Creamy Dijon Mustard Chicken with Tarragon

Why You’ll Love This Recipe

• Restaurant-level flavor with simple, everyday ingredients and one pan.
• Balanced, velvety sauce: bright white wine, tangy mustards, and a soft finish of cream.
• Flexible serving: toss with tagliatelle or spoon over buttery steamed potatoes.
• Make-ahead friendly and even better the next day as the flavors meld.

Grocery List

• Produce: Shallots, garlic, fresh tarragon, lemon (optional), baby potatoes (if using)
• Dairy: Unsalted butter, heavy cream
• Pantry: Chicken thighs, olive oil, kosher salt, black pepper, dry white wine, low-sodium chicken stock, Dijon mustard, whole-grain mustard, bay leaf, tagliatelle (if using)

Full Ingredients

Chicken and Aromatics

• 2 lb (900 g) bone-in, skin-on chicken thighs (4–6 pieces)
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 large shallots, thinly sliced (about 1 cup / 150 g)
• 2 garlic cloves, minced (optional but lovely)
• 1 bay leaf

Braising Liquid and Sauce

• 1 cup (240 ml) dry white wine (Sauvignon Blanc, Pinot Grigio, or similar)
• 1 cup (240 ml) low-sodium chicken stock
• 2 tbsp Dijon mustard (30 g)
• 2 tbsp whole-grain mustard (30 g)
• 1/2 cup (120 ml) heavy cream
• 2 tbsp fresh tarragon leaves, finely chopped, plus extra for garnish
• 1 tsp fresh lemon juice (optional, to brighten at the end)

To Serve (choose one)

• 12 oz (340 g) tagliatelle
• OR 1 1/2 lb (680 g) baby potatoes, steamed until tender

Step-by-Step Instructions

Step 1: Prep the ingredients

Pat the chicken dry with paper towels. Season all over with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Slice the shallots, mince the garlic (if using), chop the tarragon, and measure the wine, stock, mustards, and cream. This makes the cooking smooth and fast.

Step 2: Sear the chicken for deep flavor

Heat a large 12-inch skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil; when it shimmers, lay the chicken in skin-side down. Sear without moving until the skin is deep golden and crisp, 7–9 minutes. Flip and sear the second side for 2–3 minutes. Transfer the chicken to a plate. Pour off excess fat, leaving about 1 tablespoon in the pan.

Step 3: Soften shallots and deglaze with wine

Add 2 tablespoons butter to the pan. Stir in the sliced shallots with a pinch of salt; cook over medium heat until translucent and tender, 3–4 minutes. Add garlic and cook 30 seconds. Pour in 1 cup dry white wine; scrape up browned bits and simmer until reduced by about half, 3–4 minutes.

Step 4: Build the braise and simmer gently

Stir in 1 cup low-sodium chicken stock and add the bay leaf. Return the chicken (skin side up) and any juices to the pan. Bring to a gentle simmer, then adjust heat to maintain about 185°F (82–88°C) at the liquid surface. Cook uncovered for 20–25 minutes, or until the chicken reaches 175°F (79°C) at the thickest part near the bone and is very tender.

Step 5: Finish the sauce with mustards and cream

Transfer the chicken to a warm plate and loosely tent with foil. Off the heat, whisk in 2 tablespoons Dijon mustard and 2 tablespoons whole-grain mustard until smooth. Stir in 1/2 cup heavy cream. Return to medium heat and simmer 3–5 minutes, stirring, until the sauce thickens to a silky, nappe consistency. If it gets too thick, whisk in a splash of stock or water. Taste; add salt and pepper as needed. Stir in 1 teaspoon lemon juice if you like a brighter finish.

Step 6: Cook your side

While the chicken simmers, cook 12 oz tagliatelle in well-salted boiling water (1 tablespoon kosher salt per 4 quarts water) until al dente, 8–10 minutes; drain and reserve 1/4 cup pasta water. Alternatively, steam 1 1/2 lb baby potatoes until tender, 15–20 minutes. Keep warm.

Step 7: Coat, garnish, and serve

Return the chicken to the pan and spoon sauce over to coat. Stir in 2 tablespoons chopped fresh tarragon and remove the bay leaf. For pasta, toss tagliatelle with a ladle of sauce (add a splash of pasta water if needed), then top with chicken and more sauce. For potatoes, arrange on plates and spoon chicken and sauce over the top. Garnish with extra tarragon and serve immediately.

Pro Tips

• Let the chicken skin sear undisturbed so it truly crisps and releases easily from the pan.
• Keep the braise at a gentle simmer (about 185°F). A hard boil can toughen the meat and dull the mustards.
• Add mustards and cream after the braise to keep the sauce glossy and prevent splitting.
• Want ultra-crisp skin? Broil the seared thighs skin-side up on a sheet pan for 2–3 minutes before returning to the sauce.
• Balance is key: if the sauce tastes sharp, add a teaspoon of cream or a small knob of butter; if it’s too rich, add a squeeze of lemon.

Variations

• Mushroom Tarragon: Sauté 8 oz (225 g) sliced cremini mushrooms with the shallots for a woodsy note.
• Crème Fraîche Swap: Replace heavy cream with 1/2 cup crème fraîche for extra tang and a slightly thicker finish.
• Lardons and Cornichons: Render 3 oz (85 g) diced bacon at the start; garnish the finished dish with 1–2 tablespoons chopped cornichons for bistro flair.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a covered skillet over low heat until the chicken reaches 165°F (74°C), adding a splash of stock or water to loosen the sauce. The dish can be frozen up to 2 months; thaw overnight in the refrigerator, then reheat gently—sauces with cream may separate slightly, but whisking in a tablespoon of cream or water will bring it back. For entertaining, braise the chicken up to Step 4 a day ahead; finish the sauce with mustards and cream just before serving.

Nutrition (per serving)

Approximate values without pasta or potatoes: 520 calories; 34 g protein; 6 g carbohydrates; 38 g fat; 880 mg sodium.