Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 2 cups (480 ml) low-sodium chicken broth
- 1/2 cup (120 ml) dry white wine (or extra broth)
- 1 small shallot, sliced
- 1 bay leaf + 5 whole peppercorns
- 1 stick (115 g) unsalted butter, softened
- 1/2 cup (120 ml) heavy cream, very cold
- 3 tbsp finely chopped fresh tarragon (plus more to garnish)
- 2 tbsp fresh lemon juice
- 1 1/4 tsp kosher salt (plus more to taste)
- 1/4 tsp white or black pepper
- Crusty bread, to serve
Do This
- 1. Simmer broth, wine, shallot, bay leaf, and peppercorns for 5 minutes to infuse.
- 2. Add chicken breasts, gently poach over low heat 12–15 minutes, until just cooked through; cool in liquid.
- 3. Pat chicken dry, roughly chop, and add to a food processor with butter, lemon juice, salt, and pepper.
- 4. Blitz until very smooth, adding 2–4 tbsp of poaching liquid as needed for a soft, silky paste.
- 5. Stir in chopped tarragon. Separately whip cold cream to soft peaks, then gently fold into the chicken mixture.
- 6. Taste and adjust seasoning; spoon into a serving crock, smooth the top, and cover.
- 7. Chill at least 1 hour to set. Serve spread on warm, crusty bread with extra tarragon on top.
Why You’ll Love This Recipe
- Elegant, French-inspired flavor with minimal effort and very simple techniques.
- Silky, airy texture that spreads beautifully on toasted baguette or crackers.
- Perfect make-ahead appetizer for dinner parties, picnics, or holiday boards.
- Flexible recipe: adjust herbs, richness, and seasoning to suit your taste.
Grocery List
- Produce: 1 small shallot, 1 lemon, fresh tarragon, optional chives or parsley for garnish, garlic clove (optional)
- Dairy: Unsalted butter, heavy cream
- Pantry: Boneless, skinless chicken breasts, low-sodium chicken broth, dry white wine (or extra broth), bay leaf, whole peppercorns, kosher salt, ground white or black pepper, crusty bread (baguette or sourdough), optional Dijon mustard
Full Ingredients
For Poaching the Chicken
- 1 lb (450 g) boneless, skinless chicken breasts
- 2 cups (480 ml) low-sodium chicken broth
- 1/2 cup (120 ml) dry white wine (or use more broth)
- 1 small shallot, thinly sliced
- 1 bay leaf
- 5 whole black peppercorns
- 1 small garlic clove, lightly crushed (optional, for gentle garlic aroma)
- Pinch of salt
For the Chicken-and-Tarragon Mousse
- 1 stick (8 tbsp / 115 g) unsalted butter, very soft but not melted
- 1/2 cup (120 ml) heavy cream, very cold
- 3 tbsp finely chopped fresh tarragon leaves, lightly packed
- 2 tbsp fresh lemon juice (about 1 small lemon), plus more to taste
- 1 1/4 tsp kosher salt, divided (start with 1 tsp in the processor; use remaining to adjust)
- 1/4 tsp ground white pepper (or finely ground black pepper)
- 2–4 tbsp reserved poaching liquid (as needed to loosen the mousse)
- 1 tsp Dijon mustard (optional, for a subtle tang and complexity)
To Serve
- 1 crusty baguette or small sourdough loaf, sliced and lightly toasted
- Additional fresh tarragon leaves or finely snipped chives, for garnish
- Flaky sea salt, for finishing
- Cornichons or small pickles (optional, classic alongside rich mousses and pâtés)
Step-by-Step Instructions
Step 1: Prepare the poaching liquid
Add the chicken broth, white wine (or extra broth), sliced shallot, bay leaf, peppercorns, garlic clove (if using), and a pinch of salt to a medium saucepan. Set the pan over medium heat and bring the mixture just to a gentle simmer, not a hard boil. Let it bubble very softly for about 5 minutes to infuse the liquid with flavor.
While the liquid heats, trim any visible fat or tough bits from the chicken breasts so the finished mousse is very smooth. Pat the chicken dry with paper towels so it poaches evenly.
Step 2: Gently poach the chicken
Lower the chicken breasts into the simmering liquid so they are fully submerged. Adjust the heat to maintain a very gentle simmer; you should see only a few small bubbles breaking the surface. Cover the pan partially with a lid.
Poach for 12–15 minutes, turning the chicken once halfway through, until the thickest part of the breast reaches 165°F (74°C) on an instant-read thermometer. Remove from the heat and let the chicken cool in the warm poaching liquid for another 10–15 minutes. This keeps the meat moist and tender, perfect for a smooth mousse.
Step 3: Cool and prep the chicken
Transfer the chicken breasts to a plate and pat them dry again. Strain the poaching liquid into a bowl or measuring jug, discarding the solids (shallot, bay leaf, etc.). Reserve at least 1/2 cup (120 ml) of this flavorful liquid; you will use a few tablespoons to adjust the mousse texture.
