Sautéed Chicken with Creamy Tarragon Mustard Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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.

Pan-seared and finished with a rich tarragon mustard cream sauce, perfect for an elegant yet simple dinner. 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 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.

Prep: 10 min Cook: 20 min Serves 2 French cuisine 420 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
1 tbsp unsalted butter
2 small, finely chopped shallots
2 tbsp Dijon mustard
1/2 cup heavy cream
1 tbsp, chopped fresh tarragon leaves
1/4 cup chicken broth

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Instructions

Step 1: Season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper evenly on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside, keeping warm.
Step 3: Reduce heat to medium and add 1 tbsp unsalted butter, melting it before stirring in 2 finely chopped shallots. Sauté shallots for 2-3 minutes until translucent and fragrant.
Step 4: Pour in 1/4 cup chicken broth and simmer for 2 minutes to reduce slightly. Stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream, whisking gently until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
Step 5: Stir in 1 tbsp chopped fresh tarragon leaves, then return the chicken to the pan, spooning sauce over to reheat for 1 minute. Serve immediately with sauce drizzled on top.