Dijon-Tarragon Cream Chicken
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Dijon-Tarragon Cream Chicken

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"Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!"
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45 m servings 310 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
  2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.


  1. 606 Ratings

Most helpful positive review

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 b...

Most helpful critical review

At first I didnt understand. Ive never made something with high ratings that went so bad. I read over the other reviews and I see a lot of people have not made this recipe as is. People have m...

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 b...

This recipe was very good. I added a few things that rounded out the flavors. Changes I made: 1. I coated the chicken with seasoned flour before sauteing in butter/oil mixture. 2. Once the c...

I'm a personal chef who uses allrecipes ALL of the time. Put this together and it was an incredible hit, had two guests that were from New York City and the other from Philadelphia, both cities ...

As is, I would say this was an okay recipe, but with a few modifications, it is excellent. I coated the chicken in dijon mustard about 3 hours before cooking. Then I dipped in flour and sauteed ...

I too made some adjustments on this recipe. I took the advice of others and dusted the chicken with flour and I doubled the sauce recipe. PLUS, after removing the chicken I deglazed the pan wi...

Tasty, easy recipe. My husband loved it and I didn't let on just how easy it was. I changed it some based on the reviews and on our dietary needs: Marinate the chicken breasts for a few hours in...

Excellent recipes and good company fare. The only changes I made is to deglaze the pan with white wine (next time I will try brandy), added some chopped garlic and used unsalted butter. Always ...

I used to make this recipe all the time when I still ate meat. Now that I'm a vegetarian, I still eat this but with mock-chicken instead. It's a delicious and quick recipe that has impressed eve...

coated chicken with salt pepper and herbs of provence and let sit for the afternoon. increased tarragon to 1 Tbs, used white wine to deglaze the pan, and added 1 tsp of garlic with the wine. u...

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