Tarragon Mustard Chicken
Indulge in the rich, savory flavors of Tarragon Mustard Chicken, a luxurious yet easy-to-make dish that’s perfect for weeknight dinners or elegant gatherings. This recipe features tender, pan-seared chicken breasts simmered to perfection in a creamy Dijon mustard sauce infused with fresh tarragon and a splash of dry white wine. Sautéed shallots and garlic add depth, while a blend of chicken broth and heavy cream ensures a velvety consistency that's ideal for spooning over mashed potatoes, rice, or roasted vegetables. With just 40 minutes from prep to plate, this restaurant-quality meal brings bold, herbaceous flavor to your table in no time. Perfect for lovers of French-inspired cuisine, this recipe is both comforting and refined!
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh tarragon leaves, chopped
Instructions
Season the chicken breasts thoroughly with salt and black 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 skillet. Once melted, add the chopped shallots and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the skillet with the white wine, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer for 2 minutes until slightly reduced.
Pour in the chicken broth and bring the mixture to a gentle simmer. Return the chicken breasts to the skillet, cover with a lid, and cook for 10-12 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Remove the chicken from the skillet once again and keep warm. Stir the heavy cream into the skillet and bring to a gentle simmer.
Whisk in the Dijon mustard and half of the chopped tarragon. Let the sauce simmer for 2-3 minutes until slightly thickened.
Return the chicken to the skillet, spoon the sauce over the top, and cook for another 2 minutes to meld flavors.
Sprinkle the remaining chopped tarragon over the chicken and serve immediately with your choice of side dishes like mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 618 mg | 13% | |
*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.
