Sometimes the best family dinners are the simplest ones. Imagine juicy chicken with beautifully golden skin, buttery new potatoes and colourful vegetables, all covered in a delicate sauce with the fresh aroma of tarragon.

It sounds like something from a cosy countryside restaurant, yet everything comes together in a single pan.

This comforting recipe is ideal for busy evenings when you want a proper homemade dinner without complicated ingredients or endless washing-up. The combination of chicken, vegetables and creamy sauce makes it satisfying without feeling too heavy.

<h3>Why This One-Pan Dinner Works</h3>

The secret is cooking everything in stages. First, the chicken develops a golden exterior in olive oil. Then, thinly sliced potatoes simmer in stock, absorbing the savoury flavours while gradually becoming tender.

Fresh vegetables are added towards the end, helping them retain their colour and texture. Finally, crème fraîche creates a smooth sauce, while tarragon introduces a distinctive herbal fragrance with subtle aniseed notes.

<h3>Ingredients You'll Need</h3>

Servings: 2

Preparation time: Approximately 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Difficulty: Easy

A small handful of fresh tarragon leaves, roughly chopped

Salt and freshly ground black pepper, to taste

For a slightly sharper sauce, you can also add one tablespoon of wholegrain mustard.

<h3>Give The Chicken A Golden Crust</h3>

Heat the olive oil in a wide, deep frying pan over a medium-high heat. Place the chicken skin-side down and cook for approximately five minutes until the skin begins to turn golden.

Turn them over and cook for another five minutes. The chicken does not need to be completely cooked at this stage because it will finish cooking in the sauce.

Add the thinly sliced potatoes and gently stir them through the cooking juices.

<h3>Let Everything Simmer Together</h3>

Pour the chicken stock into the pan, cover with a lid and simmer for approximately 10 minutes. The potatoes should become almost tender while the chicken continues cooking gently.

Remove the lid and increase the heat. Allow the stock to reduce until only a small amount remains at the bottom of the pan.

Scatter the mixed vegetables around the chicken, cover again and cook for about three minutes, or until the vegetables are tender.

Check that the chicken is thoroughly cooked, with its thickest part reaching at least 75°C.

<h3>Finish With A Creamy Herb Sauce</h3>

Reduce the heat and stir the crème fraîche into the remaining cooking juices. The mixture should become a light, creamy sauce that coats the vegetables and potatoes.

Season with black pepper and a little salt if needed, then add the chopped tarragon. For extra flavour, stir in the optional wholegrain mustard.

Serve immediately, spooning the vegetables and sauce around the chicken.

<h3>Make It Your Own</h3>

Frozen spring vegetables are a convenient substitute for fresh ones. If tarragon is unavailable, parsley provides a milder herbal alternative.

For the best texture, avoid boiling the sauce vigorously after adding the crème fraîche. This helps keep it smooth and creamy.

<h3>A Comforting Everyday Favourite</h3>

This one-pan chicken dinner proves that simple ingredients can create an impressive meal. With tender potatoes, fresh vegetables and a fragrant sauce, it is an easy recipe worth keeping for busy weeknights.