Pan-Seared Chicken Breast with Tarragon Mustard Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 drafted and published.

Tender chicken breasts pan-seared to a golden brown, served with a tangy tarragon mustard cream sauce. This French-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, 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 2, 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: 20 min Serves 2 French cuisine 450 cal/serving

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Ingredients

2 pieces (6 oz each) chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 tbsp finely minced shallots
2 tbsp Dijon mustard
1 tbsp chopped fresh tarragon
1/2 cup heavy cream
1/4 cup chicken broth

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Instructions

Step 1: Pat dry 2 chicken breasts (6 oz each). Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F. Remove and keep warm.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 2 tbsp finely minced shallots to the skillet. Sauté for 2 minutes until shallots are translucent and fragrant.
Step 4: Stir in 2 tbsp Dijon mustard and 1 tbsp chopped fresh tarragon, cooking for 30 seconds to release aromas.
Step 5: Pour in 1/4 cup chicken broth and 1/2 cup heavy cream, stirring constantly. Simmer the sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
Step 6: Return chicken breasts to the skillet and spoon sauce over them for 1 minute to rewarm before serving.