Chicken with creamy tarragon mushroom sauce

Chicken with creamy tarragon mushroom sauce

Total Time
28 min
10 min
18 min
This easy 30-minute entrée turns versatile chicken breasts into a decadent and comforting dish with its creamy pan sauce. First, chicken is seared in a pan on the stovetop, and then garlic and mushrooms are sautéed in the fond that’s left behind which is later deglazed with white wine. During the last step, a rich-flavored mixture of Dijon mustard, Greek yogurt, and tarragon is stirred into the mushroom mixture. We love the liquorice-like flavor of the tarragon but any fresh herb, like thyme, rosemary, or basil works well here too. For a veggie-forward meal, serve with roasted zucchini, asparagus or green beans.


Olive oil

3 tsp

Uncooked boneless skinless chicken breast

20 oz, 4 (5-oz breasts)

Table salt

½ tsp

Black pepper

¼ tsp

Cremini mushroom

2 cup(s), sliced, thinly sliced


1 clove(s), minced

White wine

¼ cup(s), dry

Plain low fat Greek yogurt

3 Tbsp

Dijon mustard

2 tsp

Fresh tarragon

1½ tsp


  1. Heat 2 teaspoons oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to skillet and cook, turning occasionally, until chicken is cooked through, 8–10 minutes. Transfer to plate; cover to keep warm.
  2. Add remaining 1 teaspoon oil to skillet. Add mushrooms and garlic and cook, stirring often, until mushrooms are softened, about 5 minutes. Add wine and bring to boil. Cook until wine is slightly reduced, about 3 minutes. Remove pan from heat and stir in yogurt, mustard, tarragon, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Serve chicken with mushroom sauce.
  3. Serving size: 1 chicken breast with about 1/4 cup mushrooms and sauce