Dijon Tarragon Chicken Breast Marinade
A silky French-inspired marinade that infuses chicken breasts with the brightness of Dijon mustard, the delicate anise notes of fresh tarragon, and the depth of white wine and shallots. Perfect for pan-searing or baking, this marinade tenderizes the meat while building complex, elegant flavors that work beautifully for weeknight dinners or special occasions.
- Prep
- 5 min
- Cook
- —
- Wait
- 2 hr
- Total
- 2 hr 5 min
- Makes
- Enough marinade for 4 chicken breasts (about ¾ cup)
Steps
Before you start
- Pat chicken breasts dry before marinating
- Use fresh tarragon if possible for the best flavor
- Ensure your shallots are peeled and minced
- Marinate chicken in a shallow dish or zip-top bag for even coating
Combine wet ingredients
- In a small bowl, whisk together the Dijon mustard, dry white wine, extra-virgin olive oil, and fresh lemon juice until the mixture is smooth and emulsified, about 30 seconds.
- The mustard will help bind the oil and wine together into a cohesive marinade.
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Ready when: Mixture is smooth and well combined
Tip: Whisking the mustard with the oil helps it emulsify and prevents the oil from separating
Add aromatics and seasonings
- Stir in the minced shallots, minced garlic, chopped fresh tarragon, kosher salt, and freshly ground black pepper.
- Mix well to distribute all the flavors evenly throughout the marinade.
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Ready when: All ingredients are evenly distributed
Tip: Finely mincing the shallots and garlic ensures they distribute evenly and soften during marinating
Marinate chicken
- Place 4 boneless, skinless chicken breasts (6–8 oz each) in a shallow baking dish or zip-top bag.
- Pour the marinade over the chicken, making sure each piece is fully coated.
- Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 2 hours, or up to 8 hours.
- Turn the chicken pieces halfway through marinating time if using a baking dish to ensure even distribution of flavors.
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Ready when: Chicken is glistening, fully coated, and has absorbed some of the marinade
Tip: Marinating for at least 2 hours allows the flavors to penetrate the meat; longer marinating (up to 8 hours) deepens the tarragon and mustard notes without overwhelming the chicken
Cook chickenOven 400°F / 205°C
- Remove the chicken from the refrigerator 15 minutes before cooking to bring it closer to room temperature.
- For pan-searing: Heat 1 tbsp olive oil in a large skillet over medium-high heat (about 375°F / 190°C).
- Pat the chicken dry with paper towels (excess marinade will spatter).
- Place the breasts in the skillet and sear for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- For baking: Preheat the oven to 400°F (200°C).
- Transfer the marinated chicken and marinade to a 9×13-inch (23×33 cm) baking dish and bake for 18–22 minutes until the internal temperature reaches 165°F (74°C).
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Ready when: Internal temperature reaches 165°F (74°C); chicken is golden and cooked through
Tip: Patting the chicken dry before pan-searing helps it brown evenly and prevents steaming; use a meat thermometer for accurate doneness without cutting into the meat
Good to know
Tips
- For a richer pan sauce, reserve 2 tablespoons of the marinade after marinating, then whisk it into the pan drippings with ¼ cup crème fraîche or sour cream for a classic French-style sauce.
- Fresh tarragon is essential to this recipe—the dried version loses much of its delicate anise character, so use it only if fresh is absolutely unavailable.
- Don't skip bringing the chicken to room temperature before cooking; cold chicken will toughen if seared directly from the fridge.
- This marinade works beautifully with thin-cut pork chops, white fish fillets, or shrimp; reduce marinating time for fish to 30 minutes and shrimp to 15 minutes to prevent over-curing.
Make ahead
Prepare the marinade up to 2 days ahead; store it covered in the refrigerator. Marinate the chicken up to 8 hours ahead. Cook chicken fresh just before serving for the best texture.
Storage & reheating
The prepared marinade keeps refrigerated for up to 3 days. Marinated raw chicken keeps for up to 8 hours. Cooked chicken lasts 3–4 days refrigerated; reheat gently in a 325°F (163°C) oven for 10–15 minutes or in a pan over medium-low heat with a splash of white wine to prevent drying out. Freezing is not recommended once the chicken is marinated; freeze the marinade alone for up to 1 month instead.
Substitutions
- fresh tarragon → 1 tsp dried tarragon or 1.5 tsp fresh chervil. Dried tarragon is more concentrated; use half the amount. Chervil offers a milder anise flavor and works well as a substitute.
- dry white wine → ½ cup (120 ml) dry vermouth or ¼ cup (60 ml) white wine vinegar plus ¼ cup (60 ml) chicken stock. Vermouth adds herbal complexity. Vinegar and stock preserve acidity and depth while reducing alcohol content.
- fresh tarragon → 1 tbsp fresh thyme and ½ tbsp fresh parsley. Offers an herbaceous alternative without tarragon's distinctive licorice notes; the blend is earthier.
- Dijon mustard → 3 tbsp whole-grain mustard. Creates a grainier texture with a slightly less sharp flavor; you'll see the mustard seeds in the marinade, which adds visual interest.
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- Cuisine
- French