Cheesy Chicken with Tarragon Cream Sauce and Cornbread Topping

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Cheesy Chicken with Tarragon Cream Sauce and Cornbread Topping is a delightful combination of flavors and textures. Tender chicken breasts are smothered in a creamy tarragon sauce, topped with a cheesy cornbread crust, and baked to perfection. The result is a comforting and satisfying dish that is perfect for any occasion. With the richness of cheese, the freshness of tarragon, and the heartiness of cornbread, this recipe is sure to become a family favorite.

Keywords: cheesy chicken, tarragon cream sauce, cornbread topping, baked, comforting.

Cheesy chicken with tarragon cream sauce and cornbread topping recipe details

Cheesy chicken with tarragon cream sauce and cornbread topping recipe, recipe Rating: 4.9
Number of votes:148

Creamy, cheesy chicken breasts cooked to perfection, with a coat of crunchy cornbread. Serve with potatoes and you’ve got dinner for eight. A very happy eight.
Ready in: 1 hour

Ingredients

Serves: 8

• 8 boneless, skinless chicken breasts
• 8 slices deli ham
• 8 slices Swiss cheese
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1/2 cup white wine
• 1/2 cup sour cream
• 1 1/2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups crushed corn bread stuffing
• 1 tablespoon minced fresh parsley

Preparation method

Prep: 20 mins | Cook: 40 mins

1. Preheat oven to 325 degrees F and coat a 13×9-inch baking dish with nonstick cooking spray.
2. Place chicken breasts in prepared baking dish and top each breast with ham and cheese slices.
3. In a saucepan over medium heat, combine soup, wine, sour cream, tarragon, salt, and pepper. Cook for about 4 minutes just to heat the sauce. Do not let sauce boil.
4. Spoon the sauce over the chicken and cover dish with aluminum foil. Bake for 25 minutes, then remove foil and cover each breast with cornbread stuffing crumbs and parsley. Return to oven and bake for 15 more minutes to cook chicken thoroughly.
5. Remove from oven and let rest for 10 minutes to let chicken juices settle. Serve.