Tarragon Chicken and Mushroom Casserole is one of my mothers favourite dishes. I haven’t eaten it in years until I moved back to my home country and frequently visit my mum. I didn’t realise how much I had missed the casserole. The aroma of the herby chicken, the delicate sweetness of the sauce and the fluffy rice. Tarragon chicken casserole is served as a main dish this is a perfect budget friendly recipe that is so easy even I can cook it. Under Mums supervision of course.
This tarragon chicken is one of those dishes that feel like a warm welcome the moment they start cooking, and this one is certainly among them. Tarragon Chicken and Mushroom Casserole is exactly that kind of dish—the sort that makes you pause just to inhale and smile. It brings together simple, everyday ingredients and turns them into something that feels as though it’s been lifted from a cosy farmhouse kitchen. If you enjoy recipes that don’t fuss yet deliver layers of flavour, this casserole will be your new favourite.
Let’s talk about the heart of the tarragon chicken dish: the chicken. Using boneless, skinless chicken breast halves keeps things lean and tender, but the magic begins when you season them generously with salt and pepper and brown them in a little olive oil. That golden colour isn’t just pretty—it’s the start of real flavour. A quick sear gives the meat that savoury caramelisation and makes sure every bite tastes like it was cooked with care. Once they’re lightly browned, they’re nestled into a greased baking dish, ready for their flavour companions.
Next comes a trio that rarely gets enough credit: scallions, garlic and mushrooms. You sauté them in the remaining olive oil, and within minutes the kitchen begins to smell as though a proper meal is underway. The scallions bring a sweet, oniony freshness, the garlic adds its much-loved depth, and the mushrooms soak up the oil and release a savoury earthiness that pairs beautifully with poultry. It’s the kind of combination that makes you want to dip in with a spoon before it’s even gone into the oven.
But what really lifts this dish is the sauce. After transferring the vegetables to the baking dish with the chicken, the same skillet is used to build flavour—you don’t waste a drop of those tasty browned bits at the bottom. A splash of chicken stock and dry white wine joins the party, and the moment the liquid hits the pan, everything begins to sing. The wine adds acidity and a touch of sophistication, the stock provides depth, and together they make a base that’s both rich and light. Then there’s tarragon—two tablespoons of it, chopped finely and tossed into the sauce with another pinch of salt and pepper. Tarragon has a subtle aniseed fragrance that marries beautifully with chicken and mushrooms. It’s delicate but impactful, turning a familiar casserole into something quietly elegant.
To give the sauce its creamy body, a mixture of sour cream and a little flour is whisked in off the heat. The sour cream brings tang and silkiness, while the flour helps everything thicken in the oven without turning gloopy. Once poured over the chicken and mushrooms, the dish is ready for the oven—350°F and about 35 minutes is all it needs. While it bakes, the kitchen fills with a rich, herby scent that practically calls people to the table without a word.
When it comes out, the top is gently golden, the sauce is velvety, and the mushrooms have nestled into every nook. A fresh sprig of tarragon on top gives it that finishing flourish if you’re feeling fancy. Serving suggestions are wonderfully flexible—spoon it over a fluffy bed of hot white rice so the sauce can soak right in, or pair it with buttery new potatoes that hold their shape under the creamy topping. Seasonal greens like steamed broccoli, beans, or tender asparagus make a fresh contrast and round out the plate.
What makes this tarragon chicken casserole truly lovely is its balance. It’s hearty but not heavy, creamy but not cloying, and comforting without being dull. It feels homey enough for a weeknight but elegant enough to serve when friends drop by. The wine and tarragon give it a lift, the mushrooms bring substance, and the chicken stays tender throughout. It’s the kind of dish that doesn’t demand perfection or elaborate technique—just a little attention and an appreciation for flavour built in simple layers.
Whether you’re feeding family, hosting guests, or simply treating yourself to a satisfying one-dish dinner, Tarragon Chicken and Mushroom Casserole makes a beautiful centrepiece. And the best part? It tastes even better spooned up the next day, if you’re lucky enough to have leftovers at all. In my house tarragon chicken casserole is a sure fire method to get the family together.
