Tarragon chicken with braised green beans Recipe

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Nutrition per portion

Calories 495 kCal 25%
Fat 26g 37%
  -  Saturates 15g 75%

Braising green beans is a great way to help them retain their nutrients and get the most out of their fresh, hearty flavour. This tarragon chicken with braised green beans is a great example of how delicious this can be – with juicy chicken and tender vegetables, it’s a healthy, filling meal that’s simple enough to be a midweek dinner, but impressive enough to serve to guests.


  • 50g butter
  • 1tbsp fresh chopped tarragon leaves
  • 2tsp finely grated lemon zest
  • 2 x 250-275g chicken breasts, skin on with part wing bone
  • 150g round green beans, tailed
  • 4 sprigs of lemon thyme
  • 200ml hot chicken stock


  • Set the oven to 200°C/400°F/Gas Mark 6. Put a small roasting tin in the oven to heat up. Soften the butter in a small bowl, then mix in the tarragon, lemon zest and seasoning. Ease your fingers under the skin of the chicken and push the flavoured butter underneath. Season the skin.

  • Heat a non-stick frying pan over a high heat. Put the chicken in the pan, skin-side down, and cook for 4 mins. Turn it over and cook for another 3-4 mins.

  • Put the beans and thyme into the warm roasting tin and pour in the stock. Place the chicken breasts on top, skin-side up and pour over the buttery juices. Bake for about 15 mins until the chicken is cooked through and the beans are tender.

  • To serve, arrange the beans in 2 hot, shallow bowls with the chicken on top. Pour some of the hot stock into the bowls.

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Top Tip

Green bean season runs from May to September, so keep your eyes peeled for special offers in the supermarket during these times.