Creamy mustard & tarragon chicken
By Good Food
Make this easy chicken dish with breasts or thighs. Half-fat crème fraîche keeps it light
- Prep:10 mins
- Serves 4
Nutrition per serving
- kcal 367
- fat 25g
- saturates 14g
- carbs 2g
- sugars 1g
- fibre 0g
- protein 35g
- salt 0.46g
- 1 tbsp sunflower oil
- 4 boneless, skinless chicken breasts
- 200ml tub half-fat crème fraîche
- ½ tbsp each Dijon and wholegrain mustard
- ¼ tbsp dried tarragon, or 2 sprigs of fresh if you have it
If you want to use chicken thighs instead of breasts, cover the pan, bake for 20 mins, then uncover the pan and bake for 20 mins more.
Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.