Lemon-Tarragon Chicken and Asparagus
Simple pan-seared chicken with fresh herbs and tender asparagus spears. This french-inspired one pot ready in about 30 minutes pairs skin-on and bone-in chicken thighs, trimmed asparagus, thinly sliced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, skin-on and bone-in chicken thighs
- 12 oz, trimmed asparagus
- 1, thinly sliced lemon
- 2 tbsp, chopped fresh tarragon
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat chicken thighs dry and season with salt and black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place chicken skin-side down in skillet and cook for 8-10 minutes until skin is golden brown and crispy, then flip and cook for another 5 minutes.
- Step 3: Add asparagus and minced garlic to the skillet, tossing to coat. Cook for 5-7 minutes until asparagus is tender-crisp.
- Step 4: Remove chicken and asparagus to a plate. Add lemon slices and tarragon to the skillet, stirring for 30 seconds until fragrant. Pour over chicken and asparagus before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Tarragon Chicken and Asparagus take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Tarragon Chicken and Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed asparagus from drying out.
Can I substitute ingredients in Lemon-Tarragon Chicken and Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Tarragon Chicken and Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Tarragon Chicken and Asparagus?
French one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
