Transform your dinner routine with our irresistible Chicken with Orange, Cream, and Tarragon recipe. This isn’t just another chicken dish; it’s a culinary masterpiece where tender chicken breasts are bathed in a luxurious cream sauce, brightened by the zesty notes of fresh orange and elevated by the subtle, licorice-like whisper of tarragon. Prepare for a flavor experience that will redefine your expectations for home-cooked meals, turning simple chicken into a truly gourmet delight.
A Culinary Journey Inspired by Mentorship
My journey into the professional culinary world began shortly after my return from France, working under the guidance of the truly formidable Penny Ide-Smith. When I describe Penny as formidable, I mean it in the most admirable sense: she was relentlessly driven, fiercely ambitious, exceptionally hard-working, and an extraordinarily talented chef. Without her perhaps even fully realizing the depth of her impact, Penny provided me with invaluable experience, equipping me with the resilience and skills needed to not just survive, but to thrive in what was, at the time, a demanding and male-dominated industry.
This recipe, therefore, serves as a heartfelt thank-you to Penny. I am eternally grateful for the opportunity she gave me to learn, to cook, and for her unwavering belief in my potential. It’s a dish that will forever evoke memories of those formative years spent in her kitchen. The combination of flavors is simply exquisite, and it proudly celebrates tarragon—an herb I believe always enhances a dish. While its bright, citrusy notes bring a touch of sunshine to even the coldest days, this versatile dish truly shines year-round, making it a perfect addition to your culinary repertoire, no matter the season. –Emily Scott
Chicken with Orange, Cream, and Tarragon: An Elegant One-Pan Dinner
Recipe by David Leite
Mains
British
4
servings
364
kcal
20 minutes
40 minutes
1 hour
Ingredients
- 4 (2 lbs) boneless, skinless chicken breasts, cut into 1 1/2-inch (37-mm) strips
- 1/2 cup all-purpose flour, for dusting
- 1/2 teaspoon sea salt, plus more if needed
- 1/2 teaspoon freshly ground black pepper, plus more if needed
- 2 tablespoons (1 oz) unsalted butter
- 1 tablespoon olive oil
- 3/4 ounce fresh tarragon leaves*, roughly chopped (about 1/2 cup)
- Scant 2/3 cup store-bought or homemade chicken stock, plus more if needed
- Scant 1 cup fresh orange juice, plus more if needed
- 2 navel oranges, peeled and segmented, juices reserved
- Scant 2/3 cup heavy cream
- Sea salt and freshly ground black pepper
Instructions
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Begin by thoroughly patting the chicken strips dry with paper towels. In a medium bowl, combine the all-purpose flour with 1/2 teaspoon of sea salt and 1/2 teaspoon of freshly ground black pepper. Mix these seasonings well. Add the chicken strips to the bowl and toss them gently to ensure they are evenly coated in the seasoned flour. This step is crucial for achieving a beautiful golden-brown crust.
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Heat the butter and olive oil in a medium skillet over medium heat. Allow the butter to melt completely and begin to sizzle, indicating it’s ready for the chicken. Working in batches to avoid overcrowding the pan (which can steam rather than brown the chicken), add the floured chicken strips. Fry them until they are beautifully browned on all sides, a process that typically takes 2 to 4 minutes per side. Once browned, stir in most of the roughly chopped fresh tarragon, reserving a small amount for garnish.
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Pour the chicken stock and fresh orange juice into the skillet, adding a little more if necessary to ensure the chicken is adequately covered. Bring the liquid to a gentle simmer. Continue to simmer until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), which should take approximately 10 minutes.
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Carefully lift the cooked chicken strips out of the skillet using a slotted spoon. Arrange them attractively in a shallow serving dish alongside the segmented orange pieces. Cover the dish loosely to keep the chicken warm while you finish the sauce.
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Return the skillet with the remaining stock and orange juice to the heat. Continue to simmer the liquid until it has reduced by half, concentrating its flavors, which should take about 5 minutes. Then, stir in the heavy cream. Continue to reduce the sauce, simmering gently until it thickens to a rich, luscious consistency, approximately 5 minutes more. Taste the sauce, and season with additional sea salt and freshly ground black pepper as needed. If you desire a sharper, brighter flavor, stir in some of the reserved juices from the segmented oranges.
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Spoon the warm, thick sauce generously over the chicken and orange segments in the serving dish. Finally, garnish with the remaining fresh tarragon leaves to add a vibrant finish and a burst of fresh aroma. Serve immediately and enjoy this spectacular dish!
Notes on Ingredients and Flavor
*What is tarragon?
Tarragon is a distinctive leafy green herb known for its strong, aniselike, or licorice-like flavor. This unique taste often makes it a polarizing ingredient among diners—people tend to either adore it or strongly dislike it. It’s a cornerstone of classic French cuisine, particularly in béarnaise sauce and fine herbes blends, adding a sophisticated aromatic quality to dishes. Its delicate leaves are best used fresh to capture its full essence.
Is there a substitute for tarragon? If you appreciate the licorice flavor profile that tarragon offers, excellent substitutes include chervil or even the delicate fronds of fennel, both of which share a similar aromatic quality. However, if you find yourself firmly in the “anti-tarragon” camp, you can achieve a different, yet equally delicious, herbaceous character by using fresh basil or marjoram. These alternatives will provide a different flavor, but still complement the chicken, orange, and cream beautifully.
