Tarragon doesn’t get nearly enough credit, and that’s a shame. It’s bright without being loud, fancy without being fussy, and it knows how to make chicken actually taste like something. Pair it with asparagus that isn’t mushy, and now you’ve got a plate that doesn’t need a paragraph of excuses. This tarragon chicken recipe are for people who want flavor without drama. Bonus: you won’t need ten obscure ingredients or a personal chef to pull them off.
Get The Recipe Here: Tarragon Chicken with Asparagus
Ingredients in Tarragon Chicken with Asparagus
For the chicken and vegetables – 2 skinless chicken breasts cut into suprema (300 g), 1 bunch of trimmed asparagus (200 g), 1 cup broccoli florets (100 g), 1 sliced leek (100 g), and 1 lime sliced into rounds. For the marinade – 2 tablespoons mustard (30 g), 1 tablespoon dried tarragon or 2 tablespoons fresh chopped (3 g dried or 5 g fresh), 3 crushed garlic cloves (10 g), juice of 1 lime (30 ml), 1 teaspoon salt (5 g), ½ teaspoon black pepper (2 g), and 2 tablespoons olive oil (30 ml).
Mix the Marinade
In a small bowl, whisk together mustard, tarragon, crushed garlic, lime juice, salt, pepper, and olive oil until smooth.
Marinate the Chicken
Place chicken breasts in a sealable bag or shallow dish and coat with the marinade. Seal or cover and refrigerate for at least 30 minutes, or overnight for more flavor.
Prep Oven and Tray
Preheat oven to 375°F (190°C) and line a baking tray with parchment or foil for easy cleanup.
Arrange Chicken and Veggies
Place marinated chicken on the tray. Add asparagus, broccoli, leek rounds, and lime slices around the chicken. Drizzle any leftover marinade over the vegetables.
Bake Until Cooked
Cover loosely with parchment or foil and bake for 30 minutes. Uncover and continue baking for 15–20 minutes, until the chicken reaches 165°F and turns golden, and the vegetables are tender.
Rest and Serve
Let the tray rest for 5 minutes before serving. Garnish with extra lime slices and fresh tarragon if desired.
Substitutions and Variations for Making Tarragon Chicken with Asparagus
You can easily substitute boneless chicken breasts or thighs with bone-in cuts—just be sure to extend the cooking time slightly. If you’re not a fan of tarragon, swap it for fresh thyme, basil, or dill for a different herbal note. Asparagus can be replaced with green beans, snap peas, or broccolini for a similar texture and freshness. For a richer sauce, stir in a splash of cream or a dollop of crème fraîche just before serving. To make it dairy-free, simply use olive oil instead of butter and skip any cream-based elements.
Tips and Tricks for Making Tarragon Chicken with Asparagus
For the best flavor, use fresh tarragon if it’s in season—it adds a vibrant, herbal note that dried tarragon just can’t match. A small spoonful of Dijon mustard goes a long way in deepening the flavor without taking away from the tarragon’s delicate aroma. Be sure to cover the chicken tightly with parchment paper or foil during baking to lock in moisture, especially since this recipe doesn’t call for added liquid. If you prefer juicier chicken, add ½ cup of chicken broth to the baking tray or cook the dish in a crock pot instead. Both methods will help keep the chicken tender while infusing it with even more flavor.
Get The Recipe Here: Tarragon Chicken with Asparagus
