Chicken Breasts with Fresh Tarragon Dijon Mustard Pan Sauce
Elevate your dinner game with these succulent Chicken Breasts with Fresh Tarragon Dijon Mustard Pan Sauce—a recipe that combines elegant flavors with weeknight practicality. Perfectly seared chicken breasts are simmered to tender perfection in a creamy, tangy sauce made with Dijon mustard, fragrant fresh tarragon, white wine, and a splash of lemon juice for brightness. The pan sauce is rich yet balanced, with a delicate hint of garlic and shallots that ties everything together. Ready in just 35 minutes, this French-inspired dish is both simple to prepare and sure to impress. Serve it alongside roasted vegetables, buttery mashed potatoes, or a crisp green salad for a restaurant-quality experience at home. Perfect for busy weeknights or an indulgent weekend dinner, this recipe promises unforgettable flavor with every bite. Complete your meal with this easy gourmet masterpiece that's as comforting as it is refined.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 0.5 cup white wine
- 0.75 cup chicken stock
- 0.25 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh tarragon leaves, chopped
- 1 tablespoon lemon juice
Directions
Step 1
Season both sides of the chicken breasts with salt and pepper.
Step 2
Heat the olive oil in a large skillet over medium-high heat.
Step 3
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken breasts from the skillet and set aside; they don’t need to be fully cooked at this stage.
Step 4
Reduce the heat to medium. Add the butter to the same skillet, then stir in the minced shallot and garlic. Sauté for 1-2 minutes, or until the shallot is translucent and fragrant.
Step 5
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine reduce by half, about 2-3 minutes.
Step 6
Add the chicken stock to the skillet and return the chicken breasts to the pan. Lower the heat to medium-low, cover, and simmer for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken and set aside, tenting with foil to keep warm.
Step 7
Stir in the heavy cream, Dijon mustard, and fresh tarragon leaves. Let the sauce simmer gently for 2-3 minutes to thicken.
Step 8
Stir in the lemon juice and adjust seasoning with additional salt and pepper, if needed.
Step 9
Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 1-2 minutes to warm the chicken through.
Step 10
Serve the chicken breasts on plates or a platter with the tarragon Dijon pan sauce drizzled over the top. Pair with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
| Serving size | (1287.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2067.5 |
| Total Fat 105.8g | 0% |
| Saturated Fat 37.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 729.6mg | 0% |
| Sodium 3692.7mg | 0% |
| Total Carbohydrate 13.0g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 3.2g | |
| Protein 227.1g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 135.5mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1996.3mg | 0% |
Source of Calories