Chicken Tarragon Casserole

Indulge in the comforting elegance of Chicken Tarragon Casserole, a one-pan masterpiece that combines succulent chicken breasts, tender baby potatoes, and crisp green beans in a rich, creamy sauce infused with fresh tarragon. This oven-baked dish is elevated with a splash of dry white wine, earthy button mushrooms, and a hint of Dijon mustard, delivering layers of sophisticated flavor in every bite. Topped with Parmesan cheese for a golden finish, this casserole is as visually appealing as it is delicious. Perfect for cozy family dinners or a refined meal with friends, this recipe is a balance of ease and gourmet indulgence, ready in just under an hour. Serve it warm and let the vibrant tarragon aroma delight your senses!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 8 ounces button mushrooms, sliced
• 1 cup dry white wine
• 1 cup chicken broth
• 0.75 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh tarragon leaves, chopped
• 1 pound baby potatoes, halved
• 8 ounces green beans, trimmed
• 0.25 cup grated Parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and pepper on both sides.

Step 3

In a large, oven-safe skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove and set aside.

Step 4

Reduce the heat to medium and add the butter to the same skillet. Once melted, sauté the onions for 2-3 minutes until softened.

Step 5

Add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms release their liquid and begin to brown.

Step 6

Deglaze the skillet by adding the white wine, scraping up any brown bits from the bottom. Allow the wine to reduce by half, about 3 minutes.

Step 7

Stir in the chicken broth, heavy cream, Dijon mustard, and fresh tarragon. Bring the mixture to a simmer.

Step 8

Nestle the seared chicken breasts back into the skillet along with the halved baby potatoes and green beans.

Step 9

Sprinkle the grated Parmesan cheese over the top.

Step 10

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.

Step 11

Remove from the oven and let rest for 5 minutes before serving.

Step 12

Serve warm, garnished with additional fresh tarragon if desired.

Nutrition Facts

Serving size	(2481.1g)

Amount per serving	% Daily Value*
Calories	3042.6

Total Fat 147.5g	0%
Saturated Fat 65.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 834.0mg	0%
Sodium 4243.4mg	0%
Total Carbohydrate 125.2g	0%
Dietary Fiber 23.8g	0%
Total Sugars 23.2g
Protein 247.8g	0%

Vitamin D 22.7IU	0%
Calcium 512.8mg	0%
Iron 14.2mg	0%
Potassium 3736.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.1%

Protein: 35.2%

Carbs: 17.8%