Chicken with Orange and Tarragon Pan Sauce

This recipe for sautéed boneless chicken breasts topped with a simple orange and tarragon pan sauce is a favorite for a quick, easy dinner.

Chicken with Orange and Tarragon Pan Sauce


  • 4 pieces boneless, skinless chicken breasts (about 11/2 lbs)
  • 1/2 cup flour
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3/4 cup orange juice (freshly squeezed if possible)
  • Zest of 1/2 orange
  • 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)


  1. If necessary, remove the tenderloins from the chicken breasts and reserve for another use.
  2. Place each piece of chicken between 2 sheets of plastic wrap and pound gently to a thickness of about 3/8-inch.
  3. Combine the flour, salt and a few grinds of black pepper in a shallow dish. Lightly dredge the chicken on both sides and shake off the excess.
  4. Heat the butter and olive oil in a frying pan over medium heat. Add the chicken in a single layer and cook until light golden, 2 minutes per side. Transfer to a plate and set aside.
  5. Add the orange juice to the pan and bring to a simmer. Stir in the orange zest and tarragon and return the chicken to the pan.
  6. Continue cooking, turning the breasts several times, until the sauce has thickened slightly and the chicken is cooked through, 3 to 4 minutes.
  7. To serve, transfer the chicken to individual serving plates and top with sauce.