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overhead shot of plate of tarragon chicken over zoodles with pan of chicken in background

Skillet Tarragon Chicken

A skillet chicken recipe made with boneless skinless chicken breasts, prosciutto ham, mushrooms, dry white wine (or chicken broth), cream, and fresh herbs.
Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 447kcal
Author Amee


  • 24 oz boneless skinless chicken breast cut into bite-size pieces
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup unbleached all-purpose flour can also sub with gluten-free all-purpose flour (King Arthur brand recommended)
  • 2 tablespoon olive oil
  • 8 oz white mushrooms sliced
  • 3 oz prosciutto ham finely diced. You can also use finely chopped thick-cut bacon
  • 1 cup dry white wine can also substitute with chicken broth or do half wine half broth
  • 1 cup heavy cream
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon apple cider vinegar
  • 2 teaspoon chopped fresh chives for garnish


  • Cut chicken into bite-size pieces and place it into a sealable bag along with flour, salt, and pepper. Seal the bag and shake until all pieces are coated with the flour mixture, shaking off any excess, and set aside.
  • Heat olive oil over medium-high heat and add the chicken. Cook for 5-7 minutes until lightly golden brown on all sides. Remove chicken from the pan and set aside.
  • Add the prosciutto and mushrooms to the pan and cook until the mushrooms begin to brown and prosciutto is lightly golden and mostly rendered of fat, about 2-3 minutes.
  • Add the wine, heavy cream, and chicken to the pan and stir to combine.
  • Reduce heat to medium-low and simmer for 8-10 minutes until sauce begins to thicken.
  • Stir in tarragon and apple cider vinegar until combined.
  • Garnish with fresh chives and serve immediately.


If you would rather make this recipe with whole chicken breasts, look for small 4oz size breasts and pound them thinner with a meat mallet if the breast is thick.  This way more of the chicken breast can soak up the sauce.  I've made it both ways with delicious results.