Mustard Tarragon Chicken
Elevate your weeknight dinner game with this creamy and aromatic Mustard Tarragon Chicken recipe! Perfectly seared, tender chicken breasts are simmered in a luscious, flavor-packed sauce featuring Dijon mustard, fresh tarragon, and a splash of dry white wine. This French-inspired dish combines the richness of heavy cream with the subtle sweetness of sautéed onions and garlic, creating a velvety sauce that clings to every bite. Ready in just 45 minutes, it’s an easy yet elegant meal ideal for family dinners or special occasions. Serve it over fluffy rice or alongside crusty bread to soak up every drop of the sauce. Bursting with herbaceous and savory notes, this one-pan wonder is sure to become a new favorite in your rotation.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion (finely diced)
- 3 cloves garlic cloves (minced)
- 0.5 cups dry white wine
- 1 cups chicken stock
- 0.5 cups heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh tarragon leaves (chopped)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the skillet.
Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for another 1 minute until fragrant.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by half.
Pour in the chicken stock and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the Dijon mustard and chopped tarragon. Adjust the seasoning with additional salt and pepper if needed.
Return the seared chicken breasts to the skillet, ensuring they are coated in the sauce. Cover the skillet with a lid and let the chicken simmer on low heat for 15-20 minutes or until fully cooked (internal temperature of 165°F).
Once cooked, remove the chicken breasts and let them rest for 5 minutes. Serve the chicken with the mustard tarragon sauce spooned generously over the top.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 515 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.
