Tarragon Chicken Breasts Recipe

I absolutely love this recipe because it’s a cozy blend of creamy Dijon flavor and aromatic tarragon that feels like a warm hug on a plate. Plus, the chicken turns out perfectly juicy and pairs effortlessly with so many sides, making it a staple for any dinner gathering or just a quiet night in.

The Tarragon Chicken Breasts recipe has the balance of creaminess and delightful flavors that I love. Juicy chicken, seasoned merely with salt and pepper, is cooked in a fragrant mix of olive oil, butter, and garlic.

A sauce made of chicken broth, heavy cream, Dijon mustard, and fresh tarragon—plus a hit of lemon juice—makes this dish satisfying and rich. With its near-vertiginous height of protein and flavor, I venture that you will have to go a long way to find a dish that beats it.

Ingredients

Chicken Breasts:
Source of protein that is low in fat; assists in creating and mending tissues.

Olive Oil:
Fats that are good for you: support heart health and cut down on inflammation.

Garlic:
Rich flavor enhancer; is an antioxidant and immunity booster.

Heavy Cream:
Contributes richness and creaminess; provides fat for satiety.

Dijon Mustard:
Zesty and hot; low-calorie flavor enhancer.

Fresh Tarragon:
Herb that is aromatic; it contributes an anise-like flavor that is distinctive.

Lemon Juice:
Lends brightness and flavor; and contributes vitamin C.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh tarragon, chopped
• 1 tablespoon lemon juice

Instructions

1. Sprinkle salt and freshly ground black pepper on the chicken breasts to add flavor.

2. A large skillet needs to be heated, with the heat set to medium-high. Olive oil is added, of course, before adding the chicken breast halves. After that, they should be seared on either side until they are golden brown, which should take about 5-7 minutes per side, more or less, depending on how thick the chicken breast halves are. Once they reach that state, they should be removed from the skillet and set aside.

3. Lower the temperature to medium and place the butter in the skillet. When melted, add the diced garlic and cook for about 1 minute until aromatic.

4. Add the chicken broth, scraping up any browned bits from the bottom of the pan. Bring it to a low simmer.

5. Incorporate the heavy cream and Dijon mustard into the solution, and whisk until completely smooth and homogeneous.

6. Let the sauce simmer slowly for 2-3 minutes, if you want it to start thickening.

7. Reinsert the chicken breasts into the skillet, and baste them with some of the sauce. Reduce the heat to low, and cover the skillet.

8. Allow the chicken to simmer in the sauce for approximately 10-15 minutes, or until it is thoroughly cooked and the internal temperature is 165°F (75°C).

9. Mix the sauce well with the chopped tarragon and lemon juice. Cook for 1 minute more.

10. Accompany the chicken with the sauce that has been ladled over it. If you like, you can garnish with tarragon. Then, enjoy the dish.

Equipment Needed

1. Large skillet
2. Tongs or spatula
3. Measuring spoons
4. Measuring cup
5. Whisk
6. Knife
7. Cutting board
8. Garlic press or mincer
9. Cooking thermometer
10. Serving spoon or ladle
11. Plate or platter (for setting aside chicken)

FAQ

• Q: Can I use dried tarragon instead of fresh?
  
  A: Yes, you can substitute 1 tablespoon of dried tarragon for fresh, but fresh tarragon provides a more vibrant flavor.
• Q: What should I do if I don’t have heavy cream?
  
  A: You can use half-and-half or milk, but the sauce will be less rich. For a non-dairy option, try coconut milk.
• Q: Can this be made ahead of time?
  
  A: Yes, you can prepare the sauce ahead and store it in the fridge. Cook the chicken fresh for best results.
• Q: Is this recipe gluten-free?
  
  A: Yes, the recipe is naturally gluten-free. Just ensure your chicken broth and mustard are certified gluten-free.
• Q: Can I use chicken thighs instead of breasts?
  
  A: Yes, chicken thighs can be used. Adjust the cooking time as they may take longer to cook thoroughly.
• Q: How can I make the sauce thicker?
  
  A: To thicken the sauce, simmer it longer to reduce or add a slurry of cornstarch and water.

Substitutions and Variations

Canola oil or avocado oil can substitute for olive oil.
Vegetable broth, or a bouillon cube dissolved in water, can be used as alternatives to chicken broth.
Substitute with half-and-half or use coconut milk if a dairy-free alternative is preferred.
Dijon Mustard: Use whole grain mustard or spicy brown mustard in place of Dijon mustard.
Tarragon: For a milder flavor, substitute 1 teaspoon of dried tarragon or fresh parsley.

Pro Tips

1. Pound the Chicken Breasts For more even cooking, consider pounding the chicken breasts to an even thickness before cooking. This ensures they cook uniformly and remain juicy.

2. Use a Meat Thermometer To avoid overcooking, use a meat thermometer to check when the chicken reaches an internal temperature of 165°F (75°C). This will keep the chicken tender and prevent drying out.

3. Deglaze with Wine Before adding the chicken broth, splash a bit of white wine into the skillet and let it reduce slightly. This adds depth to the sauce, enhancing the overall flavor profile.

4. Infuse the Cream Warm the heavy cream slightly before adding it to the pan. This helps it blend more smoothly into the sauce and prevents curdling.

5. Customize with Vegetables Add sliced mushrooms or spinach to the sauce before returning the chicken to the skillet. They will absorb the flavors of the sauce and provide extra texture and nutrition to the dish.