Lemon Tarragon Chicken & Vegetables | Gold'n Plump
This hearty, one-skillet dish is delicious served over rice or buttered noodles.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound (about 8 to 10) small red potatoes, halved
- 4 carrots, cut into 3/4-inch chunks
- 4 to 6 (20 ounces) Gold'n Plump® Boneless Skinless Chicken Thighs
- 1 cup canned, fat-free low sodium chicken broth
- 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
- 2 tablespoons grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup frozen peas
More Like This
Tarragon chicken with creamy vegetables
besthealthmag.ca
Boiled Chicken with Tarragon and Fall Vegetables | Foodland
foodland.ca
Boiled Chicken with Tarragon and Fall Vegetables | IGA West
west.iga.ca
Tarragon chicken – Andy Cooks
andy-cooks.com
Chicken, Corn & Tomato Skillet | Gold'n Plump
goldnplump.com
Chicken with Roasted Lemons | Gold'n Plump
goldnplump.com
Chicken & Asparagus with Tarragon Dressing on Spring Greens | Gold'n Plump
goldnplump.com
Chicken Vegetable Soup | Gold'n Plump
goldnplump.com