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Creamy Mustard & Tarragon Chicken

For me, the aroma of tarragon always evokes memories of my grandmother’s garden. She had a sprawling herb garden bursting with scents, and tarragon was always a star player. One summer, she taught me how to make a simple chicken dish with tarragon and cream – a dish that felt both comforting and elegant. This Creamy Mustard & Tarragon Chicken recipe is my take on those treasured memories, a harmonious blend of flavors that always brings a smile to my face. It’s the perfect dish to share with loved ones, creating new memories around the table.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: Dairy-containing

Ingredients

1 tablespoon sunflower oil
4 boneless, skinless chicken breasts
7 ounces low-fat crème fraîche
½ tablespoon Dijon mustard
½ tablespoon coarse grain mustard
¼ tablespoon dried tarragon
Salt and pepper to taste

Equipment Needed

Ovenproof pan
Stovetop
Oven

Instructions

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Heat the sunflower oil in an ovenproof pan over medium-high heat on your stovetop. Ensure the pan is hot before adding the chicken.
Season the chicken breasts generously with salt and pepper on both sides. This is crucial for developing flavor and a nice crust.
Carefully place the seasoned chicken breasts into the hot pan. Brown them for about 1 minute on each side. You’re not cooking them through at this point, just searing the surface for flavor and color.
Remove the browned chicken breasts from the pan and set them aside on a plate.
Reduce the heat to medium-low. Add the crème fraîche, Dijon mustard, coarse grain mustard, and dried tarragon to the same pan.
Stir all the ingredients together thoroughly to ensure they are well combined, creating a smooth and creamy sauce.
Bring the sauce to a gentle simmer, stirring occasionally to prevent sticking or scorching.
Return the browned chicken breasts to the pan, nestling them into the simmering sauce.
Spoon some of the sauce generously over the top of each chicken fillet, ensuring they are well coated. This will keep the chicken moist and flavorful during baking.
Carefully transfer the ovenproof pan into the preheated oven.
Bake for 20 minutes, or until the chicken is cooked through and the sauce is bubbling and lightly golden brown. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius). Use a meat thermometer to check for doneness.
Remove the pan from the oven and let it rest for a couple of minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Expert Tips & Tricks

Don’t overcrowd the pan: When browning the chicken, ensure there’s enough space between the breasts. Overcrowding will lower the pan temperature, resulting in steamed rather than browned chicken. If necessary, brown the chicken in batches.
Fresh Tarragon Boost: While the recipe calls for dried tarragon, using fresh tarragon will elevate the flavor even further. Add about 1 tablespoon of chopped fresh tarragon to the sauce in place of the dried.
Deglaze the Pan: Before adding the crème fraîche, deglaze the pan with a splash of white wine or chicken broth. This will lift any browned bits from the bottom of the pan, adding depth of flavor to the sauce.
Thickening the Sauce: If the sauce is too thin after baking, you can thicken it by simmering it on the stovetop for a few minutes after removing the chicken. Alternatively, whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water.
Preventing Dry Chicken: To ensure the chicken remains moist, consider brining it for 30 minutes before cooking. A simple brine of salt and sugar dissolved in water will do the trick. Pat the chicken dry before browning.

Serving & Storage Suggestions

This Creamy Mustard & Tarragon Chicken is delightful served immediately after baking. Garnish with a sprig of fresh tarragon for an elegant touch. It pairs beautifully with:

Green beans
Rice (plain or pilaf)
Mashed potatoes
Asparagus
A simple green salad

Storage:

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a saucepan over low heat, adding a splash of chicken broth or cream if needed to loosen the sauce. You can also reheat in the microwave, but be careful not to overcook the chicken.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	162 kcal	N/A
Calories from Fat	44g	27%
Total Fat	4.9 g	7%
Saturated Fat	0.8 g	4%
Cholesterol	68.4 mg	22%
Sodium	97.9 mg	4%
Total Carbohydrate	0.3 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0.1 g	0%
Protein	27.4 g	54%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dairy-Free: Substitute the crème fraîche with a plant-based alternative like cashew cream or coconut cream for a dairy-free option. Be sure to choose an unsweetened variety.
Chicken Thighs: Replace the chicken breasts with boneless, skinless chicken thighs for a richer flavor. Adjust the cooking time as needed, ensuring the thighs are cooked through.
Mustard Variations: Experiment with different types of mustard for unique flavor profiles. Honey mustard or whole grain mustard would both be delicious additions.
Vegetarian: Instead of chicken, use firm tofu or halloumi cheese. Brown the tofu or halloumi as you would the chicken, and follow the rest of the recipe as written.
Lemon Herb: Add a squeeze of fresh lemon juice and some chopped fresh herbs like parsley or chives to the sauce for a brighter, more vibrant flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular cream instead of crème fraîche?

A: Yes, you can substitute regular cream for crème fraîche, but the sauce will be less tangy. Crème fraîche has a slightly sour taste that adds complexity to the dish.

Q: Can I make this ahead of time?

A: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to cook, brown the chicken and add it to the sauce before baking.

Q: How do I know when the chicken is cooked through?

A: The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the chicken breast, and ensure it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

Q: Can I freeze leftovers?

A: While you can freeze leftovers, the texture of the crème fraîche sauce may change slightly upon thawing. It’s best to consume the leftovers within 2-3 months for optimal quality.

Q: What other vegetables would go well with this dish?

A: Roasted root vegetables like carrots, parsnips, and potatoes would be a great addition. Simply roast them alongside the chicken in the oven.

Final Thoughts

I truly hope you enjoy this Creamy Mustard & Tarragon Chicken as much as I do. It’s a versatile dish that’s perfect for a weeknight dinner or a special occasion. Don’t hesitate to experiment with different herbs and spices to make it your own. And most importantly, don’t be afraid to get creative in the kitchen! Share your culinary creations with friends and family, and let the joy of cooking bring you closer together. I’d love to hear your feedback and see your own twists on this recipe!

Creamy Mustard & Tarragon Chicken Recipe