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A flavorful dish of Lemon Shallot Chicken is displayed as the featured image for the recipe article.

Best Lemon Shallot Chicken Ever

This Lemon Shallot Chicken recipe is an easy and flavorful dish perfect for any occasion. It balances bright citrus notes with savory depth, creating a delicious and versatile meal. Serve it with rice, pasta, or vegetables for a complete and satisfying dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 shallots, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons butter
  • Salt to taste
  • Pepper to taste

Equipment

  • large skillet
  • knife
  • cutting board
  • Meat thermometer
  • paper towels
  • Spoon
  • Measuring cups
  • Measuring spoons

Method
 

  1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
  3. Add more olive oil to the skillet if needed. Add the sliced shallots and cook over medium heat until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
  4. Pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add the lemon zest, thyme, rosemary, and parsley.
  5. Return the chicken breasts to the skillet. Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  6. Remove the chicken from the skillet and set aside. Increase the heat to medium and let the sauce simmer for a few minutes, until it has thickened slightly. Stir in the butter and season with salt and pepper to taste.
  7. Spoon the sauce over the chicken breasts and garnish with fresh parsley. Serve immediately.

Notes

Don't overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). For a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) while simmering. You can substitute chicken breasts with boneless, skinless chicken thighs. This dish can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.