Mustard Tarragon Chicken Skillet

Mustard Tarragon Chicken Skillet

This recipe creates a flavorful and easy one-pan chicken dish with a creamy mustard tarragon sauce.

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth)
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried tarragon)
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh parsley (for garnish, optional)

Cooking Guide:

1. Prep the chicken: Pat the chicken breasts dry with paper towels. Season them generously with salt and pepper.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
3. Sauté the aromatics: Reduce the heat to medium and add the shallot to the pan. Cook for about 1 minute, until softened. Add the garlic and cook for another 30 seconds, until fragrant.
4. Deglaze the pan: Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for a minute or two, until slightly reduced.
5. Create the sauce: Stir in the heavy cream, Dijon mustard, tarragon, and lemon juice. Bring the sauce to a simmer and cook for 2-3 minutes, until thickened slightly.
6. Return the chicken: Add the chicken back to the pan and spoon the sauce over it. Let the chicken simmer for another 5-7 minutes, or until cooked through.
7. Serve: Garnish with chopped fresh parsley (optional) and serve immediately with your favorite sides, like mashed potatoes, rice, or roasted vegetables.

Tips:

• For thicker sauce, whisk together 1 tablespoon cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the simmering sauce and cook for another minute or two, until thickened to your desired consistency.
• If you don’t have fresh tarragon, you can substitute 1 teaspoon of dried tarragon. However, fresh tarragon offers a brighter, more floral flavor.
• You can use chicken thighs instead of breasts for a richer flavor. Just adjust the cooking time slightly, as thighs take a few minutes longer to cook through.
• Feel free to add other vegetables to the pan with the shallots, such as sliced mushrooms, chopped carrots, or green beans.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat until warmed through.