Go Back
+ servings
Creamy Tarragon-Dijon Chicken with Leeks - incredibly good

Creamy Tarragon-Dijon Chicken with Leeks

Course Main Course
Cuisine French
Keyword creamy tarragon, dijon chicken, leeks
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people
Calories 469kcal
Author Cheryl Malik


  • 1 tablespoon oil
  • 2 large bone-in chicken breasts , whole, brined (use your favorite brine or check out this "quick brine" that I love)
  • 2 large leeks , finely sliced
  • 2 cloves garlic , minced
  • 8-9 ounces cream (250 milliliters)
  • 2 teaspoons Dijon mustard (Maille is best)
  • 1 teaspoon wholegrain mustard
  • juice of 1/2 lemon
  • 2 teaspoons fresh tarragon , chopped
  • 1 tsp salt and pepper to taste (go easy on the salt, keeping in mind the brined chicken will be saltier than unbrined chicken)
  • 1 sprig fresh tarragon for garnish


  • Preheat oven to 375º. Remove chicken from brine and pat dry with paper towels. Season with pepper (and salt, if you did NOT brine). Heat 1 tablespoon oil in large oven-proof skillet over medium-high heat. Place chicken carefully in skillet and cook 5 minutes on each side. Place skillet in oven for 15-20 minutes or until cooked through.*
  • Remove skillet from oven and remove chicken to plate. Add leeks and garlic to the skillet over medium to medium-low heat. Cook about 5 minutes, or until softened. Reduce heat to low to medium-low.
  • Add cream and mustards and let simmer gently about 3 minutes.
  • Add chicken, lemon juice, and 2 teaspoons chopped tarragon and let cook for about 1-2 minutes. Serve with rice, pasta, or grain of your choice. Garnish with fresh tarragon and lemon slices.


Note: *If you're using boneless skinless chicken breasts, you can skip the oven step. The chicken can cook all the way through in the skillet.


Serving: 2g | Calories: 469kcal | Carbohydrates: 5g | Protein: 4g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 156mg | Sodium: 1294mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1751IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg | Net Carbs: 4g