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Creamy Chicken with Asparagus & Tarragon Recipe

★★★★★

4.8 from 56 reviews
  • Author: Jake
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat

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.

Ingredients

Scale

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

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

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Find it online: https://platedbyjake.com/creamy-chicken-with-asparagus-and-tarragon-recipe/