This Chicken Thighs with Creamy Mushroom Tarragon Sauce is one of my favourite dishes. Crispy chicken thighs are combined with a lovely, creamy mushroom sauce, flavoured with a bit of tarragon and grainy mustard. Simple enough for weeknights, but also a great dish for entertaining!
I first published this recipe in February 2014. It's one of my favourites and a regular go-to recipe for casual entertaining. I thought it was due for a little refresh and some new photos. Enjoy!
This delicious chicken recipe is one of my all-time favourites. The flavours in this sauce are fabulous - licking the plate fabulous! The healthy addition of white wine, the fresh tarragon, the grainy mustard and the cream make this the perfect dish for a special meal or entertaining!
I love these flavours so much, that I've found ways to adapt this recipe so it's a bit lightened up and streamlined for a quick and delicious weeknight meal, too.
Chicken Thighs with Creamy Mushroom Tarragon Sauce Tweaks for a Simpler, Weeknight Meal:
Make use of any or all of these ideas to turn this recipe in to a super quick and easy weeknight meal ...
Use boneless chicken breast or thighs and cut in to bite-sized pieces (or try it with butterflied boneless breasts). Cook completely in the skillet and remove to a plate rather than in to the oven.
Use dried tarragon leaves in place of fresh tarragon, so no trip to the grocery store is needed :)
Replace the healthy dose of wine, with just a splash to de-glaze the pan after you sauté the mushrooms.
Replace the heavy cream with a lower fat cream (half and half). You may need to increase the amount of thickening at the end.
Serve this over simple steamed white rice, along with a green vegetable (broccoli is always good).
Cook's Notes for Chicken Thighs with Creamy Mushroom Tarragon Sauce
This dish uses grainy mustard. Look for it in with the Dijon mustards at your grocery store. It's the one that's full of mustard seeds. I'm a fan of 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. If you can't find grainy mustard or don't have on hand, go with regular Dijon mustard, but reduce the amount to taste.
If you don't have or want to cook with wine, simply omit and increase the chicken stock to 2 cups.
If you don't have heavy cream, or you don't want to use it, substitute a lightly cream and increase the thickening at the end. You could also use some full fat, Greek Yogurt.
Looking for a dairy free option? Try a bit of coconut cream (the thick part at the top of the can).
For a special meal or entertaining: Allow 2 thighs per person, or go for a bone-in/skin on breast instead. Keep the sauce on the thinner side and spoon in to a shallow bowl, over a bit of lovely al dente pasta. Or thicken the sauce a bit more, plate the chicken, spoon sauce over-top and serve alongside a wild-rice blend. Fresh, French green beans, broccolini, rapini or asparagus would also be pretty on the plate.
Chicken with Creamy Mushroom, Mustard and Tarragon Sauce
Ingredients
- 3 Tbsp olive oil
- 6-8 pieces chicken thighs skin-on/bone-in
- 1/4 cup onion diced
- 8 oz whole button mushrooms sliced or halved, or left whole if very small
- 3/4 cup dry white wine
- 1 1/4 cup 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)
To thicken (if necessary):
- 1 Tbsp cornstarch
Instructions
- Preheat oven to 375 F. and have a baking sheet ready.
- In a non-stick skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown, about 5 minutes. Flip and cook the other side 2-3 minutes. Remove to baking sheet. Place in preheated oven to cook further while you make the sauce.
- Remove all but 1 Tbsp of fat from the skillet. Heat skillet over medium-high heat. Add mushrooms and cook until golden, stirring often. Add onion and cook a minute or so more, or until the onion has softened . Add wine and cook over medium-high heat until only a few tablespoons remain. Add the chicken stock, cream, mustard and tarragon. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half, stirring occasionally (this may take 10 minutes or so). Taste sauce and add salt and pepper, as needed.
- Note: If sauce is not thick enough, combine 1 Tbsp cornstarch with a Tbsp or so of the sauce and stir until smooth. Return mixture to skillet and cook, stirring, until sauce thickens. Repeat as needed. If serving over pasta or rice, don't make the sauce too thick, so that when spooned over, it seeps to coat the rice or pasta.
- Remove chicken from oven and place on a serving platter or dish. Pour sauce over-top. Garnish with additional tarragon. Serve over buttered noodles, pasta or rice.
