Lemon and Tarragon Chicken

Lemon and Tarragon Chicken


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The distinct tastes of lemon and tarragon coat this chicken in pure, delicious bliss. This quick and easy recipe is a light and simple way to bring some flavor to your day.

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Chicago, IL

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4-5 servings


  • 1 Pound of Boneless Chicken Breasts
  • 2 Lemons
  • ¼ Cup of Olive Oil
  • ⅓ Cup of Chopped Tarragon Leaves
  • 4 Minced Cloves of Garlic
  • 1 Bunch of Asparagus
  • ⅓ Cup of Sour Cream
  • ⅔ Cup of Shredded Gruyere Cheese
  • ½ Cup of White Wine
  • 1 Pinch of Salt
  • 1 Pinch of Pepper

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Begin by preheating your oven to 450 degrees Fahrenheit and zesting and juicing one of the lemons into a small bowl. Add in the olive oil, garlic, salt, pepper, and half of the tarragon leaves until everything is combined.

Lay out your asparagus on a baking tray and spoon some of the lemon mix over each piece, turning them to make sure they are completely coated. Place the chicken in a bowl and pour the remaining lemon mix in, coating them and letting them soak for a few minutes.

Add the chicken to the pan and zest the second lemon over the entire pan, and then slice it and place the slices on top of the asparagus. Let this bake for 20-25 minutes.

To create the sauce for this meal, simply mix together the sour cream, shredded gruyere cheese, salt, pepper, and white wine in a skillet over low heat. Then, pour it over the finished chicken and sprinkle the remaining tarragon leaves over top as a garnish.

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