Creamy Tarragon Chicken

Our Creamy Tarragon Chicken is such a great easy weeknight dinner that feels elevated. We sear chicken breasts in a cast-iron skillet and then simmer them in a creamy tarragon and mustard sauce. Serve with veggies, pasta, or a little bit of creamy mashed potatoes.

Course Main Course

Cuisine French

Keyword tarragon chicken, creamy chicken, chicken in cream sauce, french chicken

Prep Time 5

Cook Time 25

Total Time 30

Servings chicken breasts

Calories 300kcal

Author Nicole

Cost $15

Equipment

Cast iron skillet

Ingredients

1 tbsp butter
1 tbsp olive oil
4-6 chicken breasts
3 large cloves garlic, minced
2 tbsp chopped tarragon, divided
3 tbsp white wine vinegar
1 tbsp grain mustard
1 tbsp dijon
1 cup chicken stock
1/2 cup heavy cream
pinch kosher salt
1 tsp honey

Instructions

Heat a large cast iron skillet or regular skillet to a medium-high heat. Season chicken breasts with salt and pepper. Add butter and olive oil to the pan. Once the butter has melted and both the oil and butter are hot. Add the chicken. Sear the chicken until golden brown, it should take about 4 minutes and will easily release from the pan when it's ready. Flip over and sear the other side for another 3-4 minutes. Remove the chicken from the pan and set aside on a plate. Cover with foil.
Turn the heat down to medium low. Add the garlic. Cook for 30 seconds.
Add the mustard, 1/2 of the tarragon and the vinegar. It will spit and spatter. Cook for 10-15 seconds and pour in chicken stock, cream, remaining tarragon, a pinch of salt, and honey. Bring to a boil adn reduce to a simmer. Add the chicken back to the pan and simmer uncovered until the chicken is cooked through and the sauce has thickened. (Chicken is done when an instant read thermometer reaches 165 degrees. Season with salt and pepper.
Serve over mashed potatoes, veggies, or pasta.

Nutrition