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Sear-Roasted Chicken with Orange-Tarragon Sauce

Scott Phillips

Servings: 4

A fragrant sauce boosts the flavor of chicken breast in this single-skillet dish.


  • 4 boneless, skinless chicken breast halves (about 1-3/4 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. olive oil
  • 2 large shallots, peeled and thinly sliced
  • 1/2 cup fresh orange juice
  • 1/2 cup lower-salt chicken broth
  • 2 Tbs. coarsely chopped fresh tarragon
  • 1 Tbs. honey
  • 1 tsp. finely grated orange zest

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 75
      Sodium (mg): 490
      Carbohydrates (g): 10
      Fiber (g): 0
      Protein (g): 28


  • Position a rack in the center of the oven and heat the oven to 450°F. Pat the chicken dry and sprinkle with 1 tsp. salt and 3/4 tsp. pepper.
  • Heat the oil in a 12-inch ovenproof skillet over medium-high heat until shimmering hot. Cook the chicken breasts, undisturbed, until browned (they should easily release when you lift a corner), 5 to 6 minutes. Flip and transfer the skillet to the oven. Roast until just cooked through (165°F), about 15 minutes. Transfer the chicken to a plate, cover loosely with foil, and keep warm.
  • Put the skillet over medium heat (be careful of the hot handle), add the shallots and 1/2 tsp. salt, and cook, stirring and scraping up any browned bits, until softened, about 2 minutes. Add the orange juice, broth, tarragon, honey, and zest, and cook until the mixture is reduced by half, about 6 minute
  • Transfer the chicken to serving plates. Pour any juices that collected on the plate into the sauce and serve the sauce with the chicken.


Rate or Review


  • cookfancy | 10/22/2016

    Excellent! I used chicken thighs instead of breasts-our preference. I deleted the honey as the fresh OJ available is quite sweet. Accompaniments were Arugula, crumbs, garlic, and grated cheese stuffed mushrooms and broccoli salad. This would be good with rice, but if you want to decrease carbs, it's not necessary. Really a first rate and easy recipe.

  • Hig87 | 07/07/2015

    Having a whole chicken on hand, I decided to give this recipe a go for my family. It was wonderful! The orange-tarragon flavors works very well together and my family loved it. Our dish consisted of all the parts of our fabricated chicken; seared, roasted for 20 minutes and served with sauteed kale. Outstanding! Thank you for sharing.

  • Cuoca | 01/14/2015

    Absolutely delicious. Will make again and again. I didn't have b/s chicken breast, so I used bone-in skinless chicken thighs. After I flipped the chicken, I left it on the burner for another 6 min, then put it in the oven for 20 min instead of 15. Came out perfectly juicy and fully cooked.

  • LLM18 | 01/13/2015

    So tasty! I served it last night to the delight of my family. The butcher only had huge chicken breast halves so I purchased two and had them butterflied and cut through. A much better thickness. Served with roasted green beans.

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