Rachel says
An amazing meal, full of flavour. I made this for my family tonight. A few changes:
1. Could not find ANY tarragon at my supermarket, fresh or dried. So substituted for fresh parsley and chives.
2. Instead of placing the chicken thighs in the oven, I browned them first as per your instructions, removed them to make the sauce and then added them back into the sauce and simmered for.1 hour. They were tender and amazing!
I served with mashed potato as well as broccoli, eggplant and green beans sautéed in olive oil and garlic. No words except amazing.
Jennifer says
Glad you enjoyed it, Rachel :) Thanks so much!
Mary says
Can I use dry sherry instead of white wine.
Jennifer says
Hi Mary, I think you could, if that's what you have on hand. Probably one-for-one for the wine (or you could use part chicken broth/part sherry).
Janet Plaisier says
Hi Jennifer,
I’m going to make this for guests this weekend and want to prepare ahead of time. I’d like to prepare the chicken until almost done, place it with the sauce in a pretty casserole dish, and then put it in the refrigerator to reheat when the guests arrive. Would you recommend I put it in a low, maybe 300 degrees oven, for 30 minutes? BTW, I’m using boneless, skinless thighs.
Thank you! This dish sounds delicious!
Jennifer says
Hi Janet and thanks! I'd take it out of the refrigerator 15 minutes ahead, just so it isn't super cold when it goes in the oven. I'd probably do a touch warmer oven, maybe 325F-ish and you may or may not want to cover with foil for at least part of the re-warming. If uncovered and the sauce starts to simmer, it may cook a bit too much of the liquid off and get too thick. If you pop foil on it then, at least, it should help. Enjoy!
Donna says
How long will it take the chicken to cook in the oven?
Jennifer says
Hi Donna, it will vary, depending on how long you cooked on the stove-top and the size of your chicken thighs. They should stay in the oven until cooked through. Generally that is somewhere around 15 minutes, but they should be tested with a thermometer. They should be 165F internal temperature.
Carole Ann O’Connell says
This chicken is delicious whether for an evening meal or for company. In it’s written form it is rich so the next time I would use half and half. A keeper for sure.
Jennifer says
Glad you enjoyed it, Carole Ann! The heavy cream is generally necessary, due to the wine. Half and half is likely to split with the large amount of wine. For a less rich version, I'd suggest less cream/more broth instead, for the best quality of sauce, anyway :)
Mary says
Several family members don’t care for tarragon, what herb could I substitute? Thank you, Christina. I enjoy your recipes, sooo tasty!
Jennifer says
Hi Mary and yes, tarragon is a divisive flavour. You either love it or hate it :) For this one, thyme would be a perfect substitute and is a lighter herb flavour. I love fresh thyme, as it keeps well for a while in the fridge. Just rub the leaves off the stems and scatter a bit in the sauce (to taste).
Mary says
Thanks so much for your prompt reply & everyone enjoys thyme!!😊
Trish Unwin says
Can this be prepared in advance and warmed thigh in the oven?
Jennifer says
Hi Trish and yes, I think it would stand up well to cooking ahead and reheating. I usually undercook it ever so slightly if I know it's going to be reheated, just so it doesn't overcook, but thighs are so moist, so not as much chance of that :)
Sue R says
This is only the second time I've cooked with tarragon and was very happy with this recipe. It's a keeper and something quite different flavour wise. Thank you! Now I just need more tarragon recipes since my plant is going crazy! :)
Jennifer says
So glad to hear, Sue :) I am a huge tarragon fan. The flavour is very unique and special, for sure. Thanks!
Rebekah says
I made this for dinner this evening and it was really delicious. If never had tarragon before and definitely plan to use it in the future. Thank you so much for sharing your recipes and working hard to make each dish. I've made numerous recipes of yours and keep coming back to your collection because the recipes are straightforward and well written. Thanks again!
Jennifer says
Thanks so much, Rebekah and love that you loved the tarragon! It's one of my favourite herbs :)
Mary says
Made this for dinner tonight - lovely! Such a nice, easy recipe and much enjoyed. But then, I love using Tarragon in most any dish. I make tarragon mustard which is sublime.
Thankyou for another tasty dish! ?
