Chicken and Asparagus in a Mustard Tarragon Sauce
Elevate your weeknight dinner game with this sophisticated yet approachable recipe for Chicken and Asparagus in a Mustard Tarragon Sauce. Tender, golden-seared chicken breasts are nestled in a creamy, tangy sauce infused with Dijon mustard, fresh tarragon, and a hint of lemon, creating a harmonious balance of earthy, zesty, and herbaceous flavors. Crisp-tender asparagus adds a vibrant pop of color and texture, while a splash of white wine enhances the sauce's richness. Perfectly suited for an elegant meal or a comforting family dinner, this one-skillet recipe is ready in just 45 minutes, making it an ideal choice for busy cooks who crave gourmet flair. Serve it alongside buttery mashed potatoes, a warm crusty baguette, or fluffy rice to soak up every luscious drop of sauce.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 pound asparagus spears
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely minced
- 2 pieces garlic cloves, minced
- 0.5 cup dry white wine
- 0.75 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by prepping your ingredients. Trim the woody ends of the asparagus and cut the spears into 2-3 inch pieces. Season the chicken breasts with half of the salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Deglaze the skillet with the white wine, scraping up any browned bits on the bottom. Let it simmer for 2-3 minutes until reduced by about half.
Add the chicken broth, Dijon mustard, and heavy cream to the skillet, stirring to combine. Let the sauce simmer gently for 2-3 minutes, allowing it to thicken slightly.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the chicken cook through on low heat for 8-10 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is cooking, add the asparagus pieces to the skillet around the chicken. Allow the asparagus to steam and cook in the sauce for the last 5 minutes of cooking time, until tender yet crisp.
Once the chicken and asparagus are done, stir in the fresh tarragon and lemon juice. Taste the sauce and adjust seasoning with the remaining salt and pepper if needed.
Serve the chicken breasts and asparagus drizzled with the mustard tarragon sauce. This dish pairs beautifully with rice, mashed potatoes, or crusty bread. Enjoy!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
