Creamy Tarragon Chicken with Mushrooms
Ingredients
- 4chicken breasts (about 6-8 ounces each)
- 12 ouncesmushrooms (cremini or button)
- 2 mediumshallots
- 3 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- ½ cupdry white wine
- 1 tablespoonfresh tarragon (or 1 teaspoon dried)
- 1 teaspoonDijon mustard
- 2 tablespoonsolive oil
- 1 tablespoonbutter
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Peel and mince 2 medium shallots.
- 03
Clean and slice 12 ounces mushrooms.
Method
- 01
Pat chicken breasts dry and season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. When shimmering, add chicken and cook 6-7 minutes per side until golden brown and cooked through (165°F internal temp). Transfer to a plate.
- 03
Add butter to the same pan. Add mushrooms and cook, stirring occasionally, for 4-5 minutes until they release their moisture and begin to brown. Add minced garlic and cook 1 minute more until fragrant.
- 04
Pour in white wine and scrape up any browned bits from the pan bottom. Simmer 2 minutes until reduced slightly.
- 05
Add chicken broth, Dijon mustard, and tarragon. Stir well. Return chicken to the pan and simmer gently for 3-4 minutes.
- 06
Remove from heat and stir in heavy cream until fully incorporated. Taste and adjust seasoning with salt and pepper.
- 07
Serve chicken and sauce over egg noodles, rice, or with crusty bread.
Spice Tips
This dish is mild by design, but you can add warmth without overwhelming it. Finish with a pinch of ground white pepper for subtle heat, or add a small splash of whole-grain mustard (not Dijon) for tang. A crack of fresh black pepper on the plate works beautifully too.
Tarragon is the signature here—its subtle anise note elevates this from ordinary. If you can't find fresh tarragon, dried works fine (use 1 teaspoon). Serve over buttered egg noodles for a truly cozy dinner.