Almond Chicken Breasts with Creamy Tarragon Mustard Sauce

Elevate your dinner game with this irresistible recipe for Almond Chicken Breasts with Creamy Tarragon Mustard Sauce. Juicy chicken breasts are coated in a crisp, golden almond and panko crust, creating a delightful contrast of textures. The star of the dish is the rich, velvety sauce made with fragrant shallots, garlic, Dijon mustard, and fresh tarragon—adding a sophisticated, herbaceous touch. Quick and easy to prepare in just under an hour, this elegant meal is perfect for weeknight indulgence or an intimate dinner party. Pair it with roasted vegetables or a simple green salad for a complete and memorable meal that will impress any palate.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 100 grams Almonds
• 50 grams Panko breadcrumbs
• 60 grams All-purpose flour
• 2 pieces Eggs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 tablespoon Butter
• 2 tablespoons Shallots, finely chopped
• 2 cloves Garlic, minced
• 240 milliliters Chicken stock
• 120 milliliters Heavy cream
• 2 teaspoons Dijon mustard
• 1 tablespoon Fresh tarragon leaves, chopped

Directions

Step 1

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Place the almonds in a food processor and pulse until they are finely chopped, but not powdery. Mix the chopped almonds with the panko breadcrumbs in a shallow bowl and set aside.

Step 3

Season the chicken breasts on both sides with salt and black pepper.

Step 4

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with the almond-breadcrumb mixture.

Step 5

Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it thoroughly in the almond-breadcrumb mixture. Press the coating gently to ensure it adheres well.

Step 6

Heat the olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Transfer the chicken to the prepared baking sheet and bake in the oven for 15-20 minutes, or until the internal temperature reaches 74°C (165°F).

Step 7

While the chicken is baking, prepare the sauce. Wipe the skillet clean, then melt the butter over medium heat.

Step 8

Add the chopped shallots and minced garlic to the skillet and sauté for 2-3 minutes, or until softened and fragrant.

Step 9

Pour in the chicken stock and bring to a simmer. Cook for about 5 minutes, allowing the liquid to reduce slightly.

Step 10

Stir in the heavy cream, Dijon mustard, and chopped tarragon. Simmer for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and black pepper to taste.

Step 11

Remove the chicken from the oven and let it rest for a few minutes.

Step 12

Serve the almond-crusted chicken breasts drizzled with the creamy tarragon mustard sauce. Garnish with additional tarragon, if desired.

Nutrition Facts

Serving size	1446.7 grams (1446.7g)

Amount per serving	% Daily Value*
Calories	3157

Total Fat 170.60g	219%
Saturated Fat 48.10g	241%
Polyunsaturated Fat 3.00g
Cholesterol 1111mg	370%
Sodium 3781mg	164%
Total Carbohydrate 111.70g	41%
Dietary Fiber 17.70g	63%
Total Sugars 9.30g
Protein 269.30g	539%

Vitamin D 84IU	421%
Calcium 453mg	35%
Iron 18mg	97%
Potassium 295mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 35.2%

Carbs: 14.6%