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Chicken in Tomato Herb Cream

Rated as 3.67 out of 5 Stars

"Fresh herbs are essential! Tarragon is especially good. Using different herbs makes this a new dish each time."
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30 m servings 533
Original recipe yields 4 servings


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  1. Whisk flour, salt, black pepper, and cayenne pepper together in a shallow bowl. Gently press chicken pieces into flour mixture to coat and shake off any excess flour.
  2. Heat butter in a skillet over medium-high heat. Cook and stir chicken and shallot in melted butter until shallot is softened and chicken is cooked through, 5 to 10 minutes.
  3. Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  4. Stir tomatoes and lemon juice into chicken mixture; simmer for 2 minutes, pour in cream. Bring mixture to a boil and cook to reduce liquid to a thicker consistency, 5 to 10 minutes more. Remove skillet from heat and stir in tarragon.

Nutrition Facts

Per Serving: 533 calories; 36.5 18.5 27.3 177 166 Full nutrition

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Read all reviews 4
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I took a little different spin on this, using tomato sauce put up from my own garden tomatoes rather than chopped, fresh tomatoes. I cut the chicken into strips rather than chunks. Didn’t both...

We thought this was a very mild, subdued dish that lacked complexity of flavor. This worked well served over four cheese tortellini. I made it exactly as written as I was the first reviewer,...

It's a very simple and homey recipe. The sauce isn't too flavorful, and when ever I make it I add extra cream and chicken, also I use lemon pepper and hardly any cayenne pepper. I also use extra...

I just made this. I followed the recipe as stated above so I can rate it. I think it's very mild and it makes me think I should have added more seasoning and cayenne pepper. Next time I make i...