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Lemon Shallot Chicken Recipe

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★★★★★

4.4 from 115 reviews

Lemon Shallot Chicken is a succulent skillet-cooked dish featuring thinly sliced chicken breasts seared to golden perfection and simmered in a bright, tangy sauce made with fresh lemon juice, shallots, garlic, white wine, and chicken broth. The creamy pan sauce is thickened with a milk and flour mixture, then garnished with fresh parsley for a burst of herbal freshness. This recipe is perfect for a quick yet elegant dinner that combines vibrant citrus flavors with comforting savory notes.

Ingredients

Scale

Chicken

  • 1 ½ lbs chicken breast (thin sliced, 6 pieces total)
  • 3 tablespoons all-purpose flour (divided)
  • 1 tablespoon light butter (divided)
  • Kosher salt and pepper (to taste)
  • Olive oil spray (as needed)

Sauce

  • 2 shallots (sliced)
  • 2 garlic cloves (minced)
  • ½ cup lemon juice (about 2–3 lemons)
  • ½ cup white wine
  • 1 cup chicken broth
  • ½ cup unsweetened almond milk (or milk of choice)

Garnish

  • Fresh parsley (for garnish)
  • Fresh lemon slices (for garnish)

Instructions

  1. Prepare the chicken: If using whole chicken breasts, thinly slice them into 6 pieces total. Season 2 tablespoons of the flour with kosher salt and pepper on a plate or shallow bowl. Dredge each chicken piece in the flour mixture to coat evenly.
  2. Sear the chicken (first batch): In a frying pan, melt ½ tablespoon of light butter and apply olive oil spray to prevent sticking. Add half of the chicken pieces and cook over medium heat for about 2 minutes on each side until golden brown. The chicken may not be fully cooked yet. Remove and set aside on a plate.
  3. Sear the chicken (second batch): Add the remaining ½ tablespoon of butter and more olive oil spray to the pan. Cook the remaining chicken pieces the same way, then set them aside with the first batch.
  4. Cook shallots and garlic: Add a bit more olive oil spray to the pan and toss in the sliced shallots and minced garlic. Sauté over medium heat for 2-3 minutes until the shallots become slightly caramelized and aromatic.
  5. Deglaze the pan: Pour in the lemon juice, white wine, and chicken broth while scraping the bottom of the pan with a wooden spoon to lift any browned bits. Bring the liquid to a boil.
  6. Simmer the chicken: Return all chicken pieces to the pan. Reduce the heat to low and let the chicken simmer in the sauce for 10 minutes, ensuring it cooks through completely.
  7. Thicken the sauce: In a small bowl, whisk together the remaining 1 tablespoon of flour and the almond milk until smooth. Remove the chicken again from the pan, then stir this milk-flour mixture into the sauce. Bring the sauce to a boil and cook for 5 more minutes until thickened.
  8. Combine and garnish: Add the chicken pieces back into the thickened sauce and toss gently to coat everything evenly. Garnish with fresh lemon slices and chopped parsley before serving.

Notes

  • If you prefer a richer sauce, substitute heavy cream for the almond milk.
  • Using thinly sliced chicken breasts helps the chicken cook quickly and absorb more flavor.
  • White wine can be omitted or replaced with more chicken broth if desired.
  • For a gluten-free version, use gluten-free flour alternatives.
  • Be sure to cook the chicken through during the simmering step to ensure food safety.

Keywords: Lemon Shallot Chicken, chicken breast recipe, creamy lemon chicken, skillet chicken, easy chicken dinner, tangy chicken sauce

Find it online: https://cookwithlea.com/lemon-shallot-chicken-recipe/