Chicken breast with lemon and tarragon sauce Recipe

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  • Dairy-free
  • Healthy





Total Time:






Nutrition per portion

Calories 321 kCal 16%
Fat 18.3g 26%
  -  Saturates 2.8g 14%
  -  of which Sugars 2.4g 3%
Salt 1g 17%

This tangy stuffed chicken recipe with dairy-free sauce is ready in just under an hour and it goes well with Dauphinois potatoes or even a simple serving of vegetables or rice


  • 2 lemons
  • 4 boneless chicken breasts, skin on
  • 8 sprigs fresh tarragon
  • 2tbsp extra-virgin olive oil
  • 1tsp salt flakes
  • 1tsp mixed peppercorns, roughly ground
  • 250ml Alpro soya cream alternative


  • To make this chicken breast recipe, preheat the oven to 200ْºC/fan180ْºC/gas 6

  • Cut 7 slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside.

  • Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ground pepper. Roast for 35 mins.

  • Transfer the chicken to a plate and keep warm. Put the roasting tin over a low heat on the hob and add the lemon juice. Stir with a wooden spatula, scraping up any bits stuck to the bottom of the tin. Add the soya cream and stir well to heat the mixture through.

  • Return the chicken to the tin and spoon over the sauce. Garnish with the remaining tarragon and lemon slices, and serve.

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