This Creamy Mushroom Chicken with Tarragon is a true comfort dish and one of my personal favorites to make. Like my Chicken Thighs with Leeks and Asparagus or Tomato Chicken Confit, it’s an easy one-pan chicken recipe that's simple enough for weeknights yet sophisticated enough for entertaining guests. The mushrooms, cream, Dijon, wine, and tarragon creates this lovely sauce that complements the crispy chicken. I highly recommend having this with rice!
In this recipe, we start by rendering and crisping the chicken skin. After preparing the sauce, the chicken returns to the pan to bake in the oven, allowing it to finish cooking while absorbing all those flavors. This method gives you the best of both worlds: beautifully crisp chicken with a creamy, flavorful sauce to accompany it.
Notes on ingredients
- Chicken Thighs: I recommend skin-on thighs for this recipe, but you can use also use skinless thighs or breasts if you prefer.
- Mushrooms: Cremini or button mushrooms work well and is what is used for this recipe, but if any other mushroom would work here.
- Tarragon: Fresh tarragon adds a unique, slightly anise-like flavor that pairs beautifully with chicken. If fresh isn’t available, use dried tarragon but reduce the amount slightly.
*see full list of ingredients and quantities in recipe card
How to Make This Mushroom Chicken with Tarragon
- Preheat your oven to 400°F (200°C) and season your chicken thighs with salt and pepper.
2. Dredge the chicken thighs lightly in flour, tapping off any excess.
3. Sear the Chicken: In a large, oven-safe skillet, heat a bit of oil over medium-high heat. Place the chicken thighs skin-side down and cook for about 7 minutes until the skin is crispy and golden. Flip the chicken and cook for another minute. Remove and set aside on a plate.
4. Prepare the sauce: Add the butter to the same pan. Once melted, add the mushrooms and cook undisturbed for about 5 minutes, allowing them to brown. Then add the shallot and garlic, sautéing until fragrant, about 2 minutes. Season with salt and pepper to taste. Pour in the white wine, scraping the bottom of the pan to release any browned bits. dd in the Dijon mustard, chopped tarragon, heavy cream, and chicken broth. Let the mixture come to a gentle simmer. Season again to taste.
5. Return the Chicken to the Pan: Nestle the seared chicken thighs back into the sauce. Place the pan in the preheated oven and bake until the chicken reaches an internal temperature of 165°F (about 20 minutes).
6. Serve: Sprinkle with fresh tarragon and chives before serving.
Helpful Tips
- Pat the Chicken Dry: Before dredging, make sure to pat the chicken thighs dry with a paper towel. This helps achieve a nice golden sear.
- Don’t Overcrowd the Mushrooms: Letting the mushrooms cook undisturbed is key to getting them beautifully browned. Give them space in the pan to avoid steaming.
- Monitor the Sauce Consistency: If the sauce thickens too much while in the oven, add a splash of broth to loosen it up before serving.
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Creamy Mushroom Chicken with Tarragon
Equipment
- 1 large skillet
Ingredients
- 6 bone-in chicken thighs
- ¼ cup all purpose flour
- 2 tablespoon butter
- 10 oz mushrooms
- 1 shallot
- 2 cloves garlic
- 2 teaspoon Dijon mustard
- ¼ cup white wine
- ¾ cup heavy cream
- 1 cup chicken broth
- 1 tablespoon Fresh tarragon finely chopped
- Kosher Salt
- Black pepper
- 1 teaspoon Fresh chives for garnish
Instructions
- Preheat your oven to 400°F (200°C) and season your chicken thighs with salt and pepper.
- Dredge the chicken thighs lightly in flour, tapping off any excess.
- Sear the Chicken: In a large, oven-safe skillet, heat a bit of oil over medium-high heat. Place the chicken thighs skin-side down and cook for about 7 minutes until the skin is crispy and golden. Flip the chicken and cook for another minute. Remove and set aside on a plate.
- Prepare the sauce: Add the butter to the same pan. Once melted, add the mushrooms and cook undisturbed for about 5 minutes, allowing them to brown. Then add the shallot and garlic, sautéing until fragrant, about 2 minutes. Season with salt and pepper to taste. Pour in the white wine, scraping the bottom of the pan to release any browned bits. dd in the Dijon mustard, chopped tarragon, heavy cream, and chicken broth. Let the mixture come to a gentle simmer. Season again to taste.
- Return the Chicken to the Pan: Nestle the seared chicken thighs back into the sauce. Place the pan in the preheated oven and bake until the chicken reaches an internal temperature of 165°F (about 20 minutes).
- Serve: Sprinkle with fresh tarragon and chives before serving.
Newel Tasting Table
[I am the author of this recipe]
This dish is so comforting, I love making this when I have guests over or for a weeknight meal! The mushrooms, cream and tarragon go so well together!