Creamy tarragon chicken with asparagus a peas, a beautiful dinner dish. This simple cook makes the best of these spring fresh flavours for a delicious meal the whole family will enjoy.
Juicy pan-fried chicken breasts are served in a creamy tarragon sauce, flavored with vermouth, leek and garlic and adds luxury to the dish.
The asparagus and peas are cooked for 3-5 minutes, then placed on the plate. The chicken breast is set on top of the vegetables and the creamy tarragon sauce poured over.
This chicken and asparagus dish is deliciously simple cooking and we paired it with some of our Crispy Hasselback Potatoes, fresh from the oven.
This versatile chicken in tarragon cream sauce dish can be doubled up to cater for larger numbers, or reduced for a more intimate dinner for two.
What does tarragon go well with?
Tarragon is a fresh tasting herb with the mild flavour of anise. It works perfect with chicken and the spring fresh flavours of asparagus and pea that we have used in this dish.
However, tarragon is a really versatile herb and works well with pork, seafood, shellfish, cheese and a whole host of other vegetables. It makes a great tasting lunch dish in our Tomato Bruschetta with Tarragon.
Don’t limit yourself to savoury dishes either, as tarragon works in both sweet and savoury dishes. Pair it with mango, pineapple and orange for a tropical twist.
What is tarragon sauce made from?
Tarragon sauce is usually made by combing tarragon with cream and white wine. Our creamy tarragon sauce is made by first sauteing leek and garlic in butter, before adding vermouth or white wine and reducing the sauce by half. Chicken stock is then added and again reduced a little before the cream and freshly chopped tarragon is used to finish the sauce.
Why you’ll love this recipe:
- The perfect combination of flavours, as chicken pairs beautifully with the spring fresh flavours of tarragon, asparagus and peas.
- A versatile recipe that can be adapted to suit number, whether a larger group of 8 or an intimate dinner for 2.
- The sauce is gluten free as it contains no flour, so perfect for coeliacs or anyone following a gluten free diet. Just ensure you use gluten free chicken stock.
How to make creamy tarragon chicken – recipe steps:
- Season the chicken with salt and freshly ground black pepper.
- Place a large saucepan over a medium heat, add the oil and butter and gently place the chicken into the hot pan.
- Cook the chicken for 3 minutes on the first side, then keep turning every 3 minutes to stop the chicken from burning. Once the chicken is golden and cooked through, remove from the pan and set aside to rest.
- In the same pan, add the leek and saute gently for 10 minutes. Then add the crushed garlic and cook for a further minute.
- Now add the vermouth and stirring reduce the wine by half.
- Turn the heat down, pour in the chicken stock and simmer gently for 5 minutes until the sauce thickens a little.
- Put the asparagus and peas into boiling water to cook for 3 minutes, drain and place onto the plate.
- Add the cream to the pan and stir through.
- Finally add in the chopped tarragon leaves and season the sauce with salt and freshly ground black pepper to taste.
- Return the chicken briefly to the pan to gently heat through, before placing on top of the asparagus and peas. Pour over the sauce and serve immediately.
Creamy tarragon chicken – recipe ingredients & substitutions:
- Chicken supreme, we have used bone in chicken breasts as the bone adds extra flavour to the dish. However, you could also make this creamy tarragon chicken recipe with boneless chicken breasts, or even chicken thighs or legs. Just ensure that you adjust the cooking times accordingly.
- New season asparagus is at it’s best at this time of year, spring really does herald the start of asparagus season. These vibrant green spears have a real freshness of flavour, and chicken and asparagus is a wonderful flavour combination. You can substitute with tender-stem broccoli or trimmed green beans if you prefer.
- Garden peas add a real burst of sweetness to the finished dish. However, you could substitute with broad beans if you prefer.
Creamy tarragon sauce:
- Leek forms the base flavour for this dish, adding a lovely sweetness to the sauce. However, you can also use an onion, banana shallots or spring onions if you would prefer.
- Garlic is used as a second base flavour as it pairs really well with tarragon. Don’t be too heavy handed with the garlic, you do not want it overpowering the dish.