Adapted From
Sea & Shore by Emily Scott
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Nutrition Facts (Approximate per serving)
Calories: 364 kcal
Carbohydrates: 32 g
Protein: 6 g
Fat: 25 g
Saturated Fat: 14 g
Monounsaturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 325 mg
Fiber: 3 g
Sugar: 11 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Insights from Our Recipe Testers
Our dedicated team of recipe testers put this “Chicken with Orange, Cream, and Tarragon” through its paces. Here’s what they loved, what they learned, and their helpful tips for your kitchen:
Craig Relyea’s Review: A Savory Nostalgia Trip
For Craig, this dish instantly conjured childhood memories of orange Creamsicles, yet in a sophisticated, savory form. He noted its resemblance to the chicken goujons found in UK pubs, crediting the wonderful licorice hint from the tarragon for grounding the dish with a savory depth. Craig used about 7 tablespoons of fresh chopped tarragon in his sauce, reserving one tablespoon for a beautiful garnish, finding that the herb truly made the dish sing.
A practical tip from Craig: he needed to add an extra 1/3 cup each of chicken stock and orange juice to fully cover the chicken strips in his 12-inch skillet during simmering. He advises that anything smaller might make it challenging to cook all the strips simultaneously for the final stage. The result was exceptionally tender and juicy chicken goujons, perfectly complemented by the cream sauce, which offered a subtle orange note that lingered delightfully behind the tarragon. His partner enthusiastically rated it a perfect 10 out of 10! Craig paired it with a vegan chickpea and orzo salad, highlighting how the fresh onion and lemon acid of the salad harmonized beautifully with the creamy chicken.
Deb Lynch’s Take: Unexpected Elegance
Deb Lynch found this recipe delivered soft, nuanced flavors, a pleasant contrast to the sharper profiles often expected from Chinese orange chicken dishes. Her testers were delightfully surprised by the inviting, unique character of the meal, deeming it perfect for a splendid weekend dinner or a sophisticated summer evening. To ensure even cooking, Deb smartly sliced her chicken breasts cross-wise to achieve uniform thickness.
Cautious with tarragon, an herb she doesn’t use frequently, Deb initially minced 2 tablespoons but added only 1 1/2 teaspoons to the sauce, sprinkling the remaining 1 1/2 teaspoons on the finished dish. She observed that the fresh leaves provided a complex flavor with a subtle hint of anise that didn’t overpower the dish. Next time, she plans to use the full recommended amount, noting that the cream seems to mellow the tarragon’s intensity. Deb also creatively incorporated orange zest into her finished sauce instead of just reserved orange juice, enhancing the citrus brightness.
She served her chicken with jasmine rice pilaf and simply seasoned steamed green beans with olive oil and lemon pepper. Her testers enthusiastically voted it a “make again” dish, with a special request for double the sauce next time—a clear sign of its success!
Rima P.’s Endorsement: A One-Pot Wonder
For Rima P., the combination of chicken, orange, cream, and tarragon was an instant winner. She appreciated that it was a one-pot dish, requiring no oven, making for a straightforward cooking and cleanup experience. She served it simply with corn on the cob and a fresh salad, and raved about how incredibly delicious the sauce was.
Her most significant takeaway, however, was trying our recipe for slow cooker chicken stock in preparation for this dish. Rima described it as “without a doubt the easiest and most delicious stock I’ve ever made” and declared herself a “true believer.” She has since recommended this method to every cook she knows, especially praising the minimal cleanup when using slow cooker bags. Her enthusiasm for both the chicken dish and the homemade stock technique highlights the synergy of good ingredients and thoughtful preparation. “So easy, so good. Many thanks for this keeper,” she concluded.
Lisa C.’s Verdict: Quick, Easy, and Repeat-Worthy
Lisa C. enthusiastically recommends this chicken with orange, cream, and tarragon for anyone seeking an easy, delicious meal that comes together in approximately 45 minutes. Even when using out-of-season oranges, she found the dish to be a definite winner. She eagerly anticipates citrus season, looking forward to experimenting with varieties like Cara-cara and blood oranges in addition to navel.
Lisa praised the straightforward technique: simply brown the chicken, create the sauce, and the meal is complete. She suggests that others might want to increase the number of orange segments added for an extra burst of fresh fruitiness. This is definitely a recipe she plans to make “again and again.” She served her delightful creation with rice and garlicky greens, making for a well-rounded and satisfying meal.
Johnisha L.’s Delight: Harmonious Flavors
Johnisha L., a self-professed lover of tarragon, especially with chicken, was thrilled to find a recipe showcasing her favorite herb alongside the intriguing combination of orange. She found that every element of this chicken with orange, cream, and tarragon harmonized beautifully, creating a truly spectacular dish that tasted fresh and wonderfully herbaceous.
She noted that the chicken took a little longer to cook because she pan-fried it in three batches. A key realization for Johnisha was that the chicken didn’t need to be fully cooked during the initial browning, allowing her to cut down on the simmering time in the sauce by half. The “pop” of sweet and acidic flavor from the orange provided a delightful counterpoint to the creamy sauce. While the dish does require a little patience, Johnisha assures that it is well worth the effort, resulting in a beautiful presentation platter that is both elegant and incredibly flavorful.