Citrus (Orange/Lemon) Tarragon Chicken with Steamed Broccoli (Vitamin C and fiber)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Pan-seared chicken in a bright orange-lemon tarragon glaze beside steamed broccoli — vitamin C and fiber, no added salt.
Citrus juice reduced into a glaze is a chef's trick for flavor without salt, and tarragon is the herb that makes it sing. Serve the chicken with broccoli steamed to a bright crunch, and you've got vitamin C, fiber, and lean protein on one plate.
🥄 Ingredients
- 🫗 2 boneless, skinless chicken breasts (about 160g / 5.5 oz each)
- 🫗 1 tablespoon olive oil
- 🫗 1 orange: zest and juice
- 🫗 1 lemon: zest and juice
- 🫗 2 garlic cloves, thinly sliced
- 🫗 2 teaspoons dried tarragon
- 🫗 1 head broccoli (300g), cut into florets
- 🫗 1 tablespoon chopped fresh parsley, to serve
- 🫗 Black pepper to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Pat the chicken dry and season both sides with black pepper.
Warm the oil in a skillet over medium-high heat; cook the chicken 5–6 minutes per side until golden and cooked through (165°F / 74°C). Set aside.
In the same pan, add the garlic and cook 30 seconds; pour in the orange and lemon juices, scraping up the browned bits.
Simmer the sauce 3–4 minutes until it thickens into a glaze; stir in the tarragon.
Return the chicken to the pan, turning to coat in the glaze, and warm through.
Meanwhile, steam the broccoli until crisp-tender, 5–6 minutes; toss with half the citrus zests. Slice the chicken, spoon over the sauce, and finish with the remaining zest and parsley.
⚠️ Common Mistakes
- ✕
Adding all the zest to the sauce, where it turns bitter; keep some for the finish.
- ✕
Crowding the pan so the chicken steams instead of browning.
- ✕
Boiling the sauce too hard until it's a sticky puddle; a gentle simmer is enough.
🔄 Variations
Use chicken thighs for extra moisture and richness.
Swap broccoli for asparagus or green beans.
Add a splash of Dijon to the glaze for tang.
🧊 Storage
- 📦
Keeps 2 days in the fridge; the chicken stays juicier reheated in the sauce.
- 📦
The citrus-tarragon glaze can be made ahead and kept 3 days.
💡 Chef Tips
Tip 1: Zest the citrus before juicing — you'll want both, and zesting a juiced fruit is misery.
Tip 2: The browned bits in the pan are free flavor; don't scrub them away before the juice goes in.
Tip 3: Cook the chicken to 165°F, then give it that glazed minute in the pan.
Tip 4: Tarragon and citrus adore each other; don't be shy with it.
❓ FAQ
Q
Why broccoli with this? It's a vitamin C staple that rounds out the plate with fiber and potassium, and it soaks up the citrus glaze.
Q
Is the citrus going to make it sour? The juices cook down into a sweet-tart glaze, and the tarragon balances it beautifully.
Q
Is "no added salt" really fine? Citrus, garlic, tarragon, and pepper deliver layered flavor — try it before you add a pinch.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →