Dijon-Tarragon Cream Chicken Recipe

This recipe looked great as is, but after reading other reviews, I decided to take some of their suggestions. I coated the chicken with lightly seasoned flour prior to browning them. After the breasts were cooked, I removed them from the pan and sautéed 2 minced cloves of garlic, ½ of an onion, chopped, and 1 cup of sliced mushrooms until the onion was soft and the mushrooms were mostly cooked. Then I added the cream, mustard and tarragon with the garlic, onions, and mushrooms. I also tripled the cream-mustard-tarragon “gravy” as we like extra. I served this wonderful chicken with mashed potatoes and asparagus. We will definitely make this again! UPDATE: I have made this dish again, and this time I made a few more changes that previous reviewers had mentioned. I rubbed a light coating of Dijon mustard on the chicken breasts a few hours before cooking and let them sit. I still coated the breasts in seasoned flour before browning. Once the chicken was cooked and I removed it from the pan, I added a splash of white wine (slightly less than a quarter cup) to deglaze the pan prior to sautéing the onions, garlic and mushrooms. My husband said it was the best! This time I served it with Stove-Top chicken dressing and a salad.

After pulling up this recipe to make 'again', I realized I had never reviewed it... shame on me. This recipe has gone through various transitions thru the years, but still never fails to impress me. Though it tastes wonderful as written it is also the perfect recipe for customizing to your family's individual likes and dislikes. I lightly saute the chicken with a dusting of flour, salt, white pepper, garlic and onion powder and remove when done, then in the same pan, saute 3 cloves of minced garlic, 1/2 cup minced shallots, and package of Bella baby mushrooms to give the sauce a more earthy taste. When the mushrooms have cooked down, add your tarragon, 1.5 tbsp mustard and the cream back to the pot and let simmer for 5 minutes to thicken; make sure to scrap up the fabulous drippings in the pan, as they really help flavor it. Add the chicken back to the pan, coat with sauce and serve. Wonderful Deltaqueen50, simply wonderful! Thank you for sharing.

The base recipe is good, but I did make adjustments. After removing the chicken from the pan, I sautéed shallots and garlic in a little butter, then added tarragon and stirred for a couple of minutes until fragrant. I sprinkled a small amount of flour to form a light rue, stirring for a minute or two. I deglazed with white wine and seasoned with salt and pepper before adding cream and Dijon. Allowed the sauce to thicken a little before returning chicken to pan until heated through. Great served with mixed grain pilaf and steamed asparagus. Lovely dinner - thanks for the recipe.

This is an excellent, easy, simple recipe - great for a weeknight dinner and elegant enough for entertaining guests. I have been using this recipe for years. It's great as written but I've made two minor changes. One because I'm lazy and the second because I prefer the sauce a little thicker. First, I bake the chicken separately with a little oil, salt and pepper and covered with foil to keep it moist. Then I put the sauce together and add the chicken when it's cooked. To make the sauce, I use 1 T. butter, 1 T. flour, 1. T. Dijon mustard, 1/2 cup chicken broth and 1/2 cup half and half or heavy cream. Once it's together, I add the fresh tarragon (a sprig or two that I remove when serving). I add the chicken and simmer it all on very low heat while I cook egg noodles (about 10 minutes). My husband loves it. It's a winner.

This is a keeper. Followed the recipe to a T. Did use fresh tarragon not dried and did dredge in flour before egg mixture. Will make again.

