Juicy and flavorful, this Lemon Shallot Chicken is a dish that balances bright citrus flavors with the sweetness of caramelized shallots. The tender chicken is cooked in a luscious lemony sauce with a hint of Dijon mustard, making it perfect for both a quick weeknight dinner and an elegant gathering.
Why I Love This Recipe
This recipe brings restaurant-quality flavors to my home kitchen with minimal effort. The combination of tangy lemon, rich butter, and mellow shallots creates a well-rounded dish that pairs beautifully with rice, pasta, or roasted vegetables. I also love how easily it comes together in just over 30 minutes, making it ideal for busy evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
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
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
Directions
I start by seasoning both sides of the chicken breasts with salt and black pepper.
In a large skillet over medium heat, I heat the olive oil and sear the chicken for 4-5 minutes per side until golden brown. Then, I remove it from the skillet and set it aside.
Using the same skillet, I cook the shallots for 3-4 minutes until they become soft and caramelized. I then add the minced garlic and sauté for another minute.
Next, I stir in the chicken broth, lemon juice, lemon zest, and Dijon mustard, making sure to scrape up any browned bits from the bottom of the pan for extra flavor.
I return the chicken to the skillet, spoon some sauce over it, lower the heat, cover, and let it simmer for about 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, I transfer the chicken to a serving dish.
To finish the sauce, I stir in the butter until it melts and slightly thickens. I taste and adjust the seasoning as needed.
Finally, I pour the sauce over the chicken and garnish with fresh parsley before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Variations
Add cream: For a richer sauce, I stir in a splash of heavy cream at the end.
Spicy twist: A pinch of red pepper flakes adds a gentle heat to balance the lemony brightness.
Herb infusion: Fresh thyme or rosemary can add an earthy depth to the dish.
Swap the protein: This recipe works well with boneless chicken thighs or even salmon fillets.
Make it dairy-free: I replace the butter with a plant-based alternative or omit it entirely.
Storage and Reheating
Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: For longer storage, I freeze the chicken and sauce in a freezer-safe container for up to 2 months.
Reheating: I warm it on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much. A microwave works for a quick reheat, but I prefer the stovetop for better texture.
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FAQs
How do I know when the chicken is fully cooked?
I use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The juices should also run clear when cut.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but if needed, I use bottled juice and adjust the quantity to taste.
What can I serve with this dish?
I like serving it with rice, mashed potatoes, pasta, or roasted vegetables to soak up the delicious sauce.
Can I make this ahead of time?
Yes! I prepare the sauce in advance and reheat it with the chicken before serving. The flavors deepen over time, making it even more delicious.
Can I make this recipe in the oven?
Absolutely! After searing the chicken, I transfer everything to an oven-safe dish and bake at 375°F (190°C) for 20 minutes, or until fully cooked.
Conclusion
This Lemon Shallot Chicken is a simple yet impressive dish that delivers bold flavors in every bite. Whether for a quick weeknight meal or a special occasion, it’s a recipe that always satisfies. The bright citrus sauce, tender chicken, and caramelized shallots create a perfect harmony that keeps me coming back for more.
📖 Recipe:
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Lemon Shallot Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Juicy and flavorful, this Lemon Shallot Chicken balances bright citrus flavors with the sweetness of caramelized shallots. The tender chicken is cooked in a luscious lemony sauce with a hint of Dijon mustard, making it perfect for both a quick weeknight dinner and an elegant gathering.
Ingredients
4 boneless, skinless chicken breasts
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
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Season both sides of the chicken breasts with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown, then remove and set aside.
- In the same skillet, sauté shallots for 3-4 minutes until softened and caramelized. Add minced garlic and cook for 1 more minute.
- Pour in the chicken broth, lemon juice, lemon zest, and Dijon mustard. Stir well, scraping up any browned bits for extra flavor.
- Return the chicken to the skillet, spoon some sauce over it, cover, and let it simmer on low for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a serving dish. Stir in the butter until melted and the sauce slightly thickens. Adjust seasoning to taste.
- Pour the sauce over the chicken, garnish with fresh parsley, and serve warm.
Notes
For a richer sauce: Add a splash of heavy cream at the end.
For a spicy twist: Add red pepper flakes for mild heat.
For an herb infusion: Use fresh thyme or rosemary.
Protein swap: Works well with boneless chicken thighs or salmon fillets.
Make it dairy-free: Replace butter with a plant-based alternative or omit it.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 4 servings
- Calories: 310 kcal
