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Sheet Pan Chicken with Asparagus and Tarragon

This dish features tender, seasoned chicken breasts roasted on a sheet pan alongside fresh asparagus spears. Fresh tarragon and simple seasoning create a fragrant, vibrant main course with a satisfying, juicy texture and a lightly caramelized appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 bunch fresh asparagus
  • 2 tablespoons olive oil
  • 1 teaspoon dried or fresh tarragon roughly chopped if fresh
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Sheet pan
  • Chef's knife

Method
 

  1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
  2. Pat the chicken breasts dry with paper towels and place them on the prepared sheet pan. Drizzle with a tablespoon of olive oil and rub to coat evenly, then season with salt, pepper, and half of the tarragon.
  3. Trim the woody ends off the asparagus and scatter the spears around the chicken on the pan. Drizzle the remaining olive oil over the asparagus and sprinkle with the rest of the tarragon, a pinch of salt, and pepper.
  4. Place the sheet pan in the oven and roast for about 20 minutes, or until the chicken is cooked through and juices run clear, and the asparagus is tender with lightly browned tips.
  5. Remove the sheet pan from the oven and let the chicken rest for a few minutes. The vegetables will have absorbed the flavors and developed a nice roasted aroma.
  6. Slice the chicken breasts if desired and serve alongside the roasted asparagus, garnished with a few extra tarragon leaves if you like. Enjoy the simple, fragrant flavors of this wholesome dish.