Chicken with Mustard and Tarragon Cream Sauce
Elevate your weeknight dinner game with this luxurious Chicken with Mustard and Tarragon Cream Sauce. Juicy, golden-seared chicken breasts are bathed in a velvety sauce made from rich heavy cream, tangy Dijon mustard, and the aromatic freshness of chopped tarragon, creating a dish that's both comforting and elegant. A splash of fresh lemon juice adds brightness, while the sautéed garlic and deglazed pan juices infuse the sauce with incredible depth of flavor. Ready in just 40 minutes, this recipe is perfect for busy nights yet impressive enough for entertaining. Pair this creamy chicken entrée with fluffy mashed potatoes, buttered rice, or crisp steamed vegetables for a complete and satisfying meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons Fresh tarragon, chopped
- 1 tablespoon Fresh lemon juice
Instructions
Season both sides of the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Pour the chicken broth into the skillet and scrape the bottom with a wooden spoon to deglaze the pan, releasing any browned bits.
Stir in the heavy cream, Dijon mustard, and half of the chopped tarragon. Simmer the sauce for 2-3 minutes, allowing it to slightly thicken.
Return the chicken breasts to the skillet and cover them with the sauce. Cover the skillet with a lid and cook for 12-15 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and place it on a serving platter.
Add the lemon juice to the sauce and stir. Taste and adjust the seasoning with additional salt or pepper if needed.
Pour the sauce over the chicken breasts and garnish with the remaining chopped tarragon.
Serve immediately with your choice of sides, such as mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 51% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 1.6 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 535 mg | 11% | |
*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.
