Description
A bright and flavorful Lemon Shallot Chicken recipe featuring tender chicken breasts seared to golden perfection, then simmered in a tangy lemon and shallot sauce infused with garlic, Dijon mustard, and fresh herbs. This simple yet elegant dish is perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Sauce
- 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
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Season the Chicken: Season both sides of the chicken breasts generously with salt and black pepper to enhance flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until they develop a golden-brown crust. Remove the chicken and set it aside.
- Sauté Shallots and Garlic: In the same skillet, add the thinly sliced shallots and cook for 3-4 minutes until softened and caramelized. Add minced garlic and sauté for another minute until fragrant.
- Prepare the Sauce: Pour in the chicken broth, fresh lemon juice, lemon zest, and Dijon mustard into the skillet. Stir well, making sure to scrape any browned bits from the bottom of the pan to add depth of flavor.
- Simmer the Chicken: Return the seared chicken breasts to the skillet. Spoon some sauce over the chicken, cover the pan, and let it simmer gently on low heat for 10-12 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
- Finish the Sauce: Transfer the chicken to a serving dish. Stir the unsalted butter into the skillet sauce until melted and slightly thickened. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Pour the luscious lemon shallot sauce over the chicken. Garnish with chopped fresh parsley if desired, and serve warm for a comforting and zesty meal.
Notes
- You can use chicken thighs instead of breasts if preferred; adjust cooking time accordingly.
- If fresh lemons are not available, bottled lemon juice can be used but fresh is best for vibrant flavor.
- To make it dairy-free, omit the butter or substitute with a dairy-free alternative.
- Serve with rice, mashed potatoes, or a simple green vegetable to complete the meal.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
