Creamy mustard & tarragon chicken

Creamy mustard & tarragon chicken

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(60 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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19th Aug, 2012
This recipe was brilliant- quick,easy and very tasty.
15th Aug, 2012
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.
13th Mar, 2012
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.
7th Mar, 2012
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.
3rd Mar, 2012
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.
22nd Feb, 2012
This is so easy and tasty.
26th Sep, 2011
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!
28th Aug, 2011
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.
15th Jul, 2011
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.
9th Jun, 2011
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!


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