Dijon Tarragon Chicken – 30 Minute Meal
30 Minute Meals – Dijon Tarragon Chicken
Dijon Tarragon Chicken – 30 Minute Meal. It was one of those nights, where supper time snuck up on me and the next thing I knew it was 6:30 and I had nothing planned for dinner. So needing to make a something quick and with chicken (because y’all know I love my chicken), Carla Hall’s Dijon Tarragon Chicken caught my eye.
This dish is quick and easy, ready to serve in less than 30 minutes. The Dijon mustard gave it the perfect bite, and if you like a lemony flavor – definitely splash the vinaigrette over it. However for myself, well I think the lemon was a little too strong and therefore I’ve given it a four star rating .
Note – The only change I made to this recipe was substituting white meat for dark meat – I used chicken breasts instead.
So give the recipe a try – it’s actually quite delicious. Ciao and enjoy
“I love eating chicken with my bare hands. It makes me want to snarl at people, even more than usual.” ~ Jeri Smith-Ready
DIJON TARRAGON CHICKEN
Thank you Carla Hall for this delicious recipe
CHICKEN THIGHS
3 tbls Dijon Mustard
3 tbls fresh Tarragon leaves (minced)
2-3 tbls Mayonnaise
8 Chicken Thighs (boneless, skinless)
2 tbls Olive oil
salt and pepper (to taste)
PERFECT BAKED RICE
1 1/2 C Water, chicken or vegetable stock
1 tbls unsalted Butter
1 c Long Grain White Rice (washed well and drained)
LEMON VINAIGRETTE
1 Lemon (zested and juiced)
1/2 c Canola oil
1/2 tsp Sugar
1/4 tsp Kosher salt
pinch black pepper
DIRECTIONS
Preheat oven to 400°F. Line a baking sheet with foil
For The Chicken: in a small bowl, add the Dijon, tarragon, mayonnaise, stir until combined. Set aside. Season the chicken thighs with salt and pepper on both sides.
Into a large sauté pan over medium high heat, add enough oil to coat the bottom of the pan, then add the chicken in batches. Sear the chicken until golden brown, about 2 minutes per side. Transfer chicken to the foil lined baking sheet. Slather the tops of the chicken with the Dijon mixture. Place in oven for 8-10 minutes, or until cooked through.
For The Rice: lower the oven to 350°F.
In a large ovenproof saucepan fitted with a lid over high heat, add water and butter, bring to boil. Stir in rice, remove from heat and transfer to oven. Bake for 17 1/2 minutes, or until the water is absorbed.
For The Lemon Vinaigrette: in a jar with a lid, add the zest and juice of a lemon, canola oil, sugar, Kosher salt and pepper. Shake well.
Note: the dressing can made and stored 1 week in advance.
