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Creamy Dijon Chicken with Tarragon

creamy Dijon chicken with tarragon - featured image
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A quick and easy weeknight dinner featuring tender chicken breasts in a silky, tangy Dijon mustard and tarragon cream sauce. Perfect for cozy dinners with a subtle French flair.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680g), pounded slightly for even cooking
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 1 cup (240 ml) low sodium chicken broth
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons fresh tarragon, chopped (or 1 teaspoon dried tarragon)
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: chopped fresh parsley or a squeeze of lemon juice

Instructions

  1. Place each chicken breast between two sheets of parchment or plastic wrap. Gently pound with a meat mallet or rolling pin until about ½ inch (1.3 cm) thick. (About 5 minutes)
  2. Season both sides of the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook until golden brown, about 4-5 minutes per side. Transfer chicken to a plate and tent loosely with foil to keep warm. (10-12 minutes total)
  3. Lower heat to medium. Add butter to the skillet. Once melted, add chopped shallots and cook until softened and translucent, about 2-3 minutes. Add minced garlic and cook for another 30 seconds, stirring constantly. (3-4 minutes)
  4. Stir in Dijon mustard, mixing well with shallots and garlic. Pour in chicken broth, scraping browned bits off the pan’s bottom. Let simmer and reduce slightly, about 4-5 minutes. Stir in heavy cream and fresh tarragon. Simmer gently for 2-3 minutes until sauce is creamy and coats the back of a spoon. (7-8 minutes)
  5. Return chicken breasts to the skillet, spoon sauce over them. Simmer on low for another 3-4 minutes until chicken is cooked through (internal temp 165°F / 74°C). Adjust seasoning with salt and pepper. Garnish with parsley or lemon juice if desired before serving.

Notes

If sauce is too thin, mix 1 teaspoon cornstarch with cold water and stir in, simmer until thickened. Use medium-high heat for searing to get a golden crust. Simmer cream gently to avoid curdling. Fresh tarragon is preferred; if using dried, add earlier in cooking. Leftovers keep well refrigerated for up to 3 days. For dairy-free, substitute cream with almond or coconut milk plus cornstarch, and butter with olive oil or dairy-free spread.

Nutrition

Keywords: creamy Dijon chicken, tarragon chicken, easy chicken dinner, weeknight dinner, creamy chicken recipe, Dijon mustard chicken, quick chicken recipe

Find it online: https://emmayum.com/creamy-dijon-chicken-with-tarragon-recipe-5-easy-steps-for-cozy-dinners/