In this easy variation on the classic tarragon chicken, I coat the chicken breast in a yummy sauce of olive oil, mustard, garlic and tarragon, then bake.
If you’re not fond of tarragon’s strong, anise-y flavor, try using thyme or rosemary.
- 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 over the chicken, on both sides.
- Place the chicken in a baking dish. Bake 10-15 minutes on each side, until juices run clear and an instant-read thermometer inserted in the thickest place registers 165 degrees F.