Creamy Chicken with Asparagus & Tarragon Recipe

Introduction

This creamy chicken with asparagus and tarragon is a simple yet elegant dish perfect for a weeknight dinner. Tender chicken breasts simmered in a flavorful sauce paired with fresh asparagus and creamy crème fraîche make it both comforting and light.

Ingredients

• 500g baby new potatoes, halved
• 4 skinless chicken breasts
• 1 tbsp sunflower oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 350ml chicken stock
• Small bunch tarragon
• 175g asparagus, trimmed
• 3 tbsp reduced-fat crème fraîche

Instructions

1. Step 1: Cook the baby new potatoes in a large pan of boiling water for 8-10 minutes until tender. Drain and keep warm in the pan.
2. Step 2: Season the chicken breasts with ground black pepper.
3. Step 3: Heat the sunflower oil in a large non-stick frying pan over medium heat. Add the chicken, chopped onion, and crushed garlic. Gently fry for 5 minutes until both chicken and onion are lightly browned, stirring the onion regularly and turning the chicken once.
4. Step 4: Pour in the chicken stock and add 2 sprigs of tarragon. Bring to a gentle simmer and cook for 5 minutes.
5. Step 5: Turn the chicken over, add the trimmed asparagus, and cook for an additional 3 minutes.
6. Step 6: Chop the remaining tarragon leaves and stir them along with the crème fraîche into the pan. Heat through, stirring for a few seconds until the sauce is creamy and warmed.
7. Step 7: Serve the creamy chicken and asparagus alongside the warm new potatoes.

Tips & Variations

• For extra flavor, add a splash of white wine to the stock before simmering the chicken.
• If fresh tarragon is unavailable, dried tarragon can be used but reduce the quantity by half to avoid overpowering the dish.
• Swap asparagus for green beans or peas if preferred, adjusting the cooking time accordingly.
• Use full-fat crème fraîche for a richer sauce or substitute with sour cream for a tangier taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to prevent the crème fraîche from curdling. Adding a splash of water or stock while reheating can help maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus for this recipe?

Yes, frozen asparagus can be used. Add it towards the end of cooking and cook until heated through but be mindful it may be softer than fresh asparagus.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute the crème fraîche with a dairy-free alternative like coconut cream or a cashew-based cream, which will still add creaminess to the sauce.

Creamy Chicken with Asparagus & Tarragon Recipe

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★★★★★

4.8 from 56 reviews

• Author: Jake
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This creamy chicken with asparagus and tarragon is a delicious and comforting one-pan meal featuring tender chicken breasts cooked in a flavorful chicken stock and crème fraîche sauce, paired perfectly with fresh asparagus and baby new potatoes. The tarragon adds a subtle herby note that complements the dish beautifully, making it an ideal quick and healthy dinner.

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Ingredients

Scale 1x2x3x

Potatoes

• 500g baby new potatoes, halved

Chicken and Sauce

• 4 skinless chicken breasts
• 1 tbsp sunflower oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 350ml chicken stock
• small bunch tarragon (divided – 2 sprigs for cooking, remaining chopped for garnish)
• 175g asparagus, trimmed
• 3 tbsp reduced-fat crème fraîche

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Instructions

1. Cook the Potatoes: Boil a large pan of water and add the halved baby new potatoes. Cook for 8-10 minutes until they are tender when pierced with a fork. Drain the potatoes and keep them warm in the pan while you prepare the chicken.
2. Prepare and Fry Chicken: Season the chicken breasts with ground black pepper. Heat the sunflower oil in a large non-stick frying pan over medium heat. Add the chicken breasts, chopped onion, and crushed garlic. Gently fry for about 5 minutes, turning the chicken once to ensure it cooks evenly and browns lightly. Stir the onion regularly to prevent burning.
3. Add Stock and Tarragon, Simmer: Pour the 350ml chicken stock into the pan with the chicken. Add 2 sprigs of fresh tarragon. Bring the liquid to a gentle simmer and cook for 5 minutes to allow the chicken to cook through and flavors to combine.
4. Add Asparagus and Continue Cooking: Turn the chicken breasts over, add the trimmed asparagus to the pan, and continue cooking for an additional 3 minutes until the asparagus is tender but still crisp.
5. Finish with Crème Fraîche and Tarragon: Remove the 2 sprigs of tarragon used during cooking. Chop the remaining fresh tarragon and stir it together with the reduced-fat crème fraîche into the pan. Heat through for a few seconds, stirring constantly to create a creamy sauce coating the chicken and vegetables.
6. Serve: Plate the creamy chicken and asparagus alongside the warm baby new potatoes. Spoon any extra sauce over the top and garnish with the chopped tarragon for a fresh herbal finish.

Notes

• Use reduced-fat crème fraîche for a lighter sauce without sacrificing creaminess.
• You can substitute baby new potatoes with baby potatoes or fingerling potatoes if preferred.
• Ensure the asparagus is fresh and crisp for the best texture contrast with the creamy sauce.
• Adjust cooking times slightly depending on the thickness of the chicken breasts to ensure they are fully cooked.
• To make this dish gluten-free, verify that the chicken stock used is gluten-free certified.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: creamy chicken, asparagus, tarragon, new potatoes, healthy dinner, quick chicken recipe, one-pan chicken dish