flip the chicken over and cook another 3-5 minutes until the chicken is cooked through. Remove the chicken from the pan and place on a plate. Cover with foil to keep warm.

cooked chicken tenders in skillet.

Keep the pan over a medium high heat. Add vermouth to pan juices in saucepan and scrape up any bits stuck to the bottom of the pan. Add the chopped shallots and boil until slightly reduced, about 3 minutes. Add the heavy cream and the chopped tarragon and simmer until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season sauce with salt and pepper. Taste and adjust seasoning if necessary.

 

cream tarragon sauce with peas in a skillet.

Stir in the peas and heat through. Add back the chicken into the sauce and let the sauce heat the chicken.

 

chicken simmering in sauce.

Divide the chicken and sauce between two plates. Spoon half of the sauce on a plate and top with half the chicken tenders and peas. I like to serve this dish with cooked orzo but rice or the potato of your choice also works. Garnish with fresh tarragon leaves.

chicken tenders and peas with tarragon cream sauce on a plate with orzo.

If you like the dish, be sure to check out my other chicken recipes. Each is different but make chicken the star. Enjoy.

. Roasted Chicken Thighs with Sage, Mushrooms, Baby Potatoes and Apples

. Chicken, Peaches & Cream

. Plum Glazed Chicken Thighs

. Chicken Thighs with Figs and Thyme

. Paso Gilroy Chicken

. Blackberry Glazed Chicken Legs with Ginger and Lime

chicken tenders and peas with tarragon cream sauce on a plate.

chicken tenders and peas with tarragon cream sauce on a plate.

Chicken Tenders and Peas with Tarragon Cream Sauce

My French inspired Chicken Thighs with Tarragon Cream Sauce is a classic recipe made in under an hour.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine French
Servings 2 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
  

  • 6 Chicken tenders
  • 1 Tbsp. Olive oil
  • 1 Tbsp. Unsalted butter
  • 1 Small Shallot, finely chopped
  • 1/4 Cup Dry vermouth
  • 1/2 Cup Heavy cream
  • 2 Tbsp. Fresh tarragon, chopped
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 Cup Frozen peas, thawed

Instructions
 

  • Pat the chicken dry with paper towels. Sprinkle chicken salt and freshly ground black pepper.
  • Heat a large skillet or cast iron skillet on the stove and melt the butter with olive oil in the pan. When really hot, place the chicken tenders in the pan and cook until golden brown (5-8 minutes) Flip the chicken over and cook another 3-5 minutes until the chicken is cooked through.  Remove the chicken from the pan and place on a plate.  Cover to keep warm.
  • Keep the pan over a medium high heat. Add vermouth to pan juices in saucepan and scrape up any bits stuck to the bottom of the pan. Add the chopped shallots and boil until slightly reduced, about 3 minutes. Add the heavy cream and the chopped tarragon and simmer until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season sauce with salt and pepper. Taste and adjust seasoning if necessary.
  • Stir in the peas and heat through. Add back the chicken into the sauce and let the sauce heat the chicken.
  • Divide the chicken and sauce between two plates. Spoon half of the sauce on a plate and top with half the chicken tenders and peas. I like to serve this dish with cooked orzo but rice or the potato of your choice also works.

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Keyword chicken thighs, dinner, poultry
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