Lemon-Tarragon Chicken With Rice

This dish is full of zesty lemon, minty tarragon, and fresh asparagus, making it a great weeknight spring dinner.
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lemon-tarragon chicken with rice

Recipe by Rachael Ray

  • 4Servings



  • 2 tbsp. butter 

  • About 1/4 cup broken spaghetti (about 1-inch pieces) or orzo

  • 1 cup long-grain rice

  • Salt and pepper

  • About 2 cups chicken stock

  • 12 spears of thin asparagus—trimmed of tough ends, then thinly sliced

  • 2 tsp. lemon zest, plus 2 tbsp. juice (from 1 lemon)


  • 4 boneless, skinless chicken breasts

  • Salt and pepper

  • 2 tbsp. olive oil

  • 3 tbsp. butter

  • 2 large shallots, finely chopped

  • 4 cloves garlic, finely chopped

  • 1/2 cup white wine

  • 1 cup chicken stock

  • 1/4 cup crème fraîche

  • 1/4 cup fresh tarragon leaves, coarsely chopped

  • 2 tsp. lemon zest, plus 2 tbsp. juice (from 1 lemon)

  • 2 tsp. Dijon mustard


1. In a large saucepan, melt the butter over medium-high heat. When it foams, add the pasta and cook, stirring occasionally, until browned, 3 to 4 minutes. Add the rice and stir until coated, about 1 minute; season with salt and pepper. Add the stock. Bring to a boil. Cover and reduce heat to low. Cook until the rice is almost tender, about 10 minutes. Stir in the asparagus. Cover and cook until the rice and asparagus are tender, 4 to 5 minutes more. Remove from heat. Add the lemon zest and juice. Fluff the rice with a fork.

2. Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the chicken and cook, turning occasionally, until golden and cooked through, about 8 minutes. Transfer to a plate and cover with foil to keep warm.

3. Add the butter to the skillet. When it foams, add the shallots and garlic. Cook, stirring often, until the shallots soften, about 2 minutes. Add the wine; cook, swirling the pan often, until slightly reduced, about 5 minutes. Add the stock. Reduce heat to a simmer. Stir in the crème fraîche, tarragon, lemon zest and juice, and Dijon; season. Add the chicken and spoon some of the sauce on top. Simmer at a very low bubble until the chicken is warm.

4. Divide the rice among plates or shallow bowls. Using tongs, transfer the chicken to a cutting board. Using a sharp knife, slice each chicken breast on an angle and fan on top of the rice. Spoon the remaining sauce on top.