Creamy tarragon chicken

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4 servings


  • 1 tbsp butter
  • 4 skinless, boneless chicken breasts
  • 1/2 cup chicken broth
  • 250-g container spreadable cream cheese , at room temperature
  • generous pinch dried tarragon
  • generous pinch salt
  • generous pinch pepper


  • Melt butter in a large, non-stick frying pan over medium heat. Add chicken breasts. Cook until golden, 5 to 6 minutes per side. Remove to a plate. Add chicken broth and cream cheese to pan. Stir until cheese melts and sauce is as smooth as possible, 2 to 3 minutes. Return chicken to pan and sprinkle with tarragon, salt and pepper. Reduce heat to medium-low and simmer, uncovered, stirring and turning chicken occasionally, 6 to 8 minutes. Excellent with roasted potatoes.

Count on this easy recipe when you need a surefire entertaining entree.