Tarragon Chicken Casserole
Creamy, hearty, and full of comforting flavors, this Tarragon Chicken Casserole is a must-try for dinner enthusiasts seeking a luxurious yet effortless meal. Featuring tender, golden-seared chicken breasts nestled in a bed of fluffy white rice and smothered in a luscious mushroom-tarragon cream sauce, this casserole is elevated by the subtle sweetness of fresh tarragon and the tang of Dijon mustard. Topped with a crunchy Parmesan-panko crust and baked to golden perfection, every bite delivers a delightful contrast of textures. Perfect for a crowd-pleasing family dinner or a cozy gathering, this recipe is easy to prepare in under an hour and makes six generous servings. Garnish with fresh parsley for a pop of color and serve with a crisp green salad for a complete and satisfying meal!
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Recipe Information
Ingredients
- 3 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 2 tablespoons fresh tarragon leaves, chopped
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 8 ounces mushrooms, sliced
- 3 cups cooked white rice
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Season the chicken breasts on both sides with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for about 3 minutes on each side until golden brown. Transfer to a plate (they do not need to be fully cooked at this stage).
In the same skillet, melt the butter over medium heat. Add the onion and garlic, sautéing for 3–4 minutes until softened and fragrant.
Stir in the tarragon and mushrooms, cooking for another 5 minutes until the mushrooms soften.
Sprinkle the flour over the onion and mushroom mixture, stirring to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, heavy cream, and Dijon mustard, stirring continuously until the sauce thickens (about 5 minutes). Adjust seasoning with more salt and pepper if needed.
Spread the cooked rice evenly across the bottom of the prepared casserole dish.
Slice the seared chicken into bite-sized pieces and layer them over the rice.
Pour the creamy mushroom sauce over the chicken and rice, ensuring everything is evenly covered.
In a small bowl, mix the Parmesan cheese and panko breadcrumbs. Sprinkle this mixture evenly over the casserole.
Bake the casserole in the preheated oven for 25–30 minutes, or until the top is golden brown and the sauce is bubbling.
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
3367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 6353 mg | 276% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 12.5 g | ||
| Protein | 213.1 g | 426% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 678 mg | 52% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2960 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
