Creamy Tarragon Chicken with Asparagus

The unique flavour of tarragon shines through in this dish


Time 35 minutes
Servings 4





  • 2 lbs Chicken breast, boneless and skinless
  • To taste Salt
  • To taste Black pepper , freshly ground
  • 2 tbsp Olive oil , extra virgin


  • 1 tbsp Olive oil , extra virgin
  • 1 medium Red onion , chopped
  • 2 cloves Garlic , minced
  • cup White wine
  • ½ cup Stock , chicken or veg
  • ½ cup Heavy cream
  • 1 tbsp Tarragon , finely chopped
  • To taste Salt
  • To taste Black pepper , freshly ground


  • ¼ cup Butter
  • 2 tbsp Olive oil , extra virgin
  • 1 tsp Salt
  • ¼ tsp Black pepper , freshly ground
  • 3 cloves Garlic, minced
  • 1 lb Asparagus , trimmed
  • For garnish Tarragon, finely chopped


  • Season chicken breasts with salt and black pepper.
  •  In a large skillet, heat olive oil over high heat. Cook chicken in skillet until golden, about 3 to 5 minutes per side. Transfer to a plate and set aside. 
  • In the same skillet, add olive oil, red onion and garlic. Reduce heat to medium-high and cook until softened, about 3 minutes. 
  • Add white wine and let simmer until slightly reduced, about 2 minutes. Using a wooden spoon, scrape any caramelized bits from bottom of skillet and incorporate. 
  • Add stock, heavy cream and tarragon. Let simmer until sauce has slightly thickened, about 3 to 5 minutes. Add salt and black pepper if needed. 
  • Return chicken to skillet and decrease heat to low-medium. Cover skillet and cook until chicken has reached an internal temperature of 75°C / 165°F, about 8 to 10 minutes. 
  • In a large skillet, melt butter over medium-high heat. Stir in olive oil, salt, and black pepper. Add garlic and cook for about one minute, but do not brown. Add asparagus, and cook for about 10 minutes, turning occasionally.
  • Garnish chicken with additional tarragon. Serve with asparagus.


  • The best way to achieve a nice colour on the chicken is to not move the chicken too often while cooking

  • Alternatively, you can substitute shallots for onion

  • Alternatively or additionally, garnish chicken with parsley

  • If you would like your sauce even thicker, allow it to reduce for longer in step 5