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    Home » Recipes » Main Course Recipes

    Chicken Thighs with Creamy Mushroom Tarragon Sauce

    Aug 17, 2017 | by Jennifer | Last Updated: Jun 30, 2021

    Jump to Recipe

    This delicious chicken with mushroom 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!

    chicken with creamy mushroom tarragon sauce in skillet with spoon

    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.

    Jump to:
    • Variations
    • Cook's Notes
    • Recipe
    • Save or share this recipe
    • Comments, Questions and Reviews

    Variations

    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).

    Chicken Thighs with Creamy Mushroom Tarragon Sauce

    Cook's Notes

    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 Sauce

    Recipe

    chicken with creamy mushroom tarragon sauce in skillet with spoon

    Chicken with Creamy Mushroom, Mustard and Tarragon Sauce

    A delicious chicken dish, with chicken and mushrooms, all in a creamy mustard and tarragon sauce. Easy enough for weeknights or special enough for company. Makes lots of sauce, so perfect to serve over pasta, rice or even mashed potatoes.
    Author: Jennifer
    5 stars from 11 ratings
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Course
    Servings 4 servings

    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
    Prevent screen from going dark

    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.

    Notes

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Sodium: 236mg | Calcium: 40mg | Vitamin C: 2.2mg | Vitamin A: 655IU | Sugar: 3g | Potassium: 365mg | Cholesterol: 65mg | Calories: 348kcal | Saturated Fat: 12g | Fat: 28g | Protein: 5g | Carbohydrates: 10g | Iron: 0.8mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine American
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Linda Droker says

      March 28, 2022 at 6:26 pm

      5 stars
      This is an amazing recipe. Now one of my top 10 favorites. Thank you for sharing. It is so delicious that I feel confident serving it at dinner parties. They always want more. :)

      Linda D.

      Reply
      • Jennifer says

        March 28, 2022 at 7:00 pm

        So glad to hear, Linda :) Thanks so much!

        Reply
    2. Renee says

      October 02, 2020 at 10:33 pm

      5 stars
      Made for the first time tonight, my husband requested this become part of our regular rotation. I swapped out leeks for the onion & fresh thyme for the tarragon.
      Used heavy cream so sauce thickened nicely without needing cornstarch. Delicious !

      Reply
      • Jennifer says

        October 03, 2020 at 9:59 am

        So glad you enjoyed it! Thanks so much :)

        Reply
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