A creamy Dijon mustard sauce makes these simple skillet chicken breasts a fabulous meal. Some tarragon adds delicate flavor to the sauce while sour cream produces a luscious, tangy finish. The recipe can be made with boneless chicken thighs as well. Feel free to add some sauteed mushrooms to the chicken and sauce mixture. Or skip the tarragon and use an herb blend, such as an Italian seasoning blend or fines herbes.
PrintSkillet Dijon Chicken Breasts
These simple skillet cooked chicken breasts are flavored with a delicious Dijon mustard sauce. Sour cream adds tangy flavor to the cream sauce, while tarragon adds delicate flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Chicken, Chicken Breasts
Ingredients
Scale
- 1 medium onion
- 1/4 cup butter (divided use)
- 4 to 6 boneless chicken breast halves
- 1 cup heavy cream
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons whole grain mustard (or more Dijon)
- 2 teaspoons chopped fresh tarragon or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup sour cream
- 2 tablespoons thinly sliced green onions, for garnish, optional
Instructions
- Peel the onion and slice it in half lengthwise. Thinly slice the halves.
- In a large skillet over medium-low heat, melt 2 tablespoons of butter. Brown chicken in the hot butter, turning to brown both sides, about 8 to 10 minutes total.
- Remove the chicken to a plate and set aside.
- Add the sliced onion to the skillet along with the remaining butter and cook for about 5 minutes, or until onion is tender. Add the heavy cream, mustards, tarragon, salt, and pepper; blend well.
- Add chicken back to skillet; heat to a simmer. Cover and simmer over low heat until chicken is tender, about 20 minutes. Remove chicken from skillet.
- Whisk sour cream into the sauce in the skillet until smooth. Serve the chicken Dijon with sauce spooned over chicken breasts.
- Sprinkle with sliced green onions for garnish, if desired.
