Fast but elegant, this Tarragon Chicken recipe with Dijon Pan Sauce is perfect for a busy weeknight or a special dinner. Tender, golden chicken cutlets are smothered in a savory pan sauce made with Dijon mustard, fresh tarragon, and a splash of white wine for an irresistible flavor. It’s a meal everyone will love!
Quick-cooking, lean, and versatile, chicken breasts are a dinnertime staple at my house. When there’s time, I like to marinate them for a few hours to give them more flavor, but that’s not always realistic on a busy weeknight. That’s when I turn to this tasty tarragon chicken recipe.
Based on a classic French sauce often served with poultry, the quick dijon pan sauce is made with shallots, white wine, peppery Dijon mustard, and fresh tarragon. My Mediterranean diet-friendly version has two major differences – it uses healthy extra-virgin olive oil instead of butter and skips the heavy cream traditionally stirred in at the end.
The result is a more intensely flavored sauce that doesn’t mask the sharp flavors of mustard and shallots and lets the anise-scented tarragon shine through. It tastes like it belongs on a restaurant menu, but takes only minutes to make. Pair it with rice and green beans for a complete meal.
Table of Contents
What is a Chicken Cutlet?
A chicken cutlet is simply a boneless skinless chicken breast that has been cut in half horizontally. Sometimes they’re pounded with a meat pounder to make them thinner and more even.
Since chicken cutlets are thinner than whole breasts, they cook up faster, making them ideal for a weeknight dinner. There’s also less danger of overcooking or drying them out. I find myself turning to this cut over and over and am always pleased with the tender, juicy results.
How to Make Chicken Cutlets
You can buy chicken cutlets already prepared, but it’s easy (and less expensive) to make your own starting with boneless skinless chicken breasts. Transforming chicken breasts into cutlets is a simple two-step process.
- Slice: Set the chicken breast on a cutting board. Hold it flat with the palm of your hand. Use a long, sharp, non-serrated knife to slice the chicken in half horizontally, as smoothly as you can, starting at the thickest side. Avoid using a sawing motion. Repeat this process with any remaining breasts.
- Pound: One at a time, layer each cutlet between two sheets of wax paper or plastic wrap. Gently use the smooth side of a meat pounder to shape the cutlet. The goal is to achieve even 1/2-inch thickness. Depending on the thickness of the cutlets you can also skip this step, if you like.
Ingredients for Tarragon Chicken
This recipe comes together with simple ingredients that each pack a punch of flavor for perfectly seasoned chicken. Aside from the tarragon itself, the rest of the ingredients are staples in my kitchen. Here’s everything you’ll need.
- Chicken: Quick-cooking cutlets are my go-to for busy weeknights and the perfect canvas for the flavorful mustard and tarragon sauce. See above for how to transform chicken breasts into cutlets.
- Kosher salt and freshly ground black pepper: Dijon mustard is quite salty, so go easy when seasoning the chicken. Use a free hand when it comes to the black pepper!
- Extra virgin olive oil: Browning the chicken cutlets in extra virgin olive oil establishes a layer of savory flavor for the pan sauce and yes, it’s safe to use extra virgin olive oil for searing. Read Cooking with Olive Oil for more information.
- Shallot is stronger in flavor than onions, so just a little goes a long way toward adding pungent flavor to the sauce.
- White wine is a traditional addition to French sauces and the perfect way to add a hint of acidity without overpowering the sauce. Use any dry white wine you like for this recipe. If you abstain from alcohol you can use chicken stock and 1 tablespoon of lemon juice instead.
- Dijon mustard: I splurge on imported mustards from France because I find they have a sharper flavor than American brands. Check the ingredients list: a good variety will contain mustard seeds, vinegar, salt, and white wine, no sugar or other sweeteners.
- Tarragon: With its mild, anise-like flavor, tarragon is often paired with mustard in French cooking. If you can’t find tarragon, you can also use finely chopped fresh fennel fronds, which have a very similar flavor.
How to Make Tarragon Chicken
Searing the chicken in olive oil establishes a savory flavor foundation for a mustard-tarragon pan sauce, which is the highlight of this tarragon chicken recipe. Here’s the process step by step.
- Make the chicken cutlets: Assemble 1 1/2 pounds of boneless skinless chicken breasts. Then one at a time, lay each chicken breast on a cutting board. Hold it flat with the palm of your hand. Starting at the thickest side, slice the chicken in half horizontally. Repeat with the remaining chicken breasts. Layer each cutlet between two sheets of wax paper or plastic wrap. Gently use the smooth side of a meat pounder to shape the cutlet into an even 1/2-inch thickness.
- Season the chicken: Lightly season the chicken cutlets all over with salt and pepper.
- Pan fry the cutlets in batches: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is hot, add half of the cutlets. Cook until golden brown on both sides, about 4 minutes per side. Transfer the cutlets to a large plate and cover with an overturned bowl to keep warm. Add the remaining olive oil to the pan and repeat with the remaining cutlets. Set them aside with the first batch.
