Tarragon Asparagus One-Sheet Pan Chicken
This tarragon asparagus one-sheet pan chicken is a vibrant, protein-packed dinner with spring vegetables that’s easy to make. This one-sheet pan Tarragon Asparagus Chicken recipe combines tender chicken, crisp asparagus, and tarragon for an elegant weeknight meal.
With tender chicken breasts, crisp asparagus, and tarragon, this dish is perfect for busy weeknights and is a delicious homemade dinner. The combination of fresh herbs, lemon, and artichokes makes this recipe a must-try for anyone craving vibrant, springtime flavors all year round.
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This dish perfectly balances lean protein, fresh vegetables, and healthy fats. Whether you’re a fan of tarragon’s unique anise-like flavor or new to this herb, you’ll appreciate how it elevates the simple ingredients into something truly special.
Tarragon Asparagus One-Sheet Pan Chicken
As a nutrition consultant and chef, I love creating dishes that effortlessly combine good food and healthy recipes. Tarragon asparagus chicken is one such delicious meal that strikes a perfect balance between comfort and nourishment. Combining the earthy flavor of fresh tarragon with tender skinless chicken breasts and vibrant bunches of asparagus, this recipe is fresh, simple, and satisfying.
What I especially enjoy the versatility of this recipe: one-pan meal that pairs well with a variety of sides like new po, such ass, or even roasted green beans.
If you’re excited about exploring more ways to incorporate fresh herbs into your cooking, check out A Practical Guide For Cooking With Fresh Herbs. For asparagus lovers, I also recommend this vibrant Creamy Asparagus Soup: Perfect for Spring for another delicious, seasonal recipe.
Why You’ll Love This Recipe
- It’s a healthy, high-protein meal that’s light yet satisfying.
- Bursting with the bright, herby flavor of tarragon.
- Quick and easy one-pan meal—less mess, more flavor!
- Customizable for different diets and preferences.
- Versatile enough for weeknight dinners or special occasions.
- Packed with nutrients for women’s health, including lean protein, folate, and antioxidants.
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Ingredients you’ll need for this recipe
Why Do I Love Tarragon
Tarragon, with its distinct licorice-like flavor and subtle sweetness, can transform the simplest ingredients into a great dish. It beautifully complements proteins like chicken, while its delicate nature pairs effortlessly with the floral, fresh quality of spring vegetables.
Tarragon is also one of those herbs where a little goes a long way, so just sprinkling some over the dish can create a profound depth of flavor without overpowering it.
Why Asparagus is a Springtime Favorite
Few vegetables scream “spring” louder than fresh asparagus. It is one of my favorite vegetables that you do not want to overcook. Its tender spears boast a crisp texture and a subtly sweet, earthy taste—a perfect addition to any healthy recipe.
What makes asparagus so exciting for an asparagus recipe like this one is its ability to soak up the flavorful juices of everything it’s cooked with. The asparagus absorbs the tangy, herb-infused broth in this recipe while maintaining its fresh and vibrant crunch. Choosing the right thickness is also key; slightly thicker pieces tend to hold up better during cooking, giving you that satisfying texture without losing their tenderness.
Celebrate the spring with these 20 Vibrant Spring Recipes.
Did you know?
Tarragon is known as the “King of Herbs” in French cuisine and is a key ingredient in the classic French sauce, Béarnaise. Its scientific name, Artemisia dracunculus, comes from the Latin word “dracunculus,” meaning “little dragon.” This name stems from an old belief that tarragon could cure snake bites and ward off dragons—talk about a spicy reputation!
How to make Tarragon Asparagus Chicken
- Prep the chicken: In a small bowl, mix olive oil, lemon juice, minced garlic, salt, black pepper, and fresh herbs. Add the chicken to the bowl, mix it, and let it sit for 30 minutes.
- Cook the chicken: Heat a large skillet or non-stick pan over medium-high heat. Add oil and sear chicken pieces for 3-4 minutes per side until golden brown. Remove from the pan and spread on a baking sheet. Cook in a preheated oven at 375 F for 45 minutes.
- Prepare vegetables: Trim the woody ends by gently bending each spear—it will naturally snap at the right spot. Use a vegetable peeler to shave off the tough outer layer near the base for thicker pieces.
- Cook the vegetables: Spread the asparagus, leek, and artichokes with tarragon on a baking sheet and bake it for 15 minutes in a preheated oven. For leeks, cut off the dark green tops and the root end. Slice them lengthwise, then rinse under running water to remove hidden grit between the layers. Slice the leeks into even rounds for consistent cooking.
- Add chicken to the veggies: Remove the chicken and vegetables from the oven. Move the chicken on the top of the vegetables and bake it for another 15 minutes until tender-crisp.
- Serve: Remove the pan from the oven, and garnish with fresh tarragon, lemon zest, and a squeeze of lemon. Pair with new potatoes, green beans, or roasted veggies.
Ingredient Substitutions and Ads On
- You can use boneless chicken thighs instead of regular chicken tenders or chicken breasts, but you have to cook them for a shorter time.
- Replace leeks with green onions or shallots.
- Substitute artichokes with mushrooms or zucchini.
- You can add dry white wine and Dijon mustard to the marinade.
- You can also make a creamy tarragon sauce with chicken broth, dijon mustard, sour cream, heavy cream, and lemon.
- Sprinkle the dish with toasted pine nuts.
Health Benefits of Ingredients for Women’s Health
- Tarragon: Supports digestion, reduces inflammation, and may help regulate blood sugar. Great for hormone health.
