Creamy chicken with asparagus & tarragon

Creamy chicken with asparagus & tarragon

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(53 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


  • 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 breasts
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 large onion, chopped



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

  • 2 garlic cloves, 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, questions and tips

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7th Jul, 2020
I found this really disappointing given the reviews. Was bland. In future I will remove the chicken and reduce the stock significantly to add a bit more depth of flavour.
elderflowermouse's picture
14th Aug, 2019
Delicious! The cooking times were almost spot on for small chicken breasts. Like others, I did end up with a very runny sauce, so I thickened it with a bit of cornstarch, otherwise, it was perfect and flavourful.
22nd Aug, 2016
Mmmm, lovely. We used the full volume of stock which was fine. Also chicken thighs instead of breast and tarragon that had been frozen.
15th Jul, 2016
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
9th May, 2016
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!
13th Mar, 2016
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.
29th May, 2014
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.
8th May, 2014
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.
15th Jun, 2015
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.
8th Jun, 2013
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.


12th Jul, 2015
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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