Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Chicken with potato rösti and mushrooms
Chicken and mushroom sauce beside a lightly crisp potato rösti.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm two rösti cook through in 6 to 8 minutes a side
- Photograph the finished plate
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 375 kcal
- per serving
- Protein
- 40 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains milk. Check the labels on packaged ingredients:
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Squeeze the grated potato hard in a clean tea towel over the sink until it stops dripping.
Warm half the oil in a non-stick frying pan over medium heat. Press the potato into two thin rounds, about 1 cm deep, and cook for 6 to 8 minutes on each side, until golden and tender through. Keep them warm.
Warm the rest of the oil in a second pan over medium-high heat. Cook the mushrooms for 6 minutes, until browned, then add the chicken and cook for 4 minutes, turning.
Pour in the stock and simmer for 4 to 5 minutes, until the chicken is cooked through and the liquid has reduced.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Take the pan off the heat, wait for the bubbling to stop, then stir in the yoghurt. Serve over the rösti with the chives.
The useful detail
Thin rösti cook through before the surface becomes too dark. At about a centimetre the middle is tender by the time the outside has colour; twice that and the crust burns first.
Make it work for you
One serving is One rösti with 140 g of chicken (raw weight) and half the mushrooms. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Turkey breast instead of chicken
Leaner, with the same safe endpoint.
Per serving: about 10 kcal less, about 2 g more protein, about 2 g less fat.
2% Greek yoghurt
Thicker, and less likely to split.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
Sweet potato rösti
Sweeter and softer, and harder to hold together; press it more firmly.
Per serving: about 15 kcal more, about 1 g less protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A plate where the starch is a fried potato cake, counted in full along with its oil. The mushrooms add volume for almost nothing.
| Energy | 375 kcal |
|---|---|
| Protein | 40 g |
| Fat | 9 g |
| of which saturates | 2 g |
| Carbohydrate | 33 g |
| of which sugars | 6 g |
| Fibre | 4 g |
| Sodium | 300 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| potatoes | 300 g | FDC 170026Potatoes, flesh and skin, raw | 231 kcal | 6.1 g |
| rapeseed or other neutral oil | 9 g | FDC 172336Oil, canola | 81 kcal | 0.0 g |
| chicken breast | 280 g | FDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw | 336 kcal | 63.0 g |
| mushrooms | 200 g | FDC 169251Mushrooms, white, raw | 44 kcal | 6.2 g |
| chicken stock | 105 g | FDC 174536Soup, chicken broth, ready-to-serve | 6 kcal | 0.7 g |
| plain yoghurt | 80 g | FDC 170886Yogurt, plain, low fat | 50 kcal | 4.2 g |
| chives | 5 g | FDC 169994Chives, raw | 2 kcal | 0.2 g |
| Whole recipe | Divided by 2 | 751 kcal | 80.4 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Rösti go soft in the fridge; crisp them again in a dry pan.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Turkey meatballs with roasted pepper sauce
Tender turkey meatballs in a smooth pepper sauce, served with orzo.
About 40 min · 585 kcal · 42 g protein per serving