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    Herbed Chicken in Dijon Cream Sauce

    clock-icon40 minutes
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    Pixicook editorial team

    A delightful dish featuring chicken breasts cooked to perfection and served with a rich Dijon cream sauce infused with fresh tarragon.

    Ingredients for Herbed Chicken in Dijon Cream Sauce

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Boneless, Skinless Chicken Breasts, trimmed

    0 oz

    Substitute chevron-down

    Table Salt

    teaspoons

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Shallots, sliced thin

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Dijon Mustard

    tablespoons

    Substitute chevron-down

    Tarragon, chopped

    tablespoons

    Substitute chevron-down

    How to Make Herbed Chicken in Dijon Cream Sauce

    1. Prepare Chicken Breasts

    Take your chicken breasts and gently pound the thickest part under a piece of plastic wrap using a meat pounder until they are uniformly ¾-inch thick. Season the chicken breasts with 1 teaspoon of salt and the pepper.

    2. Dredge Chicken in Flour

    Place the all-purpose flour in a shallow dish and lightly dredge each chicken breast in the flour, shaking off any excess.

    3. Cook Chicken

    In a 12-inch nonstick skillet, melt 2 tablespoons of unsalted butter over medium heat. Cook the chicken breasts in the skillet for about 4 to 6 minutes on each side, or until they are golden brown and cooked through. Transfer the chicken to a plate and set it aside.

    4. Cook Shallots and Garlic

    Using the same skillet, add the sliced shallots, minced garlic, remaining ¼ teaspoon of salt, and the last tablespoon of butter. Cook this mixture until the shallots and garlic are softened, which should take about 3 minutes.

    5. Add Cream and Cook Chicken

    Stir in the heavy cream and return the chicken to the skillet. Reduce the heat to medium-low, cover the skillet, and let it cook until the chicken reaches an internal temperature of 160 degrees, which should take about 5 to 8 minutes.

    6. Prepare Sauce

    Transfer the chicken to a serving platter. Whisk in 2 tablespoons of Dijon mustard and the chopped fresh tarragon into the cream in the skillet. Taste the sauce and adjust with more mustard, salt, and pepper as needed.

    7. Serve

    Spoon the rich, herbed Dijon cream sauce over the chicken and serve immediately.

    Variations

    Wine Deglaze

    After cooking the chicken, deglaze the pan with a splash of white wine before adding the cream to create a more complex sauce.

    Tarragon Chicken in White Wine Cream

    Use tarragon instead of thyme and rosemary as the primary herb to infuse the sauce with a unique, anise-like flavor and pair it with white wine.

    Mushroom Addition

    Sauté some sliced mushrooms such as cremini, shiitake, or porcini and add them to the sauce for an earthy dimension.

    Bacon-Wrapped Chicken

    Wrap the chicken breasts in bacon before searing for added flavor. The bacon fat can also be used to enrich the sauce.

    Mushroom and Spinach Chicken

    Add sliced mushrooms and spinach to the sauce for an earthy flavor and additional texture.


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