Tarragon Orange Chicken
Brighten up your dinner table with the irresistible flavors of Tarragon Orange Chicken, a dish that strikes the perfect balance between tangy, herbal, and creamy. This delightful recipe features tender, golden-browned chicken breasts simmered in a luscious sauce made with freshly squeezed orange juice, fragrant orange zest, and earthy tarragon leaves. Infused with garlic and enriched with a splash of heavy cream and butter for a velvety finish, this dish is as elegant as it is comforting. Perfect for weeknight dinners or special occasions, Tarragon Orange Chicken pairs beautifully with roasted vegetables or fluffy white rice. Ready in just 45 minutes, this one-skillet wonder is sure to become your go-to recipe for a flavorful, fuss-free meal. Try it tonight and savor the harmonious blend of citrus and herbaceous notes!
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 1 cup Fresh orange juice
- 2 teaspoons Zest of an orange
- 0.5 cup Chicken broth
- 2 tablespoons Fresh tarragon leaves
- 2 cloves Garlic cloves, minced
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Heavy cream
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge the seasoned chicken lightly in the flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat.
Add the chicken breasts to the skillet and brown them on both sides, about 3-4 minutes per side, until golden. Remove chicken to a plate and set aside.
In the same skillet, add the minced garlic and cook for about 30 seconds, until fragrant.
Pour in the orange juice and chicken broth, using a spoon to scrape up any browned bits from the bottom of the skillet. Stir in the orange zest.
Return the chicken breasts to the skillet, covering them with the sauce. Lower the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked, remove it from the skillet and place it on a serving platter.
Increase the heat to medium and stir in the heavy cream and remaining tablespoon of butter. Let the sauce simmer for 2-3 minutes, until slightly thickened.
Stir in the fresh tarragon leaves, reserving a small amount for garnish.
Pour the tarragon orange sauce over the chicken and garnish with the reserved tarragon leaves.
Serve warm with your choice of sides, such as roasted vegetables or rice.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3180 mg | 138% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 20.5 g | ||
| Protein | 222.4 g | 445% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 169 mg | 13% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2493 mg | 53% | |
*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.
