Begin by seasoning your chicken thighs with salt and freshly ground black pepper. If using chicken breasts, slice them in half horizontally and pound them to even thickness.

Heat a non-nonstick skillet over medium-high heat and add olive oil. Once the oil shimmers, carefully place the seasoned chicken into the pan. Sear for about 4 minutes on each side until golden brown and the internal temperature reaches 72°C (162°F).

In the same skillet, reduce the heat to medium and pour in the heavy cream, followed by both Dijon and wholegrain mustards. Stir well to combine and allow the sauce to heat gently until warm.

Once the sauce reaches the desired warm temperature, stir in any fresh tarragon or other herbs. Taste and adjust seasoning if needed.

Carefully plate the rested chicken and generously spoon the creamy mustard sauce over the top. Serve with extra sauce on the side for dipping.