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

Description

A rich and creamy skillet chicken recipe that’s easy to make and full of flavors from dijon mustard and fresh tarragon. Sautéed mushrooms and shallots add a savory touch to elevate this perfect main-course dish, which pairs wonderfully with cooked pasta or your favorite side.

Ingredients

Units Scale

For the Chicken:

4 boneless, skinless chicken breasts, pounded thin
4 tablespoons dijon mustard
Salt and pepper, to taste
2 tablespoons olive oil, divided

For the Sauce:

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

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Instructions

Prepare the Chicken:
Brush both sides of the chicken breasts generously with dijon mustard. Season with salt and pepper to taste.
Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken breasts into the skillet and cook until they reach an internal temperature of 165°F, flipping halfway through cooking. This should take approximately 6-8 minutes for thin chicken breasts. Once cooked, remove the chicken from the skillet and set aside.
Sauté Vegetables:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced mushrooms and diced shallots. Sauté for 3-5 minutes or until softened. Then, stir in the minced garlic and cook for an additional minute.
Prepare the Sauce:
Pour the heavy cream (or half-and-half) into the skillet along with the minced tarragon. Stir well and bring the mixture to a simmer. Allow the sauce to cook until it thickens, about 5 minutes.
Combine and Serve:
Return the cooked chicken to the skillet, allowing it to warm through in the creamy sauce. Serve hot over cooked pasta or alongside your favorite side dish.

Notes

For a healthier alternative, you can substitute heavy cream with half-and-half or use a dairy-free cream option for a lighter sauce.
This dish pairs beautifully with fettuccine, mashed potatoes, or roasted vegetables.
Fresh tarragon gives the best flavor, but if unavailable, you can substitute with dried tarragon (use 1 tablespoon).
Pound the chicken breasts to an even thickness to ensure they cook evenly.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 33g
Cholesterol: 175mg