- Deglaze the pan: Add 1 small minced shallot, 1/2 cup dry white wine, and 1/4 cup water to the skillet. Raise heat to high and cook, scraping the bottom of the pan with a wooden spoon or spatula to release all the browned bits of chicken. Continue cooking, stirring constantly, until the liquid has reduced by half, about 3 minutes.
- Finish the pan sauce: Once the pan has been deglazed, add 2 tablespoons Dijon mustard and pour in any accumulated chicken juices. Continue simmering over low heat, stirring to incorporate the mustard. Cook until the sauce is completely emulsified and thickened but still pourable. If it’s too thick, add a splash of water. If it’s not thick enough, continue cooking until it reaches the desired consistency. Remove the pan from the heat and stir in 2 tablespoons chopped fresh tarragon. Next, season with salt and pepper to taste.
- Plate chicken and drizzle with sauce: If you like, cut the chicken into slices, and then divide the chicken among plates. Drizzle the sauce over the chicken and serve immediately.
Ways to Make Tarragon Chicken Recipe Your Own
There are endless ways to riff on this recipe! The basic method will work for any number of other proteins. I think it would be lovely over pork chops or seared salmon.
The elements of the sauce are also fun to play with. Instead of shallots, you could use red onion or garlic. Grainy mustard in place of Dijon would make a more rustic sauce. When it comes to herbs, try thyme, parsley, or dill in place of the tarragon for a different spin.
What to Serve with This Tarragon Chicken Recipe
This dish practically cries out for a side of Roasted Garlic Mashed Potatoes as a canvas for the flavorful mustard-tarragon sauce. Made with buttermilk instead of cream, our version is both satisfying and light.
On a chilly night, add a simple vegetable dish like Braised Cabbage and Carrots or Roasted Broccoli to get your greens in. Bonus: Because the broccoli is made in the oven, it won’t take up precious space on your cooktop and takes only 15 minutes.
If you’re making this dish for company, opt for a sophisticated Roasted Beet Salad with Pears and Goat Cheese. The Dijon dressing for the salad echoes the flavors of pan-sauce for the chicken. And if you have any chicken left over the next day, slice it for an Antipasto Chicken Sandwich with a French twist.
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Tarragon Chicken Cutlets
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or 4 prepared chicken cutlets (about 6 ounces each)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 small shallot, minced
- 1/2 cup dry white wine
- 1/4 cup water
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh tarragon
Instructions
- Make the chicken cutlets: Lay the chicken breast on a cutting board. Hold it flat with the palm of your hand. Use a long, sharp, non-serrated knife like a long, thin slicing knife, or a chef’s knife. Slice the chicken in half horizontally, as smoothly as you can, and in as few slices as possible, starting at the thickest side. You will end up with 2 chicken cutlets. Repeat with the remaining chicken breasts. Layer each cutlet one at a time between two sheets of wax paper or plastic wrap. Gently use the smooth side of a meat pounder to shape the cutlet into an even 1/2-inch thickness. Depending on the thickness of the cutlets you can also skip this step, if you like.
- Season the chicken: Lightly season the chicken cutlets all over with salt and pepper.
- Pan fry the cutlets in batches: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is hot, add half of the cutlets. Cook until golden brown on both sides, about 4 minutes per side. Transfer the cutlets to a large plate and cover with an overturned bowl to keep warm. Add the remaining olive oil to the pan and repeat with the remaining cutlets. Set them aside with the first batch.
- Deglaze the pan: Add the shallots, wine, and water to the skillet. Raise heat to high and cook, scraping the bottom of the pan with a wooden spoon or spatula to release all the browned bits of chicken. Continue cooking, stirring constantly, until the liquid has reduced by half, about 3 minutes.
- Finish the pan sauce: Add the mustard and pour any accumulated chicken juices from the plate into the sauce. Continue simmering over low heat, using a whisk or fork to incorporate the mustard. Cook until the sauce is completely emulsified and thickened but still pourable. If it’s too thick for your liking, add a few tablespoons of water. If it’s not thick enough, continue cooking until it reaches the desired consistency. Remove the pan from the heat and stir in the tarragon. Season with salt and pepper to taste.
- Plate chicken and drizzle with sauce: If you like, cut the chicken into slices (or leave whole), then divide chicken among plates. Drizzle the sauce over the chicken and serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- To avoid splattering the hot oil when frying: Use tongs to lay each cutlet down starting with one tip by the edge of the pan nearest you and carefully laying it away from you towards the furthest edge of the pan.
- How to tell if chicken is cooked: If in doubt, insert an instant-read thermometer into the thickest part of the meat. It should read 165°F. You can also slice into the chicken: It should be white throughout, with no signs of pink.
Nutrition
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