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Creamy Tarragon Chicken Thighs
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Creamy Tarragon Chicken Thighs

Creamy Tarragon Chicken Thighs

with Roasted Red Potatoes and Broccoli

This chicken dish is simple, saucy and crispy! Chicken, potatoes and broccoli are cooked to perfection and topped with a creamy sauce starring tarragon and Dijon mustard – the classic partners-in-sauce!

Quick Prep

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

Preparation Time30 minutes


serving amount

4 unit

Chicken Thighs

300 g

Red Potato

7 g


227 g

Broccoli, florets

6 tbsp

Sour Cream

(Contains Milk)

1.5 tsp

Dijon Mustard

(Contains Mustard)

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories640 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate36 g
Sugar7 g
Dietary Fiber6 g
Protein38 g
Cholesterol150 mg
Sodium790 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.


Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Measuring Cups


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 20-25 min.

Roast broccoli

While potatoes roast, cut broccoli into bite-sized pieces. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to another unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tender, 12-15 min.


While broccoli roasts, roughly chop tarragon leaves. On a clean cutting board, pat chicken dry with paper towels. Season both sides with salt and pepper.

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, 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 per batch!) Transfer chicken to a plate and cover with foil to keep warm.

Make tarragon sauce

Reduce heat of the same pan to medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add mustard, broth concentrate, tarragon and 1/3 cup water (dbl for 4 ppl). Whisk to combine, scraping up any browned bits on the bottom of pan, 1-2 min. Remove the pan from heat. Whisk in sour cream. Season with salt and pepper.

Finish and serve

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

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