The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pan-roasted Chicken Breast with Potato Wedges, Green Beans & Mushroom Tarragon Sauce
Simple and elegant. Free-range British chicken breast is sizzled till golden and juicy. Serve with crispy potato wedges and green beans. Then pour over a homemade creamy mushroom and tarragon sauce. A warming dinner, perfect for winter.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 160g green beans
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 garlic clove
- 1 unwaxed lemon
- 1 handful of fresh tarragon
- 1 shallot
- 120g chestnut mushrooms
- 2 British Free Range chicken breasts
- 2 large potatoes
Nutritional Information
Calories: 587
Protein: 52g
Carbs: 53g
Fat: 18g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 handful of fresh tarragon (use half)
- 1 British Free Range chicken breast
- 2 garlic clove
- 160g green beans (use half)
- 1 unwaxed lemon (use half)
- 1 shallot (use half)
- 120g chestnut mushrooms (use half)
- 80g greek style yoghurt (use half) (Milk)
- 2 large potatoes
Nutritional Information
Calories: 775
Protein: 56g
Carbs: 93g
Fat: 18g
Pan-roasted Chicken Breast with Potato Wedges, Green Beans & Mushroom Tarragon Sauce
Simple and elegant. Free-range British chicken breast is sizzled till golden and juicy. Serve with crispy potato wedges and green beans. Then pour over a homemade creamy mushroom and tarragon sauce. A warming dinner, perfect for winter.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a medium saucepan, a measuring jug & a sieve
Roast the potatoes
- Cut the potatoes into wedges
- Place onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, turning halfway, until soft and golden
Cook the chicken
- Season the chicken with salt and pepper
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins on each side, until golden brown
- Add the chicken to the tray alongside the potatoes and roast for 14 mins, until cooked through
Start the mushroom tarragon sauce
- Meanwhile, thinly slice the mushrooms and shallot. Pick the tarragon from the stalks and finely chop. Halve the lemon. Finely chop or crush the garlic
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the mushrooms and shallot and cook for 6-7 mins, until softened
- Add the garlic and cook for another 30 secs. Stir in the tarragon, stock powder and 200ml water (100ml for 1 person). Bring to the boil and simmer for 4-5 mins, until thickened
Boil the green beans & finish the sauce
- Meanwhile, bring the medium saucepan filled with salted hot water to a boil
- Trim the green beans. Once boiling, add the green beans to the saucepan and boil for 3-4 mins, until cooked. Drain, then season to taste
- Once the sauce has reduced, remove the pan from the heat, allow to cool slightly, then stir in the yoghurt. Add a squeeze of lemon (or to taste) and season generously with salt and pepper
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the chicken between plates, with the potato wedges and green beans alongside. Spoon over the mushroom tarragon sauce. Garnish with the remaining lemon, cut into wedges
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