Creamy mustard & tarragon chicken

Creamy mustard & tarragon chicken

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(39 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
367
protein
35g
carbs
2g
fat
25g
saturates
14g
fibre
0g
sugar
1g
salt
0.46g

Ingredients

  • 1 tbsp sunflower oil
  • 4 boneless, skinless chicken breasts
  • 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

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Method

  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.

Recipe from Good Food magazine, April 2009

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Comments

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

karinaya's picture
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Love this recipe! added a little honey because i think i may have overdone it on the mustard on tasting. Went down well with everyone :)

amyl's picture
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After browning the chicken, I deglazed the pan with white wine and reduced, before adding the creme fraiche etc. I used chicken thighs but just cooked for 20 mins in the oven with the lid on - didn't follow the advice to cook for another 20 with the lid off. Had lots of sauce and the chicken was perfectly cooked. Served with rice and green beans - absolutely delicious and so simple to make. This will become a firm favourite and a quick supper for a weeknight.

hparkes's picture
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Yuuuuuuuuuuuuuum, quick and easy and very tasty. I will definitely be making this again.

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