Tarragon Chicken rice and Peas (One Pan)

Tarragon Chicken rice and Peas (One Pan)

A quick simple dish and best made using leftover chicken. One pot so there is no mess to clean up after, what more could you ask for. The taste of tarragon can dived crowds so we suggest when you first make this dish you air on the side of caution when adding the tarragon.

We think that pre cooked chicken works best in this dish because it just absorbs all the flavours.

Creamy Chicken Peas and Rice

Karl Morley
A quick satisfying rice dish that can me made in minutes. It really is a one pot wonder with the combination of licorice, anise, and sweet vanilla flavour of tarragon
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Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine European
Servings 2
Calories 780 kcal



  • 300 g leftover chicken (cooked) 100 to 150g per person bite size pieces
  • 1 medium onion diced
  • 200 g cooked rice packet rice
  • 50 ml double cream (heavy cream)
  • 50 g frozen peas
  • olive oil
  • 1 tsp tarragon fresh or dried


  • Microwave the rice per packet instructions, allow to cool. BEST results are when the rice is cool and dry, 1 hour before cooking the dish
  • place the frying pan on the hob on a medium heat
  • dice the onion and then add to the preheated frying pan the olive oil and the onions (season)
  • sauté the onions until they start to become translucent (around 4/5 minutes, it depends on the heat)
  • now add the chicken pieces and heat through for around 3/4 minutes
  • next add the cooked rice and frozen peas to the frying pan and cook for about 3 minutes
  • add the cream and the tarragon, cook until the cream is heated through and it becomes a little thicker in consistency
  • Taste the dish and season if necessary, do note that increasing the salt intensifies the tarragon flavour


I usually make this on a Monday or a Tuesday using the leftover roast chicken from the weekend
If you want to reduce the amount of chicken or you do not have enough then just after sautéing the onions add around 100g of sliced mushrooms. Cook them until golden before adding the chicken

Intense Flavour

If you want to intensify the anise flavour then flambe the  onions & chicken in Pernod before adding the other ingredients 


Fresh tarragon use towards the end of cooking 
Dried tarragon can be added closer to the start of cooking but be aware it can be overpowering 
Pro Tip
If you add some of the roasting tin juices when sautéing the onions it will intensify the chicken flavour 


Calories: 780kcalCarbohydrates: 89gProtein: 38gFat: 30gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 141mgSodium: 192mgPotassium: 903mgFiber: 5.8gSugar: 4.9gVitamin A: 804IUVitamin C: 22mgCalcium: 71mgIron: 3.5mg
Keyword Chicken Peas & Tarragon Rice
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Creamy Chicken, pea, tarragon rice (with added courgette)

Alternative Ingredients

  • Chicken > Turkey, or for an indulgent luxury prawns
  • Peas > Courgette, frozen broccoli, sliced green beans, asparagus (stalks), edamame beans & snap peas
  • Plain rice > Basmati rice, the base of the rice needs to be neutral because the tarragon should just give it a subtle flavour
  • Tarragon > fennel seeds, caraway seeds
What does tarragon taste like

Tarragon tastes like a combination of liquorice, anise, and sweet vanilla

What can I substitute tarragon for

You can substitute tarragon with fennel which has a similar flavour profile