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In this easy variation on the classic tarragon chicken, I coat the chicken breast in a tasty sauce of olive oil, mustard, garlic and tarragon, then bake.
The classic tarragon chicken is a French dish of chicken served in a rich sauce of heavy cream and wine. It’s delicious, but takes some work and is not particularly healthy.
My version of baked tarragon chicken is healthy and very easy. I simply brush chicken breasts with a quick mixture of olive oil, Dijon mustard, garlic and tarragon, then bake until done.
I based this recipe on my tried and tested tutorial on how to bake chicken breast, essentially adding the tarragon sauce to the basic recipe and then baking the chicken.
I use medium size, 8 oz chicken breasts, and they are fully cooked after 15-20 minutes in a hot (450F) oven. If your chicken breasts are larger, you will need to bake them longer. The best say to know for sure that they’re done is to use an instant read thermometer.
Keep leftovers in the fridge for 3-4 days. They tend to dry out when reheated, so I prefer to slice or cube them and use them cold in a salad.
By the way, if you’re not fond of the strong anise flavor of tarragon, try using thyme or rosemary instead.
- 2 (8 oz) boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1/2 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh French tarragon
- Preheat oven to 450 degrees F. Pat dry the chicken breasts using paper towels.
- In a small bowl, whisk together the olive oil, mustard, garlic, salt and pepper. Stir in the chopped tarragon.
- Brush the mustard mixture all over the chicken.
- Place the chicken in a baking dish. Bake until juices run clear and an instant-read thermometer inserted in the thickest place registers 165 degrees F, about 20 minutes (longer for larger chicken breasts). Allow to rest 5 minutes before slicing and serving.