1. What does Tarragon Chicken with Asparagus taste like?

Tarragon Chicken with Asparagus has a bright, herbaceous flavor with subtle notes of licorice from the fresh tarragon. The lemon adds freshness and acidity, while Dijon mustard provides a gentle tang. The roasted asparagus and leeks bring mild sweetness that balances the savory chicken, creating a light yet comforting dish.

2. Can I make Tarragon Chicken with Asparagus ahead of time?

Yes, Tarragon Chicken with Asparagus is great for meal prep. You can marinate the chicken several hours or overnight to deepen the flavor. Once cooked, store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or microwave until warmed through.

3. Can I use dried tarragon instead of fresh?

Fresh tarragon is recommended for the best flavor in Tarragon Chicken with Asparagus, as it provides a vibrant and aromatic finish. However, if needed, you can substitute dried tarragon. Use about one-third of the amount called for fresh, since dried herbs are more concentrated.

4. What other vegetables work well in Tarragon Chicken with Asparagus?

While asparagus is the star, you can add or substitute vegetables such as green beans, broccolini, zucchini, or cherry tomatoes. Just keep cooking times in mind, as softer vegetables may cook faster. Maintaining similar sizes ensures everything roasts evenly in this sheet pan tarragon chicken recipe.

Tarragon Chicken with Asparagus Easy Recipe

Name: Tarragon Chicken with Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French-Inspired
Ingredients: 2 medium lemons (zest and juice, about 1/4 cup fresh lemon juice total); 1/4 cup extra virgin olive oil; 5 garlic cloves, finely minced; 2 teaspoons kosher salt; 1 teaspoon Dijon mustard; 1/2 teaspoon freshly ground black pepper; 1/4 cup fresh tarragon leaves, roughly chopped (divided); 1 1/2 pounds fresh asparagus, trimmed; 2 large leeks, sliced into 1/2-inch thick rounds (about 2 cups); 1 1/2 to 2 pounds boneless, skinless chicken breasts, halved lengthwise

Description

Tarragon Chicken with Asparagus is a fresh and flavorful sheet pan dinner made with juicy chicken breasts, crisp asparagus, tender leeks, and a bright lemon tarragon Dijon marinade. This easy baked recipe comes together in about 30 minutes and delivers a light, herb-infused meal perfect for spring or healthy weeknight dinners.

Ingredients

Scale

2 medium lemons (zest and juice, about 1/4 cup fresh lemon juice total)
1/4 cup extra virgin olive oil
5 garlic cloves, finely minced
2 teaspoons kosher salt
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 cup fresh tarragon leaves, roughly chopped (divided)
1 1/2 pounds fresh asparagus, trimmed
2 large leeks, sliced into 1/2-inch thick rounds (about 2 cups)
1 1/2 to 2 pounds boneless, skinless chicken breasts, halved lengthwise

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Instructions

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
In a small bowl, whisk together the zest of 1 lemon, 1/4 cup lemon juice, olive oil, minced garlic, Dijon mustard, salt, and black pepper until well combined. Stir in half of the chopped fresh tarragon.
Place the trimmed asparagus in a large bowl. Spoon 2–3 tablespoons of the marinade over the asparagus and toss to coat evenly. Spread the asparagus onto the prepared sheet pan.
Add the sliced leeks to the same bowl, toss with 1–2 tablespoons of marinade, and arrange them on the sheet pan with the asparagus.
Add the halved chicken breasts to the bowl with the remaining marinade. Turn to coat thoroughly on all sides.
Nestle the marinated chicken breasts among the asparagus and leeks in a single layer.
Zest the second lemon over the sheet pan, then slice it into thin rounds and scatter the slices over the chicken and vegetables.
Bake for 15–20 minutes, or until the chicken reaches an internal temperature of 160–165°F (71–74°C) and the asparagus is tender-crisp.
For additional browning, broil for 1–2 minutes at the end of cooking, watching carefully to prevent burning.
Remove from the oven, gently toss the vegetables in the pan juices, turn the chicken to coat with the flavorful sauce, and sprinkle with the remaining fresh tarragon before serving.

Notes

If using thin asparagus, check for doneness at 12–15 minutes to prevent overcooking.
Chicken breasts cook more evenly when halved lengthwise.
Leeks should be rinsed well after slicing to remove any hidden grit.
For deeper flavor, marinate the chicken for up to 8 hours in the refrigerator before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: French-Inspired

Nutrition

Serving Size: 1 serving
Calories: 326 kcal
Sugar: 2.7 g
Sodium: 939.5 mg
Fat: 17.9 g
Saturated Fat: 2.9 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 7.5 g
Fiber: 3.4 g
Protein: 35.2 g
Cholesterol: 103.4 mg