Sheet Pan Chicken Thighs with Fresh Tarragon

If you’re looking for a meal that tastes like it took hours—but didn’t—this Sheet Pan Chicken Thighs recipe is it. Marinated with fresh tarragon and garlic, roasted until the skin is golden and crisp, then finished with a rich tarragon cream sauce, this is a simple, fuss-free, classic roasted tarragon chicken for two that delivers big flavor with minimal cleanup. It’s a weeknight dinner that feels a little French, a little fancy, and completely doable.

I find myself making this dinner frequently —not just because it’s delicious, but because it’s so wonderfully simple. A short marinade of garlic and fresh tarragon, even just a couple of hours, makes all the difference. Though overnight is even better. Then everything goes onto a single sheet pan: chicken thighs nestled on a bed of sliced onions.

As the sheet pan chicken thighs roast, their juices baste the onions, and those onions, in turn, steam the chicken with subtle sweetness. The best part? That chicken in tarragon cream sauce—made right on the pan with white wine, Dijon mustard, and cream—is luscious, herby, and impossible to resist.

In my mind, the three keys to a great roast chicken are juicy meat, salty golden skin, and tons of sauce—and this one hits all the marks. When I serve this to my husband, he always says it feels like a meal we might experience in Paris. Yet, this is made with just one pan and hardly any dishes.  That’s a bonus for him as the clean-up crew for our roasted chicken dinner for two.

How to make sheet pan chicken thighs

Let’s walk through how to make this deliciously simple roasted tarragon chicken for two—step by step. Just like we’re cooking together in your kitchen.

Step 1: Marinate the Chicken

Grab a large mixing bowl. We’re starting with a flavorful marinade. A generous handful of fresh tarragon, a couple of minced garlic cloves, a good splash of olive oil, and a solid pinch each of salt and pepper. Stir everything together to make a loose herb paste—it should smell amazing already. Now add your bone-in, skin-on chicken thighs. Use your hands (or tongs if you prefer) to really get that mixture all over each piece.
Cover the bowl with plastic wrap and tuck it into the fridge for at least 6 hours. If you can, let it marinate overnight—the chicken will take on even more of that tarragon-garlic goodness.

Step 2: Prep Your Sheet Pan

When you’re ready to cook, preheat your oven to 425°F and grab a rimmed sheet pan. Peel and thinly slice a couple of yellow onions (aim for about ¼-inch thick slices so they roast and soften nicely).

Spread them out over the sheet pan, drizzle with a little olive oil, sprinkle with salt and pepper, and give everything a good toss with your hands right there on the pan.

Now clear a few spaces between the onions and nestle in your marinated chicken thighs, skin-side up.

Don’t toss that bowl just yet. Drizzle any remaining marinade (including all that garlicky, tarragon goodness) right over the tops of the thighs. That extra layer of flavor will baste into the skin as it roasts, helping it turn golden and deeply savory.

Step 3: Roast and Make the Sauce

Slide the pan into the oven and roast for 20 to 25 minutes. Giving the onions a quick toss after about 15 minutes so they don’t burn on the edges. You’re looking for the chicken skin to begin turning golden and the onions to be soft and starting to caramelize.

While everything’s roasting, stir together ½ cup of heavy cream, a few more chopped tarragon leaves, and a good spoonful of Dijon mustard in a small bowl. Season with salt and pepper to taste—this is the start of our dreamy tarragon cream sauce.

After 20–25 minutes, reduce the oven heat to 325°F, and carefully pull the sheet pan out. Pour in a generous splash of dry white wine (about ¼ to ⅓ cup). Then spoon or pour your cream mixture over the chicken and onions. Back into the oven it goes for another 10 to 15 minutes, just until the sauce is bubbling, and the chicken is fully cooked.

To check doneness, I use an instant-read thermometer—it should register 160°F in the thickest part of the thigh. No thermometer? No worries. Just poke the thickest part of the thigh with a skewer or small knife. If the juices run clear, you’re good to go.

Step 4: Rest and Serve

Once the chicken is cooked, transfer it to a platter and tent it loosely with foil to rest for 10 minutes. This gives the juices time to settle so the meat stays tender. Spoon the roasted onions around the chicken and don’t forget to pour every last bit of that glorious tarragon cream sauce from the sheet pan right over the top. Serve with crusty bread, potatoes, or whatever you love to mop up sauce—this one’s too good to leave behind.

Chicken in Tarragon Cream

In my mind, there are three keys to a great roast chicken: juicy, well-seasoned meat, golden salty skin, and—most importantly—a ton of sauce. And with this recipe, it’s the sauce that truly steals the show. We’re talking handfuls of fresh tarragon, a pour of heavy cream, and a proper dollop of Dijon mustard. When that’s all whisked together and combined with the chicken’s pan juices—those caramelized onions, bits of roasted garlic, and a splash of white wine—it turns into a sauce that’s velvety, aromatic, and honestly, pretty unforgettable.

