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Creamy Lemon Tarragon Chicken with Leeks and Asparagus Slow-Simmered to Perfection

A creamy, flavorful chicken dish with leeks and asparagus, simmered in a lemon tarragon sauce.

  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 lbs boneless skinless chicken thighs or breasts, cut into large pieces
  • 2 leeks, cleaned and thinly sliced
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons fresh tarragon, chopped
  • 1 teaspoon garlic powder

Instructions

  1. Season chicken pieces with salt and pepper. In a large skillet over medium heat, brown chicken on all sides. Remove and set aside.
  2. In the same skillet, add leeks and cook until softened, about 3-4 minutes.
  3. Add chicken broth, heavy cream, Dijon mustard, lemon juice, lemon zest, tarragon, and garlic powder. Stir to combine.
  4. Return chicken to the skillet. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes.
  5. Add asparagus pieces, cover, and cook for an additional 5-7 minutes until asparagus is tender and chicken is cooked through.
  6. Adjust seasoning if needed. Serve hot.

Notes

This dish is slow-simmered for a creamy, rich flavor. For a thinner sauce, add a bit more chicken broth.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 520
  • Sugar: 5g
  • Fat: 34g
  • Carbohydrates: 12g
  • Protein: 38g