Broiled Tarragon Chicken Breasts
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This pair of words has never made my mouth water: chicken breast. I blame Liza, my mother, who conditioned me at an early age to favor dark meat.
But there’s something about this recipe for breasts that just works. The tarragon-mustard-mayonnaise combo browns and bubbles under the broiler keeping the breasts juicy and tender and flavorful. Even Liza adores this recipe.
And I adore how my kitchen smells when these breasts are broiling. It’s up there with onions sautéing in butter and bread baking in the oven and truffle oil drizzled over just about anything.
I go through phases when I make these breasts once a week. I buy a whole chicken, break it down, save the thighs and drumsticks for one meal and the two breasts for another. For the dark meat, I have many recipes that I love, but for the breasts this is it. Just this one. Try it. It couldn’t be simpler. And with the exception of the tarragon, you likely have the ingredients on hand so if you’re disappointed, which would shock me, you won’t have made a huge investment in time or money.
PS: How to Break Down A Chicken
Broiled Tarragon Chicken Breasts
- Total Time: 15 minutes
- Yield: 2 Breasts
Ingredients
- 2 boneless skinless chicken breasts, pounded to about 3/4-inch thickness
- kosher salt and freshly ground pepper
- 3 tablespoons mayonnaise*
- 1 tablespoon mustard
- chopped fresh tarragon, lots of it, at least 3 tablespoons
* If you want to be really gourmet, make the homemade version, recipe below.
Instructions
- Preheat the broiler to high.
- Season both sides of each breast with kosher salt and pepper. Mix mayo, mustard and tarragon together. Grease a broiler pan with olive oil. Place breasts on the pan and spoon half (or a little less than half) of the mayo-mustard mixture over the breasts.
- Broil 3 minutes. Remove pan. Flip breasts. Spread remaining mayo-mustard mixture over the breasts. Return to the broiler and cook for about 5 to 6 minutes longer, depending on the thickness of the breasts.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Broiler
- Cuisine: Amercian
Homemade Mayonnaise
- Total Time: 5 minutes
- Yield: 1 .25 cups
Description
You can make this in a food processor as well.
Ingredients
- 1 egg yolk
- 1 T. lemon juice
- 1 T. Dijon mustard
- pinch salt and pepper
- 1 cup regular olive oil (not extra virgin) or grapeseed oil
Instructions
- Whisk together the yolk, lemon juice, mustard, salt and pepper.
- Start beating vigorously while slowly drizzling in the olive oil. Beat until thick and smooth.
- Prep Time: 5 minutes
- Category: Condiment
- Method: Whisk
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
42 Comments on “Broiled Tarragon Chicken Breasts”
Wow. Thanks for all the tips Alexandra and for this extremely tasty chicken dish for all of ous chicken lovers as well.
So glad you posted the video about cutting up a chicken. I learned eons ago from my mother, but always felt guilty that I never taught my daughter – she was vegetarian at the time – but it’s something that too many cooks are afraid of because they don’t know how. Dealing with a whole chicken in the home is a more efficient system, and less costly, than buying the parts plus the stock! Looking forward to the receipe once I can find fresh tarragon!
Ok – you just made that splitting that chicken way too easy for me to not want to try it for myself. You’re a pro! And this chicken breast recipe looks superb! Can’t wait to give it a try for msyelf because we eat LOTS of chicken breast at my house.
All i have to say is YUM! I always buy a whole chicken. It is cheaper than 2 chicken breasts, never understood why someone would not.
Ali. I’m obsessed with this video of you cutting up a chicken. I just forwarded it to a bunch of my classmates here. I wish I had as much finesse as you do when it comes to butchery! I hope that you and baby girl are doing well.
Ali- I love your blog. I’ve been reading for a couple years (ever since I was randomly googling Alta brussle sprouts and stumbled upon your recreation of the amazing side dish!) Thanks for posting such great recipes, with such beautiful photos to accompany them!
Yours is one of the best blogs out there. Love the recipes and photos. Now I feel ashamed that as experienced a home cook as I am, I rarely cut up whole chickens in my kitchen. It always seems as if it would take longer than 5 minutes.
Last night I cut up my first whole chicken and you were right- it is rewarding!! My stock is on the stove simmering now and the chicken breasts are waiting to be smothered in some tarragon mayo this evening! Can’t wait for that. Thanks for posting the video tutorial. I found it very helpful. I wasn’t nearly as quick as you were, but with some practice maybe some day I might be! (I’ll need a sharper knife that’s for sure)
Thanks again for all your tips 🙂
I grew up having to cut chickens up simply because whole chickens were all my mother purchased. They were far less expensive. We at them, gizzards, and all. I’ve always preferred dark meat, but have found many recipes where a breast will come out tender and moist. Brining works very well. The flavors in your dish sound wonderful — thanks for sharing it, and yes, I’ll remember 1/3 cup!
I must begin by saying I’m usually a fish girl, and only rarely eat chicken. I saw your post and couldn’t resist trying your chicken recipes because they made me drool.
