HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Tarragon Chicken
Creamy Tarragon Chicken

Creamy Tarragon Chicken

with Roasted Red Potatoes and Brussels Sprouts

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This chicken dish is simple, saucy and crispy! Chicken, potatoes and Brussels sprouts are cooked to perfection and topped with a creamy sauce starring Tarragon and Dijon mustard. They're the perfect partners-in-sauce!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

300 g

Red Potato

7 g


227 g

Brussels Sprouts

6 tbsp

Sour Cream


1.5 tsp

Dijon Mustard

(ContainsMustard, Sulphites)

1 unit

Chicken Stock Reduction

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate28 g
Sugar7 g
Dietary Fiber7 g
Protein47 g
Cholesterol160 mg
Sodium518 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Measuring Cups
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast potatoes and Brussels sprouts). Start prepping when oven comes up to temperature! Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.


Meanwhile, cut Brussels sprouts in half (if larger, quarter them). On another baking sheet, toss Brussels sprouts with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in top of oven, until tender, 15-20 min.


Meanwhile, roughly chop tarragon leaves. On a clean cutting board, pat chicken dry with paper towel. Carefully slice into centre of each breast – parallel to the cutting board – leaving 1-inch intact on the other end. Open up chicken like a book. Season with salt and pepper.


Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl) then chicken. Cook, until golden-brown and cooked through, 4-5 min per side. ** (NOTE: For 4 ppl, cook chicken in 2 batches, using 1 tbsp oil for each batch!) Transfer chicken to a plate. Cover with foil and set aside.


Using the same pan, reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl) and stir to melt, 1 min. Add mustard, broth concentrate(s), tarragon and 1/2 cup water (dbl for 4 ppl). Whisk together, scraping up any browned bits on bottom of pan, 1-2 min. Remove pan from heat. Whisk in sour cream. Season with salt and pepper.


Divide potatoes, Brussels sprouts and chicken between plates. Drizzle tarragon sauce over chicken.