Description
Lemon Shallot Chicken is a flavorful and tender skillet-cooked dish featuring juicy chicken breasts seared to golden perfection and simmered in a tangy lemon, shallot, and garlic sauce. Enhanced with Dijon mustard and finished with butter and fresh parsley, this quick and easy recipe is perfect for a wholesome weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
Sauce & 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
- Season the chicken: Season both sides of the chicken breasts generously with salt and black pepper to enhance the flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and sear for 4-5 minutes on each side until they are golden brown. Remove the chicken from the skillet and set aside temporarily.
- Sauté shallots and garlic: In the same skillet, add the sliced shallots and cook for 3-4 minutes until they become softened and slightly caramelized. Add the minced garlic and cook for an additional minute until fragrant.
- Create the sauce: Pour in the chicken broth, fresh lemon juice, lemon zest, and Dijon mustard. Stir the mixture well, scraping up any browned bits from the bottom of the skillet to build flavor.
- Simmer the chicken: Return the seared chicken breasts to the skillet and spoon some of the sauce over them. 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), ensuring the chicken is fully cooked and tender.
- Finish the sauce: Remove the chicken breasts to a serving dish. Stir the unsalted butter into the sauce in the skillet until melted and slightly thickened. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Pour the buttery lemon shallot sauce over the chicken breasts, garnish with chopped fresh parsley if desired, and serve warm for a refreshing and savory meal.
Notes
- For extra flavor, marinate the chicken breasts in lemon juice and a little olive oil for 30 minutes prior to cooking.
- If you prefer a thicker sauce, simmer the sauce uncovered for a few extra minutes before adding the butter.
- This dish pairs wonderfully with steamed vegetables, rice, or mashed potatoes.
- Use fresh lemons for best flavor and brightness in the sauce.
- Ensure chicken breasts are of even thickness to promote even cooking.
