Mary Berry Tarragon Chicken

This classic roast blends tender poultry with a delicate, aniseed-scented cream sauce. It is a sophisticated yet simple meal that suits a family of four and takes about 45 minutes from start to finish.

Remove the skin before cooking to keep calories near 450 kcal per serving. The method uses a reliable roasting tin to distribute flavours evenly while the sauce develops into an elegant gravy.

Many home cooks add this to their collection of chicken recipes because it pairs beautifully with roast potatoes and seasonal vegetables. With clear steps and a friendly approach, this recipe helps you master a perfectly balanced sauce for a memorable Sunday roast.

Key Takeaways

• Ready in roughly 45 minutes for four people.
• Removing the skin keeps calories lower without losing flavour.
• Roasting in a tin ensures even cooking and flavour infusion.
• Pairs especially well with roast potatoes and seasonal veg.
• Simple steps make this a staple for traditional British cooking.

Why You Will Love This Mary Berry Tarragon Chicken

This comforting roast brings gentle herb notes and a silky cream sauce that feels both luxurious and light.

It yields a creamy, balanced sauce that feels indulgent without being heavy. The sauce soaks into roast potatoes and lifts every mouthful.

The meat stays tender and succulent, making it one of the most dependable chicken recipes for weeknight meals. Removing the skin before cooking keeps the dish lighter while preserving flavour.

The method uses a roasting tin to ensure even cooking and flavour infusion. It is simple enough for a novice cook yet refined for a small dinner party.

Versatile and reliable, this recipe suits a relaxed family meal or a more formal supper. The herb-infused gravy is ideal for dunking potatoes and sharing around the table.

Essential Ingredients for Your Kitchen

A well-stocked kitchen is the first step to a reliable, aromatic roast every time.

Fresh herbs and aromatics

To begin, gather 40g of good-quality butter and 2 tbsp of fresh, finely chopped tarragon. Fresh herbs give a brighter, cleaner flavour than dried.

Use tbsp chopped amounts so you can measure easily. Chopped tarragon folded into the sauce creates a delicate herb note that lifts the gravy.

Keep plain flour on hand to thicken the sauce and a reliable roasting tin for the initial browning stage.

Seasoning, a little redcurrant jelly and basic stock complete the pantry list. A spoonful of redcurrant jelly adds subtle sweetness to the final gravy.

• 40g butter for richness and to build the sauce base.
• 2 tbsp fresh tarragon for signature herb flavour.
• Plain flour to achieve the right gravy consistency.
• Roasting tin to brown and roast evenly.
• Redcurrant jelly for balancing savoury notes.

Preparing the Chicken for Maximum Flavour

Start simply: salt, freshly ground pepper and a clear plan for the roasting tin.

Season the 700g of chicken breasts lightly with a pinch of salt and freshly ground black pepper. Do this at least a few minutes before cooking so the seasoning can settle.

Remove the skin from the breasts to keep the sauce light and creamy. Skinless meat also allows the flavours of the herbs and sauce to reach the flesh.

“A little time spent seasoning now gives a big reward at the table.”

• Place chicken pieces in the tin with space between each to brown evenly.
• Use freshly ground pepper to add subtle heat that cuts through the cream later.
• Take a few minutes to check all pieces are seasoned and ready to roast.

Mastering the Art of Browning

Before the oven, take time at the hob to develop a golden crust that lifts the whole dish.

Achieving the Perfect Golden Colour

Heat the butter in a large pan over medium heat until it foams. Add a splash of oil and place the chicken pieces in a single layer.

Cook for several minutes until the exterior turns a light golden colour. This stage builds flavour; it is not meant to cook the meat through.

Use a good-quality roasting tin or a wide frying pan so pieces do not overcrowd. Crowding causes steam and prevents even browning.

• The mix of butter and tarragon butter notes fills the kitchen with a fragrant aroma.
• A light golden crust gives contrast to the creamy sauce you will make later.
• Allow about 4–5 minutes per side before transferring to the tin for roasting.

Creating the Perfect Creamy Sauce

The sauce is where the dish really comes alive, marrying savoury stock with silky cream.

The Role of Stock

Use 300ml of chicken stock as the savoury base. Sprinkle a little plain flour over softened onions and whisk while you add the stock slowly.

This gradual addition prevents lumps and builds a glossy gravy that will cling to the roast and potatoes.

Incorporating Double Cream

When the stock has reduced slightly, stir in 150ml of double cream. Add the cream off direct high heat and return to medium heat to warm through.

The cream gives a luxurious mouthfeel and balances fresh tarragon and a touch of redcurrant jelly for depth.

Avoiding a Split Sauce

Keep the heat gentle when you add the cream. Too-high heat risks splitting; low, steady simmering for a few extra minutes will thicken the sauce if needed.

The final sauce should be smooth and glossy and coat the back of a spoon, ready to dress the tender, cooked chicken pieces.

For a full method that pairs this sauce with a Tuscan twist, see the Tuscan chicken recipe.

