Golden and tender pan-fried chicken smothered in a creamy mushroom and tarragon sauce, this is pure comfort food the whole family will adore!
“There’s nothing better than snuggling up with something a bit decadent in the cold weather. This dish is rich and, thanks to tarragon – under-utilised but delicious – a bit different. But it still sits quite easily within an average household budget, is easy, and gets a big tick from the family.” – Julie Goodwin
Looking for more one pan dinners?
Ingredients
Method
Place 1 tablespoon butter and the olive oil in a large frying pan over medium-high heat. Place half the chicken in the pan, cook for about 3 minutes or until golden brown; turn and brown on the other side. Remove chicken from the pan and repeat with the remaining chicken, then set aside in a bowl.
Into the same pan, add the remaining butter and the mushrooms. Sauté until the mushrooms are browned – this will take a few minutes, as the mushrooms will release some liquid which will then evaporate before the mushrooms start to brown. Add the garlic and sauté for a further minute.
Sprinkle over the flour; stir to combine. Gradually add chicken stock; stir until flour thickens. Stir in cream and mustard, and season with salt flakes and ground white pepper.
Return the chicken to the pan along with any resting juices accumulated in the bowl and flip to coat in the sauce. Simmer, uncovered, for a couple of minutes or until the chicken is cooked all the way through.
Sprinkle over the tarragon and green onions, and serve with mashed potato and steamed greens.
What to serve with the creamy mushroom chicken
As recommended by Julie in her recipe, this creamy chicken dinner is beautiful paired with mashed potato and steamed greens, such as broccoloni.
Ingredient breakdown
Chicken thigh fillet: thigh with skin and centre bone removed.
Cup mushrooms: small white mushrooms with a mild flavour, making them wonderfully versatile in cooking.
Thickened cream: a whipping cream that contains a thickener. It has a minimum fat content of 35%.
Dijon mustard: pale brown, creamy, distinctly flavoured, fairly mild French mustard.
Tarragon: herb used as the essential flavouring in many classic French sauces; its unique taste gives singularity to many egg, fish and chicken dishes.
Green onions: an immature onion picked before the bulb has formed; has a long, bright green stalk.
