This elegant one-pan chicken is creamy, herbaceous, and gently tangy. Dijon mustard and fresh tarragon create a classic French-style sauce that tastes restaurant-quality but cooks in about 30 minutes.
⏱️ Quick Info
-
Prep Time: 10 minutes
-
Cook Time: 20 minutes
-
Servings: 4
-
Difficulty: Easy
🛒 Ingredients
Chicken
-
4 boneless skinless chicken breasts (or thighs)
-
Salt & black pepper, to taste
-
½ tsp paprika
-
2 tbsp olive oil or butter
Sauce
-
2 cloves garlic, minced
-
¾ cup chicken broth
-
½ cup heavy cream (or half-and-half)
-
2 tbsp Dijon mustard
-
1 tbsp whole-grain mustard (optional but recommended)
-
1–2 tbsp fresh tarragon, chopped (or 1 tsp dried)
-
1 tsp lemon juice
-
Optional: ¼ cup shallots or onion, finely chopped
Garnish
-
Extra tarragon or parsley
👩🍳 Instructions
1️⃣ Season & Sear Chicken
-
Pat chicken dry.
-
Season with salt, pepper, and paprika.
-
Heat oil/butter in a large skillet over medium-high.
-
Sear chicken 4–5 minutes per side until golden and nearly cooked through.
-
Remove to a plate.
2️⃣ Build the Sauce
In the same skillet:
-
Add shallots (if using) and cook 2 minutes.
-
Stir in garlic and cook 30 seconds.
-
Pour in chicken broth and scrape up browned bits.
Simmer 2–3 minutes to reduce slightly.
3️⃣ Make It Creamy
-
Lower heat to medium-low.
-
Stir in cream, Dijon mustard, and whole-grain mustard.
-
Simmer until slightly thickened (3–4 minutes).
4️⃣ Finish the Dish
-
Return chicken to skillet.
-
Spoon sauce over top.
-
Add tarragon and lemon juice.
-
Simmer 3–5 minutes until chicken is fully cooked and sauce is silky.
5️⃣ Serve
Garnish with extra herbs and serve warm.
⭐ Pro Tips
-
Don’t boil after adding cream — keep at a gentle simmer.
-
Fresh tarragon gives the most authentic flavor.
-
Chicken thighs stay juicier than breasts.
-
Deglazing the pan is key for deep flavor.
🔄 Easy Variations
-
Light version: use half-and-half or evaporated milk
-
Low-carb: serve over cauliflower mash
-
Mushroom add-in: sauté sliced mushrooms with shallots
-
Extra tangy: add 1 tsp white wine vinegar
🥗 What to Serve With
-
Mashed potatoes
-
Buttered noodles
-
Steamed green beans
-
Rice pilaf
-
Crusty bread
❓ FAQs
Can I use dried tarragon?
Yes — use 1 teaspoon dried instead of fresh.
Can I make this ahead?
Yes. Reheat gently on low heat to avoid sauce separation.
Can I freeze it?
Not ideal — cream sauces may separate when thawed.
Total: ~6–9 WW points per serving
How to Lower the Points
-
Swap heavy cream → half-and-half → save ~2 points
-
Or use evaporated milk → save ~3 points
-
Use cooking spray instead of oil → save 2 points
-
Choose chicken breast over thighs → save 2–3 points
⭐ Lightened version: about 3–4 WW points per serving
What’s anti-inflammatory in this dish
-
Chicken (lean protein): neutral to mildly beneficial
-
Dijon mustard: contains turmeric/mustard seed compounds
-
Tarragon: herbs provide antioxidants
-
Garlic: well known anti-inflammatory food
-
Olive oil (if used): heart-healthy fats