French Tarragon Chicken and Mushroom Stir-Fry

Name: French Tarragon Chicken and Mushroom Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1½-inch bite-sized pieces, patted dry; 12 oz (340 g) cremini mushrooms, halved or quartered if large, left whole if small; 3 medium (120 g) shallots, thinly sliced; 2 cloves garlic cloves, minced; ½ cup (120 ml) dry white wine; ½ cup (120 ml) low-sodium chicken broth; 1 tablespoon (15 ml) Dijon mustard; 2 tablespoon (6 g) fresh tarragon, coarsely chopped; 2 tablespoon (30 ml) extra-virgin olive oil; 1 tablespoon (14 g) unsalted butter; to taste kosher salt; to taste freshly ground black pepper; 1 teaspoon (5 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

Tender chicken thighs and earthy cremini mushrooms seared in a Dijon-tarragon pan sauce enriched with white wine and shallots. This French-inspired stir-fry comes together in under 30 minutes and works beautifully over rice, egg noodles, or crusty bread.

Prep: 15 min
Cook: 20 min
Total: 35 min
Makes: 4 servings

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Steps

Before you start

Pat chicken dry with paper towels so it browns properly
Have all ingredients prepped and within arm's reach before you start cooking
Read through the stir-fry steps—timing is quick

1
Brown the chicken
- Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering, about 2 minutes.
- Working in batches to avoid crowding, add chicken pieces and season lightly with salt and pepper.
- Sear for 3–4 minutes per side, until golden brown and just cooked through (the internal temperature will rise further as the sauce simmers).
- Transfer to a plate.
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Ready when: Golden-brown exterior; internal temperature 165°F (74°C)
Tip: Don't skip patting the chicken dry—moisture prevents browning. Work in batches to allow proper caramelization.
2
Sauté mushrooms and shallots
- Add butter to the same skillet over medium-high heat.
- Once foaming, add mushroom pieces and shallot slices.
- Cook for 4–5 minutes, stirring occasionally, until mushrooms release their liquid and begin to caramelize at the edges.
- Season lightly with salt and pepper.
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Ready when: Mushrooms are soft and golden at the edges; shallots are translucent
Tip: Stir frequently so the mushrooms brown rather than steam. If needed, increase heat to drive off excess moisture.
3
Build the pan sauce
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan with your wooden spoon.
- Simmer for 1–2 minutes to reduce slightly and cook off raw alcohol.
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Ready when: Wine smells cooked (no raw alcohol odor); pan is mostly deglazed
Tip: Deglaze immediately after cooking the mushrooms while the pan is hottest and the browned bits are loosest.
4
Add broth and mustard
- In a small bowl, whisk together chicken broth and Dijon mustard until smooth.
- Pour into the skillet and stir to combine, scraping up any remaining browned bits.
- Bring to a gentle simmer.
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Ready when: Liquid is at a gentle simmer; mustard is fully incorporated
Tip: Whisking the mustard into cold broth first prevents lumps in the hot pan sauce.
5
Finish with tarragon and chicken
- Return the cooked chicken to the skillet, nestling it among the mushrooms.
- Reduce heat to medium and simmer gently for 2–3 minutes, until the chicken is heated through and the sauce coats the back of a spoon.
- Stir in the fresh tarragon.
- Taste and adjust seasoning with salt, pepper, and lemon juice if desired.
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Ready when: Chicken is heated through; sauce is silky and coats the chicken and mushrooms
Tip: Add tarragon at the very end to preserve its delicate anise flavor. A squeeze of lemon brightens the whole dish.

Good to know

Tips

Chicken thighs are forgiving and stay moist even if slightly overcooked, but aim for 165°F (74°C) internal temperature for food safety.
Fresh tarragon is essential to the French character of this dish—avoid dried if possible, as it becomes dusty and loses its subtle anise flavor.
This stir-fry is excellent served over buttered egg noodles, steamed rice, or with crusty bread to soak up the silky sauce.
For a lighter version, replace half the butter with more olive oil, or skip the butter entirely and finish with a dollop of crème fraîche or sour cream (stir it in off heat to prevent curdling).

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently over medium heat, adding a splash of broth or water if the sauce has thickened. Do not freeze—the texture of the chicken and mushrooms degrades.

Substitutions

fresh tarragon → ½ teaspoon dried tarragon (add with the broth). Dried tarragon is more concentrated, so use half the amount. Add it early so it has time to rehydrate and release flavor.
cremini mushrooms → button mushrooms or a mix of cremini and shiitake. Button mushrooms are milder; shiitake adds earthiness. Adjust the final salt to taste.
boneless, skinless chicken thighs → boneless, skinless chicken breasts (cut into smaller pieces). Chicken breasts cook faster (2–3 minutes per side). Watch carefully to avoid overcooking and drying them out.
dry white wine → ½ cup dry vermouth or dry sherry. Either adds a different herbal or nutty note. Vermouth is a direct French substitute; adjust final salt since some vermouths are saltier.