Jennifer says
So glad to hear, Mary and I'm totally with you on the love of tarragon. Especially with mustard, so I'm sure your tarragon mustard is sublime!
Milena | Craft Beering says
I'll take the cream, not afraid. My mom used to make us something very similar, but without the mustard. I am going to try your recipe, already know it will be an improvement:)
Jennifer says
I'm with you on the cream, for sure :) And yes, the combination of tarragon and mustard is a definite winner!
sue | theviewfromgreatisland says
This has always been one of my favorite recipes of yours, Jennifer, it has comfort written all over it! I'm really looking forward to warm cozy cooking this season, and your chicken dishes are at the top of my list to make :)
Jennifer says
Thanks so much, Sue :) I am so anxious for comfort food season (which is most of the year here ;)
annie@ciaochowbambina says
Your photos make me feel like a welcomed guess sitting at your table. So warm and comforting...always! This is a recipe for the recipe tin! Pinned!
Jennifer says
Thanks so much, Annie :)
Chris Scheuer says
Yum! I remember loving this dish the first time I saw it, now it looks even better, if that's possible! I love all your variations too.
Jennifer says
Thanks so much, Chris! I love these flavours, so I'm always inventing ways to enjoy them with what I have or what time I have ;)
Tricia @ Saving Room for Dessert says
Oh my I am ready for these comforting skillet meals. The chicken looks fantastic! Love that creamy sauce - and mushrooms make me happy. Thanks for sharing this must make recipe :)
Jennifer says
Me, too Tricia :) I was craving a feed of this one, so went for it! One of my favourites.
Mary Ann | The Beach House Kitchen says
So glad you reposted this one Jennifer! It looks incredibly delicious, and something my husband Tom would just adore!
Jennifer says
Thanks Mary Ann! It's one of my favourites and I make it in one form or another regularly. Love the tarragon and mustard flavours :)
Ruosi says
Alright, just ordered a dutch oven off amazon after bookmarking too many of your recipes. I had to borrow a friend's to make your chicken & garlic and it was amazing so I think it will be worth it :)
Jennifer says
I'm so glad, Ruosi! You'll get lots of use out of it :)
Carole Galeazzi says
I just wanted to let you know that when I first saw this recipe on Pinterest, last week, I rushed home to make it and LOVED it! I'm making it again tonight and I will make it again, and again! Thanks for sharing!
Jennifer M says
So glad, Carole. It's one of my favourite dishes! Thank you for coming back to let me know :)
Erica says
Do you have any suggestions for a substitute for the heavy cream?
Jennifer M says
Hi Erica. You can use a lighter cream or even milk, mixed with a little cornstarch (to thicken). Plain yogurt should also work. For a dairy-free substitute, I'd try coconut cream (the creamy part on top of coconut milk)
Cindy says
I rarely comment on recipe pages but this one was phenomenal. Thanks so much!
Jennifer M says
I'm so glad you enjoyed it, Cindy! Thanks for coming back to let me know :)
Mushrooms Canada says
This really is the perfect skillet dinner for a mid-week meal! I love the flavours in this recipe and can't wait to try it at home!! Thanks for sharing...
-Shannon
Jennifer M says
Thanks so much, Shannon. It's a favourite in our house!
Chung-Ah | Damn Delicious says
You had me at creamy! No, but really, what a perfect chicken dish. Definitely need to make this for Sunday supper!
Jennifer M says
Thanks Chung-Ah!
Laura (Tutti Dolci) says
What a delicious skillet meal, I love the mustard tarragon sauce!
Jennifer M says
Thanks so much, Laura. I'm a real tarragon fan, so always looking for ways to use more of it.
Sophie says
I think it is a pretty dish! At least when you're behind the lens it is :) Sounds like a perfect one-skillet dinner! I love mustard and terragon, both. Together sounds wonderful!
Jennifer M says
Thanks Sophie. I wasn't sure it said "You want to eat this" :) It's just so easy and delicious though, so wanted to share. You would like. The flavours together are great.
Christina @ Christina's Cucina says
Jennifer, this is just my kind of meal! I love it and am actually thinking I might make it for company this weekend! Lovely photos, too!
Jennifer M says
Thanks so much, Christina. I've made this for company before, as well. It easily goes from rustic skillet to elegant dish on the plate.