Delicious Tarragon Chicken with Mushrooms, made in one pan for a quick and easy dinner!
I’m sure no one believes that last week’s Pork Medallions in Mushroom Marsala Sauce is the only skillet dinner recipe I have. Of course not! Here is another one of our favourites, equally quick, easy and tasty – Tarragon Chicken. I have to admit, this dish isn’t the prettiest on the block, but one taste and I promise you, it won’t matter a bit.
I guess it goes without saying, that if you don’t like tarragon (or mustard, for that matter), you almost certainly won’t like this dish. You’ve been warned :) For the tarragon lovers, you probably already know that tarragon and mustard are a killer combination. This dish uses grainy mustard (I love Maille’s Moutarde a L’ancienne). It’s much more kid-friendly, at least it was in my household, as it’s not nearly as assertive as regular Dijon mustard. The mustard seeds also add great texture to the dish.
As for the chicken, I like to use skin-on chicken, either bone-in or boneless. It looks nicer and the skin-on just makes for a juicier piece of chicken. For chicken breasts, I usually buy the skin-on/bone-in ones and then cut the bone out. The daughter will not eat any meat or poultry attached to a bone (she has a lot of interesting food requirements :). No biggie though, as they’re usually less expensive than boneless and it’s really easy to cut the bone away from the breast.
Of course, any type of chicken will do nicely for this dish. You can just use what you have or like. If you’re using skinless/boneless chicken, you might find cutting them in half lengthwise will help to cook them more quickly and evenly. You could also cut them into smaller strips or chunks, which is especially nice when serving over pasta and it cooks super quickly. Just remember if using bone-in, that it will take longer to cook through.
Serve this dish over buttered noodles or pasta, with rice or mashed potatoes.
Chicken and Mushrooms in a Creamy Mustard Tarragon Sauce
- 3 Tbsp olive oil
- pieces Skin-on chicken (bone-in or boneless whole, halved or cut in to smaller pieces)
- 1/4 cup onion, diced
- 8 oz sliced mushrooms (typical tray)
- 3/4 cup dry white wine
- 1 1/2 cups chicken stock or broth
- 3/4 cup heavy cream
- 2 Tbsp + 1 tsp. grainy mustard (less if using regular Dijon)
- 2 Tbsp fresh tarragon, chopped (or 1 1/2 tsp. dried)
In a heavy skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown. Flip and cook the other side 2-3 minutes. Remove to a plate. (Chicken doesn't need to be fully cooked, as it will cook some more later).
Remove any fat from the skillet. Add 1 Tbsp. olive oil and saute mushrooms until golden. Add onion and cook a couple of minutes more, until the onion is softened and lightly browned. Add wine and cook until only a few tablespoons remain. Add chicken stock, cream and mustard. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half. Return chicken to skillet and allow to simmer until chicken is cooked, another 3-5 minutes (juices should run clear when cut). Taste sauce and add salt and pepper, as needed. Stir in chopped tarragon and cook another minute.
Serve over buttered noodles, pasta or rice.