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dijon-tarragon cream chicken

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 servings


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 skinless boneless chicken breasts
  • 2 garlic cloves minced
  • 1 shallot minced
  • 8 ounces sliced mushrooms
  • salt and pepper to taste
  • 1 cup heavy cream
  • 2 tablespoons dijon mustard for optional marinade
  • 2 tablespoons dijon mustard
  • 4 teaspoons fresh tarragon chopped


  • Do ahead (optional): Marinate chicken breasts in 2 tbsp dijon mustard.
  • Melt butter and olive oil in skillet over medium-high heat.  Place chicken in skillet and brown on both sides.  Reduce the heat to medium, cover skillet, and continue cooking for 15 minutes.  
  • While the chicken is cooking, you can chop the tarragon, mince the garlic and shallots, and prepare any side you plan on serving with the chicken.  
  • After the chicken is done cooking, remove from skillet and set it aside while you make the sauce.  
  • Using the same skillet, add the garlic and shallots and saute for a couple of minutes, until the shallots start to turn translucent and the garlic becomes fragrant.  
  • Add the mushrooms and cook until softened, about 5-7 minutes. You might want to add a little bit more olive oil if the pan is pretty dry after you remove the chicken.  
  • Add the cream and scrape up any bits on the bottom of the pan.  Add the dijon and tarragon.  Simmer for 5 minutes, when the sauce starts to thicken.
  • Return chicken to pan and coat with sauce.  
  • Serve and enjoy!