Chicken Mushrooms in Tarragon Sauce
Transform your weeknight dinner routine with this elegant yet easy-to-make Chicken Mushrooms in Tarragon Sauce. Juicy, pan-seared chicken breasts are nestled in a velvety cream sauce infused with fragrant tarragon, Dijon mustard, and sautéed garlic for a burst of flavor in every bite. Tender cremini mushrooms add an earthy richness, while a touch of chicken broth and heavy cream creates the perfect balance of lightness and indulgence. This 45-minute recipe is ideal for both busy evenings and special occasions, pairing seamlessly with rice, pasta, or roasted vegetables. Impress your family or guests with this restaurant-quality dish that highlights fresh, aromatic herbs and simple, wholesome ingredients.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 300 grams mushrooms (cremini or button)
- 3 cloves garlic cloves, minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh tarragon leaves, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and butter.
Add the sliced mushrooms and sauté for 5-6 minutes until softened and browned.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the mushrooms and stir well to combine, cooking for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to avoid lumps, then add the heavy cream.
Whisk in the Dijon mustard and chopped tarragon, allowing the sauce to simmer for 3-4 minutes until slightly thickened.
Return the chicken breasts to the skillet, spoon some sauce over them, and let them simmer in the sauce for 10-12 minutes until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Taste the sauce and adjust seasoning with more salt and pepper, if needed.
Serve the chicken with the mushroom tarragon sauce draped over the top. Pair with rice, pasta, or a side of vegetables for a complete meal.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.8 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 747 mg | 16% | |
*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.
