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Tarragon Chicken

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.
Course Main Course
Cuisine French
Keyword chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings
Calories 326kcal
Author Vered DeLeeuw


  • 2 (8 oz) boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon Diamond Crystal 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. 


Serving: 1chicken breast | Calories: 326kcal | Carbohydrates: 2g | Protein: 52g | Fat: 9g | Sodium: 606mg