Over the past 2 days I have done everything you suggested with the whole chicken I picked up at the farmer’s market. Everything was delicious, even the breasts that I made with thyme instead of tarragon (had it left over from legs/thighs). They were so moist and flavorful. Thanks for making the intimidating act of cutting up a chicken a piece of cake!
Was just wondering if I could use the thyme in my fridge instead of running out for tarragon. Glad you tried it and reported back!
Wow, that looks absolutely delicious. I can’t wait to try it! Thanks for the video, I appreciate the tips and demo.
I love this recipe so much that even after a misstep on my first endeavor (accidentally carved my knuckle) I stuck with it and have made it five times since! Thank you!
Well done Ali. Gonna go buy a whole chicken… Can’t wait to try this recipe.
this looks AMAZING!!!!! Thx for sharing!
How long does the mayo last for? Thanks in advance.
Alina — Gosh, I would say at least a week in the fridge as long as you refrigerate it shortly after you make it.
I feel like this same thing would work with salmon instead of chicken breasts?
Absolutely. That sounds delicious. I haven’t had fresh fish in ages. Craving it now. Thanks 🙂
Been meaning to make these for ages and finally got around to it last night, swapping out the tarragon for basil and parsley. Thanks for sharing this one – it really is a preparation that yields a product greater than the sum of the parts. I served the meat sliced with a salad of radish and romaine, scattered with the kernels sliced from a couple of ears of early corn. Plus! it gave me a chance to re-watch that mesmerizing chicken butchery video of yours!
Yay! So great to hear this Emily. It takes a lot for me to like a chicken breast, but this is a recipe I always return to. So glad you approve. Your salad sounds lovely. I always think of you when CSA season arrives. I have such good memories of getting to reading terminal market to pick up my box. All of a sudden feels like a long time ago. Hope you are well! xo
Hi! <3 the blog!
Mine have never quite come out like the picture and i just noticed that she says use a broiler pan. i googled it, and it seems to be slotted. . i don't have one but was wondering if that's essential for the crust, so the chicken doesn't sort of drown in sauce.
i'm curious if you have a suggestion since for both financial and space reasons, i am not into the idea of buying a new pan. or maybe my mom has one i can steal…
thanks so much!
whoops! noticed you* suggest using a broiler pan. i initially sent this to Nick.
Thank you, Rachel!
OK, do you have a cooling rack? That’s often what I use — I don’t think I own a broiling pan anymore either actually. Just set a cooling rack onto a cookie sheet (preferably a rimmed one). Oil it or spray it with non-stick spray, and proceed with the recipe.
Hope that helps!
Positively delicious!
Yay!!
Dying to make this chicken tonight, but my husband really wants to get out there in the nice weather and grill. Any suggestions or tips for tailoring the recipe for a gas grill?
Hi Andrea, I worry that the mustard-mayo sauce will just fall off and cling to the grill. I have, however, heard about people using mayonnaise in marinades for things that do go on the grill… what did you end up doing? Sorry I’m a little late seeing this.
We ended up using the mayo mixture as a marinade. It was ok, but I do think a lot came off on the grill. Will definitely broil next time 🙂
Bummer! Ok, great, I hope you love the broil method. The tarragon flavor is sooooo good, too.
DELISH!!! LOVED this tarragon chicken – flavorful and juicy…BUT… my house was full of smoke and the alarms were going off!! Any way to deal with this? Thanks!!
Bummer! Not sure how to advise unless you put a standing fan nearby to help circulate the air? Do you broil with your oven door open or shut?
Hi, I live in the UK. I like the sound of this recipe but am confused about the measurements. What is 3T For instance? Is teaspoons or tablespoons? The term T is not something we use in England.
Kind regards,
James
Hi James! T = tablespoons. I’ll edit the recipe now.
Sounds delicious! Would love to try it. Do you use regular mustard or Dijon? Thanks!
I use Dijon! This is one of my faves 🙂 🙂 🙂
Alex or anyone who has done this. I was going to set up rack on sheet pan but then saw I had one of those foil broiler pans with ridges. Hmmmm the thought of no clean up is enticing but I would never sacrifice good results for shortcuts. Any thoughts on this?
No clean up is definitely enticing 🙂 🙂 🙂 I think it should work just fine. I say go for it. You can also, for future reference, line your sheet pan with foil, then place the rack on top — then you just have to clean the rack. Hope you love these!
I would like to cut some calories out of it – do you think it would work as well with plain low fat Greek yogurt?
Hi Margaret! I worry that yogurt won’t provide quite the same richness, moistness, and browning capabilities. That said, if you are willing to experiment and OK with it not looking quite like the photos, go for it.
I enjoyed this recipe very much and will make it again. I drizzled some lemon juice and added a salt and pepper to my left-over second breast before reheating and it made quite a nice difference without overpowering the tarragon. Thanks for the great meal paired with a tomato pie.
Great to hear, John! Thanks for writing and sharing these notes 🙂