Preheat oven to 350°F (175°C).
Heat butter over medium-high heat in a 10-inch ovenproof skillet. Season the chicken lightly with salt and generously with freshly ground black pepper. Brown chicken pieces on both sides, starting skin side down — about 5-7 minutes total.
Whisk together the orange zest, orange juice, port, and soy sauce in a 2-cup measure and pour over the chicken; it will spatter, so be careful. Place the skillet in the oven and bake for 35 minutes.
Remove the skillet from the oven and return to the stovetop. Place chicken pieces on a plate and set aside. Add cream and set heat to medium-high. Reduce cream for about 10 minutes and then add back the chicken pieces, turning to coat, ending with skin side up. Cook another 2-3 minutes to heat the chicken through.