Orange Tarragon Chicken

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.

5 from 1 vote

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.

Prep Time15

Cook Time15

Total Time30

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

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.

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