Can I use dried tarragon instead of fresh?

I really wouldn't recommend it. Fresh tarragon has a vibrant, distinctive anise-like flavor that dried just can't match. If you absolutely can't find fresh tarragon, use about 1 tablespoon dried, but know the dish will have a different character. Fresh dill or basil would actually be better substitutes than dried tarragon.

How do I know when my chicken is done?

The most reliable method is using an instant-read meat thermometer—chicken should reach an internal temperature of 165°F at its thickest part. Without a thermometer, cut into the thickest part—the meat should be opaque and white throughout, with clear (not pink) juices.

Why are my vegetables getting too soft before my chicken is done?

This usually happens if your chicken pieces are particularly thick or your asparagus spears are very thin. Try using thicker asparagus spears, or if using thin ones, add them to the sheet pan halfway through the chicken's cooking time. Alternatively, pound your chicken to an even thickness before cooking.

How do I properly clean leeks?

Leeks can hide dirt between their layers. After slicing into rounds, place them in a bowl of cold water and swish them around. The dirt will sink to the bottom while the leeks float. Lift them out with a slotted spoon or your hands rather than pouring them through a colander (which would pour the dirt back onto them).

Tarragon Chicken with Asparagus Recipe

Name: Tarragon Chicken with Asparagus Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 lemons; 1/4 cup olive oil; 4–6 garlic cloves, finely minced (or use a garlic press); 2 teaspoons salt; 1 teaspoon dijon mustard; 1/2 teaspoon pepper; 1-ounce package of fresh tarragon leaves, rough chopped, about 1/4–1/3 cup; 1 extra-large bunch asparagus, trimmed (about 1 1/2 pounds); 1–2 large leeks, sliced into 1/2-inch thick rounds (if dirty, rinse, see notes); 4–5 medium chicken breasts (boneless, skinless), about 1–1 1/2 lbs or substitute tofu, or chicken thighs (see notes); Creamy Polenta or Instant Pot Polenta; Mashed Potatoes; Instant Pot Risotto Recipe; Smashed Potatoes; Cacio e Pepe

This Tarragon Chicken with Asparagus is a bright, lemony sheet pan dinner that transforms simple ingredients into an elegant meal with minimal effort. The combination of fresh tarragon, zesty lemon, and tender vegetables creates a restaurant-quality dish that’s surprisingly quick to prepare—perfect for those evenings when you want something special without spending hours in the kitchen!

Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks together on a single sheet pan, meaning less cleanup and more time to enjoy your evening.
Fresh Spring Flavors: The combination of tarragon and lemon creates a bright, herbaceous profile that perfectly complements the chicken and asparagus.
Versatile Base Recipe: This dish can be easily adapted to what you have on hand—swap proteins, add different vegetables, or serve with various sides depending on your mood.
Impressive Yet Simple: Despite its elegant appearance and complex flavors, this dish requires minimal cooking skills and comes together in about 35 minutes.

Ingredients You’ll Need

Lemons: Provides both zest and juice, adding brightness and acidity that cuts through the richness of the dish. Always use fresh lemons here—their flavor is incomparable!
Olive oil: Forms the base of our marinade, helping to keep the chicken moist while providing a vehicle for all those wonderful flavors.
Garlic cloves: Adds essential aromatic flavor and depth. Don’t skimp here—the more, the merrier!
Salt: Enhances all the flavors in the dish. Sea salt or kosher salt works beautifully here.
Dijon mustard: Acts as an emulsifier for the marinade while adding a subtle tangy complexity to the sauce.
Pepper: Provides a gentle background heat that balances the brightness of the lemon.
Fresh tarragon: The star herb that gives this dish its distinctive anise-like flavor. Fresh is absolutely necessary here—dried won’t give you the same vibrant flavor.
Asparagus: Choose stalks that are firm with tight, closed tips. Thicker stalks actually work better in this recipe as they won’t overcook while the chicken finishes.
Leeks: Adds a mild, sweet onion flavor that mellows and caramelizes slightly during roasting. Be sure to clean them well!
Chicken breasts: The protein canvas for our flavorful marinade. Try to select pieces of similar size for even cooking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Switch: Replace chicken with boneless chicken thighs (cook a few minutes longer), firm white fish (reduce cooking time), or extra-firm tofu for a vegetarian option.
Veggie Swaps: When asparagus isn’t in season, try green beans, broccoli florets, or Brussels sprouts.
Herb Adventures: While tarragon is the star, you can experiment with herb combinations—try adding a bit of thyme or rosemary to the mix.
Citrus Twist: Substitute Meyer lemon or add a bit of orange zest for a different citrus profile.

How to Make Tarragon Chicken with Asparagus

Step 1: Prepare the Marinade

Zest one lemon and squeeze its juice into a small bowl. Add olive oil, minced garlic, dijon mustard, salt, pepper, and half the chopped tarragon. Mix thoroughly until the salt dissolves and everything is well combined.

Step 2: Prepare the Vegetables and Chicken

Toss the trimmed asparagus with some of the marinade and arrange on a parchment-lined sheet pan. Next, toss the leeks in the same bowl with a bit more marinade and add to the sheet pan. Finally, coat the chicken breasts with the remaining marinade, ensuring they’re well covered, and nestle them among the asparagus.

Step 3: Add Final Touches

Zest the second lemon over everything on the sheet pan. Slice both lemons into rounds and arrange them over the asparagus for extra flavor and a beautiful presentation.

