Imagine a dish that transforms an ordinary chicken breast into a gourmet masterpiece that whispers French elegance and screams flavor explosion! This Pan Roasted Chicken with Tarragon and Mustard Cream Sauce isn't just a meal—it's a culinary journey that will transport you straight to the charming bistros of Paris, without ever leaving your kitchen. With just a few simple ingredients and some cooking magic, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 tbsp Dijon mustard
- 1 cup heavy cream
- 2 tbsp fresh tarragon, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by gathering all the ingredients: 4 chicken breasts, 2 tablespoons of Dijon mustard, 1 cup of heavy cream, 2 tablespoons of fresh tarragon (chopped), salt, pepper, and 2 tablespoons of olive oil.
- Preheat your oven to 400°F (200°C) to prepare for the roasting of the chicken.
- Season the chicken breasts generously with salt and pepper on both sides to enhance the flavor.
- In a large oven-safe skillet, heat the olive oil over medium-high heat until it shimmers but does not smoke.
- Carefully add the seasoned chicken breasts to the skillet, cooking them for about 5-7 minutes on one side until they are golden brown and release easily from the pan.
- Flip the chicken breasts over and cook for an additional 5 minutes on the other side, allowing them to brown nicely.
- Once the chicken is browned, transfer the skillet to the preheated oven and roast for an additional 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- While the chicken is roasting, prepare the mustard cream sauce. In a separate saucepan, combine the heavy cream and Dijon mustard over medium heat.
- Stir the mixture continuously until it begins to simmer, then reduce the heat to low and let it thicken slightly, about 5-7 minutes.
- Once the cream sauce has thickened, stir in the chopped fresh tarragon and season with salt and pepper to taste.
- After the chicken has finished roasting, remove it from the oven and let it rest for 5 minutes before slicing.
- To serve, plate the chicken breasts and generously drizzle the tarragon and mustard cream sauce over the top.
- Garnish with additional fresh tarragon if desired and enjoy your delicious Pan Roasted Chicken with Tarragon and Mustard Cream Sauce!
Tips
- Temperature is Key: Always let your chicken come to room temperature before cooking to ensure even roasting.
- Use a Meat Thermometer: Don't guess when your chicken is done. Aim for an internal temperature of 165°F (75°C) for perfectly cooked, juicy meat.
- Let it Rest: After roasting, allow the chicken to rest for 5 minutes. This helps redistribute the juices, keeping the meat tender and moist.
- Fresh Matters: Use fresh tarragon if possible. The herb's delicate flavor makes a significant difference in the cream sauce.
- Choose a Good Skillet: An oven-safe cast-iron or stainless steel skillet will give you the best golden-brown sear and even cooking.
- Don't Overcrowd the Pan: Cook chicken breasts in batches if necessary to ensure proper browning and prevent steaming.
- Adjust Cream Sauce Consistency: If the sauce is too thick, thin it with a little chicken stock. If too thin, let it simmer a bit longer.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 3g
Protein: 35g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 140mg
