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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

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.