Citrus Tarragon Chicken
Elevate your weeknight dinner game with this elegant Citrus Tarragon Chicken, brimming with fresh, zesty flavors and a touch of herbaceous charm. Tender, golden-seared chicken breasts are bathed in a vibrant sauce made from lemon and orange juice, aromatic garlic, and a hint of honey for a perfectly balanced sweetness. Chopped fresh tarragon uplifts the dish with its subtle anise-like flavor, while butter adds a velvety richness to the citrus-infused reduction. Ready in just 40 minutes, this dish is ideal for busy evenings yet special enough to impress at a dinner party. Serve it over rice, roasted vegetables, or crisp greens for a wholesome, flavor-packed meal. Perfectly juicy and loaded with bright, tangy goodness, this recipe is a delightful blend of simplicity and sophistication.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Olive oil
- 2 tablespoons Fresh tarragon, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Lemon zest
- 1 teaspoon Orange zest
- 3 tablespoons Lemon juice
- 3 tablespoons Orange juice
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken stock
- 2 tablespoons Unsalted butter
- 1 tablespoon Additional fresh tarragon (for garnish)
Instructions
Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the lemon zest, orange zest, lemon juice, orange juice, honey, and chicken stock. Use a wooden spoon to scrape any browned bits from the bottom of the skillet.
Return the chicken breasts to the skillet. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the skillet and place it on a serving platter. Cover loosely with aluminum foil to keep warm.
Increase the heat to medium-high and simmer the sauce for 3-4 minutes to reduce and thicken slightly. Stir in the butter and chopped tarragon, letting the butter melt and incorporate into the sauce.
Pour the sauce over the chicken breasts and garnish with additional fresh tarragon. Serve warm.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 22.8 g | ||
| Protein | 225.3 g | 451% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 200 mg | 15% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2180 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
