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Tarragon chicken Diet Recipe

Low Calorie Tarragon Chicken in a Creamy Sauce for the 5:2 Diet

A delicious, creamy low-calorie tarragon chicken recipe

Course Lunch, Main, Main Dish
Cuisine British
Keyword 5:2 diet, chicken, low-calorie, tarragon chicken
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 280 kcal
Author Fiona Maclean


  • 200 g Raw skinless chicken Cut into 2cm cubes. Breast is lowest in calories, but can be dry treated this way. I've used thigh meat here
  • 100 ml Bouillon or chicken stock
  • 100 ml Dry white wine Extra bouillon or stock can replace the wine
  • 1 Medium Onion Peeled and finely chopped
  • 2 cloves Garlic Peeled and finely chopped
  • 30 ml Low-fat creme fraiche
  • 3-4 Sprigs fresh tarragon Or dried or frozen if fresh is not available
  • 6 Small New potatoes scrubbed and halved
  • 2 Bay leaves
  • 2-3 shots 1-cal oil Or use a little butter or olive oil
  • 1/2 teaspoon Cornflour
  • 50 g Peas


  1. Spray a heavy based pan with 1cal and gently soften the onion for 5-8 minutes. Add the garlic for the last 2 minutes then remove and set to one side
  2. Brown the chicken pieces in the same pan till the edges just start to caramelise
  3. Return the onion and garlic mix to the pan and top up with the stock and wine. Add in most of the tarragon and the bay leaves, reserving one sprig of tarragon for garnish and add in the new potatoes
  4. Bring the mixture to a gentle simmer and cook on the hob for 20 minutes or until the potatoes are soft
    Tarragon Chicken Recipe
  5. Remove the meat and potatoes from the pan and set to one side, keeping warm. Reduce the liquid down by a third
  6. Stir through the creme fraiche and add in the cornflour mixed with a little cold water. Stir until the mixture thickens slightly
  7. Return the meat and potatoes to the pan and heat through gently.  Cook the peas for 2-3 minutes in boiling water, then add to the pan.

  8. Serve garnished with the remaining tarragon sprigs if available