Let the chicken and the reserved poaching liquid cool until they are just barely warm or at room temperature. If they are too hot, they will melt the butter and collapse the texture of the mousse. Cut the chicken into rough chunks so it processes more evenly in the next step.
Step 4: Blend the chicken with butter and seasonings
In the bowl of a food processor, combine the chopped chicken, softened butter, 1 tsp of the kosher salt, white pepper, lemon juice, and Dijon mustard (if using). Process on high until the mixture is very smooth and creamy, stopping once or twice to scrape down the sides. This may take 1–2 minutes depending on your machine.
With the motor running, add 2 tbsp of the reserved poaching liquid in a thin stream. Check the texture: you are aiming for a thick but velvety paste, like room-temperature cream cheese. If it seems too stiff or grainy, add another 1–2 tbsp of poaching liquid, processing after each addition. Taste and adjust seasoning with more salt or lemon juice as needed.
Scrape the mixture into a large mixing bowl. Stir in the finely chopped fresh tarragon until evenly distributed. At this stage the mixture will be rich and smooth, but not yet airy; the next step adds lightness.
Step 5: Whip the cream and fold it in
In a separate chilled bowl, pour in the very cold heavy cream. Using a hand mixer, stand mixer, or a whisk, beat the cream to soft peaks: when you lift the whisk, the cream should hold a peak that gently folds over at the tip. Do not over-whip; you do not want stiff, dry cream, or it will be harder to fold in smoothly.
Add one-third of the whipped cream to the chicken mixture and stir it in fairly briskly to loosen the base. Then gently fold in the remaining cream in two additions, using a spatula and broad, sweeping motions. Try not to deflate the cream; this is what gives the mousse its light, airy texture. The finished mixture should be pale, fluffy, and speckled with green flecks of tarragon.
Step 6: Taste, adjust, and chill
Taste a small spoonful of the mousse. Adjust the seasoning with a pinch more salt, lemon juice, or pepper as needed. Remember that flavors will soften slightly once the mousse is cold, so it should taste just a tiny bit more seasoned than you think is necessary at room temperature.
Transfer the mousse to a small serving crock, ramekins, or a shallow bowl. Smooth the top with the back of a spoon, creating gentle swirls if you like. Cover tightly with plastic wrap (pressing it directly onto the surface to prevent drying) and refrigerate for at least 1 hour, or up to 24 hours. Chilling allows the flavors to meld and the texture to firm slightly while staying spreadable.
Step 7: Garnish and serve
When ready to serve, remove the mousse from the refrigerator about 10–15 minutes in advance so it softens slightly for easier spreading. Sprinkle the top with a few whole tarragon leaves or finely snipped chives, and a pinch of flaky sea salt for crunch and sparkle.
Serve with slices of warm, lightly toasted baguette or sourdough. Offer cornichons or small pickles on the side for a bright, tangy contrast to the rich mousse. Spread generously and enjoy the delicate aroma of tarragon and lemon with the gentle savoriness of poached chicken.
Pro Tips
- Keep temperatures in mind: Let the chicken cool to room temperature and make sure the butter is soft and the cream is very cold. This contrast is key to a smooth base and fluffy, stable mousse.
- Process until truly smooth: If you see small bits of chicken, keep going. A good 1–2 minutes in the food processor creates the classic, luxurious mousse texture.
- Season boldly, but gently: Poached chicken is mild; do not be afraid of salt, lemon, and herbs. Add a little at a time, tasting as you go so the flavors stay balanced and refined.
- Use fresh tarragon only: Dried tarragon can taste harsh here. Fresh leaves provide the delicate anise, herbal aroma that makes this mousse special.
- Make it ahead: This mousse actually improves after a few hours in the fridge, so it is ideal to prepare earlier in the day or the night before you plan to serve it.
Variations
- Herb medley: Replace half of the tarragon with fresh chives and flat-leaf parsley for a gentler, more classic herb flavor while keeping a hint of tarragon.
- Smoky twist: Add 2–3 slices of finely chopped, cooked smoked bacon to the food processor with the chicken, or stir in 1/4 tsp smoked paprika for a subtle smoky note.
- Lighter version: Swap half the butter for full-fat Greek yogurt or crème fraîche. The texture will be slightly less rich but still creamy and spreadable, with a pleasant tang.
Storage & Make-Ahead
Store the chicken-and-tarragon mousse in an airtight container in the refrigerator for up to 3 days. Press plastic wrap directly onto the surface before sealing the lid to prevent it from drying out or absorbing fridge odors. For the best texture, let it sit at room temperature for 10–15 minutes before serving so it softens slightly and spreads easily.
This recipe is excellent for making ahead: prepare it the day before a gathering and keep it chilled. If any separation occurs on top, simply stir gently to recombine, then re-smooth the surface and garnish just before serving. Do not freeze, as freezing will affect the silky, whipped texture.
Nutrition (per serving)
Approximate values per appetizer serving (about 2 tablespoons mousse, without bread): 230 calories; 19 g fat; 8 g saturated fat; 12 g protein; 2 g carbohydrates; 0 g fiber; 1 g sugar; 340 mg sodium. Values will vary based on exact ingredients and serving size.
