Creamy tarragon chicken & potato bake

Creamy tarragon chicken & potato bake

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(25 ratings)

Prep: 15 mins Cook: 40 mins


Serves 6

This comforting, creamy tarragon chicken bake with fluffy mash is ideal for a family supper. You can speed up the prep by using ready-made mash

Nutrition and extra info

Nutrition: per serving

  • kcal564
  • fat35g
  • saturates19g
  • carbs35g
  • sugars7g
  • fibre5g
  • protein25g
  • salt1.2g
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  • 60g unsalted butter
  • 6 skinless boneless chicken thighs, cut into bite-sized pieces
  • 80g smoked pancetta, cut into small pieces



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 2 large onions, sliced



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

  • 40g plain flour
  • 500ml chicken stock
  • 3 tbsp finely chopped tarragon



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

  • 2-3 tbsp wholegrain mustard
  • 4 tbsp double cream
  • 2 x 450g packs fresh prepared mashed potato
  • drizzle of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Melt 20g of the butter in a flameproof casserole dish over a medium heat. Season the chicken and add to the dish with the pancetta. Fry for 5 mins until the pancetta is crispy and the chicken browned and cooked through. Set aside in a bowl.

  2. Lower the heat, add the remaining butter and, when it starts foaming, add the onions. Cook for 10 mins until softened, then stir through the flour and cook for another 2 mins. Remove from the heat and slowly whisk in the chicken stock. Return to the hob, bring to the boil and cook for 5 mins. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 mins until the sauce is thickened.

  3. Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over right to the edges, drizzle with a little olive oil and put under the grill for 8-10 mins or until the top is golden and bubbling.

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Comments, questions and tips

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12th Jul, 2019
Absolutely banging!
clhughson's picture
10th Sep, 2018
So so so yummy!! Took me a bit of prep because I decided to make two loads of the recipe to freeze one. But oh so tasty! And really filling. I added mushrooms as I had some lurking in the fridge. Would make it again.
29th May, 2018
just made this for my family and at last minute realised i had no mustard and i had picked up quark instead of cream. So i added in some garlic and a pinch of nutmeg. They absolutely loved. Will defiantly try it with the correct ingredients next time
5th Dec, 2017
Amazingly tasty as well as easy and quick with the pre made mash and cooking it under the grill!
11th Oct, 2017
Made my own mash but everyone loved it
23rd Apr, 2017
Well what a lovely recipe, parents were coming round & I wanted to cook something different, & wow such lovely flavors, used chicken breasts instead & made my own mash. Everyone loved it, will defiantly be making it again very soon.
22nd Apr, 2017
This is becoming one of our favourites, I've made it a couple of times now and it's excellent. Delicious flavour and fairly simple to make
Frantic Flapjack
31st Jan, 2017
This is a winner. The tarragon flavour is lovely. I used fresh mashed potatoes and served alongside the tarragon chicken instead of on top of it.
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