Description
This Lemon Shallot Chicken recipe features tender, juicy chicken breasts seared to golden perfection and simmered in a tangy lemon and shallot sauce. Enhanced with garlic, Dijon mustard, and butter, this dish offers a delightful balance of citrus brightness and savory depth, making it perfect for a quick yet elegant weeknight dinner.
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
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Season Chicken: Season both sides of the chicken breasts generously with salt and black pepper to enhance the flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken breasts 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 are softened and caramelized. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Deglaze and Make Sauce: Pour in the chicken broth, fresh lemon juice, lemon zest, and Dijon mustard into the skillet. Stir well, scraping the bottom of the pan to loosen any browned bits for enhanced flavor.
- Simmer Chicken: Return the seared chicken breasts to the skillet. Spoon some of the sauce over the chicken, cover the skillet, and let it simmer on low heat for 10-12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Finish Sauce: Transfer the chicken to a serving dish to rest. Stir the unsalted butter into the sauce until melted and slightly thickened. Taste and adjust the seasoning if needed.
- Serve: Pour the buttery lemon shallot sauce over the chicken. Garnish with chopped fresh parsley if desired, and serve warm for a delicious meal.
Notes
- For best results, use fresh lemon juice and zest to maximize the citrus flavor.
- You can substitute chicken breasts with thighs if preferred; adjust cooking time accordingly.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
- Pair this dish with rice, quinoa, or steamed vegetables for a complete meal.
