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
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.
Cut the raw chicken into large chunks about 1.5 inches. Set the chicken aside to add to the marinade.
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.
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.
To same pan add another tsp of olive oil if needed, then the red pepper, scallions and garlic. Saute for about 5 minutes.
While the veggies cooking, make the slurry by mixing the cornstarch and milk together until dissolved.
Add the broth and then the slurry and whisk to combine and start to thicken, about 3-4 minutes.
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)