19 Delicious Tarragon Recipes for Every Occasion

Tarragon’s delicate anise-like flavor can transform everyday dishes into something extraordinary—and we’ve rounded up 19 irresistible ways to use it! Whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or craving cozy comfort food, this versatile herb has your back. From creamy sauces to zesty marinades, these recipes are sure to inspire. Ready to fall in love with tarragon? Let’s get cooking!

Grilled Chicken with Tarragon Butter

This juicy grilled chicken gets a luxurious finish with a bright, herby tarragon butter that melts into every bite—simple enough for weeknights but fancy enough for guests.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tbsp fresh tarragon, finely chopped
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix softened butter, tarragon, lemon juice, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Set aside.
2. Preheat grill to medium-high (about 400°F). Pat chicken dry, then rub with olive oil and season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
3. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F and grill marks appear.
4. Immediately top each breast with a dollop of tarragon butter and let rest for 5 minutes before serving.

The butter melts into the chicken, infusing it with a subtle anise-like flavor and keeping it irresistibly tender. Tip: For extra flair, roll the butter into a log in parchment paper and chill before slicing into rounds.

Creamy Tarragon Mushroom Pasta

This elegant yet easy pasta dish combines earthy mushrooms with a silky tarragon-infused cream sauce—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 12 oz cremini mushrooms, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh tarragon, chopped (plus extra for garnish)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp lemon juice

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat butter and olive oil in a large skillet over medium-high. Add mushrooms and cook for 6–8 minutes until golden, stirring occasionally.
3. Reduce heat to medium, add garlic, tarragon, salt, and black pepper. Cook for 1 minute until fragrant.
4. Pour in heavy cream and simmer for 2 minutes, scraping up any browned bits. Stir in Parmesan until melted.
5. Add cooked pasta and lemon juice, tossing to coat. Thin sauce with reserved pasta water as needed (2–4 tbsp). Garnish with extra tarragon.

The bright pop of tarragon and lemon cuts through the rich sauce, making every bite feel balanced and fresh.

Tip: For extra depth, swap half the mushrooms for shiitakes or add a splash of white wine with the cream.

Tarragon Infused White Wine Sauce

This elegant yet easy sauce transforms simple chicken or fish into a restaurant-worthy dish with its bright, herbaceous notes and silky finish.

Ingredients:

• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup chicken or vegetable broth
• 1/4 cup heavy cream
• 2 tbsp unsalted butter, divided
• 1 small shallot, finely minced (about 2 tbsp)
• 1 tbsp fresh tarragon leaves, chopped (plus extra for garnish)
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. Melt 1 tbsp butter in a saucepan over medium heat. Add shallot and sauté for 2 minutes until translucent.
2. Pour in white wine and simmer for 3–4 minutes until reduced by half, scraping any browned bits from the pan.
3. Stir in broth, tarragon, lemon zest, salt, and pepper. Simmer for 5 minutes to infuse flavors.
4. Reduce heat to low, then whisk in heavy cream and remaining 1 tbsp butter until smooth and slightly thickened (about 2 minutes).

The magic here? Fresh tarragon’s subtle licorice notes balance the wine’s acidity, while butter adds a velvety richness—no flour needed!

Tip: For a dairy-free version, swap cream with coconut milk and butter with olive oil.

Roasted Carrots with Tarragon and Honey

These roasted carrots are a sweet-and-savory side dish that’s elegant enough for a dinner party but simple enough for weeknights—thanks to a glossy honey glaze and fresh tarragon.

Ingredients:

• 1 ½ lbs carrots, peeled and cut into 2-inch sticks
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp fresh tarragon, finely chopped
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss carrots with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread in a single layer on the prepared sheet.
3. Roast for 20 minutes, then drizzle with 1 tbsp honey and sprinkle with 1 tbsp tarragon. Toss gently and roast for another 5–10 minutes until caramelized and tender.

The honey forms a delicate glaze while the tarragon adds a subtle licorice-like brightness—making these carrots anything but ordinary.

Tip: For extra depth, add a pinch of smoked paprika before roasting.

Tarragon Lemonade with Mint

This herbal twist on classic lemonade is bright, refreshing, and just a little unexpected—perfect for sipping on a sunny afternoon.

