Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They're actually more forgiving than breasts since they stay juicy even when cooked a bit longer. Just adjust your cooking time accordingly—thighs typically need a few extra minutes to reach the safe internal temperature of 165°F.

What can I substitute for tarragon if I can't find it?

If tarragon isn't available, you can substitute with fresh basil or a combination of fresh parsley and a pinch of dried fennel seeds to mimic tarragon's distinctive anise-like flavor. Thyme or dill also work well with the Dijon and cream, though they'll give the dish a different but equally delicious character.

Is there a dairy-free alternative for the heavy cream?

Yes, you can make a dairy-free version using full-fat coconut milk or a high-quality cashew cream. The flavor profile will shift slightly, but the richness will remain. For the best results, choose a non-dairy alternative that doesn't contain sweeteners and has a high fat content for proper sauce consistency.

How do I prevent the cream sauce from curdling?

To prevent curdling, make sure to simmer (not boil) the sauce and avoid adding cold cream to a very hot pan. If your stove runs hot, consider removing the pan from the heat for a moment before adding the cream. Also, full-fat cream is less likely to curdle than lower-fat alternatives.

Creamy Tarragon Dijon Skillet Chicken Recipe

Name: Creamy Tarragon Dijon Skillet Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 4 boneless, skinless chicken breasts, pounded thin; 4 tablespoons dijon mustard; Salt and pepper, to taste; 2 tablespoons olive oil, divided; 1 pound white or cremini mushrooms, sliced; 4 shallots, diced; 3 cloves garlic, minced; 2 cups heavy cream or half-and-half; 1/4 cup fresh tarragon, minced

This Creamy Tarragon Dijon Skillet Chicken is a restaurant-quality meal that comes together in just 25 minutes. Tender chicken breasts are coated with tangy Dijon mustard, then nestled in a luxurious sauce with earthy mushrooms and fragrant tarragon. It’s the perfect balance of sophisticated flavors and weeknight simplicity that will make you feel like a culinary star without hours in the kitchen!

Why You’ll Love This Recipe

Quick Dinner Solution: From start to finish in 25 minutes—perfect for those evenings when you want something special but don’t have hours to spare.
One-Pan Wonder: Everything cooks in a single skillet, meaning minimal cleanup and maximum flavor as each ingredient builds on the last.
Impressive Yet Simple: The combination of Dijon and tarragon creates a sophisticated flavor profile that tastes like you spent hours in the kitchen, even though the recipe is surprisingly straightforward.
Versatile Crowd-Pleaser: Works beautifully for both everyday family dinners and entertaining guests who’ll be begging for the recipe.

Ingredients You’ll Need

Chicken Breasts: Pounding them thin ensures quick, even cooking and maximum tenderness. The star protein that soaks up all those amazing flavors.
Dijon Mustard: Creates a tangy crust on the chicken and adds depth to the sauce. Don’t substitute with yellow mustard—it’s not the same!
Salt and Pepper: Simple seasonings that enhance the natural flavors of all the ingredients.
Olive Oil: Used for searing the chicken and sautéing the vegetables. A good quality oil makes a difference here.
Mushrooms: White or cremini mushrooms add earthiness and meaty texture. They also absorb the flavors of the sauce beautifully.
Shallots: Milder and sweeter than regular onions, they provide a gentle aromatic foundation for the sauce.
Garlic: Adds essential punchy flavor—fresh is always best for maximum impact.
Heavy Cream: Creates that luxurious, velvety sauce. Half-and-half works too if you want something lighter, but the sauce won’t be quite as rich.
Fresh Tarragon: The hero herb that transforms this dish with its distinctive anise-like flavor. Using fresh rather than dried makes a world of difference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Herbs

Switch up the flavor profile by replacing tarragon with thyme or rosemary for a completely different but equally delicious dish.

Add Vegetables

Incorporate asparagus tips, baby spinach, or peas during the last few minutes of cooking for extra color, nutrition, and texture.

Wine Addition

Deglaze the pan with 1/4 cup of dry white wine after sautéing the mushrooms and before adding the cream for an extra layer of flavor.

Protein Swap

Try using boneless pork chops or turkey cutlets instead of chicken for a delicious alternative.

