Creamy chicken & asparagus braise

Creamy chicken & asparagus braise

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(45 ratings)

Prep: 10 mins Cook: 20 mins - 25 mins


Serves 2

This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal480
  • fat15g
  • saturates4g
  • carbs25g
  • sugars18g
  • fibre15g
  • protein53g
  • salt0.5g
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  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 skinless chicken breasts (about 150g each)
  • 10 medium asparagus spears, each cut into 3
  • 1 large or 2 small leeks, well washed and thickly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 celery sticks, sliced
  • 200ml reduced-salt vegetable bouillon
  • 140g frozen peas
  • 1 egg yolk
  • 4 tbsp natural bio yogurt
  • 1 garlic clove, finely grated
  • ⅓ small pack fresh tarragon, chopped



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

  • new potatoes, to serve (optional)
    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…


  1. Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.

  2. Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.

  3. Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.

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Comments, questions and tips

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9th Aug, 2019
Love this recipe! Not sure why other people's turned out to be a watery broth - the sauce was a nice, thick consistency for me. I flattened the chicken breasts before cooking and fried for 3.5 mins on each side before adding the veg, as I wanted to make sure they'd be cooked through. I also put a lid on the pan for 5 mins just after adding the veg and stock and turned the chicken again halfway through the remaining cooking time. Swapped the celery for spring onions, used dried taragon and served with cous cous. Absolutely delicious, will definitely be making this again!
24th Apr, 2019
Made this tonight, I thought it was pretty bland to be honest. The chicken was nice and soft and the sauce was ok but could do with twice as much garlic. The whole meal needed seasoning and i’d probably exchange the Tarragon for Basil next time.
mercuryzelda's picture
21st Mar, 2019
Wasn't thrilled with this. The flavours are nice but the sauce didn't become a sauce for me - was very, very watery broth, even after adding the yoghurt & egg. I won't make this again.
3rd Nov, 2018
Delicious! Replaced the fresh tarragon with dried and sautéed the vegetables for a few minutes before adding the stock, but followed all other steps and ingredients. Will definitely be making it again.
Jess94's picture
13th Jan, 2018
I followed recipe/steps exactly and ended up with; what I can only describe to be bland, watery, chicken soup. Will definitely not be making this again.
16th Jul, 2016
I also used fat free yogurt and it turned out well - thank you for the post. Very quick, tasty meal. I will use the veg mixture with other meats or fish.
31st May, 2016
Quick to make, really tasty, I replaced the yogurt with fat free yogurt, it still worked well.
Katy Coward's picture
Katy Coward
9th Jan, 2019
Do you cook the chicken with the asparagus, leeks and bouillon? Or do you cook the veg separately?
goodfoodteam's picture
12th Jan, 2019
Thanks for your question. Yes, that's right - it's all braised in the bouillon.
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