Creamy mustard & tarragon chicken

Creamy mustard & tarragon chicken

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(61 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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11th Jan, 2011
I love this, so easy. I wrapped the chicken in smoked pancetta which worked really well.
10th Jan, 2011
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 :)
20th Dec, 2010
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.
11th Dec, 2010
Yuuuuuuuuuuuuuum, quick and easy and very tasty. I will definitely be making this again.
14th Aug, 2010
Lovely flavours, very easy great for midweek. I used chicken thighs and adjusted cooking time. A big hit with all the family.
9th Aug, 2010
I thought it was good, a midweek meal. I used low fat double cream as I had no creme fraiche. Only criticism is that I couldn't taste the tarragon (I used fresh from my garden) as the mustard overpowered it. Still it was tasty. I also added a small amount of water and the sauce quantity was fine. Also I found the cooking time was spot on (it would vary depending on the size of the breasts!!!)
19th Jun, 2010
I have made this a few times and it has been very successful and people have enjoyed it. My only concern is that for 4 people there is not quite enough sauce. I will still continue to make it but increase the sauce.
24th May, 2010
It's delicious
7th Apr, 2010
Just made this for dinner and followed the recipe to the letter but in the oven my sauce went all thick and darker in colour? I think in future i'll reserve some sauce in a small pan and just warm it through and pour it over the cooked chicken - it was still really tasty but just didnt have a nice pourable creamy sauce. Has anyone else found this?
21st Dec, 2009
Excellent. For a veggie option use quorn fillets instead of chicken.


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