Description
Lemon Shallot Chicken is a flavorful and easy-to-make dish featuring juicy pan-seared chicken breasts cooked in a tangy lemon and shallot sauce. This recipe combines the bright acidity of fresh lemon juice with the sweetness of caramelized shallots and a hint of Dijon mustard, resulting in a deliciously rich and satisfying meal perfect for weeknight dinners.
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
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Season Chicken: Season both sides of the chicken breasts generously with salt and black pepper to enhance the flavor.
- Sear Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side 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 thinly sliced shallots and sauté for 3-4 minutes until they’re softened and caramelized. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Liquids and Flavorings: Pour in the chicken broth, fresh lemon juice, lemon zest, and Dijon mustard. Stir well, ensuring to scrape up any browned bits from the bottom of the pan to incorporate extra flavor.
- Simmer Chicken: Return the chicken breasts to the skillet, spoon some sauce over them, and cover. Let everything simmer gently on low heat for 10-12 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Finish Sauce: Transfer the chicken to a serving dish. Stir the unsalted butter into the sauce in the skillet until fully melted and the sauce thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Pour the luscious lemon shallot sauce over the chicken breasts, garnish with chopped fresh parsley, and serve warm for a bright and comforting meal.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- If you prefer a thicker sauce, you can simmer it a few minutes longer after adding the butter.
- Fresh lemon juice and zest are key for the bright citrus flavor, so avoid bottled lemon juice if possible.
- Use a meat thermometer to accurately check doneness without cutting into the chicken.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
