Dijon Tarragon Cream Chicken
This French-inspired one-skillet chicken dinner features golden-brown chicken breasts smothered in a velvety cream sauce with Dijon mustard, fresh tarragon, and a splash of white wine. Ready in about 30 minutes, it's elegant enough for guests yet simple enough for a weeknight.
Equipment
- Large skillet - 12-inch / 30cm stainless steel or cast iron
- Sharp chef's knife
- Cutting board
- Tongs
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Microplane or zester - for lemon zest
- Instant-read meat thermometer - optional but recommended
- Plate or Tray - for resting chicken
Ingredients
- 4 boneless, skinless chicken breasts - about 6 oz / 170g each, patted dry
- salt and freshly ground black pepper - to taste
- 2 tablespoons olive oil - 30ml
- 1 tablespoon unsalted butter - 14g
- 2 large shallots - finely minced
- 3 cloves garlic - finely minced
- ½ cup dry white wine - 120ml, such as Sauvignon Blanc or Pinot Grigio
- 1 cup heavy cream - 240ml
- ½ cup low-sodium chicken stock - 120ml
- 2 tablespoons Dijon mustard - use a good-quality brand
- 2 tablespoons fresh tarragon leaves - roughly chopped, or 2 teaspoons dried tarragon
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
- Remove chicken from fridge 15 minutes before cooking. Pat each breast thoroughly dry with paper towels and season generously on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken presentation side down and cook undisturbed for 5-6 minutes until deep golden brown. Flip and cook another 4-5 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
- Reduce heat to medium and add butter to the same skillet. Once melted, add shallots and cook 3-4 minutes until softened. Add garlic and cook 30-45 seconds until fragrant, stirring constantly.
- Pour in white wine, scraping up browned bits from the bottom with a wooden spoon. Simmer 3-4 minutes until reduced by half and the alcohol smell has cooked off.
- Add heavy cream, chicken stock, Dijon mustard, lemon zest, and lemon juice. Stir until smooth and bring to a gentle simmer. Cook 4-5 minutes until sauce thickens slightly and coats the back of a spoon. Season to taste.
- Stir in fresh tarragon. Return chicken to the skillet, nestling it into the sauce. Spoon sauce over the top and warm through for 2-3 minutes over low heat. Serve immediately with additional sauce spooned over.
Notes
- Pat the chicken thoroughly dry before seasoning. This is the single most important step for achieving a golden, crispy sear.
- Use a good-quality Dijon mustard like Maille or Grey Poupon for the best flavor and smoothest sauce.
- Add fresh tarragon at the end of cooking to preserve its delicate anise-like flavor and prevent bitterness.
- Substitute boneless, skinless chicken thighs for breasts for an even juicier, more forgiving result.
- To make this dairy-free, substitute full-fat coconut cream for the heavy cream and use olive oil instead of butter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of cream or stock.
- The sauce can be frozen for up to 1 month. Whisk well when reheating to bring it back together.
- Serve over mashed potatoes, egg noodles, rice, or with crusty bread to soak up every drop of the sauce.
- For a lighter version, substitute half-and-half or crème fraîche for the heavy cream.
- Add 8 oz (225g) of sliced cremini mushrooms with the shallots for an earthy, heartier variation.