Healthier living, one day at a time!

Paleo Creamy Dijon Tarragon Chicken

Prep Time

20 minutes + 1 hour to soak cashews

Prep Notes

Soaking cashews makes a creamier sauce.

Cooking Time

30 minutes


4 servings


1 tablespoon butter or ghee

4 skinless, boneless chicken breast halves or thighs

salt and pepper to taste 

1/2 cup cashew nuts

1/2 cup boiling water

1 tablespoon Dijon mustard

2 teaspoons chopped fresh tarragon

chicken broth or water, if necessary


  1. Preheat oven to 400 °F.
  2. Make cashew cream:  pour 1/2 cup of boiling water over 1/2 cup of cashews.  Let soak for at least 1 hour.  Pour water and nuts into a high speed blender and blend at a high speed until creamy.
  3. Heat saute skillet over medium-heat and add ghee.  Season chicken with salt and pepper, and place in the skillet when ghee is hot. Brown on both sides (about 10 minutes.)  Remove to small casserole dish and keep warm.
  4. Stir cashew cream into pan, scraping up any brown bits. Mix in dijon mustard and tarragon. Cook and stir 5 minutes.  Add enough broth or water to make a smooth sauce, if necesary. Pour sauce over chicken in cassarole dish. Cover and cook in oven for 15 minutes.
  5. Uncover and cook  5 minutes more until lightly browned and juices run clear when chicken is pricked with a fork.  
  6. Serve over a bed of cauli-rice or mashed cauliflower.


This is a great variation on a classic creamy tarragon chicken dish.  The cashew cream makes a great substitute for dairy cream.  Enjoy!