And the best part? It all happens right on the sheet pan.

Making tarragon cream sauce

While the chicken roasts during the first 20 to 25 minutes, the onions soften and start to caramelize, and the chicken skin begins to turn that gorgeous golden brown. That’s your cue to start the sauce.

Grab a 2-cup glass measuring cup, or a small bowl with a spout, and whisk together ½ cup of heavy cream, ¼ cup of freshly chopped tarragon, and about 1 tablespoon of Dijon mustard. Season with salt and several grinds of black pepper. You want it to taste boldly seasoned, since it’s going to mellow slightly as it hits the heat of the pan.

Once your timer goes off (or the skin is looking golden and the onions are soft), pull the sheet pan out of the oven and turn the heat down to 325°F. Carefully pour a generous splash of dry white wine (about ½ cup) over and around the chicken, then follow with your tarragon cream mixture—spooning or pouring it evenly over the chicken thighs and onions.

Pop the pan back into the oven and roast for another 15 to 20 minutes, just until the chicken is fully cooked through, and the sauce is bubbling at the edges. I always check the thickest part of the thigh with an instant-read thermometer—you’re looking for 160°F. If you don’t have a thermometer, no stress. Just pierce the deepest part of the thigh with a knife or skewer—if the juices run clear, you’re good to go.

What comes out is incredibly tender, aromatic, and drenched in that luscious, herby, mustardy cream sauce. Every time I make this, my husband says it feels like a French bistro dinner—without the pile of dishes or the restaurant bill.

Choosing a white wine for Tarragon Cream Sauce

When it comes to cooking with wine, especially in a dish like this where it’s being reduced right into the sauce, quality matters. You want to use a dry white wine that you’d happily sip from a glass while the chicken roasts. This isn’t the time to pull out something labeled "cooking wine" (which usually has added salt and little flavor). A crisp sauvignon blanc, unoaked chardonnay, or dry pinot grigio are all great choices.

As the legendary Julia Child once said:

"I enjoy cooking with wine.  Sometimes I even put it in the food."

And she also wisely advised:

"Use good wine. It doesn’t have to be expensive, but never cook with something you wouldn’t drink."

So go ahead and pour a generous splash of that dry white wine (about ¼ to ⅓ cup) over and around the chicken just before adding the cream sauce. Not only does it deglaze all those golden brown bits from the pan, but it also balances the richness of the cream and adds just the right acidity to wake everything up. And hey—since the bottle’s open, might as well pour yourself a little glass to sip while it finishes in the oven.

Replacement for Tarragon

Not a Fan of Tarragon? Or Just Can’t Find It? No worries—if you are not into that sweet-anise tarragon flavor or your local store was out of it (been there!), I’ve got you covered. While tarragon gives this dish its French flair, you can still make a delicious creamy chicken dinner with a few thoughtful swaps. Fresh herbs are always my first choice, but there are good options even if you’re working from your spice rack.

Here are some ideas:

Chervil

Chervil is probably the best stand-in for tarragon. It has that same subtle licorice note, crossed with the freshness of parsley. It’s delicate, so I love it for finishing sauces or stirring into cream right before serving. If you spot it at the farmers’ market or co-op, grab a bunch—it’s a bit of an underdog in the herb world, but so worth it.

Fennel Fronds

If you’re using a fresh fennel bulb for another recipe, don’t toss those feathery green tops—that’s the frond, and it makes a beautiful, fragrant tarragon substitute. The flavor is mild but gently licorice-like, very close to tarragon.
To use them here, just snip off a small handful, rinse them well, and chop finely before stirring into the cream sauce. They’re especially good if you're serving this with roasted fennel or potatoes on the side for a flavor echo.
In a pinch, fennel seeds can be used. Just crush them lightly with a mortar and pestle or the back of a spoon before adding, so they release more aroma.

Basil

If you're leaning into something a little different, fresh basil gives a sweet, slightly peppery edge that’s lovely in creamy sauces. It won’t taste like tarragon, but it will still pair beautifully with garlic, cream, and Dijon. Tear or chiffonade the leaves. Which means cutting into the leaves into long ribbons, right before adding them to the sauce for the freshest flavor.

Dried Tarragon

If fresh tarragon is out of reach, dried tarragon works in a pinch. Just know it won’t be quite as vibrant. I usually start with half the amount of fresh tarragon called for (about 1 teaspoon dried for every tablespoon fresh). Then adjust to taste. Let it bloom in the cream for a few minutes to wake up the flavor.

Whatever herb you choose, the real magic is in the combination of mustard, cream, onions, and roasting juices. So go with what you love, or what’s on hand. This sauce is forgiving, flavorful, and guaranteed to make dinner feel a little extra special.