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Home » Recipes

Creamy Baked Chicken Recipe

Creamy Baked Chicken Recipe on 100 Days of Real Food

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I have a newfound love for tarragon. My go-to herbs (for eating and growing) are usually basil, cilantro, thyme and rosemary. And while I still love those flavors I personally feel tarragon is sometimes the forgotten herb around here that should be used more often!

But, with all that said - if you aren't a fan of tarragon yourself - this baked chicken dish would still be great with fresh thyme or rosemary instead. It's honestly hard to mess this one up. :)

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Creamy Baked Chicken on 100 Days of Real Food

Creamy Baked Chicken Recipe

Adapted from Good Housekeeping, this Creamy Baked Chicken Recipe has the most amazing flavor from the tarragon! Serve it with a side of veggies or a salad to round out your dinner.
5 Reviews / 4.4 Average
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Course: Dinner
Cuisine: American
Method: Freezer Friendly
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 4 people
Save Recipe Saved!

Ingredients
  

  • 2 tablespoons olive oil
  • 2 pounds chicken thighs (bone-in, skin-on)
  • 2 shallots (peeled and minced)
  • ¾ cup white wine
  • ¾ cup chicken broth
  • ¼ cup sour cream
  • ¼ teaspoon salt
  • 1 tablespoon tarragon (fresh, chopped (I use my kitchen shears for this job))
  • salt (to taste)
  • pepper (to taste)

Instructions
 

  • Preheat the oven to 450 degrees F.
  • Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and then place in the pan with the skin-side down. Let it cook without disturbing it for 5 or 6 minutes, or until the skin has turned a nice crispy brown (my daughter's favorite part of this dish!).
  • Use a metal spatula to loosen up the chicken skin from the pan and carefully transfer the pieces to a 8X8 or 9X9 square oven-safe baking dish with the skin side up. Bake for 15 minutes, or until cooked all the way through (165 degrees) while you prepare the sauce.
  • Meanwhile back in the same skillet with the oil that remains, cook the shallots over medium heat until they begin to soften, about 2 to 3 minutes. Pour in the wine and allow it to cook and reduce for another 2 to 3 minutes while scraping the brown bits off the bottom of the pan.
  • Whisk in the chicken broth, sour cream, ¼ teaspoon salt, and tarragon leaves (kitchen shears make prepping the tarragon easy!). When the chicken is done drain the fat out of the baking dish (if desired), pour the sauce over top, and serve warm.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Creamy Baked Chicken Recipe
Amount Per Serving
Calories 640 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 13g81%
Cholesterol 230mg77%
Sodium 498mg22%
Potassium 647mg18%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 38g76%
Vitamin A 340IU7%
Vitamin C 5mg6%
Calcium 65mg7%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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5.3K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Stephanie says

    October 25, 2022 at 6:06 am

    2 stars
    Very thin to be called “creamy” so had to be thickened. And just not very flavourful.

    Reply
  2. Cindy Antila says

    August 19, 2022 at 3:01 pm

    could I sub Yogurt for sour cream?

    Reply
    • 100 Days Admin says

      August 24, 2022 at 8:28 am

      While we haven't tried, Greek yogurt would be our recommendation. - Nicole

      Reply
  3. Sue says

    August 18, 2016 at 11:36 pm

    Sauce was very thin and didn't have time to play around with it to thicken.

    Reply
  4. Lori Hartmann-Borris says

    June 03, 2016 at 12:51 pm

    5 stars
    Made this the other night and loved it! The only change I'd do next time is use either bone in chicken breasts or boneless breasts. Didn't love the thighs but it's not the recipe's fault :)

    Reply
  5. Diz says

    May 31, 2016 at 8:35 pm

    5 stars
    This is a great recipe. If you remove the tarragon you're left with a great basic sauce that you can season with pretty much anything to suit what you have on hand/availability of fresh produce. The fresh herbs at my grocery store were looking a little less than fresh so I subbed in an eyeballed tsp of dried Italian herbs mix and it tasted lovely. I also subbed the white wine for 3/4 cup chicken broth with a couple tbsp of white wine vinegar to taste, as sometimes I don't want to cook with wine. I also sprinkled some spice mix that contained paprika on the chicken before browning, and it gave a nice rich color to the sauce. The chicken came out moist and delicious and I'm having trouble keeping the left overs for the rest of the week rather than gorging myself. A keeper for sure!