Ingredients:

• 1 cup fresh tarragon leaves, lightly packed
• 1/2 cup fresh mint leaves, lightly packed
• 1 cup granulated sugar
• 4 cups cold water, divided
• 1 cup freshly squeezed lemon juice (about 6–8 lemons)
• Ice, for serving
• Lemon slices and extra mint sprigs, for garnish (optional)

Instructions:

1. In a small saucepan, combine tarragon, mint, sugar, and 1 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat, cover, and let steep for 15 minutes.
2. Strain the syrup through a fine-mesh sieve into a pitcher, pressing gently on the herbs to extract all the flavor. Discard the solids.
3. Stir in lemon juice and remaining 3 cups cold water. Taste and adjust sweetness if needed.
4. Chill for at least 1 hour before serving over ice. Garnish with lemon slices and mint if desired.

The tarragon adds a subtle anise-like depth that makes this lemonade feel extra special—no one will guess how simple it is to whip up!

Tip: For a fizzy version, swap half the water with chilled club soda just before serving.

Tarragon and Garlic Roasted Potatoes

These golden, herb-speckled potatoes are a side dish hero—crispy on the outside, fluffy inside, and packed with the cozy flavors of garlic and fresh tarragon.

Ingredients:

• 2 lbs baby Yukon Gold potatoes, halved
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh tarragon, finely chopped
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 3 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper on a rimmed baking sheet until evenly coated.
2. Roast for 30 minutes, stirring halfway, until potatoes start to crisp.
3. Add 4 minced garlic cloves and 1 tbsp tarragon, tossing gently. Roast 10 more minutes until golden and fragrant.

The magic here? The tarragon adds a subtle anise-like sweetness that pairs perfectly with the deep roastiness of the garlic—no fancy techniques required.

Tip: For extra crispiness, spread potatoes in a single layer and avoid overcrowding the pan.

Tarragon Chicken Salad Sandwiches

This tarragon chicken salad sandwich is a fresh twist on a classic, with bright herbs and a creamy crunch that’ll make it your new lunchtime favorite.

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh tarragon
• 1/2 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup diced celery
• 1/4 cup chopped toasted almonds
• 8 slices whole-grain bread, toasted
• Butter lettuce leaves (for serving)

1. In a large bowl, whisk together 1/3 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp tarragon, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Add shredded chicken, 1/2 cup diced celery, and 1/4 cup toasted almonds, folding gently to coat everything evenly.
3. Spread the chicken salad onto 4 slices of toasted bread, top with butter lettuce leaves, and close with the remaining bread slices.

The tarragon and almonds add a subtle herbal note and nutty texture that elevates this beyond ordinary chicken salad. Perfect for picnics or a quick yet fancy-feeling lunch!

Tip: For extra tang, stir in 1 tbsp of chopped capers or cornichons with the celery.

Pan-Seared Salmon with Tarragon Dill Sauce

This elegant yet easy salmon dish pairs buttery pan-seared fillets with a bright, herby sauce—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh dill
• 1 small garlic clove, minced

Instructions:

1. Pat salmon fillets dry and season evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add salmon skin-side down; cook 5 minutes until skin is crisp. Flip and cook 3–4 minutes more until opaque.
3. Meanwhile, whisk 1/4 cup sour cream, 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tbsp tarragon, 1 tbsp dill, and minced garlic in a small bowl.
4. Serve salmon hot with a generous drizzle of sauce.

The magic here? The sauce’s creamy tang balances the salmon’s richness, while fresh herbs add a garden-fresh pop. Tip: For extra-crispy skin, press fillets gently with a spatula for the first 2 minutes of cooking.

Tarragon and Shallot Butter Steak

Elevate your weeknight steak with this fragrant, herb-infused butter that melts luxuriously over perfectly seared meat.

Ingredients:

• 2 (8-oz) ribeye or strip steaks, 1-inch thick
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, softened
• 1 small shallot, finely minced (about 2 tbsp)
• 1 tbsp fresh tarragon, finely chopped
• 1/2 tsp lemon zest

Instructions:

1. Let steaks sit at room temperature for 30 minutes. Pat dry with paper towels, then rub with olive oil and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat a cast-iron skillet over medium-high until smoking. Sear steaks for 4 minutes per side for medium-rare (135°F internal temperature), or adjust time for desired doneness. Transfer to a plate and let rest for 5 minutes.
3. While steak rests, mix softened butter, minced shallot, 1 tbsp tarragon, and 1/2 tsp lemon zest in a small bowl until combined.
4. Slice steak against the grain and top each portion with a generous dollop of the tarragon-shallot butter, letting it melt slightly before serving.

The butter’s subtle anise-like flavor from the tarragon and the sweet sharpness of shallots create a restaurant-worthy finish with zero fuss. Tip: For extra depth, brown the butter lightly before mixing in the herbs and shallots.

