Mushroom & Tarragon Coconut Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A rich, earthy twist on classic Marry Me Chicken featuring sautéed mushrooms, fresh tarragon, and a luscious coconut milk sauce that elevates simple chicken breasts. This french-inspired chicken (whole30) ready in about 30 minutes pairs (6 oz each) boneless chicken breasts, avocado oil, (finely minced) shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 375 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 12 min Cook: 18 min Serves 4 French cuisine 375 cal/serving

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Ingredients

4 (6 oz each) boneless chicken breasts
2 tbsp avocado oil
8 oz (sliced 1/4 inch thick) cremini mushrooms
1 (finely minced) shallot
1.5 tbsp (packed, oil-packed) sun-dried tomatoes
1 cup (full-fat, unsweetened) coconut milk
2 tbsp (chopped) fresh tarragon
1 tbsp capers
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

Step 1: Season chicken breasts with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until hot, then add chicken and cook for 4 minutes per side until golden and cooked through; remove and set aside.
Step 2: Add remaining 1 tbsp avocado oil to the skillet over medium heat, then add mushrooms and shallot, stirring occasionally. Cook for 8-10 minutes until mushrooms are deeply browned and shallot is soft.
Step 3: Stir in sun-dried tomatoes and capers, cooking for 1 minute until tomatoes release oil. Pour in coconut milk, bring to a gentle simmer, and cook for 4 minutes until sauce thickens slightly.
Step 4: Return chicken to the skillet, nestling it into the sauce. Simmer uncovered for 3 minutes to reheat. Remove from heat, stir in 2 tbsp fresh tarragon, and let sit for 2 minutes before serving.

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Frequently asked questions

How long does Mushroom & Tarragon Coconut Chicken take to make?

Total time is about 30 minutes (12 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mushroom & Tarragon Coconut Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.

Can I substitute ingredients in Mushroom & Tarragon Coconut Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mushroom & Tarragon Coconut Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mushroom & Tarragon Coconut Chicken whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.