Creamy chicken with asparagus & tarragon

Creamy chicken with asparagus & tarragon

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(24 ratings)

Prep: 10 mins Cook: 18 mins


Serves 4
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal318
  • fat7g
  • saturates3g
  • carbs25g
  • sugars6g
  • fibre4g
  • protein38g
  • salt0.5g
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  • 500g baby new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 skinless chicken breast
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 350ml chicken stock
  • small bunch tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 175g asparagus, trimmed



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 3 tbsp reduced-fat crème fraîche


  1. Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.

  2. Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.

  3. Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

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Comments (21)

jcrawley's picture

Mmmm, lovely. We used the full volume of stock which was fine. Also chicken thighs instead of breast and tarragon that had been frozen.

catie74's picture

My kids adore this so it makes a great family dinner. We are having it again tonight but I will use thighs instead of breast as we prefer it. I have a lot of asparagus so will use extra. When you can't get good asparagus use fine green beans and I also cook the potatoes separately I often serve courgettes with it

EmmerrLouise's picture

A really tasty dish.

I agree that the cooking times and stock amounts need revision. You could probably do this with 275ml of stock and if, like me, you have large chicken breasts, everything will take longer. I fried the onion and garlic and chicken for a good 5-7 minutes before adding anything else.

We didn't have tarragon and so replaced this with leeks, which were lovely, and must be fried with the chicken/onion/garlic. Then we added the stock and asparagus at the same time - this cooked it to perfection (we had to chop asparagus in half to fit in the pan!) rather than waiting to add it.

All in all, a lovely dish but tweak the recipe to suit your own ingredients/tastes, and don't be afraid to change things up!

colabunny's picture

I took note of the comments and put both the chicken and potatoes in for quite a bit longer. When it looked like the chicken was still a bit pink I took it out of the pan and cut it into medallions at the end before returning it to the pan - this made it cook quicker and looked really nice when served.

KED's picture

This recipe is so simple and packed full of flavor with very few calories! I would agree with the other comments that there is a little too much stock, and that if you are using a large chicken breast the cooking times are a bit off, the first time I have small ones and it was about right. Putting the asparagus in is always a bit of a gamble and next time i'd be tempted to put it in when the chicken is already pretty much cooked and then lifting the chicken out to avoid over cooking it but leaving the asparagus in the sauce if it is not quite done. This will be a weekly staple for me now.

Messymonkey's picture

The cooking times on this recipe are way out.
The chicken is virtually raw & the asparagus is rock hard.
Personally I'd fry the chicken for 5 minutes each side before adding the onions otherwise they turn to mush when you add the stock because of the length of time it takes to cook the chicken through. Having said that it was pretty tasty for a midweek meal.

Cariad12000's picture

The size and thickness of the chicken breasts will vary so it makes sense to take that into consideration when cooking the chicken. Larger breasts will obviously take longer to cook.

tortuga76's picture

Got so much tarragon in the garden that this recipe struck a chord, esp with Brit asparagus being so good right now. Took on board the comments re stock & made with around 150ml (for 2 people) & used seasoned flour, but didn't have creme fraiche just low fat cream cheese which worked very nicely - though upped the calorie intake no doubt! Tasty, will definitely do again.

sjharrison's picture

Icons were missing they have just reappeared

sjharrison's picture

everything tells me how i can spend money and promote this recipe but nowhere can i see an add to binder - i think i shall find another site

sjharrison's picture

How on earth do you add stuff to your binder on this site?

wcubie's picture

You have to be logged in then you just click on 'Save to My Good Food' which is underneath the photo of the dish.

gingermut's picture

I coated the chicken in seasoned flour before cooking and it thickened the sauce perfectly. Used soya equivalent of creme fraiche and it was absolutely gorgeous! The timings are wrong on the recipe for the chicken. Mine was still raw in the middle after following the recipe and had to cook it for longer but I suppose it depends on the size of chicken breast you use. Will definitely make this again though. Cheap, easy and tasty.

twilightdiver's picture

Really enjoyed this dish! Yes - and even I could manage to cook it! Took note of the commets of others and reduced the amount of stock - then found I needed to add some more! Will definitely try this one again! Tasty and good on the eye.

fliedrice's picture

I was expecting it to be a bit bland and was surprised by how tasty it was! I reduced the amount of stock to 200ml and I think the consistency of the sauce turned out just right. A great, quick and easy meal.

Frantic Flapjack's picture

Not the best recipe. I was expecting a lovely creamy sauce. What I got was too runny - this recipe used far too much stock.

momotate's picture

Made thiis one tonight on the side burner on my grill as it is too hot to use the stove. Regarding the runny sauce I coated the chicken in seasoned flour before browning it and that helped alot. I also added more sour cream then called for, made it very creamy and lovely. I did use frozen asparagus and it was fine, but realize I would rather have fresh (out of season now) or I could substitute cauliflower,fesh peas, broccoli whateveris in season and it would be as nice. Would definately make again. Oh yes, I also roasted the potatos on my grill while I cooked the chicken mixture. LOVED IT!!!!!!!!!!!!

beibei's picture

Used double cream instead as didn't have any creme fraiche and it worked out beautifully. Also agree its a runny sauce so might reduce amount if stock next time. The tarragon was lovely.

petesfanny's picture

I thought this was a delicious, quick & easy mid week meal. I added a bit more creme fraiche. Will defo do again

eleanormayo's picture

I agree that this was a bit too runny and I decided to take the asparagus out of the pan before simmering the sauce as I wanted to reduce it down a bit - I then put the aspargus back in at the end.


Questions (1)

tinadbryan's picture

This sounds lovely, I was wondering if anyone has adapted this for the crock pot and if so how? I would love to have this cooking away and ready when I come home from work or at least in part :)

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