Description
This Lemon Shallot Chicken recipe features tender, juicy chicken breasts sautéed with fragrant shallots and garlic, then simmered in a bright, tangy lemon and thyme sauce. Perfect for a quick and elegant weeknight dinner, this dish pairs beautifully with a variety of sides.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs, if preferred)
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Zest and juice of 1 lemon
- 1/2 cup chicken broth (or white wine for extra depth)
- Salt and freshly cracked black pepper, to taste
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and freshly cracked black pepper on both sides to enhance their flavor and ensure they are well-seasoned.
- Sauté the Shallots and Garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped shallots and sauté for 2–3 minutes until they soften and become fragrant. Add the minced garlic and sauté for an additional 30 seconds until aromatic.
- Cook the Chicken: Increase the heat to medium-high and place the chicken breasts in the skillet. Cook them for about 6–7 minutes per side until they are golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
- Make the Lemon Shallot Sauce: In the same skillet, pour in the chicken broth or white wine to deglaze, scraping up any browned bits from the pan bottom with a wooden spoon. Stir in the lemon zest, lemon juice, and fresh thyme. Allow the sauce to simmer for 3–5 minutes to slightly reduce and thicken.
- Combine and Serve: Return the cooked chicken breasts to the skillet, spoon some of the lemon shallot sauce over them, and let them simmer in the sauce for 2–3 minutes to reheat and soak up the flavors. Adjust seasoning with salt and pepper as needed. Serve with your favorite sides and drizzle remaining sauce over the chicken.
Notes
- Chicken thighs can be used instead of breasts for a juicier result.
- White wine in the sauce adds extra depth but chicken broth works well for a non-alcoholic version.
- Make sure to cook chicken until the internal temperature reaches 165°F for safety.
- Fresh thyme can be substituted with dried thyme if fresh is unavailable.
- This dish pairs well with rice, roasted vegetables, or a simple green salad.
