Saucy chicken & vegetables

Saucy chicken & vegetables

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(60 ratings)

Cook: 30 mins


Serves 2

Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal386
  • fat16g
  • saturates6g
  • carbs23g
  • sugars0g
  • fibre3g
  • protein38g
  • salt1.5g
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  • 2 chicken breasts, skin on
  • 1 tbsp 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…

  • 200g new potato, thinly sliced
    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…

  • 500ml chicken stock
  • 200g pack of mixed spring vegetables (broccoli, peas, broad beans and sliced courgette)
  • 2 tbsp crème fraîche
  • handful tarragon leaves, roughly chopped



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


  1. Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.

  2. Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.

  3. Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.

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Comments, questions and tips

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11th Dec, 2012
Very tasty
12th Nov, 2012
Agree too much stock. Added a teaspoon of curry powder right at the end instead of tarragon, very tasty. Will make again.
10th Nov, 2012
I agree. Very tasty recipe. I try to reduce the fat content of my meals as much as possible so I used skinless chicken breasts. I still browned them off as per the recipe without any problems.
27th Jul, 2012
I would not use chicken breast again for this dish, it was nice but would use thigh next time as we found chicken breast dried out to much.
9th Jun, 2012
Really easy and was pretty tasty from a quick prep. Second time I made it I used thyme instead of tarragon and added the juice of half a lemon after reducing the stock. Will definitely be making it again.
11th May, 2012
One of my favourite receipes to make. So easy and very tasty. Sometimes make a veg only version (mushrooms are a fab addition) as am trying to follow WW diet and this keeps points down whilst still having fab meal.
edwa453's picture
30th Apr, 2012
Really easy and tasty recipe and only 1 pan to wash up! I made extra for 3 people and threw in broccoli, asparagus, courgette and green beans. Used half fat creme fraiche to make it healthier. Will definitely become a family favourite
7th Mar, 2012
I have made this so many times - a fantastic quick and easy supper and dinner for friends.Always greatly admired.I even save any left over sauce to have the following day with cold ham. SCRUMMY !! Everyone should make this at least once
15th Feb, 2012
I love this recipe, its so quick and easy.. I'm trying it tonight with white wine and stock and adding a few shallots, as I think it will work well! I always use half fat creme fraiche too. Delicious!
28th Jan, 2012
Lovely. Just had the chicken in the sauce. Served it with


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