Step 4: Bake

Place the sheet pan in a preheated 425°F oven and bake for 15-20 minutes, until the chicken reaches an internal temperature of 160-165°F. For a golden finish, broil for just a minute or two at the end.

Step 5: Serve

Remove from the oven and toss everything gently, turning the chicken to coat with the pan juices. Sprinkle with the remaining fresh tarragon and serve immediately with your choice of sides.

Pro Tips for Making the Recipe

Even Chicken: If your chicken breasts vary in thickness, consider pounding them to an even thickness for more consistent cooking.
Don’t Crowd the Pan: Give everything enough space on the sheet pan. If necessary, use two pans rather than cramming everything onto one.
Fresh Herbs Matter: This is one recipe where dried herbs won’t cut it—fresh tarragon has a distinct flavor that really makes this dish special.
Lemon Zest Technique: Zest your lemons before juicing them—it’s much easier than trying to zest a squeezed lemon!
Check Early: Start checking your chicken a few minutes before the suggested cooking time, as oven temperatures can vary widely.

How to Serve

This bright and herbaceous chicken dish pairs beautifully with a variety of sides:

Starchy Sides:

Serve over creamy polenta, mashed potatoes, or a simple risotto to soak up all those wonderful lemony juices.

Lighter Options:

For a lower-carb meal, pair with a simple green salad dressed with olive oil and lemon juice, or roasted cauliflower rice.

Wine Pairing:

A crisp Sauvignon Blanc or unoaked Chardonnay complements the tarragon and lemon flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making this dish excellent for meal prep.

Make Ahead Tips

You can prepare the marinade up to 2 days ahead and store in the refrigerator. The chicken can marinate for up to 8 hours before cooking for even more flavor penetration.

Reheating

Gently reheat leftovers in a 325°F oven, covered with foil, until just warmed through (about 10-15 minutes). Alternatively, microwave at 70% power to prevent the chicken from becoming tough.

FAQs

Can I use dried tarragon instead of fresh?

I really wouldn’t recommend it. Fresh tarragon has a vibrant, distinctive anise-like flavor that dried just can’t match. If you absolutely can’t find fresh tarragon, use about 1 tablespoon dried, but know the dish will have a different character. Fresh dill or basil would actually be better substitutes than dried tarragon.
How do I know when my chicken is done?

The most reliable method is using an instant-read meat thermometer—chicken should reach an internal temperature of 165°F at its thickest part. Without a thermometer, cut into the thickest part—the meat should be opaque and white throughout, with clear (not pink) juices.
Why are my vegetables getting too soft before my chicken is done?

This usually happens if your chicken pieces are particularly thick or your asparagus spears are very thin. Try using thicker asparagus spears, or if using thin ones, add them to the sheet pan halfway through the chicken’s cooking time. Alternatively, pound your chicken to an even thickness before cooking.
How do I properly clean leeks?

Leeks can hide dirt between their layers. After slicing into rounds, place them in a bowl of cold water and swish them around. The dirt will sink to the bottom while the leeks float. Lift them out with a slotted spoon or your hands rather than pouring them through a colander (which would pour the dirt back onto them).

Final Thoughts

This Tarragon Chicken with Asparagus is what I call “everyday elegant”—simple enough for a weeknight but impressive enough for company. The bright, lemony sauce with fresh tarragon creates a dish that feels like spring on a plate, no matter what time of year you make it. Give it a try next time you want to elevate your dinner game without spending hours in the kitchen—I promise it’ll become a regular in your cooking rotation!

Tarragon Chicken with Asparagus Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 1x
Category: Main-course
Method: Baking
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

A quick and flavorful Tarragon Chicken with Asparagus recipe that delivers a perfect blend of citrusy marinade and tender chicken complemented by roasted veggies, making it ideal for a healthy and hearty main-course dish.

Instructions

Preheat the Oven: Preheat the oven to 425°F to ensure it’s hot and ready for baking.
Prepare the Marinade: In a small bowl, zest one lemon and add its juice (approximately 3 tablespoons). Add olive oil, garlic, dijon mustard, salt, and pepper. Stir well until the salt dissolves and mix in half of the fresh tarragon, reserving the other half for garnish.
Marinate the Vegetables: Place the trimmed asparagus in a bowl and add some of the marinade. Toss to coat evenly, then spread them on a parchment-lined sheet pan. Repeat the same process with the leeks, tossing them lightly with marinade and arranging them on the sheet pan.
Prepare the Protein: If using tofu, season it with salt and marinate with a portion of the marinade. For chicken breasts, coat them with the remaining marinade and nestle them amongst the vegetables on the sheet pan.
Add the Citrus Layers: Zest the second lemon over the entire sheet pan. Then, slice the lemons into rounds and layer them over the asparagus for added flavor.
Bake the Dish: Place the sheet pan in the preheated oven and bake for 15–20 minutes. Check the internal temperature of the chicken, which should read 160–165°F. Thicker pieces may take slightly longer. For a more golden color, broil for just a couple of minutes.
Final Touches: Remove the sheet pan from the oven and toss the vegetables slightly. Flip the chicken breasts to coat them with the flavorful juices. Sprinkle with the remaining fresh tarragon for garnish and serve warm.

Notes

If the leeks are dirty, rinse them thoroughly to remove any grit before slicing.
This dish can also be prepared using tofu or chicken thighs as a substitute for chicken breasts.
For a complete meal, consider serving this dish with one of the optional sides like creamy polenta, mashed potatoes, or risotto.
Ensure chicken is cooked to an internal temperature of 160–165°F for food safety.