Tarragon Infused Olive Oil Dip

Elevate your bread basket with this fragrant, herby dip—it’s like a little taste of Provence in under 10 minutes!

Ingredients:

• 1/2 cup extra-virgin olive oil
• 2 tbsp fresh tarragon leaves, finely chopped
• 1 tsp lemon zest
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1 small garlic clove, grated

Instructions:

1. In a small saucepan, gently warm the olive oil over low heat (about 2 minutes)—it should be just warm to the touch, not simmering.
2. Remove from heat and stir in the tarragon, lemon zest, salt, pepper, and garlic. Let steep for 5 minutes to infuse the flavors.
3. Transfer to a shallow serving bowl and serve immediately with crusty bread or drizzle over roasted vegetables.

The magic here? The gentle infusion lets the tarragon’s subtle anise flavor shine without bitterness, while the lemon zest adds a sunny brightness.

Tip: For a deeper flavor, make this a day ahead—the oil thickens slightly as it chills, creating a lush, dip-able texture.

Tarragon and Goat Cheese Stuffed Mushrooms

These elegant stuffed mushrooms are bursting with creamy goat cheese and fresh tarragon—perfect for impressing guests or treating yourself to a savory bite.

Ingredients:

• 16 oz whole cremini mushrooms (about 20 medium), stems removed
• 4 oz goat cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh tarragon, finely chopped
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix goat cheese, Parmesan, tarragon, garlic powder, salt, and black pepper until smooth.
3. Brush mushroom caps with olive oil and place them cavity-side up on the baking sheet.
4. Spoon about 1 tsp of the cheese mixture into each mushroom, gently pressing to fill.
5. Bake for 18–20 minutes until the mushrooms are tender and the filling is lightly golden.

The fragrant tarragon cuts through the richness of the goat cheese, while the Parmesan adds a subtle crunch—ideal for a fuss-free appetizer that feels gourmet.

Tip: For extra flavor, finely chop the mushroom stems and sauté them in butter before adding to the filling.

Tarragon and Chive Deviled Eggs

These elegant deviled eggs get a fresh, herby upgrade with tarragon and chives—perfect for brunch or a springtime snack.

Ingredients:

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp finely chopped fresh tarragon
• 1 tbsp finely chopped fresh chives (plus extra for garnish)
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1/2 tsp white vinegar

Instructions:

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel.
2. Slice eggs in half lengthwise. Gently pop out yolks into a bowl and mash with a fork until smooth.
3. Add mayonnaise, Dijon mustard, tarragon, chives, salt, pepper, and vinegar to the yolks. Stir until fully combined and creamy.
4. Spoon or pipe the filling back into the egg white halves. Garnish with extra chives.

The bright, licorice-like notes of tarragon balance beautifully with the mild oniony bite of chives—a grown-up twist on a classic.

Tip: For extra smooth filling, press the yolks through a fine-mesh sieve before mixing.

Tarragon and Lemon Zest Cookies

These buttery, herb-kissed cookies are a delightful twist on the classic shortbread, with bright lemon and fragrant tarragon dancing in every bite.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg yolk
• 2 tsp finely chopped fresh tarragon
• 1 tbsp lemon zest (from about 1 large lemon)
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and 3/4 cup granulated sugar with a hand mixer until light and fluffy, about 2 minutes. Add the egg yolk, 2 tsp tarragon, 1 tbsp lemon zest, and 1/2 tsp vanilla extract; mix until combined.
3. Gradually add the flour and 1/4 tsp salt, mixing just until the dough comes together (don’t overmix).
4. Roll dough into 1-inch balls, place 2 inches apart on baking sheets, and gently flatten with a fork in a crisscross pattern.
5. Bake for 12–14 minutes until the edges are lightly golden. Cool on sheets for 5 minutes before transferring to a rack.

The floral hint of tarragon and zesty lemon makes these cookies unexpectedly elegant—perfect with afternoon tea or as a light dessert after a rich meal.

Tip: For extra fragrance, rub the tarragon leaves between your fingers before chopping to release their oils.

Tarragon and Garlic Shrimp Skewers

These Tarragon and Garlic Shrimp Skewers are a quick, flavorful dish that’s perfect for weeknight dinners or summer grilling—bright, herbaceous, and packed with garlicky goodness.

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh tarragon, finely chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers (if wooden, soaked in water for 30 minutes)

1. In a bowl, whisk together 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp tarragon, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the shrimp to the marinade, tossing to coat evenly. Let sit for 15 minutes at room temperature.
3. Thread the shrimp onto skewers (about 4-5 per skewer).
4. Heat a grill or grill pan over medium-high heat. Cook the skewers for 2-3 minutes per side, until the shrimp turn pink and opaque.

