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Keto Dinner

Dijon-Tarragon Cream Chicken

When I need a comforting dinner that’s both elegant and easy, this creamy Dijon-tarragon chicken hits all the right notes. The tangy mustard and aromatic fresh tarragon blend beautifully with rich heavy cream, creating a luscious sauce that coats tender chicken breasts perfectly. It’s become my go-to for busy weeknights when I crave something special without spending hours in the kitchen.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 350 Calories
Dijon-Tarragon Cream Chicken

Ingredients

  • tablespoon butter
  • tablespoon olive oil
  • skinless, boneless chicken breast halves
  • salt and pepper to taste
  • /2 cup heavy cream
  • tablespoon Dijon mustard
  • teaspoons chopped fresh tarragon

Instructions

  1. Step 1

    I start by melting the butter with olive oil in a large skillet over medium-high heat. While the pan heats, I season both sides of the chicken breasts with salt and pepper. Once the butter is foaming, I carefully place the chicken in the skillet and let it sear undisturbed for about 3-4 minutes per side until golden brown. Then I reduce the heat to medium, cover the skillet, and let the chicken cook through for another 15 minutes, or until the juices run clear. I remove the chicken to a plate and tent it loosely with foil to keep warm. Now for the sauce: I pour the heavy cream into the same skillet, scraping up any browned bits from the bottom for extra flavor. I whisk in the Dijon mustard and chopped fresh tarragon, letting the mixture bubble gently for about 5 minutes until it thickens into a velvety sauce. Finally, I return the chicken to the skillet and spoon the sauce over each breast, letting them warm together for a minute before serving. The result is a glossy, fragrant dish that feels like a restaurant meal at home.

Chef's Tip

For the richest sauce, I always let the heavy cream come to room temperature before adding it to the hot pan—this prevents curdling and ensures a silky, velvety texture every time. A splash of dry white wine added while scraping up the bits adds extra depth if you have it on hand.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, and add a splash of cream or water if the sauce has thickened too much—avoid the microwave to maintain the creamy consistency.

Variation Tips

For a hearty low-carb side, serve over cauliflower rice or alongside steamed green beans to soak up every drop of sauce. You can also swap the chicken for salmon fillets—simply pan-sear until flaky and finish with the same tangy cream sauce, swapping tarragon for dill if you prefer.

Frequently Asked Questions