Dijon Tarragon Chicken


  • 4 Medium Boneless Skinless Chicken Breasts
  • 1 Tbs. Dijon Mustard
  • 1/4 Tsp. Finely Ground Pepper
  • 1/3 Cup Butter
  • 1 Tbs. Fresh Minced Garlic
  • 2 Tsp. Lemon Juice
  • 1/2 Tsp. Onion Powder
  • 1/2 Tsp. Sea Salt
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Rinse chicken breasts, pat dry. In a sauce pan, melt butter and add remaining ingredients, stir.

Pour over chicken breasts, refrigerate for 2-4 hours to marinate.

Transfer to a pre-heated 350 convection oven and bake for 40 minutes.

Serve with Dijon-Tarragon sauce spooned over top. You can also spoon it over your vegetables as I have done in the photo with brussels sprouts.

This is a Phase I recipe and one of the easiest low carb chicken recipes.


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