The fresh tarragon and lemon zest give these skewers a vibrant, almost floral note that pairs beautifully with the smoky char from the grill.

Tip: For extra flavor, brush the skewers with any remaining marinade right after flipping.

Tarragon and Apple Cider Vinaigrette

Bright, herby, and just a little sweet, this vinaigrette turns simple salads into something special with its fresh tarragon kick.

Ingredients:

• 1/3 cup extra-virgin olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 small shallot, minced (about 2 tbsp)
• 1 tbsp finely chopped fresh tarragon
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Instructions:

1. In a small bowl, whisk together 3 tbsp apple cider vinegar, 1 tbsp honey, and 1 tsp Dijon mustard until smooth.
2. Slowly drizzle in 1/3 cup olive oil while whisking constantly to emulsify.
3. Stir in the minced shallot, 1 tbsp tarragon, 1/4 tsp salt, and 1/8 tsp black pepper. Let sit for 10 minutes to meld flavors.

The tarragon’s subtle licorice notes and the apple cider’s tang make this dressing irresistible drizzled over bitter greens or roasted vegetables.

Tip: For a smoother texture, blitz everything in a blender—just skip the 10-minute rest.

Tarragon and Parmesan Crusted Pork Chops

These juicy pork chops get a crispy, herby upgrade with a golden crust of Parmesan and fragrant tarragon—perfect for a weeknight dinner that feels fancy.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp fresh tarragon, finely chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp Dijon mustard

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup grated Parmesan, 1/4 cup panko, 1 tbsp tarragon, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush pork chops with 1 tbsp Dijon mustard, then press the Parmesan mixture onto both sides to coat evenly.
4. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 2 minutes per side until golden, then transfer to the baking sheet.
5. Bake for 12–15 minutes, until the crust is crisp and pork reaches 145°F internally.

The tarragon’s subtle licorice notes and the salty Parmesan crust make these chops irresistibly savory—plus, they stay juicy thanks to the quick sear-and-bake method.

Tip: For extra crunch, broil the chops for the last 1–2 minutes (watch closely!).

Tarragon and Honey Glazed Ham

This sweet and herby glazed ham is a showstopper for holiday dinners or Sunday suppers—effortless enough for weeknights but fancy enough to impress.

Ingredients:

• 1 (7–8 lb) fully cooked bone-in ham
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp finely chopped fresh tarragon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 325°F. Place ham cut-side down in a roasting pan and tent loosely with foil. Bake for 1 hour.
2. Meanwhile, whisk together 1/2 cup honey, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp tarragon, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
3. Uncover ham and brush half the glaze evenly over the surface. Return to oven, uncovered, for 20 minutes.
4. Brush with remaining glaze and bake another 20–25 minutes until caramelized and glossy. Let rest 15 minutes before slicing.

The tarragon adds a subtle licorice-like brightness that cuts through the richness of the ham, while the honey creates a sticky, crackly crust. Tip: For extra depth, warm the honey slightly before mixing—it’ll blend into the glaze like a dream.

Tarragon and Cucumber Gazpacho

This refreshing gazpacho is a summer dream—cool, herbaceous, and just creamy enough to feel indulgent without weighing you down.

Ingredients:

• 3 medium cucumbers (about 1 1/2 lbs), peeled and roughly chopped
• 1/2 cup fresh tarragon leaves, packed, plus extra for garnish
• 1/4 cup fresh mint leaves
• 1/2 cup plain Greek yogurt
• 2 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1 tsp honey
• 1 small garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup cold water (plus more as needed)

Instructions:

1. In a blender, combine cucumbers, tarragon, mint, yogurt, olive oil, vinegar, honey, garlic, salt, and pepper. Blend until smooth, about 1 minute.
2. Add cold water and blend again until silky, adjusting with 1–2 tbsp more water if too thick. Taste and add another pinch of salt if needed.
3. Chill for at least 2 hours (or up to overnight) to let the flavors meld. Serve in bowls or glasses, drizzled with extra olive oil and a few tarragon leaves.

The tarragon’s subtle anise flavor makes this gazpacho taste like a garden in peak season—bright but sophisticated.

Tip: For a smoother texture, strain through a fine-mesh sieve before chilling.

Conclusion

With these 19 delicious tarragon recipes, you’re ready to add a touch of herbal magic to any meal—whether it’s a cozy weeknight dinner or a special gathering. We’d love to hear which dishes you try (and love!)—drop a comment below or share your favorites on Pinterest. Happy cooking!