If you love a bright, zesty main dish with a touch of Italian flair, Lemon Shallot Chicken needs to be on your dinner table tonight! Succulent, tender chicken breast is pan-seared, then bathed in a luscious sauce made from golden sautéed shallots, pungent garlic, fresh lemon juice, and just the right splash of wine. The result: a silky, vibrant pan sauce that clings to every bite. It’s deceptively easy, endlessly versatile, and the kind of meal you’ll find yourself craving again and again.
Ingredients You’ll Need
Here’s what you’ll need to bring Lemon Shallot Chicken to life. Each ingredient plays a special role, and together, they create a dish that’s full of flavor, color, and silky texture. Don’t skip the fresh lemon or shallots—they absolutely make the sauce sing!
- Chicken Breast: Thin-sliced, boneless, and skinless chicken cooks quickly and stays ultra-tender—perfect for soaking up that delicious sauce.
- All-Purpose Flour: Divided; a light flour dredge gives your chicken a gorgeous golden crust and later thickens the sauce just right.
- Light Butter: Delivers rich, creamy flavor without weighing down the dish—it’s used at two stages for perfect results.
- Olive Oil Spray or Olive Oil: Ensures even browning and helps the chicken sear beautifully while keeping things light.
- Shallots: Sliced shallots bring gentle sweetness and a little aromatic pop to the sauce—don’t substitute these!
- Garlic: Makes everything better with that unmistakable savory punch.
- Fresh Lemon Juice: Two to three lemons delivers that bright, fresh zing—the foundation of the dish.
- Dry White Wine: Deglazes the pan and adds layers of subtle complexity (choose a wine you’d enjoy sipping).
- Chicken Broth: Adds savory depth and helps create that velvety sauce.
- Unsweetened Almond Milk (or milk of choice): Brings creaminess without added heaviness—dairy or dairy-free both work beautifully.
- Fresh Parsley: Chopped parsley for a final burst of color and freshness!
- Salt & Pepper: Seasoning is everything—don’t be shy!
How to Make Lemon Shallot Chicken
Step 1: Prepping the Chicken
Start by seasoning your thin-sliced chicken breasts generously with salt and pepper. Dredge each piece in 2 tablespoons of the flour so they get just the right amount of coating—shake off any excess. This simple step ensures a lovely golden crust and helps the sauce cling later on.
Step 2: Searing to Perfection
Heat a large skillet over medium-high and add half your butter plus a spritz (or a thin slick) of olive oil. Cook the chicken in batches to avoid overcrowding; around 2 minutes per side should get you that perfect caramelized surface. Set the golden pieces on a plate while you get ready for the next flavor layer.
Step 3: Shallots and Garlic Time
To the same pan, add a touch more oil or butter if you need. Drop in the sliced shallots and minced garlic, then sauté for 2 to 3 minutes. You’re looking for soft, translucent shallots and fragrant garlic—this is the backbone of the Lemon Shallot Chicken flavor.
Step 4: Deglazing for Maximum Flavor
Here’s where it all happens! Deglaze the pan with lemon juice, white wine, and chicken broth. Be sure to scrape up every stuck-on browned bit—those little flavor bombs are pure gold. Bring everything to a simmer and return your chicken to the pan, nestling the pieces into the sauce.
Step 5: Simmer to Finish Cooking
Cover the skillet and let the Lemon Shallot Chicken gently simmer for about 10 minutes. This finishes cooking the chicken and begins to marry all those flavors—every slice of chicken will be moist, juicy, and absolutely packed with bright, savory goodness.
Step 6: Creamy Sauce Magic
Whisk the remaining tablespoon of flour with the almond milk (or milk of your choice) until smooth. Remove the chicken from the pan again and pour this mixture into the sauce, then bring it to a gentle boil. Let it bubble away for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
Step 7: Finishing Touches
Return the chicken to the pan one last time and swirl every piece through the lemony shallot sauce until beautifully coated. Scatter over a handful of chopped fresh parsley and, if you’re feeling fancy, add a few slices of lemon. Serve hot and enjoy those aromas!
How to Serve Lemon Shallot Chicken
Garnishes
Lemon Shallot Chicken absolutely shines with a generous sprinkle of chopped fresh parsley—its herbal flavor brightens everything up! For a gorgeous finish, add a few thin lemon slices or a light shower of lemon zest just before serving. If you love a little sharpness, a handful of capers makes a lovely (and classic) Italian-inspired topper.
