Name: Orange Tarragon Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1-1/2 lbs boneless skinless chicken breasts ((about 4 pieces)); 1/3 cup flour; Salt and freshly ground black pepper; 1 tablespoon butter; 1 tablespoon olive oil; 3/4 cup orange juice (fresh squeezed if possible); Zest of 1/2 orange; 1 tablespoon chopped fresh tarragon ((or 1 teaspoon dried))

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This quick orange tarragon chicken pairs tender sautéed breasts with a light, citrusy pan sauce made from orange juice and fragrant tarragon. Fresh, flavorful, and easy to make, it goes from kitchen to table in just 30 minutes.

An overhead view of a stainless frying pan with two boneless chicken breasts, two orange slices, and orange pan sauce, sprinkled with chopped fresh tarragon.

Thanks to its unique ingredient combination, this orange tarragon chicken hits a perfect balance of easy and impressive. The sweet citrus flavor of orange and the subtle licorice notes of tarragon create a sauce that feels restaurant-worthy, but the whole dish comes together in a single pan in just half an hour.

Simple pan sauces like this one are one of the easiest ways to add flavor and variety to chicken without a lot of effort. With just a few ingredients you can create a sauce that’s rich, flavorful, and easy to adapt if you’re feeling creative.

Ingredient Notes and Substitutions

Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.

CHICKEN: We favor boneless breasts for this recipe and use the flat side of a meat pounder to gently even out their thickness, but if you want to skip that step, use tenderloins instead. You could also use pork tenderloin medallions in this recipe.

ORANGE: Fresh orange zest is a key flavor in this dish, and we usually juice the orange it comes from after zesting, but ready-made orange juice is fine too.

TARRAGON: Fresh tarragon is quite aromatic and has a delicate licorice flavor that pairs nicely with chicken and citrus flavors like orange or lemon. You can use dried tarragon in a pinch but you’ll need to cut back the quantity.

Overview

How to Make Orange Tarragon Chicken

Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.

This quick chicken dish starts with boneless breasts, pounded thin, lightly floured, and sautéed until golden. The simple pan sauce is made by deglazing the pan with orange juice (fresh-squeezed if possible), then adding fresh orange zest and tarragon.

An close view of boneless chicken breasts in a pan with orange slices and an orange and fresh tarragon pan sauce.

The chicken goes back into the pan for just a couple of minutes to finish cooking, its floured exterior helping to thicken the sauce and make a savory coating. Pair it with a side dish that can soak up the delicious sauce. Mashed potatoes or egg noodles are good choices. Then add a green veggie like sautéed spinach or steamed broccoli to keep things simple and delicious.

More Chicken with Pan Sauce Recipes

Want a few more saucy chicken recipes to add to your repertoire? Our Lemon Pepper Chicken Tenders deliver zest fresh citrus and black pepper flavors. Prefer something creamy? Creamy Cilantro Lime Chicken combines tangy lime and fresh herbs with a creamy finish. For a hearty, one-skillet dinner, Chicken and Mushroom Skillet brings chicken, veggies, and cheesy comfort to your table. And for pasta lovers, Chicken Marsala with Pasta and Tomatoes is an easy twist on a classic that never disappoints.

5 from 1 vote

Orange Tarragon Chicken

By Lynne Webb

Prep: 15

Cook: 15

Total: 30

Servings: servings

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Ingredients

▢ 1-1/2 lbs boneless skinless chicken breasts, (about 4 pieces)
▢ 1/3 cup flour
▢ Salt and freshly ground black pepper
▢ 1 tablespoon butter
▢ 1 tablespoon olive oil
▢ 3/4 cup orange juice, fresh squeezed if possible
▢ Zest of 1/2 orange
▢ 1 tablespoon chopped fresh tarragon, (or 1 teaspoon dried)

Instructions

If necessary, remove the tenderloins from the chicken breasts and save them for another use. Place each breast between two sheets of plastic wrap and gently pound to an even 3/8-inch thickness (see notes).
In a shallow dish, combine the flour, 1 teaspoon salt, and a few grinds of black pepper. Dredge the chicken lightly on both sides, shaking off the excess.
Heat the butter and olive oil in a large skillet over medium heat. Add the chicken in a single layer (cook in batches if needed) and cook for about 2 minutes per side, just until lightly golden. Transfer the chicken to a plate and set aside.
Add the orange juice to the same skillet and bring to a simmer, scraping up any browned bits. Stir in the orange zest and tarragon.
Return the chicken to the pan and cook, turning occasionally, until the sauce thickens slightly (it should lightly coat the back of a spoon) and the chicken is cooked through, 3 to 4 minutes.
Serve the chicken topped with sauce.

Notes

POUNDING THE CHICKEN: Always use the flat side of a meat mallet for chicken and pound gently. If you don’t have one the bottom of a small heavy pan or a rolling pin works too. Just place the chicken between two sheets of plastic wrap or parchment first.

The goal is even thickness, not hitting an exact 3/8-inch measurement. If your chicken breasts are on the thicker side, just try to make them uniform so they cook evenly, and add a minute or so to the cooking time if needed.