This oven baked 4-ingredients creamy tarragon chicken is one of those rich, springy dinners that feels way fancier than the effort it takes. I actually got this recipe from my sister after she made it for a Sunday family get-together, and everyone at the table went quiet on the first bite because it just melted in our mouths. It’s all about juicy chicken thighs, a velvety white tarragon cream sauce, and the kind of hands-off oven time that works perfectly on a busy weeknight. If you’re looking for a simple, minimal-ingredient dinner that tastes like a restaurant meal but fits real-life schedules, this is it.
I like to serve this creamy tarragon chicken over a bed of buttered egg noodles or fluffy mashed potatoes so they can soak up all that sauce. Steamed or roasted asparagus, green beans, or a simple side salad with lemony vinaigrette keeps things bright and springy. Warm crusty bread or a baguette is also great for swiping up the extra sauce straight from the foil-lined pan.
Oven Baked Creamy Tarragon ChickenServings: 4
Ingredients
2 pounds bone-in, skin-on chicken thighs (about 4–6 pieces)
1 cup heavy cream
2 tablespoons fresh tarragon, finely chopped (or 2 teaspoons dried tarragon)
1 teaspoon kosher salt, plus more to taste
Directions
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, then lightly grease the foil with a bit of oil or nonstick spray so the chicken doesn’t stick.
Pat the chicken thighs dry with paper towels. This helps them brown and stay juicy. Arrange them on the prepared baking sheet in a single layer, leaving a little space between each piece.
Season the chicken thighs all over with the kosher salt. If your chicken pieces are large, you can add a pinch more salt so each bite is well seasoned.
In a small bowl or measuring cup, whisk together the heavy cream and chopped tarragon. The mixture will look thin now but will thicken and turn velvety as it bakes around the chicken.
Pour the tarragon cream mixture evenly over and around the chicken thighs on the foil-lined baking sheet, making sure each piece gets some of the sauce. The sauce should pool a bit on the foil—that’s what you’ll spoon over later.
Place the baking sheet on the middle rack of the preheated oven and bake for 35–45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C and the juices run clear). The cream will bubble, thicken, and turn into a rich sauce with flecks of tarragon.
If you’d like a bit of golden color on top, switch the oven to broil for the last 2–3 minutes, watching closely so the sauce doesn’t scorch. The chicken skin should be lightly browned and the sauce thick and glossy.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes. This helps the juices settle and the sauce thicken slightly more. Spoon the creamy tarragon sauce from the foil over the tops of the chicken thighs before serving for that extra rich, melt-in-your-mouth finish.
Variations & Tips
If you want a little more flavor without adding to the ingredient list, use bone-in, skin-on chicken thighs for maximum juiciness and natural richness. For a slightly lighter version, swap half of the heavy cream with whole milk, knowing the sauce will be a bit thinner but still tasty. You can also use chicken drumsticks or a mix of thighs and drumsticks—just keep an eye on the bake time, since smaller pieces may cook faster. If you only have dried tarragon, use the smaller amount and rub it between your fingers before adding it to the cream to wake up the flavor. For easy meal prep, you can arrange the chicken on the foil-lined pan, season with salt, and whisk the cream and tarragon together up to a day ahead; store everything separately in the fridge, then pour the cream over the chicken right before baking. Leftovers reheat well in a covered dish at 325°F (165°C) until warmed through, and the sauce is great over rice, pasta, or even roasted vegetables the next day.