Side Dishes
This dish begs for something to soak up every drop of that vibrant sauce. Try it with creamy mashed potatoes, fluffy rice, or some perfectly al dente pasta. Crusty bread is also a fantastic choice, especially for mopping up the tangy pan sauce that makes Lemon Shallot Chicken so memorable.
Creative Ways to Present
If you’re entertaining, try plating the chicken in a shallow dish and pouring the thickened sauce over the top, letting it pool around the edges. Garnish with edible flowers for a sunny, springy look. Or, for a rustic family dinner, serve right in the skillet—everyone can help themselves to as much sauce as they like!
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Shallot Chicken keeps well in an airtight container in the refrigerator for up to 3 days. If you store the chicken and sauce together, the flavors meld even more, making the next day’s meal just as satisfying—if not more so!
Freezing
Lemon Shallot Chicken is a good candidate for the freezer, especially if you keep the sauce and chicken separate. Cool both completely before freezing in airtight containers. For best quality, enjoy within 1 to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chicken and sauce gently in a skillet over medium-low heat, adding a splash of extra broth or milk if needed to loosen it up. Cover with a lid to help keep the chicken moist. A microwave will also do in a pinch, but the skillet really brings the flavors back to life.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are just as delicious and will stay juicy—they may just need a few extra minutes to cook through fully, but the end result is every bit as good.
Is there a substitute for white wine?
If you prefer to skip the wine, just add extra chicken broth with a splash of apple cider vinegar or a touch more lemon juice for acidity—the flavor will still be fresh and lovely.
Is Lemon Shallot Chicken dairy-free?
As written, this recipe is deliciously dairy-free thanks to almond milk and light butter alternatives. You can customize further by using other non-dairy milk or even a dairy-free margarine if you prefer.
Can I make Lemon Shallot Chicken ahead of time?
You can! Prepare the chicken and sauce separately the day before, then store them in the fridge. When you’re ready to eat, simply reheat and combine—the flavors will be even more pronounced.
What other herbs could I use besides parsley?
Fresh basil or finely chopped chives are both wonderful substitutes. For a slightly Mediterranean twist, try a little fresh oregano. Any soft herb with a green, bright flavor will complement the sauce beautifully.
Final Thoughts
You’ll be amazed at how much flavor a simple dinner like Lemon Shallot Chicken can deliver—it truly brings a taste of sunshine to the table. I hope you’re inspired to try this easy, elegant meal, and that it quickly becomes a go-to favorite in your own kitchen. Bon appétit!
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Lemon Shallot Chicken Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Lemon Shallot Chicken is a flavorful and easy-to-make dish that features tender chicken in a tangy lemon and shallot sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients
- 1½ lb thin‑sliced boneless skinless chicken breast (about 6 pieces)
- 3 Tbsp all‑purpose flour divided
- 1 Tbsp light butter divided
- olive oil spray or a little olive oil
- 2 shallots sliced
- 2 garlic cloves minced
- ½ cup fresh lemon juice (2–3 lemons)
- ½ cup dry white wine
- 1 cup chicken broth
- ½ cup unsweetened almond milk (or milk of choice)
- fresh parsley chopped for garnish
Chicken:
Sauce:
Garnish:
Instructions
- Season the chicken: Season chicken pieces with salt and pepper, then dredge in 2 Tbsp flour and shake off excess.
- Cook the chicken: Heat skillet over medium‑high and add light butter and olive oil spray. Cook chicken pieces until golden, about 2 minutes per side. Rest cooked chicken on a plate.
- Sauté shallots and garlic: In the same pan, sauté sliced shallots and minced garlic until translucent, about 2–3 minutes.
- Deglaze the pan: Add lemon juice, white wine, and chicken broth to the pan, scraping up browned bits. Simmer and return chicken to the pan. Cover and simmer for about 10 minutes.
- Thicken the sauce: Whisk remaining 1 Tbsp flour with almond milk, then pour into the sauce. Bring to a gentle boil and cook for about 5 minutes until sauce thickens.
- Finish and serve: Return chicken to the sauce, coat thoroughly, garnish with parsley and lemon slices, and serve immediately.
Notes
- For a creamier version, substitute regular milk or add a splash of heavy cream.
- Slicing chicken when partially frozen makes it easier.
- Deglazing is key for flavor.
- Great with mashed potatoes, rice, or pasta to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian‑inspired
Nutrition
- Serving Size: 1 piece (of 6)
- Calories: 184 kcal
- Sugar: 1 g
- Sodium: 319 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g (monounsaturated & polyunsaturated)
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 74 mg