    Reply
  6. Ju says

    April 30, 2016 at 7:17 pm

    The sour cream curdled abs separated. Any idea why?

    Reply
    • Lps says

      February 12, 2021 at 11:03 pm

      You should whisk it in after turning off the heat at the end. That’s my go to to keep it from curdling.

      Reply
    • Donna says

      February 13, 2021 at 2:25 am

      My mother in law frequently uses sour cream in soups. Since dairy dairy curdles it is added at the end of cooking. She suggests slowly bringing the sour cream up to temp by adding in spoonfuls of the hot liquid to the sour cream in a separate bowl before incorporating into the finished product.

      Reply
  7. Danielle says

    April 25, 2016 at 6:19 pm

    This was excellent!

    Reply
  8. Catherine Z. says

    April 25, 2016 at 4:33 pm

    This was delicious!!! I will definitely be making it again! I used Anise seed (dried), because I saw that it was a good substitute for tarragon, and I didn't have any tarragon on hand. I think you could double the amount of chicken (if you have a large family or want leftovers), because the amount of sauce was more than enough, plenty to spare! But I was eating it by the spoonful because it was soooo good!!! By the way, my family and I are on a budget, so we used the $2.98 bottle of Pinot Grigio from Walmart (Oakleaf), and it was just fine!!

    Reply
  9. payal says

    April 23, 2016 at 5:03 am

    5 stars
    great for chicken lovers.

    Reply
  10. Beth says

    April 20, 2016 at 7:25 pm

    I made with sautéed zucchini sprinkled with Parmesan. And yes, the sauce would be wonderful over egg noodles.

    Reply
  11. Beth says

    April 20, 2016 at 7:23 pm

    Made this tonight and it was amazing!! Added mushrooms and thickened the sauce just a bit. Used boneless skinless thighs (bought by accident) but they were yummy (first time cooking chicken thighs...hooked!). Tarragon smelled awfully pungent and unusual before cooking but taste was muted after cooking. My husband is taking leftovers to work tomorrow which means it was a BIG HIT! Thanks so much!

    Reply
  12. Sandra says

    April 20, 2016 at 10:33 am

    I am wanting to make this with boneless, skinless chicken breasts.....would I need to make any changes, or just reduce the cooking time?

    Reply
    • Jacquelyn says

      April 20, 2016 at 11:22 am

      I am wondering the same.

      Reply
    • Kristin says

      April 20, 2016 at 12:12 pm

      Ditto, trader Joe's doesn't sell bone in chicken theighs in their organic free range line, sigh, so I would have to use boneless thighs.

      Reply
    • Amy Taylor (comment moderator) says

      April 25, 2016 at 7:57 am

      Hi there. Yes, boneless will cook in less time. The best gauge would be to use internal temperature to adjust the time: http://www.livestrong.com/article/555530-baking-boneless-chicken-vs-bone-in-chicken/.

      Reply
  13. Christy says

    April 19, 2016 at 2:44 pm

    Is there a white wine you can recommend for cooking?

    Reply
    • Amy Taylor (comment moderator) says

      April 24, 2016 at 10:44 am

      Hi. Any dry white will work. You do not need to spend a lot.

      Reply
  14. Ana says

    April 18, 2016 at 11:56 am

    What are recommendations for side dish? A

    Reply
    • Marcy says

      April 18, 2016 at 11:39 pm

      I was going to ask if it would be good to double the sauce and make pasta? Egg noodles?

      Reply
  15. Amelie Moore says

    April 18, 2016 at 12:59 am

    5 stars
    This looks delicious!! I’m definitely going to add this to my recipe rotation.

    Reply
    • Julie Handy says

      December 28, 2021 at 1:47 pm

      This recipe says freezer-friendly. At what point would you freeze this?

      Reply
      • 100 Days Admin says

        December 30, 2021 at 10:25 am

        We would recommend freezing after it's been cooked. - Nicole

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