Creamy mustard & tarragon chicken

Creamy mustard & tarragon chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
Make this easy chicken dish with breasts or thighs. Half-fat crème fraîche keeps it light

Nutrition and extra info

Nutrition: per serving

  • kcal367
  • fat25g
  • saturates14g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein35g
  • salt0.46g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 boneless, skinless chicken breast
  • 200ml tub half-fat crème fraîche
  • ½ tbsp each Dijon and wholegrain mustard
  • ¼ tbsp dried tarragon, or 2 sprigs of fresh if you have it



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.

  2. Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (54)

jenn-griff's picture

Works well on white fish (we used hake) instead of chicken. Adjusted cooking times to suit.

kellym7's picture

Really enjoyed, a nice change from a tomato based meal. Next time I will double the sauce as not much sauce left for a second helping (4 large chicken breasts used).

Manners44's picture

Very tasty dish, slightly too strong on the mustard front for my tastes, but enjoyable!

katiebeton's picture

Just made this and it was delicious! Very quick and easy to make. I used a 400ml tub of half fat creme fraiche, 3 small chicken breast and almost a full tbsp of both mustards. I added mushrooms and gave it a little squeeze of lemon juice at the end. Served with steamed veg so made a great low carb dinner!!

lowcarblaura's picture

So easy to make and scrummy. Made with normal (not low fat) creme fraiche so a luxurious meal that fits into my low carb lifestyle.

Athemistia's picture

Planning on making this tomorrow, but wouldn't half fat creme fraiche split in the oven?

kasiafronck's picture

This was really easy to do, so I'll make it again, but I found the mustard was too much and over powered the tarragon. If you liked this recipe, try the Creamy Mustard Pork, also on this site.

jose81's picture

Lovely easy meal. Based on previous comments I used about 400ml double cream (had some needed using) and also added sliced mushrooms to the sauce. Will use more mustard next time though as couldn't really taste it. Served with potato wedges and veg. Three large breasts took 35min to cook. Delicious and moist. Will definitely do again.

howler1978's picture

Made it for two halving the ingredients. Probably needs a bit more sauce though because some got burned to the bottom of the pan a bit, since there was barely enough to cover the bottom of it. Wife and I enjoyed it though

dproud1196's picture

This recipe was brilliant- quick,easy and very tasty.

lyoung29's picture

Taking on-board previous comments I used 3 chicken breasts, 300ml creme fraiche and because of this added an extra tspn mustard.
Added a splash of water before placing in oven and cooked covered for 20 mins and uncovered for 5 mins-Perfect, tender and plenty of sauce!
I can only think some people had curdling due to the pan being too hot from sealing chicken, make sure lower heat when adding creme fraiche.

wombat301's picture

This is delicious, easy to make and the chicken remains moist and tender. I did find though that the sauce solidified in the oven so when I made it for a second time I reserved approximately half the sauce and reheated this to pour over the chicken when I served it. This worked very well and the finished dish looked like the photo and tasted lovely too.

cldaniels's picture

I made this with only 2 chicken breasts but same amount of sauce. Cooked it on low heat on hob in covered pan for 40 mins instead of in oven and chicken was perfect. I loved sauce but husband wasn't so sure.

flirtinflight's picture

This was really delicious, and even my fussy 2 year old sat with us and ate it. The only reason I did not give it 5* is because even though I followed the recipe, when I took the chicken out of the oven there was almost no sauce at all. Luckily I managed to save it by adding milk. Served with green beans and brown rice.

carol_layton's picture

This is so easy and tasty.

tc1980's picture

I made this in the oven without sealing the meat first. I used Total 0% Greek Yoghurt instead of creme fraiche, and it curdled and went like scrambled egg instead of a sauce....does anyone know why? If I could fix this problem I would make this again because the flavours were good, I just didn't have any sauce!

cookingvero's picture

Absolutely gorgeous! I put onion and a bit of garlic in the oil before browning the chicken. I cut the breast in halved or three long pieces. I added also a bunch of filleted almonds to the creme freiche and the mustard (just dijon, I didnt have the other one). I did not use the oven, I just place back the chicken fillets and added a splash of water and left it for 25 mins. DELICIOUS! Excellent recipe.

scarletelephants's picture

I love this recipe, I use it to make chicken pie. I add vegetable stock and white wine to the creme friache mixture and reduce it. Then I put the chicken in a pie dish with any veg that is in the fridge that needs using up and top it with puff pastry cover with beaten egg and back for thirty minutes, delicious.

sonya_l's picture

Just cut chickens into chunks, mixed with sauce and put striaght in the oven. Served with roast potatoes, carrots and brocolli - ABSOLUTELY DELICIOUS! Have added this to my favourites list!

niclier's picture

I love this, so easy. I wrapped the chicken in smoked pancetta which worked really well.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…