Description
Lemon Shallot Chicken is a flavorful and tender skillet-cooked dish featuring juicy boneless chicken breasts simmered in a vibrant lemon and shallot sauce. Perfectly seared and finished with a buttery lemony glaze, this recipe makes an elegant yet simple dinner that comes together in just 35 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
Sauce
- 2 tablespoons olive oil
- 3 shallots, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Season Chicken: Season both sides of the boneless, skinless chicken breasts generously with salt and black pepper to enhance flavor before cooking.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and sear each side for 4-5 minutes until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Sauté Shallots and Garlic: In the same skillet, add the sliced shallots and cook for 3-4 minutes until they soften and caramelize. Add the minced garlic and sauté for an additional minute to release their aroma.
- Create Sauce Base: Pour the chicken broth, fresh lemon juice, lemon zest, and Dijon mustard into the skillet. Stir well, scraping up any browned bits from the pan to incorporate extra flavor into the sauce.
- Simmer Chicken: Return the seared chicken breasts to the skillet and spoon some of the sauce over them. Cover the skillet and let the chicken simmer on low heat for 10-12 minutes until cooked through and the internal temperature reaches 165°F (74°C).
- Finish Sauce: Transfer the cooked chicken to a serving dish. Stir the unsalted butter into the sauce in the skillet until melted and the sauce slightly thickens. Adjust seasoning with salt and pepper if needed.
- Serve: Pour the buttery lemon shallot sauce over the chicken breasts, garnish with freshly chopped parsley if desired, and serve warm for a delicious meal.
Notes
- Use fresh lemon juice and zest for the best citrus flavor in the sauce.
- You can substitute chicken breasts with thighs if preferred, adjusting cooking time accordingly.
- Serve with rice, mashed potatoes, or steamed vegetables to complement the bright flavors.
- Leftover chicken and sauce store well in the refrigerator for up to 3 days.
