Description
Tender golden seared chicken simmered in a silky cream sauce with fresh tarragon, mushrooms, and Dijon mustard, inspired by rustic French country cooking.
Ingredients
Scale
- 6 boneless skinless chicken thighs, about 1.5 pounds
- 2 tablespoons fresh tarragon leaves, finely chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 3 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat a large skillet over medium heat. Add olive oil and butter until melted.
- Season the chicken thighs evenly with salt and black pepper on both sides.
- Place the chicken in the hot skillet and sear for 4 to 5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté the onion and garlic for 2 to 3 minutes until softened. Add the sliced mushrooms and cook until tender.
- Stir in Dijon mustard and chicken broth, scraping the bottom of the pan to release any browned bits.
- Return the chicken to the skillet. Pour in the heavy cream and bring to a gentle simmer.
- Cook for 12 to 15 minutes until the chicken is fully cooked through and the sauce has thickened.
- Stir in the fresh tarragon, adjust seasoning if needed, and serve warm with the sauce spooned over the chicken.
Notes
- Sear the chicken properly to build deep flavor before adding liquids.
- Simmer gently once the cream is added to prevent separation.
- If the sauce becomes too thick, add a splash of warm chicken broth.
- Fresh tarragon gives the best aroma and flavor.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 185mg
Keywords: creamy chicken, French chicken, tarragon chicken, skillet chicken dinner, chicken in cream sauce