Ingredients:

  • 4 boneless, skinless chicken thighs (about 1.5 pounds / 680 grams)
  • 2 tablespoons olive oil
  • Salt and freshly cracked black pepper (to taste)
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh tarragon leaves, chopped (or 1 teaspoon dried tarragon)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Fresh tarragon sprigs (for garnish, optional)

Instructions:

  1. Season the chicken thighs with salt and pepper.
  2. In a large skillet, heat olive oil over medium heat.
  3. Sear chicken until golden brown, about 5-7 minutes per side. Remove and set aside.
  4. In the same skillet, melt butter.
  5. Add onions; sauté until softened (about 3-4 minutes).
  6. Stir in garlic; cook for an additional minute.
  7. Sprinkle flour into the skillet and whisk to combine, cooking for about 2 minutes.
  8. Gradually add chicken broth, whisking to avoid lumps.
  9. Pour in heavy cream and bring to a simmer.
  10. Stir in Dijon mustard, tarragon, lemon zest, and juice.
  11. Return the chicken to the skillet, nestling it into the sauce.
  12. Cover and simmer for 20 minutes, or until the chicken is cooked through and the sauce thickens slightly.
  13. Garnish with fresh tarragon sprigs if desired.