Creamy Mustard Chicken Tenders Baked with Honey & Tarragon
This creamy mustard chicken tenders recipe is one of my all-time favorites — a true French bistro classic done in the oven. Heavy cream coats the chicken as it bakes, keeping every bite ultra-tender and impossibly juicy, while a double dose of mustard (smooth Dijon and grainy whole-grain) balanced with honey creates a rich, glossy sauce. Fresh tarragon adds that signature anise note you’d expect from a proper Parisian bistro. Ten minutes of prep, twenty minutes in the oven, and a sauce so good you’ll mop up every last drop with a hunk of crusty bread.
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Preparation 10 min
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Rest 3 min
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Baking 20 min
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Servings 4
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Level Débutant
Ingredients
For the chicken tenders
For the creamy sauce
For the gratin topping (optional but recommended)
For finishing
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Note
Full-fat 35% heavy cream is non-negotiable.
Light cream will split during baking and never coat the chicken properly. The double mustard is the signature: Dijon brings the smooth, sharp base; whole-grain mustard adds the satisfying pop of seeds. Honey balances the mustard’s bite — without it, the sauce turns too sharp.
Tip
If fresh tarragon isn’t in season (spring/summer is peak), swap in fresh thyme — less classic but excellent. For an even more indulgent version, fold 50 g of cubed comté into the sauce before baking for melty cheese pockets throughout.
Preparation steps
- Baking information
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Temperature200°C
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Heat rotary
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Baking time 20 min
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Your comments
Creamy Mustard Chicken Tenders Baked with Honey & Tarragon
This creamy mustard chicken tenders recipe is one of my all-time favorites — a true French bistro classic done in the oven. Heavy cream coats the chicken as it bakes, keeping every bite ultra-tender and impossibly juicy, while a double dose of mustard (smooth Dijon and grainy whole-grain) balanced with honey creates a rich, glossy sauce. Fresh tarragon adds that signature anise note you’d expect from a proper Parisian bistro. Ten minutes of prep, twenty minutes in the oven, and a sauce so good you’ll mop up every last drop with a hunk of crusty bread.
Note
Full-fat 35% heavy cream is non-negotiable.
Light cream will split during baking and never coat the chicken properly. The double mustard is the signature: Dijon brings the smooth, sharp base; whole-grain mustard adds the satisfying pop of seeds. Honey balances the mustard’s bite — without it, the sauce turns too sharp.
Tip
If fresh tarragon isn’t in season (spring/summer is peak), swap in fresh thyme — less classic but excellent. For an even more indulgent version, fold 50 g of cubed comté into the sauce before baking for melty cheese pockets throughout.
Ingredients
For the chicken tenders
- Chicken Tenderloin : 600 grams
- Olive oil : 1 tablespoon
- Salt : 1 pinch
- Freshly ground pepper : 1 pinch
For the creamy sauce
- Heavy cream 35% : 200 milliliters
- Dijon mustard : 3 tablespoon
- Old-Style Dijon Mustard : 2 tablespoon
- Honey : 2 tablespoon
- Garlic Cloves (Crushed) : 2
- Fresh tarragon (Chopped, reserve other half for finishing) : 0.5
- Salt : 1 pinch
- Freshly ground pepper : 1 pinch
For the gratin topping (optional but recommended)
- Parmesan cheese (Grated) : 30 grams
- Comté or gruyère (Grated) : 30 grams
For finishing
- Remaining fresh tarragon (Chopped) : 1
- Cracked black pepper : 1 pinch
- Good-quality olive oil (Drizzle) : 1
Preparation steps
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Preheat the oven to 200°C (400°F) on convection / fan setting.
Make the creamy sauce: in a large bowl, whisk together the heavy cream, both mustards (Dijon + whole-grain), honey, crushed garlic, half the chopped tarragon, salt and pepper.
The sauce should be smooth, pale beige, and slightly thickened. -
Quickly sear the chicken tenders in a large hot skillet with the olive oil — about 1 minute per side, just for color, not to cook them through.
Set aside.
This step builds caramelized fond that perfumes the sauce. -
Transfer to a baking dish: arrange the chicken tenders in a single layer in a gratin dish.
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Pour the creamy sauce over the top, coating every piece so nothing is exposed.
Sprinkle with the grated cheeses if going for the gratin finish (parmesan + comté is the ideal combo). -
Bake for 18 to 20 minutes: the cream will bubble gently, the cheese will turn golden, and the chicken will stay meltingly tender.
Check doneness: internal temperature should read 75°C (165°F).
Finish under the broiler for 2 minutes for an appetizing golden crust.
Watch closely.
Rest 3 minutes out of the oven so the juices redistribute and the sauce thickens slightly.
Scatter with the remaining chopped fresh tarragon, add a turn of cracked pepper and a drizzle of good olive oil.Serve straight from the dish while still piping hot, alongside fresh tagliatelle al dente tossed in the sauce, steamed basmati rice, boiled or mashed potatoes, or simply some grilled country bread for mopping up every last drop.
- Temperature: 200°C
- Heat: rotary
- Baking time: 20 min