Tarragon-Cream Chicken Recipe
Tarragon-Cream Chicken Recipe photo by Taste of Home
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Tarragon-Cream Chicken Recipe

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I wanted to do something different with chicken breast, so I put together this recipe based on ingredients I had on hand. Every time I made it, I experimented a little more, until my family declared, "This is perfect. Don't change a thing!"
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES: 8 servings


  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 8 slices deli ham
  • 8 slices Swiss cheese (3/4 ounce each)
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup white wine or chicken broth
  • 1/2 cup sour cream
  • 2 teaspoons dried tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups crushed corn bread stuffing
  • 1 tablespoon minced fresh parsley

Nutritional Facts

1 each: 362 calories, 15g fat (8g saturated fat), 108mg cholesterol, 801mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 35g protein.


  1. Arrange chicken in a greased 13-in. x 9-in. baking dish. Place a slice of ham and cheese on each chicken breast.
  2. In a small saucepan, combine the soup, wine, sour cream, tarragon, salt and pepper; heat through. Pour over chicken.
  3. Cover and bake at 325° for 25 minutes. Uncover; sprinkle with stuffing and parsley. Bake 10-15 minutes longer or until a meat thermometer reads 170°. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Tarragon-Cream Chicken in Reminisce April/May 2010, p50

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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