Creamy Chicken with Corn, Tarragon and Tomatoes

Creamy Chicken with Corn, Tarragon and Tomatoes

14 Reviews 1 Pic
Recipe by  SBODI

“This is the quickest chicken recipe I have ever tried. It takes only ten minutes and the result is very tasty!”

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Adjust Servings

Original recipe yields 4 servings



  1. Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.
  2. In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.
  3. With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.

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Reviews (14)

Rate This Recipe


Delicious recipe. Cooking with fresh herbs makes a world of difference. I used approximately 1/2 can of stock in the sauce and found it too soupy, I'll use less next time. I couldn't find couscous, so I used yellow rice and it turned out fine. I put the tomatoes in last and heated just enough so they would be warm, not mushy. Will definitely make this again.

Chef Mom R.D.

Chef Mom R.D.

Even my kids liked this. (They are picky eaters)I did make a few changes. I pounded the chicken first to thin it out. I reduced the amount of chicken broth to 3/4 cup and used less fresh tarragon and the tomatoes I cut up in large pieces.I used 1/4 tsp. salt and 1/8 tsp. pepper.

Recipe Collector

Recipe Collector

This recipe is quick and tasty. I seasoned the chicken breast with tarragon, carraway seeds, thyme, poultry seasoning, red pepper flakes, and seasoning salt before I browned them. I omitted the corn and added a large can of drained french style green beans, sliced red pepper and mushrooms. I didn't have any fresh tomatoes so I substituted the sun dried variety. Once the vegetables have been added, add more seasoning if needed. Add a little of the lemon juice to the chicken for an extra kick. I agree with the last reviewer.. reduce the amount of chicken stock because it's soupy. I also used rice instead of couscous.

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Amount Per Serving (4 total)

  • Calories
  • 505 cal
  • 25%
  • Fat
  • 23.7 g
  • 36%
  • Carbs
  • 42.8 g
  • 14%
  • Protein
  • 30.8 g
  • 62%
  • Cholesterol
  • 131 mg
  • 44%
  • Sodium
  • 368 mg
  • 15%

Based on a 2,000 calorie diet



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Mexican Chicken Corn Chowder


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Creamy Orzo, Corn and Chicken Soup