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Lemon Shallot Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 23 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Lemon Shallot Chicken recipe features tender, seared chicken breasts simmered in a bright and flavorful lemon-butter sauce with caramelized shallots and garlic. Perfect for a quick and elegant weeknight dinner, it combines fresh citrus, savory broth, and Dijon mustard to create a deliciously tangy meal that’s light yet satisfying.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts
  • Salt and black pepper, to taste

Sauce and Cooking

  • 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

  1. Season Chicken: Season both sides of the chicken breasts evenly with salt and black pepper to enhance their flavor.
  2. Sear 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 from the skillet and set aside.
  3. Sauté Shallots and Garlic: In the same skillet, add the thinly sliced shallots and cook for 3-4 minutes until they soften and caramelize. Add the minced garlic and cook for an additional 1 minute, being careful not to burn it.
  4. Deglaze and Build Sauce: Pour in the chicken broth, fresh lemon juice, lemon zest, and Dijon mustard. Stir well, scraping up any browned bits from the bottom of the skillet to incorporate extra flavor into the sauce.
  5. Simmer Chicken: Return the seared chicken breasts to the skillet. Spoon some of the sauce over the chicken, cover the skillet, and let the chicken simmer on low heat for 10-12 minutes or until the internal temperature reaches 165°F (74°C).
  6. Finish Sauce: Transfer the chicken to a serving dish. Stir the unsalted butter into the sauce in the skillet until it melts and the sauce slightly thickens. Adjust seasoning with salt and pepper if necessary.
  7. Serve: Pour the finished sauce over the chicken breasts. Garnish with chopped fresh parsley if desired, and serve warm for a bright, flavorful meal.

Notes

  • Use fresh lemon juice and zest for the best bright citrus flavor.
  • Do not overcook the chicken to keep it tender and juicy.
  • You can substitute chicken thighs if preferred, but adjust cooking time accordingly.
  • For a thicker sauce, simmer a few extra minutes before adding butter.
  • Serve with steamed vegetables or a side of rice for a complete meal.

Find it online: https://slsrecipes.com/lemon-shallot-chicken-recipe-2/