Grilled Chicken Breast With Tarragon-Lemon Butter
Pan-seared chicken breasts coated in Dijon mustard and cracked pepper, then grilled over medium heat and basted with a warm tarragon-lemon butter sauce. The sauce brings brightness and herbaceous notes to tender, juicy chicken. Ideal for weeknight dinners or casual entertaining. This version uses a slow-melt butter sauce method that infuses flavor without overpowering the delicate tarragon.
Ingredients
Instructions
- 1
Spread mustard on both sides of chicken and sprinkle with black pepper.
- 2
Cover and refrigerate.
- 3
Prepare grill for cooking over medium coals.
- 4
Melt butter in a small saucepan over low heat and stir in tarragon, lemon juice, garlic, and salt.
- 5
Cook sauce uncovered over low heat, stirring occasionally.
- 6
Remove sauce from heat.
- 7
Baste chicken with sauce and place on grill over medium coals.
- 8
Turn and baste chicken every 10 minutes with remaining sauce until cooked through.
Tips
Monitor grill temperature carefully; too-hot fire dries chicken quickly. Medium coals ensure even cooking and prevent charring.
Reserve some sauce before basting to drizzle over finished chicken for extra flavor depth.
Pat chicken dry before grilling to encourage browning and help the mustard coating adhere better.
Good to Know
Refrigerate cooked chicken in an airtight container up to 3 days. Sauce best used fresh but keeps refrigerated 2 days; reheat gently over low heat.
Prepare mustard-pepper coating and refrigerate up to 4 hours as directed. Make sauce up to 2 hours ahead; reheat gently before serving.
Serve immediately with sauce spooned over chicken. Pairs with grilled vegetables, rice, or roasted potatoes.
Common Mistakes
Use medium coals, not high heat, to avoid dry chicken.
Stir sauce occasionally while cooking to prevent butter separation.
Baste consistently every 10 minutes to keep chicken moist and flavorful.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use chicken thighs instead of breasts?
Yes. Thighs are more forgiving and stay juicier. Increase cooking time to 60-70 minutes, checking for doneness at thickest part. Dark meat handles slightly hotter temps better than white meat.
What if I don't have a grill?
Broil or bake at 190 C for 25-30 minutes, basting halfway through. Pan-sear in a hot skillet over medium-high heat 6-7 minutes per side, then finish sauce over low heat and spoon over chicken.
How long can I keep the grilled chicken?
Refrigerate in an airtight container up to 3 days. Reheat gently in a 160 C oven or over low grill heat. Reheat sauce separately and drizzle over chicken to restore moisture.