Shallot Sauce for Chicken

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Shallot Sauce for Chicken, a delicious weeknight meal featuring thin cut chicken breasts pan fried and served with a zesty, creamy lemon shallot sauce. Serve over couscous or mashed potatoes with sauteed mushrooms and spinach.

finished dish plated. — received 1716992547148375528712010310404469

I am always finding new ways to serve chicken. It's an easy protein and can handle so many different flavor combinations. It can accompany any type of cuisine which makes it the perfect protein to use when experimenting in the kitchen.

This shallot sauce is equal parts delicate and zesty. It has garlic and lemon for punch, but it also has lightly flavored shallots, cream, and butter.

Trust me when I say you are going to love this sauce. It's so good, I could eat it right out of the pan with a spoon. The chicken is merely a vessel by which to get more sauce.

Looking for more delicious chicken dinner inspiration?

chicken breasts in pan filled with shallot sauce.

Ingredients for Chicken in Shallot Sauce

chicken breasts
garlic
shallot
fresh parsley
lemon
heavy cream
butter
Salt and pepper, to taste
chicken broth

Instructions

Season both sides of thin cut chicken breasts with salt and pepper.

In a large, oven safe skillet, heat olive oil on medium high heat.

Add chicken and cook until brown on both sides, about 5 minutes per side.

While chicken is cooking, preheat to 350 degrees.

Remove chicken from pan, the inside may not be cooked through, it will finish in the oven.

To the pan, add garlic and shallots. Saute for 3 minutes until shallots become translucent. Add the lemon juice to deglaze (and get up any tasty bits that may have stuck to the pan!). Then add in the chicken stock.

Turn down heat to low and add in butter until it melts. Add in heavy cream and stir to combine. Cook on low for 1 minute.

Place chicken back in and finish in the oven, about 15-20 minutes.

Once chicken is cooked through, remove from oven and add parsley.

How to serve

While you could certainly serve this chicken a different way (mashed potatoes, pasta, etc.), I made a "bowl" out of it and served it on a bed of couscous, with sauteed mushrooms and baby spinach. This created a fully balanced plate with protein, fat, carbs, and veggies. I use sauteed spinach wherever I can, it's such an easy veggie to prepare and tastes amazing. Not to mention the good it does our bodies.

🍋 Variations

Use this sauce with more than just chicken! It is absolutely delicious with fish, shrimp, or even drizzled over pasta.

chicken shown plated with sides and drinks.

Top Tip (i.e. how to use less dishes)

The chicken and sauce are a one pan dinner situation, but because we are adding in the sides, a couple more pans are needed. Don't fret- you can use the same pan for both the spinach and mushrooms. And couscous is as easy as simmering stock, adding in the grain, and putting a lid on it with the heat turned off. All can easily come together while the chicken is finishing in the oven. Bada-bing bada-boom.

Recipe FAQs

Are shallots the same as onions?

Shallots are a variety of onion, but they have a milder and sweeter flavor compared to common onions. Shallots are typically smaller in size, with elongated bulbs that have a coppery or reddish-brown skin. They have a more delicate texture and a more subtle taste than onions.

How do you thinly slice chicken breasts?

To thinly slice chicken breasts, start by placing them on a clean cutting board. Using a sharp knife, hold the chicken breast firmly with one hand while guiding the knife with the other. Slice the chicken horizontally, aiming for thin and even pieces, around ¼ to ½ inch thick. You can also buy chicken breasts already thinly sliced.

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