Combining Ingredients for a Balanced Dish

Finish the dish by bringing all components together so each mouthful feels rounded and bright.

Once the sauce has thickened, place chicken back into the tin and spoon the creamy sauce over each piece to coat thoroughly.

Add 1 tsp of lemon juice at the very end to brighten the flavours and cut through the richness of the cream.

Season to taste with salt and freshly ground black pepper. Adjust slowly until the balance feels right.

Let the roast rest off the heat for a few minutes so the gravy can settle and thicken slightly.

“A final squeeze of lemon lifts the cream and lets the herb notes sing.”

• Return the chicken to the tin and spoon over the sauce.
• Add lemon for a bright, acidic note that pairs with freshly chopped tarragon.
• Serve with roast potatoes and an extra spoonful of glossy gravy.

Expert Tips for Success

Bright, steady heat is the unseen secret that keeps a sauce silky and herbs fragrant. Control of temperature matters more than speed. A calm approach keeps textures smooth and flavours clear.

Managing Heat Levels

Always keep the heat low when simmering the cream sauce to prevent it from splitting or becoming grainy. Stir gently and watch for a soft, steady bubble rather than a rolling boil.

When cooking the chicken, avoid boiling the liquid. A gentle simmer is all that is needed to keep the meat tender and stop the sauce from breaking.

• Managing heat is the key tip to keep the sauce smooth and creamy.
• Many trusted recipes use low heat so the fresh tarragon stays aromatic and not muted by high temperatures.
• If serving with potatoes, cook them separately so they finish at the same moment as the roast.
• Spend a few extra minutes monitoring pan temperature for a professional finish.

“Patience at the hob delivers better texture and deeper flavour in just a few extra minutes.”

Delicious Serving Suggestions

Choose accompaniments that balance creaminess with brightness to lift every mouthful.

For a classic British serving, place a generous portion of mashed potatoes or freshly boiled, buttered new potatoes beside each roast. The potatoes soak up the silky sauce perfectly and make every forkful comforting.

A light green salad dressed with a lemon vinaigrette cuts through the richness. The acidity freshens the plate and adds a crisp contrast to the creamy sauce.

If you want something lighter, steamed rice absorbs the sauce without overwhelming the delicate flavours. Add green beans or tenderstem broccoli for colour and a pleasant crunch.

Think about balance on the plate. Pair the protein with fibre-rich vegetables and a moderate portion of carbs for a well-rounded meal. Finish each serving with a small sprig of fresh tarragon to enhance aroma and presentation.

Customising Your Recipe

Small changes transform this classic roast into a dish that reflects your pantry and taste.

Adding a Mustard Note

For a gentle tang, stir in 1 tsp of Dijon mustard into the sauce off the heat. This lifts the cream and gives a sharper edge that pairs well with roast potatoes.

Keep the mustard light so the herb and butter flavours remain prominent. If you like bolder taste, add a touch more and taste as you go.

Incorporating Mushrooms

Sliced mushrooms sautéed with the onions add an earthy depth. Cook until they release and reabsorb their liquid to concentrate flavour before you add stock or wine.

Use 2 tbsp of fresh herbs, such as chopped tarragon or parsley, stirred in at the end to refresh the sauce. A splash of white wine as part of the liquid base adds subtle acidity and aroma.

• Try 1 tsp Dijon mustard for tang.
• Add a splash of white wine to the stock for brightness.
• Sauté sliced mushrooms with onions for earthiness.
• Use 2 tbsp chopped fresh herbs to finish.

Storing and Reheating Your Leftovers

Treat your leftovers with care to preserve the sauce and texture for another meal.

Allow the roast to cool completely before transferring to an airtight container. This step keeps the chicken cooked safely and stops condensation that can spoil flavour.

Keep the container in the fridge for up to two days. Avoid freezing; the high cream content alters the sauce texture on thawing.

Reheat gently in a shallow pan over low heat, stirring occasionally so the sauce stays smooth. If it has thickened, add a small splash of chicken stock to loosen it back to the right consistency.

Warm for a few minutes, watching the pan so the cream does not split and the meat does not dry out. If needed, add another teaspoon of stock while reheating.

“Keep the heat low and patience will reward you.”

• Cool fully before storing.
• Reheat slowly over low heat, stirring.
• Do not freeze—cream sauces change on thawing.

Conclusion

A few straightforward steps—season, brown and simmer—will reward you with a glossy, comforting roast.

Follow the recipe to season with salt and freshly ground pepper, then brown in a tin for even colour. When making the sauce, remember to sprinkle flour carefully to avoid lumps and build a smooth gravy.

This mary berry style chicken tarragon dish suits a relaxed Sunday roast or a busy weeknight. A spoonful of redcurrant jelly lifts the gravy, and roast potatoes make a perfect side.

Keep notes on what you like and adapt the recipe. With steady heat and simple tweaks, these recipes become reliable favourites for family meals.