Ingredients for Baked Chicken Tarragon
- Cognac
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- Dried Tarragon Leaves
- Garlic Powder
- Paprika
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Chicken Tarragon? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Chicken Tarragon
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1/2 cup chicken broth, 1/4 cup dry white wine, 2 tablespoons olive oil, 2 tablespoons fresh tarragon (chopped), 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Place 4 boneless, skinless chicken breasts (about 1.5 lbs total) in a baking dish.
- Pour the marinade over the chicken, ensuring each breast is coated.
- Cover the baking dish and refrigerate for at least 2 hours, or preferably overnight, to allow the chicken to fully marinate.
- Remove the chicken from the refrigerator 30 minutes before baking to allow it to come to room temperature.
- Bake the chicken, uncovered, for 50-60 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before slicing and serving with rice and steamed vegetables.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
3g
Fat
19g
Carbs
1g