- Tarragon flavours the sauce beautifully and pairs really well with the chicken, asparagus and garden peas. You can substitute with fresh basil or thyme instead.
- Vermouth adds lovely acidity to the sauce, you can also substitute with dry white wine.
- Double cream is used as the creamy element in this dish, giving the sauce a luxurious texture. You can substitute with single cream, sour cream or creme fraiche.
Can I made this chicken and asparagus recipe ahead of time?
This chicken and asparagus recipe does not benefit from being cooked in advance, it really is a dish best served fresh.
The vegetables in particular will loose some of their vibrancy if reheated. There are elements that can be prepared in advance.
- Prepare the vegetables and set aside until you are ready to cook.
- Cook the chicken then set aside until you are ready to heat up in the sauce before serving.
- However, the sauce is best cooked fresh! Due to the combination of vermouth and cream, this sauce can split if left to cool and heated up again.
Recipe hints and tips:
- It is worth mentioning that when cooking chicken on the bone you will need to increase cooking times. Any meat on the bone will take longer to cook than boneless meat cuts.
- By removing the chicken from the pan and allowing it to rest, while you get on with making the sauce, you do not run the risk of overcooking the chicken. Simply add it back to the sauce to reheat a little before serving.
- Pour any resting chicken juices back into the pan when finishing the sauce as this will intensify the chicken flavour in the finished dish.
- Use a large non-stick frying pan to cook this creamy tarragon chicken recipe. It helps to avoid the chicken from sticking to the pan.
- This recipe can be adapted for smaller or larger numbers. Simply either reduce of increase the quantity of ingredients.
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Additional recipe suggestions:
If you like this recipe then try some of our other great chicken inspired recipes:
- Italian Chicken with Ham and Parmesan
- Pan Fried Chicken with Bacon and Beans
- Chorizo & Bean Stew with Pan Fried Chicken
- Chicken & Nut Pilaf
- Cajun Chicken Traybake
- Lemon & Paprika Chicken Kebabs
Looking for meal time inspiration, then have a look at our Ultimate Guide to Family Meals. This guide is full of hints, tips and recipes for feeding all the family.
Creamy Tarragon Chicken with Asparagus & Peas
- 2 tbsp sunflower oil
- 10 g butter
- 4 chicken breasts or supremes
- salt & ground black pepper
Creamy Tarragon Sauce
- 1 leek (finely chopped)
- 2 cloves garlic (crushed)
- 125 ml vermouth (or dry white wine)
- 200 ml chicken stock
- 200 ml double cream
- 2 tbsp fresh tarragon (chopped)
- salt & ground black pepper
Buttered Asparagus & Peas
- 200 g asparagus spears
- 200 g frozen garden peas
- 20 g butter
- ground black pepper
Cook the Chicken
- Place a large non-stick frying pan over a medium heat and add the 2tbsp of sunflower oil and the butter. Season the chicken breasts with salt and pepper on both sides and place in the pan, saute gently for approximately 20 minutes, turning occasionally to ensure an even golden colour and that the chicken is cooked. Once the chicken has cooked through (internal cooking temperature of 75C), remove it from the pan and set aside to rest.
Tarragon Cream Sauce
- In the same pan add a little more oil if necessary. Add the leek to the pan and saute gently for 10 minutes to soften. Add the crushed garlic cloves and cook for a further minute.
- Now add the vermouth to the pan, increase the heat in the pan to medium high and reduce the wine by half. Turn the heat back down to medium and add the chicken stock to the pan. Simmer gently for 5 minutes to thicken the sauce.
- Add the cream to the pan and stir through. Now add in the chopped tarragon leaves and season the sauce with salt and pepper to taste.
Finish the Dish
- Meanwhile bring a large saucepan of salted water to the boil, turn the heat down to medium and add the asparagus spears and the garden peas. Simmer gently for 3-5 minutes, before draining. Add the butter and a good crack of black pepper the the vegetables, give a good toss to coat the vegetables.
- Add the chicken, along with any resting juices, to the tarragon sauce. Give everything a good stir, and cook for another 3 minutes to allow the chicken to heat back up again.
- Serve the chicken with the sauce, a place the buttered asparagus and garden peas on the side. Serve immediately.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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