Saucepan
Chicken Thighs in Tarragon and Mustard Cream
A classic French bistro recipe of golden chicken thighs simmered in a lush tarragon and Dijon mustard cream sauce — all done in a single saucepan in 30 minutes. Serve with crusty bread to mop up every last drop.
4.7 (3)
- Prep
- 8min
- Cook
- 25min
- Total
- 33min
- Serves
- 4
Shared by One Pan kitchen
Ingredients
For 4 servings
- 8 boneless, skinless chicken thighs
- 3 shallots, finely sliced
- 2 garlic cloves, minced
- 150ml dry white wine
- 200ml double cream
- 2 tbsp Dijon mustard
- 1 tbsp fresh tarragon leaves, chopped (or 1 tsp dried)
- 1 tbsp olive oil
- 20g unsalted butter
- Salt and white pepper to season
Method
0 / 6
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3 reviews
- Declan F.
Rich, indulgent, and incredibly quick. The mustard cream sauce is phenomenal.
23 Apr 2026
- Harriet S.
Made this for a dinner party and received endless compliments. Such a foolproof recipe.
23 Apr 2026
- Brigitte C.
The tarragon and Dijon cream sauce is absolutely irresistible. Classic French cooking at its finest.
23 Apr 2026
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