Creamy mustard & tarragon chicken

Creamy mustard & tarragon chicken

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(65 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
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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



    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.

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Comments, questions and tips

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7th Jun, 2020
I added 2 teaspoons of tomato puree to this recipe and it is delicious.
jaded84's picture
17th May, 2020
Definitely making this again. Very easy and yummy. Served with quinoa and seasonal veg
5th Oct, 2018
Love this recipe and have done it a couple of times, however yesterday the sauce split. Any ideas why please?
10th Apr, 2015
Works well on white fish (we used hake) instead of chicken. Adjusted cooking times to suit.
24th Sep, 2014
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).
14th Jul, 2014
Very tasty dish, slightly too strong on the mustard front for my tastes, but enjoyable!
31st Mar, 2014
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!!
22nd Nov, 2013
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.
14th Nov, 2013
Planning on making this tomorrow, but wouldn't half fat creme fraiche split in the oven?
16th Jul, 2013
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.


mogrant's picture
18th Jan, 2017
Can I freeze this recipe?
goodfoodteam's picture
23rd Jan, 2017
Thanks for your question. We don't suggest freezing this recipe. The crème fraîche has a tendency to separate a bit on freezing so the sauce doesn't retain its creamy texture and would most likely need beating back into shape which is tricky with the chicken in it.
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