Creamy Chicken with Asparagus & Tarragon

One Pan Creamy Chicken with Asparagus & Tarragon

'A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes' BBC Good Food.

So I'm really into my 'seasonal food' recently, and decided to churn out some recipes perfect for sunny spring evenings. This is a super light dinner which is suitable to make one evening in and save the leftovers for lunches or if you're in a rush! The longer you cook this one-pan dish, the better it tastes: the chicken gets really tender and yummy, and the sauce thickens, making everything more creamy and delicious.

Note: All of these ingredients are currently in season - this means they are more reasonable in price!

Things you'll need:

Serves 4

• 4 x Chicken Thighs*
• 500g Baby Potatoes (Optional)
• 1 x Onion
• 175g Asparagus
• 3 x tbsp Low fat creme fraiche
• 350 ml Chicken Stock
• 2 x tsp Tarragon

* I used chicken breast, but the cheapest option is to use chicken thighs. Buy from frozen to save even more money! (Here).

Price Overall: £3.20
Per portion: 80p

Cooking Instructions:

1. Season the Chicken Thighs and pan fry along with the sliced Onion until brown. Transfer to a large dish (to fit the rest of your ingredients)
2. Then stir in the Chicken Stock and Creme Fraiche until combined in a creamy sauce
3. Add the sliced Baby Potatoes and simmer for 10 minutes. Then add the Asparagus and continue to cook for at least 10 more minutes.**

** Tip: Serve yourself a portion and keep the dish cooking as you eat - the longer you leave it the better (but don't burn it, obviously.)

 It's Spring! It's cheap! It's tasty! Get cooking and share your creation on Instagram using the hashtag #EasyPeasyStudentCooking