Pan-Seared Chicken Breast with Dijon and Tarragon

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Seared until golden, finished with a tangy Dijon-tarragon sauce that elevates simple weeknight cooking. This French-inspired chicken recipe, ready in about 22 minutes, pairs chicken breast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Cook: 12 min Serves 4 French cuisine 450 cal/serving

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Ingredients

4 (6 ounces each) chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon fresh tarragon

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Instructions

Step 1: Season 4 chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F.
Step 3: Remove chicken from skillet and set aside. Pour 1/4 cup chicken broth into the skillet, scraping up browned bits. Add 2 tablespoons Dijon mustard and 1 tablespoon chopped fresh tarragon, cooking for 1 minute until sauce thickens slightly.
Step 4: Return chicken to skillet and cook for 1 minute to coat with sauce, then serve immediately.