Season chicken breast with garlic, onion and mustard powders, basil, tarragon, salt and pepper.
Spritz a skillet with cooking spray and add chicken. Cook until no longer pink and remove from pan.
Deglaze the pan with broth, lemon juice and Dijon. Whisk to combine and reduce slightly.
Add chicken back to pan and spoon sauce over the top. Continue cooking about 3-5 minutes.