Creamy mustard & tarragon chicken

Creamy mustard & tarragon chicken

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(64 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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23rd Mar, 2009
This is very tasty and very easy. Will make again and again
21st Mar, 2009
Very easy - good midweek meal. Served with wild basmati rice, carrots and broccoli - made the plate more colourful. Will do little roasties next time. Tasty.
20th Mar, 2009
Very quick & easy although I would do more sauce next time. I served it with new potatoes rather than rice & beans which i would do again.
20th Mar, 2009
Super easy, super quick and super tasty. Perfect weeknight meal
19th Mar, 2009
Really quick and easy and delicious too! The first time I made this, I followed the instructions exactly and the chicken was a bit overcooked. Next time, I modified the process. Don't bother sealing first. Put everything straight in the oven. I cooked 4 chicken breasts for about 35 minutes. Really good!
19th Mar, 2009
I made this last night and it was really tasty. I added a bit extra creme fraiche and only used wholegrain mustard rather than a mixture. Served with roasted new potaotes and veg. Yummy!!


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