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Everyday Kitchen Ideas
Dinner

Tarragon Chicken Steak with Creamy Tarragon Sauce

Tender grilled chicken steaks seasoned with garlic, paprika, and tarragon, served with a rich, creamy tarragon sauce and sautéed vegetables.

Preparation
10-15 minutes
Cooking
30-35 minutes
Total
40-50 minutes
Servings
2-3
Grilled chicken steaks topped with creamy tarragon sauce and served with colorful sautéed vegetables and sweet corn in a skillet.

Ingredients

FOR THE STEAK

  • chicken steaks or tenderized chicken breast pieces — 4
  • olive oil — 1 tbsp
  • garlic paste — 1 tsp
  • paprika — 1 tsp
  • black pepper — ½ tsp
  • salt — ½ tsp
  • dried tarragon — ½ tsp
  • mixed herbs — ½ tsp
  • lemon juice — 1 tbsp

FOR THE CREAMY TARRAGON SAUCE

  • butter — 1 tbsp
  • garlic, finely chopped — 2 cloves
  • cooking cream — ½ cup
  • dried tarragon — ½ tsp
  • black pepper — ½ tsp
  • Salt (to taste)
  • lemon juice — 1 tsp
  • grated Parmesan cheese — 2 tbsp (optional)

FOR SERVING

  • Sautéed mixed vegetables
  • Sweet corn
  • Carrot
  • Capsicum
  • Cucumber or zucchini

Directions

  1. Step 1: Marinate the Steaks

    Marinate the steaks with olive oil, garlic, paprika, salt, black pepper, tarragon, mixed herbs, and lemon juice. Leave for 30 minutes.

  2. Step 2: Grill the Steaks

    Heat a grill pan and cook the steaks over medium heat until nicely browned and cooked through, turning occasionally.

  3. Step 3: Prepare the Sauce

    Melt butter in a small pan and sauté the garlic for about 30 seconds.

  4. Step 4: Add the Cream and Seasonings

    Add cooking cream, tarragon, black pepper, and salt. Simmer gently until slightly thickened.

  5. Step 5: Finish the Sauce

    Add lemon juice and Parmesan cheese, if using. Mix well.

  6. Step 6: Serve

    Serve the grilled steaks with sautéed vegetables and drizzle generously with the creamy tarragon sauce.

Tips for Juicy Tarragon Chicken Steak

  • Marinate the chicken for at least 30 minutes to help it absorb the garlic, lemon, and tarragon flavors.
  • Pound chicken breasts to an even thickness so they cook evenly.
  • Cook over medium heat and avoid overcooking to keep the chicken tender and juicy.
  • Use dried tarragon sparingly because its anise-like flavor can become strong.
  • Simmer the cream sauce gently instead of boiling it to maintain a smooth consistency.
  • Add lemon juice at the end to balance the richness of the cream sauce.
  • Use freshly grated Parmesan for extra flavor, or leave it out if preferred.
  • Check that the thickest part of each chicken steak reaches 165°F (74°C) before serving.
  • Serve immediately with sautéed vegetables, sweet corn, or roasted potatoes.