French Mustard Chicken (Printable Version)

Juicy chicken in a creamy Dijon-mustard sauce with tarragon and garlic, a comforting French-style main in about 50 minutes.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1 lb 5 oz)

→ Dairy

02 - ¾ cup plus 1 tablespoon heavy cream

→ Pantry

03 - 2 tablespoons Dijon mustard
04 - 1 tablespoon whole grain mustard
05 - 2 tablespoons olive oil
06 - 1 teaspoon honey
07 - ½ cup chicken stock

→ Vegetables & Aromatics

08 - 2 cloves garlic, minced
09 - 1 small onion, finely chopped

→ Herbs & Seasoning

10 - 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
11 - Salt and freshly ground black pepper, to taste
12 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown, about 4 minutes per side. Remove the chicken from the pan and set aside on a plate.
03 - In the same skillet, add the finely chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Reduce the heat to medium. Stir in the Dijon and whole grain mustards, mixing thoroughly with the onions and garlic to form a smooth paste.
05 - Pour in the chicken stock and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
06 - Stir in the heavy cream and honey until well combined. Return the seared chicken breasts to the skillet, spooning the sauce over the top.
07 - Simmer uncovered for 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the sauce has thickened to a creamy consistency.
08 - Stir in the chopped tarragon and adjust seasoning with salt and pepper to taste. Garnish with fresh chopped parsley and serve immediately.

# Expert Tips:

01 -
  • The dual mustard trick, Dijon for depth and wholegrain for texture, makes this taste like you spent hours when you barely spent one.
  • That sauce is so good you will fight over who gets to mop it up with bread at the end of dinner.
02 -
  • Do not rush the simmer because low and slow is what gives you a silky sauce instead of a greasy separated one.
  • If your sauce is too thin at the end, just remove the chicken and let the sauce bubble for another few minutes until it reduces.
03 -
  • Pound the chicken to an even thickness before cooking so every piece finishes at the same time and stays juicy.
  • Let the finished dish rest for five minutes off the heat before serving so the sauce settles and thickens further.

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