Tarragon Mustard Chicken

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Creamy Tarragon Mustard Sauce with Chicken and Red Peppers in a pan. It's creamy, tangy, savory, and so addictive.  It gets so much flavor from dijon mustard, tarragon, garlic, and onion. It's an easy-to-whip-up any night dinner! #easydinners

This is chicken taken to a whole other level!  This Tarragon Mustard Chicken with Red Peppers is creamy, tangy, salty, and so addictive.  This is the sauce that I literally cleaned the pan with my fingers to lick up every last drop.  The mustard brings tang and spice.  The tarragon brings  Springtime brightness and subtle licorice flavor that pairs perfectly with the mustard.  The garlic, onion, and chicken base bring depth and savory flavor.  Holy Yum!

Creamy Tarragon Mustard Sauce with Chicken and Red Peppers over pasta on a plate. It's creamy, tangy, savory, and so addictive.  It gets so much flavor from dijon mustard, tarragon, garlic, and onion. It's an easy-to-whip-up any night dinner! #easydinners

Simple Ingredients Add Complex Flavor

Dijon mustard and Dried Tarragon are the two simple ingredients that we are tapping into here for BIG and even complex flavor.

Dijon is is made with brown mustard seeds that are more pungent, bitter and spicy than other mustard seeds.  For instance, the seeds used for yellow mustard have a much milder color and flavor.  The seeds are ground and then mixed with an acid, such as vinegar or wine, along with other seasonings.  In a basic dijon, it’s usually mustard seed, vinegar, salt, and pepper.  It’s this combination that beings BIG flavor with acid, bitter, tangy, sweet, and spicy notes.

TARRAGON & SUBSTITUTES 

For this Mustard Chicken recipe, I’ve paired it with tarragon.  Tarragon tastes like Spring to me and like most herbs, is better fresh.  However, as we are in the middle of a pandemic, pantry dried Tarragon is just perfect!  It has a subtle licorice flavor, similar to fennel, and tastes fantastic with mild lean proteins and Spring veggies.  I love to use it with chicken, asparagus, carrots, in dressings and sauces, and in egg salad.  Try adding Tarragon in place of Basil in this Chicken Salad with Grapes for something amazing!

I do recognize that the licorice flavor, through subtle, can be polarizing.  Most people either like or they don’t!  If you are in the ‘don’t like it’ camp, don’t worry!  There are other fantastic herbs that you can sub in.  Dill is a great Spring herb that also delivers a unique subtle flavor.  Basil is another herb that can work in this recipe.

If you do like the flavor of Tarragon, but just don’t have it on hand, try Fennel seed or Anise if you have it.

Creamy Tarragon Mustard Sauce with Chicken and Red Peppers being spooned up from a pan. It's creamy, tangy, savory, and so addictive.  It gets so much flavor from dijon mustard, tarragon, garlic, and onion. It's an easy-to-whip-up any night dinner! #easydinners

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a large skillet/frying pan for this recipe. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

Oh, I also like to cut my raw chicken with kitchen shears, but you can also just cut with a knife. And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD FOR YOUR TARRAGON MUSTARD CHICKEN

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

The good news with this Tarragon Mustard Chicken recipe is that you could make this entire dish ahead whenever you have a break and then reheat it later for dinner!  It will keep in the fridge for up to 5 days. 

To prep the ingredients ahead, you can prep the veggies, make the marinade and mix in the chicken (up to 2 days in advance). 

For the veggies, slice the red pepper, mince the garlic, and slice the scallions. These all get added to the pan at the same time, so you can store then all together in the fridge until ready to cook.

Note, You could leave out the red peppers or replace them with a variety of other veggies, such as mushrooms, or zucchini.  I love the red peppers for their sweetness and pop of color in this dish.

Cutting red peppers for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

cut scallions for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Cut the raw chicken into large chunks about 1.5 inches. Set the chicken aside to add to the marinade.

Cutting raw chicken for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Cut raw chicken for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

In a glass dish or large (gallon) baggie, add dijon mustard, water, oil, salt, pepper, oregano, tarragon, onion powder, garlic powder. Mix together. Add the chicken and mix around to coat in the marinade. You can cook right aware or store this in fridge for up to 24 hours.

Mustard in bowl for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Marinade in bowl for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Chicken in marinade in bowl for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Chicken in marinade in bowl for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

COOK YOUR TARRAGON MUSTARD CHICKEN 

While this recipe doesn’t include a side, it goes great with pasta, rice, quinoa, polenta, or potatoes.  Get your side started before you start to cook your chicken.

