Kalyn's Kitchen

Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce

Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce are a good reason to grow French Tarragon in your garden, and everyone who likes Tarragon will love this low-carb chicken dish.

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Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce on KalynsKitchen.com

I still remember when I first planted French Tarragon in my herb garden, and how it was the beginning of a huge love affair with the flavor of tarragon. Through the years I’ve tried lots of different recipes using fresh tarragon, and these Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce one of the fresh tarragon recipes I’ve ended up making over and over. Now it’s herb-planting time again at a new house, and this year I’ll be planting some French Tarragon among my flowers and praying that the deer don’t like Tarragon! And I’m looking forward to trying even more recipes with tarragon.

Of the various types of tarragon, French Tarragon is the most prized for cooking, and it’s sometimes called the King of Herbs. It has a strong flavor and should be used sparingly. It can be hard to find because it can’t be grown from seed, but the plant is a perennial and gets quite large once it’s established.

Other types of tarragon include Russian Tarragon (which is easier to grow but much milder and slightly bitter in flavor) and Texas Tarragon (also called Mexican Mint Marigold; a perennial herb with a similar flavor.) To me, the flavor of tarragon is somewhat like a combination of basil and fennel, slightly sweeter than basil to my taste buds, but with a similar anise flavor. Like basil, tarragon should be added towards the end of the cooking time.

More Recipes with Tarragon to Wake Up Your Mouth:

Tarragon Chicken Salad
Grilled Chicken with Tarragon-Mustard Marinade
Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette

Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce on KalynsKitchen.com

Make it a Meal:

Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce would taste great with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese and a perfect green salad for a low-carb meal.

Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce

Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce

Yield 4 servings
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce are a good reason to grow French Tarragon in your garden!


  • 4 boneless-skinless chicken breasts
  • 1 T olive oil (use more or less, depending on your pan)
  • salt and pepper, plus other seasonings of your choice to season chicken (see notes)
  • 1/2 cup chicken stock (see notes)
  • 1/3 cup half and half
  • 1 T Dijon mustard
  • 3 tsp. finely chopped fresh tarragon (preferably French tarragon)


  1. Trim all visible fat and tendons from chicken breasts. (I save these scraps in the freezer until I get enough to make chicken stock.)
  2. If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
  3. Wash tarragon leaves and finely chop with chef’s knife.
  4. Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding.
  5. While oil heats, season chicken with seasonings of your choice I used Szeged Chicken Rub (affiliate link) and pepper, but no salt).
  6. Add the chicken and saute until chicken is cooked through and well-browned, about 10 minutes. (Actual cooking time will depend on your pan and how high you have the heat.)
  7. Remove chicken to a plate and tent with foil to keep warm.
  8. Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
  9. Whisk in mustard, tarragon, half and half and any juices from the chicken which have accumulated on the plate and cook until slightly thickened, about 2 minutes more.
  10. Serve immediately, with some of the sauce drizzled over each piece of chicken.


I used Szeged Chicken Rub (affiliate link) and pepper to season the chicken, but no salt. I used homemade chicken stock, but you could use canned chicken broth, preferably low sodium

Recipe adapted from Martha Stewart’s Great Food Fast.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 315Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 130mgSodium: 335mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 44g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce is suitable for low-carb diet plans, and you could make the sauce with milk to make it work for the South Beach Diet too.

Find More Recipes Like This One:
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    42 Comments on “Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce”

  1. I’m betting that most people who have tarragon in their garden have French Tarragon, but don’t know for sure. Everyone try growing it if you haven’t tried it because as Lisa says, you will love it even if you don’t get that much tarragon.

    Survival gourmet, the sauce recipe is part of the recipe, maybe you didn’t click through?

  2. That really looks tasty. Can you give us a few details on how the sauce was made?

  3. Hey Kalyn! I love your blog! I have tagged you via my blog!!

  4. Chicken and tarragon is like tomatoes and basil…perfection!

  5. I was just making my list of herbs to get at the market tomorrow, and I’d forgotten to add tarragon. Thanks for the reminder! I didn’t have much luck with it last year, but savored what I was able to harvest.

  6. wow I love this recipe and I love chicken and tarragon so this is perfect.
    need to go and buy some chicken… ;o)

    uhm,… now I am hungry *sigh*

  7. That chicken sounds really tasty. I don’t think that I have ever seen and tarragon labeled as anything other than plain old tarragon. I will have to keep an eye out for some French tarragon.

  8. tht is a tempting chicken dish.nice.

  9. I made this same recipe and loved it also! It makes me wonder what kind of tarragon I have growing in my herb bed!

  10. This looks great! I planted tarragon last week and I am really excited for exactly this sauce. We made a very similar one in a French sauces class I took a few years ago.

  11. I absolutely loved this simple recipe, so I’m glad other people also think it looks good. Some of the other options people are thinking of sound good too.

    Burcu, I took this photo with some new lights I got which I’m going to write about soon. I still have a lot to learn about food photography, but my main goal is to make the food look appetizing and I thought this looked good.

    Tanna, so glad you like it that much! In my family everyone LOVES this recipe and we all make it over and over too.

  12. For some reason I couldn’t find any this yearl
    The chicken looks so good. But I’ve already put chicken with the mustard marinade to marinade. We liked it so much we’re already having it again. Maybe this for the weekend. Seems your on my table every night.

  13. Great pictures, Kalyn. I loved the idea of half&half and tarragon, already bookemarked the recipe.

  14. Yumm, I want to try this dish for sure. I love terragon also.

    Ranee in OK

  15. Kalyn, the combo of tarragon and moutarde is tres francais and Oooh la la! lol

    As for the herb, my tarragon grows back each year like a perennial, leave the plant be this fall and see if it grows back.

  16. This sauce would be delicious on salmon, too. I have a huge tarragon plant in my garden. It gets leggy and woody later in the season, so be sure to cut it back and let the new growth come in.

  17. I absolutely LOVE tarragon Kalyn. Tarragon and chicken is such a classic combination. I have often wanted to grow it too but I have found it hard to find until recently. Now I have tracked some down!

  18. mwit, I’d love to hear how it works with Tilapia, sounds like it could be good to me.

    Erin, I have no idea how the plant propogates itself in the wild, but I kept reading how you must buy plants or grow it from cuttings because the plant doesn’t make seeds. Isn’t that odd? In Utah I haven’t had trouble finding plants labeled French tarragon.

  19. Mouthwatering. I have seen you blog on tarragon several times, and each time it inspires me to really want to tackle tarragon. the only dish I really make with tarragon (although I love the dish) is chicken la folie.

    I did not know it couldnt be grown from seed. what an interesting fact. how did the plant survive all this time? seems disadvantageous. if i were thinking like a plant that is…

  20. Wow, this sounds fantastic! I think I’ll try this sauce with talapia – it sounds like it would be good anyway…time will tell. 🙂