Tarragon Chicken Skillet

Prep Time
Cook Time
Ready In

"I was going to make a recipe from the Taste of Home website, and it called for whipping cream. About half way through the recipe, I realized my cream had went bad. So what did I do ? I used Cream of Chicken Soup with a bit of added milk and continued with the recipe. Since I changed the amount of chicken and few other things,it became a new recipe.I served this over rice,but I'll leave it to you to serve it over what you want. Posted to " ZAZZ " on 10/14/14. " Keep Smiling :)"

Original recipe yields 4 servings


  • Serving Size: 1 (231.6 g)
  • Calories 294.2
  • Total Fat - 16 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 487.2 mg
  • Sodium - 830.4 mg
  • Total Carbohydrate - 2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1.1 g
  • Protein - 34.3 g
  • Calcium - 49.9 mg
  • Iron - 4.9 mg
  • Vitamin C - 11.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 170 degrees.

Step 2

Season each piece of chicken on both sides with desired amounts of salt,pepper,and lemon pepper seasoning.

Step 3

In a large skillet over medium heat,melt butter and cook 2 pieces at a time until browned and no longer pink.

Step 4

Remove to an oven safe plate and place in oven to keep warm.

Step 5

In the same skillet,cook onions until tender.

Step 6

Then add milk,soup,lemon juice,and tarragon to the onions mixing well.

Step 7

Bring to a boil.

Step 8

And pour sauce over chicken & rice.

Tips & Variations

No special items needed.



This was simple and good. I did end up adding more milk in order to thin the sauce to make it more of a gravy consistency. Thanks for sharing.

review by:
(19 Feb 2019)


My kind of recipe-quick, easy and very tasty. I don’t usually cook with cream soups, but so glad I tried this. I made one change: I mixed the salt, pepper and lemon pepper in some flour and dredged the chicken pieces before cooking, for a little extra crispy texture. The sauce with the tarragon is delicious.

review by:
(24 Sep 2018)