How to Make Creamy Tarragon Dijon Skillet Chicken

Step 1: Prepare and Cook the Chicken

Brush your chicken breasts generously with Dijon mustard on both sides, making sure to coat evenly. Season with salt and pepper—don’t be shy here! Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for about 3-4 minutes per side until golden brown and cooked through to 165°F. Remove and set aside on a plate.

Step 2: Sauté the Aromatics

In the same skillet (don’t clean it—those chicken bits are flavor gold!), add the remaining tablespoon of olive oil. Toss in the sliced mushrooms and diced shallots, stirring occasionally until the mushrooms release their moisture and begin to brown, about 3-5 minutes. Add the minced garlic and cook for just 1 minute more until fragrant—careful not to burn it!

Step 3: Create the Sauce

Pour in the heavy cream and sprinkle in the fresh tarragon. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it bubble away for about 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. The cream will reduce and intensify in flavor.

Step 4: Reunite and Serve

Return the chicken breasts to the skillet, nestling them into the creamy sauce. Allow them to warm through for 2-3 minutes, spooning some sauce over the top. Serve immediately over your favorite pasta, rice, or with crusty bread to soak up that incredible sauce.

Pro Tips for Making the Recipe

Pound Evenly: Make sure your chicken breasts are pounded to an even thickness so they cook at the same rate.
Don’t Rush the Mushrooms: Let the mushrooms cook until they’ve released their moisture and started to brown for the best flavor and texture.
Sauce Consistency: If your sauce gets too thick, add a splash of chicken broth to thin it. Too thin? Let it simmer a little longer.
Temperature Control: Keep the heat moderate when making the cream sauce to prevent it from breaking or burning.
Fresh Herbs Matter: This is a dish where fresh tarragon really shines—dried just won’t deliver the same bright, aromatic quality.

How to Serve

Main Pairings

This creamy chicken dish pairs beautifully with:

Buttered egg noodles or fettuccine
Fluffy white rice or wild rice pilaf
Crusty French bread for sauce-sopping
Crispy roasted potatoes

Side Dishes

Balance the richness with:

Steamed green beans or asparagus
Simple green salad with vinaigrette
Roasted carrots or Brussels sprouts
Lemon-dressed arugula

Wine Pairing

A crisp Sauvignon Blanc or lightly oaked Chardonnay complements the creamy sauce perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as the tarragon infuses the sauce even more.

Freezing

While you can freeze this dish, the cream sauce might separate slightly when thawed. If freezing, store in an airtight container for up to 1 month. Thaw completely in the refrigerator before reheating.

Reheating

Gently reheat leftovers in a skillet over medium-low heat, adding a splash of cream or chicken broth if the sauce has thickened too much. You can also microwave in 30-second intervals, stirring between each, until warmed through.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They’re actually more forgiving than breasts since they stay juicy even when cooked a bit longer. Just adjust your cooking time accordingly—thighs typically need a few extra minutes to reach the safe internal temperature of 165°F.
What can I substitute for tarragon if I can’t find it?

If tarragon isn’t available, you can substitute with fresh basil or a combination of fresh parsley and a pinch of dried fennel seeds to mimic tarragon’s distinctive anise-like flavor. Thyme or dill also work well with the Dijon and cream, though they’ll give the dish a different but equally delicious character.
Is there a dairy-free alternative for the heavy cream?

Yes, you can make a dairy-free version using full-fat coconut milk or a high-quality cashew cream. The flavor profile will shift slightly, but the richness will remain. For the best results, choose a non-dairy alternative that doesn’t contain sweeteners and has a high fat content for proper sauce consistency.
How do I prevent the cream sauce from curdling?

To prevent curdling, make sure to simmer (not boil) the sauce and avoid adding cold cream to a very hot pan. If your stove runs hot, consider removing the pan from the heat for a moment before adding the cream. Also, full-fat cream is less likely to curdle than lower-fat alternatives.

Final Thoughts

This Creamy Tarragon Dijon Skillet Chicken might just become your new signature dish. It strikes that perfect balance between elegant and effortless—impressive enough for company yet simple enough for a Tuesday night. The velvety sauce with its bright tarragon notes transforms ordinary chicken into something truly special, and all in less time than it takes to order takeout. Give it a try tonight—your taste buds (and dinner guests) will thank you!