Tarragon Chicken and Mushroom Casserole
Ingredients
- 2 tbsp olive oil
- 6 large chicken breast halves boneless and skinless
- 4 large scallions chopped
- 2-4 cloves garlic finely chopped
- 8 oz mushrooms sliced
- 1/2 cup chicken stock
- 1/4 cup dry white wine
- 2 tbsp tarragon chopped
- 2 tbsp all-purpose flour
- 1/2 cup sour cream
- 2 sprigs tarragon
- salt to taste
- ground black pepper to taste
Instructions
- Heat half the oil in a skillet over moderate heat.2 tbsp olive oil
- Season the chicken with salt and pepper and brown on both sides.6 large chicken breast halves, salt, ground black pepper
- Transfer to a greased baking dish.
- In the same skillet, heat the remaining oil and sauté the scallions, garlic, and mushrooms for 5 minutes.2 tbsp olive oil, 4 large scallions, 2-4 cloves garlic, 8 oz mushrooms
- Add to the baking dish. In the same skillet add the stock, wine, tarragon, salt and pepper and bring to a boil, stirring constantly.1/2 cup chicken stock, 1/4 cup dry white wine, 2 tbsp tarragon, salt, ground black pepper
- Remove from the heat.
- Mix the flour and sour cream in a small bowl and whisk into the liquid until smooth.2 tbsp all-purpose flour, 1/2 cup sour cream
- Pour over the chicken and bake in a preheated 350F oven until the chicken is cooked through, about 35 minutes.
- Serve the tarragon chicken and mushroom casserole with the mushrooms spooned over the chicken and garnished with a tarragon sprig if desired on a bed of hot bed of white rice or new potatoes and seasonal greens.2 sprigs tarragon
28 comments
Wanted so.ething different and this caught my attention. It is so full of flavour I will definitely be making this again
This dish feels cosy and elegant at the same time. The sauce clings to the chicken beautifully and the mushrooms add a lovely earthiness.
The wine and stock mixture gave the dish so much depth. Even my partner, who claims not to like creamy sauces, went back for seconds.
My kids usually turn their noses up at mushrooms, but they gobbled this up.
The mushrooms soaked up all the flavours and paired perfectly with the tender chicken.
I served it with green beans and crusty bread to mop up the sauce—heaven! It’s the kind of dish you crave on a chilly evening.
It’s impressive without being fussy.
This reminded me of something my gran used to make, but with a fresher, modern twist. Proper comfort food with style.
The combination of sour cream and white wine creates the most velvety sauce. I kept going back with a spoon for “just one more taste.
Absolutely delicious. Ive made it three time already.
The mushrooms were beautifully tender and added so much depth. Next time I might throw in a few extra because they were everyone’s favourite part.
I made this for a small dinner party and got three requests for the “recipe” before dessert. That’s the first time anyone has ever asked me for a reciep!!!!!
This is the perfect mix of comfort food and sophistication.
The tarragon really sets this apart from other chicken casseroles. It has a gentle sweetness and aroma that makes it feel gourmet.
I made this for Sunday lunch and everyone went quiet after the first bite—that’s always a good sign!
I loved how well-balanced it was—creamy but not heavy, herby but not overpowering.
It was easy to make but tasted like something I’d order at a bistro but cost a lot less.
It reheats beautifully. I took leftovers for lunch the next day and it tasted just as good, if not better.
I paired it with steamed asparagus and buttered baby potatoes and the whole meal felt well thought-out without being complicated.
I served it over rice and there wasn’t a drop left on the plate.
The aroma while it was baking had the whole family asking when dinner would be ready. It didn’t disappoint.
The sauce is the star here. Creamy, savoury, and full of flavour from the wine and herbs.
I swapped the rice for new potatoes and it worked a treat.
I’ve never cooked with tarragon before, but this casserole has converted me. It adds such a unique twist that makes the whole meal feel restaurant-worthy.
The tarragon gives it such a lovely lift without overpowering the dish.
The chicken stayed juicy, and the sauce soaked into the potatoes beautifully.
I loved that everything was cooked in stages in one pan before it went into the oven.
I’m not usually confident with casseroles, but this one was foolproof. The instructions were simple and the flavours were spot on.