Preheat large pan/skillet. Add 2 tsp olive oil (enough to coat the bottom of pan) then add the marinated chicken to the pan in a single layer and cook for 4-5 minutes until seared on the bottom. Flip and cook another 3-4 minutes. Remove to plate and set aside.

Chicken cooking in pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Chicken cooking in pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Chicken removed from pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive. 

To same pan add another tsp of olive oil if needed, then the red pepper, scallions and garlic. Saute for about 5 minutes.Red pepper cooking in pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

While the veggies cooking, make the slurry by mixing the cornstarch and milk together until dissolved.

Cornstarch slurry for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Add the broth and then the slurry and whisk to combine and start to thicken, about 3-4 minutes

.  Adding broth to pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.    Adding slurry to pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Add the dijon, tarragon, salt, pepper, and parsley. Mix to combine. Then add back the chicken. Cook for a final 5 minutes. 

Seasoning sauce in pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Thickened sauce in pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Add chicken to sauce in pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Serve over rice or quinoa or pasta and enjoy! 😍 CarrieCreamy Tarragon Mustard Sauce with Chicken and Red Peppers over pasta on a plate. It's creamy, tangy, savory, and so addictive.  It gets so much flavor from dijon mustard, tarragon, garlic, and onion. It's an easy-to-whip-up any night dinner! #easydinners

Tarragon Mustard Chicken with Kale & Red Pepper

This Tarragon Mustard Chicken with Red Peppers is creamy, tangy, salty, and so addictive.  The mustard brings tang and spice.  The tarragon brings a bright and slight licorice flavor that pairs perfectly with the mustard.  The garlic, onion, and chicken base bring depth and savory flavor.  Finally, I use cornstarch to thicken the sauce and half and half to bring amazing creaminess.  #chickendinners #chickenrecipes #easydinners #dinnerideas #easydinnerideas

Course Main Course
Cuisine American
Keyword chicken, easy dinner, gluten free
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Chicken Marinade

  • 1 lb Chicken breast boneless skinless Marinade
  • 1 Tbsp Dijon
  • 2 Tbsp water
  • 1 tsp Extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp tarragon

Sauce

  • 3 tsp Extra virgin olive oil
  • 1 cup chicken broth
  • 1 cup milk
  • 2 Tbsp cornstarch
  • 1 tsp garlic minced
  • 1/2 red pepper
  • 3 scallions
  • 2 Tbsp parsley chopped
  • 1 tsp Tarragon
  • 1 tsp Dijon
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Italian Parsley, chopped (optional for garnish)

Instructions

Chicken

  1. Slice the red pepper into strips and then cut the strips in half. Mince the garlic. Slice the scallions. Store all together in the fridge until ready to cook.

    Cutting red peppers for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.
  2. Cut the raw chicken into large chunks about 1.5 inches. Set the chicken aside to add to the marinade.

    Cut raw chicken for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.
  3. In a glass dish or large (gallon) baggie, add dijon mustard, water, oil, salt, pepper, oregano, tarragon, onion powder, garlic powder. Mix together. Add the chicken and mix around to coat in the marinade. You can cook right aware or store this in fridge for up to 24 hours.

    Chicken in marinade in bowl for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Cook!

  1. Preheat large pan/skillet. Add 2 tsp olive oil (enough to coat the bottom of pan) then add the marinated chicken to the pan in a single layer and cook for 4-5 minutes until seared on the bottom. Flip and cook another 3-4 minutes. Remove to plate and set aside.

    Chicken cooking in pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.
  2. To same pan add another tsp of olive oil if needed, then the red pepper, scallions and garlic. Saute for about 5 minutes.

    Red pepper cooking in pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.
  3. While the veggies cooking, make the slurry by mixing the cornstarch and milk together until dissolved.

    Cornstarch slurry for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.
  4. Add the broth and then the slurry and whisk to combine and start to thicken, about 3-4 minutes.

    Adding slurry to pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.
  5. Add the dijon, tarragon, salt, pepper, and parsley. Mix to combine. Then add back the chicken. Cook for a final 5 minutes. Serve over rice or quinoa or pasta and enjoy! Garnish with fresh parsley (optional)

    Add chicken to sauce in pan for Tarragon Mustard Chicken with Red Peppers. It's creamy, tangy, savory, and so addictive.

Recipe Notes

  1. For the chicken, you can mix it in the marinade and cook it right away or marinade it for up to 2 days in advance before cooking.
  2. You could leave out the red peppers or replace them with a variety of other veggies, such as mushrooms, or zucchini.  I love the red peppers for their sweetness and pop of color in this dish.