Pan-Seared Chicken with Dijon Mustard and Tarragon Cream Sauce

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Pan-seared to golden perfection, served with a tangy Dijon mustard and fresh tarragon cream sauce. This French-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small, finely chopped shallot
• 2 tbsp Dijon mustard
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1 tbsp, chopped fresh tarragon leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: Pat 2 boneless skinless chicken breasts dry and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
2. 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 the first side until golden brown and edges start to crisp.
3. Step 3: Flip the chicken breasts and add 1 tbsp unsalted butter to the pan. Continue cooking for 5 more minutes until the chicken reaches an internal temperature of 165°F and is cooked through, then remove to a plate and tent loosely with foil.
4. Step 4: Reduce heat to medium and add 1 small finely chopped shallot to the skillet, sautéing for 2 minutes until softened and fragrant.
5. Step 5: Stir in 2 tbsp Dijon mustard and deglaze the pan with 1/4 cup dry white wine, simmering for 2 minutes until the liquid reduces by half.
6. Step 6: Pour in 1/2 cup heavy cream and add 1 tbsp chopped fresh tarragon leaves, gently simmering the sauce for 3-4 minutes until it thickens and coats the back of a spoon.
7. Step 7: Return chicken to the skillet, spoon the sauce over, and cook for 1 more minute to warm through before serving.