3.3 from 52 votes
Roast Chicken Breasts with Tarragon and Mustard Sauce
Roast Chicken Breasts with Tarragon and Mustard Sauce offers pan-seared, skin-on chicken breasts roasted to juicy perfection, topped with a creamy sauce made from sautéed onions, marsala wine, lemon juice, fresh tarragon, cream, and mustard. The sauce complements the chicken with herbaceous, tangy, and mildly spicy notes, creating an elegant yet straightforward dish highlighting balanced flavors and textures.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
2
servings
Calories:
498 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 2 chicken breast boneless; skin on
- olive oil
- salt
- black pepper
- 2 onion baby Vidalia, sliced, or leek, or shallots
- marsala wine or white wine, vermouth or dry sherry, splash
- lemon juice of half
- tarragon leaves handful, chopped, fresh
- 1/2 cup cream
- 1 Tbsp stone ground mustard or dijon mustard
Instructions
- Set the oven to 400F
- Rub the chicken breasts with olive oil and season well with salt and fresh pepper. Rub the oil and spices in to the meat.
- Drizzle a little olive oil in a pan over medium high heat. When the pan is hot, put the chicken breasts in, skin side down. Sear for a couple of minutes until the skin has good color.
- Remove the chicken to a baking pan that has also been drizzled with olive oil, skin side up. Cook at 400 for 20 to 30 minutes or until done. The time will depend on how large your chicken breasts are (your thermometer should read 165F.) Finish under the broiler if you want more color or crispness to the skin. Set aside to rest under foil. Reserve any juices from the cooking to add to the sauce later.
- In the same pan you seared the chicken in, add the onions and saute over medium low heat for several minutes until they soften. Do not brown them.
- Give the pan a splash of wine and squeeze in the lemon juice. Let reduce on medium high for a minute.
- Add the tarragon, the cream, the mustard, and any leftover juices from the cooked chicken. Bring to a simmer. Cook for a minute or two. Taste and adjust the seasonings if necessary. Pour onto a serving platter or shallow casserole dish.
- Slice the chicken and nestle into the sauce. Sprinkle with a little more fresh tarragon.
Cup of Yum
Notes
- Avoid substituting milk for cream; lemon and wine can curdle milk-based sauces.
- This dish pairs well with roasted parsnips and carrots for a balanced meal.
- The tarragon mustard sauce also works well served with white fish such as haddock, cod, or tilapia.
Nutrition Information
Calories
498kcal
(25%)
Carbohydrates
7g
(2%)
Protein
50g
(100%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
226mg
(75%)
Sodium
374mg
(16%)
Potassium
985mg
(21%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
949IU
(19%)
Vitamin C
5mg
(6%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 498
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 7g | 2% |
| Protein | 50g | 100% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 226mg | 75% |
| Sodium | 374mg | 16% |
| Potassium | 985mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 949IU | 19% |
| Vitamin C | 5mg | 6% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.