- Asparagus: Rich in folate, vitamin K, and fiber, supporting detoxification, hormonal balance, and gut health.
- Chicken: Provides lean protein, supporting muscle repair, hormone production, and satiety.
- Lemon: High in vitamin C, boosts immune health, aids digestion, and supports skin health.
- Artichokes: Known for liver-cleansing properties, supporting detoxification and antioxidants.
Chef Angie’s Tips:
- Always prepare your asparagus by snapping off the woody ends—they’ll break naturally where the tender part meets the tougher base. If you’re working with thicker pieces, consider peeling the lower third of the stalk with a vegetable peeler for a consistently tender bite.
- Use fresh tarragon for the best flavor.
- Don’t overcook asparagus—keep it crisp.
- Sear chicken in batches to avoid overcrowding.
Ways To Serve Tarragon Asparagus Chicken
- Over fluffy basmati or cauliflower rice.
- On a parchment-lined sheet pan with veggies.
- As a low-carb meal with green beans or salad.
- With crispy potatoes or mashed sweet potatoes.
- Serve the dish on a warm plate to keep it at the perfect temperature.
- Drizzle olive oil and lemon juice over the plate and sprinkle green onions or fresh herbs.
For even more inspiration on creating beautifully plated dishes, head over to How to Improvise in the Kitchen, where you’ll learn how to take simple, everyday meals to the next level.
These tips will help you nail this easy one-pan meal and build confidence in the kitchen. Once you try them, there’s no going back—it’s all about letting simple steps highlight the amazing flavors of the ingredients.
For more ideas on how to incorporate seasonal produce into dishes like this one, check out Sweet Pea, Fennel And Asparagus Soup.
Storage
Store leftovers in an airtight container for up to 3 days. Reheat gently to preserve moisture.
Equipment:
- Large skillet or non-stick frying pan
- Small bowl for marinades
- Large bowl for marinating
- Baking sheet
- Parchment-lined sheet pan for roasting veggies
- Cutting board
- Chef Knife
For another lovely spring dish featuring asparagus, you’ll enjoy this recipe: Sweet Pea, Fennel And Asparagus Soup.
FAQ:
Can I use dried tarragon instead of fresh?
Yes, but fresh herbs are best for vibrant flavor! However, keep in mind that dried herbs are more concentrated in flavor. A good rule of thumb is to use one-third the amount of dried tarragon compared to fresh. For example, if the recipe calls for a tablespoon of fresh tarragon, use about a teaspoon of dried tarragon. If you’re intrigued by exploring ways to work with dried or fresh herbs in your cooking, check out Sprinkle, Season, Savor: How to Use Herb Salt in Your Favorite Dishes for practical tips.
What can I serve this dish with?
Pair this tarragon asparagus chicken with new potatoes, green beans, or roasted veggies.
If you’re craving more ideas for chicken dishes, this Chicken Divan recipe is another fantastic choice. Like the tarragon asparagus chicken, it’s an easy one-pan meal that delivers comfort and nutrition with minimal effort.
This Tarragon Asparagus Chicken is a quick, healthy, and flavorful recipe that’s sure to impress. It’s perfect for weeknights or special occasions. Try it today and enjoy vibrant, nourishing flavors!
More Spring Recipes
Gluten-Free Żurek: Polish Sour Rye Soup
Best Deviled Egg Dip
Marbled Easter Eggs Using Oil
Spring Detox Smoothie Recipe With Cilantro
Creamy Spring Chicken Salad With Mayo
Spring Salad Recipe With Fennel
Pine Tips Balsamic Salad Dressing (From Spruce)
How To Make Chocolate-Covered Spruce Tips
How To Make Pine Tips/ Needles Infused Oil
Tarragon Asparagus One-Sheet Chicken
Ingredients
- 12 Chicken tights
- 2 bunches Asparagus
- 1 Leek Large
- 2 Lemons
- 2 oz Tarragon Chopped
- 1 can Artichokes
- 6 cloves Garlic
- 1/2 tsp Black pepper
- 1 tsp Salt
- 1/4 cup Olive oil
- 3 tbsp Lemon juice
Instructions
- Prep the chicken: In a small bowl, mix olive oil, lemon juice, minced garlic, salt, black pepper, and fresh herbs. Add the chicken to the bowl, mix it, and let it sit for 30 minutes.Cook the chicken: Heat a large skillet or non-stick pan over medium-high heat. Add oil and sear chicken pieces for 3-4 minutes per side until golden brown. Remove from the pan and spread on a baking sheet. Cook in a preheated oven at 375 F for 45 minutes.Prepare vegetables: Trim the woody ends by gently bending each spear—it will naturally snap at the right spot. Use a vegetable peeler to shave off the tough outer layer near the base for thicker pieces.Cook the vegetables: Spread the asparagus, leek, and artichokes with tarragon on a baking sheet and bake it for 15 minutes in a preheated oven. For leeks, cut off the dark green tops and the root end. Slice them lengthwise, then rinse under running water to remove hidden grit between the layers. Slice the leeks into even rounds for consistent cooking.Add chicken to the veggies: Remove the chicken and vegetables from the oven. Move the chicken on the top of the vegetables and bake it for another 15 minutes until tender-crisp. Serve: Remove the pan from the oven, and garnish with fresh tarragon, lemon zest, and a squeeze of lemon. Pair with new potatoes, green beans, or roasted veggies.
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