So I read thru a lot of the reviews before making this and opted to make a few of the suggested changes. I did start by flouring the chicken but I'm not sure this is a necessary step. The instructions say to cover the chicken in the skillet for 15 minutes and that just seemed to be steaming it and gave it a mushy texture that I didn't care for. I ended up removing the lid halfway thru and would probably try it uncovered next time. (Either the flour or the lid needs to go because I would prefer the chicken to brown a little!!!) I looked for fresh tarragon (which I love with chicken) but the only store that had it was $3.99 for this tiny little bunch and I thought that was a pretty ridiculous price when I only needed 2 teas. so I used the dried instead. It was fine...but I could see the fresh tarragon being even better because it has such a unique flavor profile. I tried to make extra sauce by using 1 cup of heavy cream rather than the called for 1/2 cup and I used 1.5 TBS Dijon and about 3/4 teas. dried tarragon. I also added a large diced shallot, minced garlic and some white wine before adding the cream and that was a fantastic suggestion that I will continue. I could picture the mushrooms being a nice addition but my son doesn't like them so I opted to pass on that idea and save the drama. Overall, this turned out really, really well and was super tasty. It will definitely slip into a somewhat regular rotation for us. I normally sub half & half for heavy cream as my DH needs a low fat diet so next time I'll try that as an additional change just to compare. If it's barely noticeable then that will be my go-to for the future. This gets two thumbs up from us!!

I doubled the sauce recipe and added mushrooms as did many others. My only difference -- I used thick boneless pork chops that I cooked sous vide to medium rare. I then browned and finished the pork chops much like the chicken. Fabulous!

I will make this again! Great base recipe due to it's versitality, that is why I gave this recipe a 5 star rating. I always tweak recipes to suit my family's palate. I seasoned flour with salt and pepper, garlic powder, cayenne and summer savory. Lightly floured the chicken and cooked in the olive oil/butter combo. I took the chicken out and sauteed garlic and onions before adding the heavy cream. It was a little thick to my liking so I added chicken broth to thin it out. Once I added the tarragon and dijon, I let it simmer to meld the flavors before returning the chicken and spooning the sauce on top. My picky 10 yr old son ate seconds!

Whoops I forgot to take a picture of the completed meal, so there’s the empty plates! We loved it! Like the top review, I deglazed the pan with white wine and added garlic, mushrooms, red pepper and onion! Served with mashed potatoes and there are no leftovers!

If I could give this more than 5 stars I would! This was simply amazing. I didn't have tarragon but used a bit of herbs d'province. I also followed reviewers suggestions to put dijon directly on the chicken and let them sit and deglazed my pan with about 1/4 cup white wine. This tasted like I had gone to a fine French restaurant and I've dined in Paris at fine French restaurants before. It was without a doubt, the best recipe I've used from this site. I will make this again!!!!

This sauce is lovely. I sliced the chicken but didn’t coat it in the sauce. The chicken went on top of buttered bow tie pasta with the sauce drizzled on top. The only change I would make is adding some chicken stock to make the sauce a bit thinner so it would be easier to mix into pasta. Definitely will make this again!

It was great! I used 1/2 t dried tarragon. And substituted 1/2 & 1/2 for heavy cream. My husband said make it again! It was perfect for a week night. So quick. I think I may add spinach to it next time. It was a great low carb dinner.

I have made it the way all-recipes had it in the past but this time added the flour to the chicken and minced garlic and chopped onion to the pan before adding the the heavy cream and mustard. I also added a little Coleman’s mustard (about 1/4 tsp) to the sauce to give it a little kick. It was a little better than the original. I had to use dried tarragon. I can’t wait to try it if I ever find fresh tarragon

Everyone keeps asking me for the recipe.

The texture was perfect, I’m in love.

We loved it and so and easy to make.

Can’t stop thinking about making it again.

Made it exactly as written and we both loved it. Thank you - we’ll be making this one often.

Oct 2023 - equally wonderful with fresh tarragon and a dash of white wine, delicious and easy! Served with Pastina (acini de pepe)! Dec 2022 - followed recipe exactly except I didn't have fresh tarragon, so used dried. This cooks up fast and easy and smells great! Served over brown rice with spinach. I will definitely look at other reviews and try some different things the next time! This is a keeper, great for a busy day or for company.

I make a version of this chicken dish that is a traditional Christmas favorite for our family. I use this basic recipe but add sweet mustard instead of Dijon mustard and also add 3/4 C white wine to the sauce. I also add about 3/4 C. of dried cranberries just before baking it. I try to increase the amount of sauce when I make it, because it is so good.