Tarragon-Infused Chicken Thighs with Spring Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered with fresh spring peas, new potatoes, and tarragon for a vibrant, seasonal dinner. This French-inspired vegetarian recipe, ready in about 24 minutes, pairs chicken thighs, olive oil, new potatoes 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.

Prep: 8 min Cook: 16 min Serves 4 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat olive oil in a large skillet over medium-high heat. Pat chicken thighs dry, season with salt and pepper, then sear for 4-5 minutes per side until golden brown.
  2. Step 2: Add potatoes and garlic to the skillet, stirring to coat in oil. Cook for 3 minutes until potatoes start to soften.
  3. Step 3: Pour in chicken broth, add peas, 1 tbsp tarragon, and lemon juice. Bring to a simmer, then cover and cook for 15-18 minutes until chicken reaches 165°F and potatoes are tender.
  4. Step 4: Stir in remaining 1 tbsp tarragon and serve immediately with extra lemon wedges.

Frequently asked questions

How long does Tarragon-Infused Chicken Thighs with Spring Vegetables take to make?

Total time is about 24 minutes (8 min prep + 16 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 Tarragon-Infused Chicken Thighs with Spring Vegetables?

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 chicken thighs from drying out.

Can I substitute ingredients in Tarragon-Infused Chicken Thighs with Spring Vegetables?

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 Tarragon-Infused Chicken Thighs with Spring Vegetables 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 Tarragon-Infused Chicken Thighs with Spring Vegetables?

French vegetarian 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.

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