Creamy Tarragon Chicken Recipe

Tarragon chicken tenders cooked in a skillet.

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This one pan tarragon chicken recipe features juicy chicken tenders, mushrooms, and the creamiest Dijon sauce for an elegant weeknight dinner!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: American, French

Servings: servings

Calories: 296kcal

Author: Becky Hardin

Equipment

Cast Iron Skillet or another large non-stick skillet

Ingredients

1½ pounds boneless, skinless chicken tenders *
1 teaspoon sea salt divided
¾ teaspoon sweet paprika
½ teaspoon ground black pepper plus more to taste
2 tablespoons olive oil or butter**
12 ounces cremini mushrooms sliced***
4 cloves garlic minced
1 cup chicken broth
¾ cup heavy cream ****
2 tablespoons chopped fresh tarragon 1-2 tbsp, to taste*****
1 teaspoon Dijon mustard

Instructions

Pat the chicken tenders dry and season with ¾ teaspoon salt, plus the paprika and pepper.
1½ pounds boneless, skinless chicken tenders, ¾ teaspoon sweet paprika, ½ teaspoon ground black pepper, 0.75 teaspoon sea salt
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 2–3 minutes per side; until lightly golden but not fully cooked through. Transfer to a plate and set aside.
2 tablespoons olive oil
Reduce the heat to medium and add the mushrooms to the same skillet. Season with the remaining ¼ teaspoon salt. Cook for 6–8 minutes, stirring occasionally, until they release their moisture and start to brown.
0.25 teaspoon sea salt, 12 ounces cremini mushrooms
Add the garlic and cook for about 30 seconds, just until fragrant.
4 cloves garlic
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
1 cup chicken broth
Stir in the Dijon and tarragon.
1 teaspoon Dijon mustard, 2 tablespoons chopped fresh tarragon
Stir in the heavy cream.
¾ cup heavy cream
Return the chicken and any juices to the pan and simmer gently for 5–7 minutes; or until the chicken is cooked through and the sauce has slightly thickened.
Taste and adjust with additional salt or pepper if needed.

Notes

*Chicken tenders cook quickly and stay juicy, which keeps the sauce from over-reducing. You can swap them for boneless thighs for a richer flavor, or sliced breasts for a leaner option. If using thighs, simmer longer.

**Olive oil gives a cleaner finish while butter adds richness and nuttiness. Use butter if you want a more French-style profile. A mix of both works well

***Cremini mushrooms (aka Baby Bella) have deeper flavor than white buttons and hold texture in cream sauce.

****For best results use heavy cream. You can use half and half but the sauce will be thinner and less rich.

*****Tarragon gives the dish its distinct herbaceous, slightly anise-like flavor that cuts through richness. Find it in the herb section near parsley.

Becky's Top Tips:

Pat the chicken dry before seasoning. Removing the surface moisture helps the paprika and salt to adhere and ensures browning instead of steaming.
Cook the mushrooms until dry. Letting the mushrooms release and reabsorb moisture concentrates their flavor and prevents a watery sauce.
Don't overcook the garlic. Garlic burns quickly and turns bitter. Adding it after mushrooms are cooked keeps the flavor sweet and aromatic.
The cream can dull the spices a little, so I always do a final taste at the end and add some more salt or pepper if needed.

Make Ahead: Sear the chicken and cook the mushrooms ahead of time, then refrigerate. Finish with the broth and cream just before serving.

Storage: Store in an airtight container up to 3 days. The flavor actually deepens overnight. Warm over low heat with a splash of broth or cream to loosen the sauce and prevent splitting. Not suitable for freezing.

Nutrition