Pan-Seared Regional Chicken with Mustard Tarragon Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served with a tangy mustard and fresh tarragon cream sauce inspired by regional flavors. This french-inspired chicken (low carb) ready in about 25 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Serves 2 French cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden brown and cooked through.
  2. Step 2: Remove chicken from skillet and set aside to rest. In the same skillet, add 1 small finely chopped shallot and sauté for 1-2 minutes until translucent.
  3. Step 3: Stir in 2 tbsp Dijon mustard, 1 tbsp chopped fresh tarragon, 1/4 cup chicken broth, and 1/2 cup heavy cream. Simmer gently for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  4. Step 4: Return chicken to the skillet briefly to warm through in the sauce, then serve topped with the mustard tarragon sauce.

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Frequently asked questions

How long does Pan-Seared Regional Chicken with Mustard Tarragon Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Regional Chicken with Mustard Tarragon Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Regional Chicken with Mustard Tarragon Sauce?

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 Pan-Seared Regional Chicken with Mustard Tarragon Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Seared Regional Chicken with Mustard Tarragon Sauce low carb?

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

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