Description

This Lemon Shallot Chicken recipe is a delightful combination of tender chicken breasts cooked in a flavorful lemony sauce with shallots and garlic. The dish is easy to prepare and perfect for a weeknight dinner.

Ingredients

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon butter
3 shallots (thinly sliced)
3 cloves garlic (minced)
½ cup chicken broth
⅓ cup freshly squeezed lemon juice (about 2 lemons)
1 teaspoon lemon zest
1 tablespoon Dijon mustard
¼ teaspoon crushed red pepper flakes (optional)
¼ cup heavy cream (optional for creamier sauce)
2 tablespoons chopped fresh parsley
salt and black pepper to taste

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Instructions

Season the chicken breasts: Season the chicken breasts with salt and black pepper on both sides.
Sear the chicken: In a large skillet over medium heat, heat the olive oil. Add the chicken and sear for 5–6 minutes per side or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Cook the shallots and garlic: In the same skillet, melt the butter and add the sliced shallots. Cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
Make the sauce: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir in lemon zest, Dijon mustard, and red pepper flakes if using. Simmer the sauce for 4–5 minutes to reduce slightly. If using, stir in the heavy cream and return to a simmer.
Finish the dish: Add the chicken back to the skillet and spoon the sauce over the top. Cook for an additional 2–3 minutes to warm through. Garnish with chopped parsley before serving.

Notes

This dish pairs well with rice, mashed potatoes, or roasted vegetables.
For a dairy-free version, omit the butter and cream.
You can also substitute chicken thighs for added richness.