• Skip to main content
  • Skip to primary sidebar
Season & Thyme
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Social
  • Subscribe
  • Spring Recipes
subscribe
search icon
Homepage link
  • Recipe Index
  • About Me
  • Social
  • Subscribe
  • Spring Recipes
×
  • Featured picture of bowl of elotes chicken salad.
    Mexican Street Corn Chicken Salad
  • up close of plate of seasoned chicken thighs.
    Homemade Nando's Chicken Thighs
  • bowl of crockpot southwest chicken with toppings.
    Crockpot Southwest Chicken
  • serving of chicken,mushroom, asparagus skillet in a bowl.
    One Pan Chicken with Mushroom and Asparagus
  • Garlic and Herb Roast Chicken
  • featured image for slow cooker venison roast shown up close on a white plate.
    Slow Cooker Venison Roast
  • parmesan garlic chicken thighs on a plate up close.
    Parmesan Garlic Chicken Thighs
  • featured image for pickle roll ups.
    Pickle Roll-ups
  • up close of sliced pork tenderloin.
    Cast Iron Pork Tenderloin
  • featured image for elote pasta salad.
    Elote Pasta Salad
  • Featured picture of olive garden stuffed chicken marsala.
    Olive Garden Stuffed Chicken Marsala
  • Featured photo of cooked venison jerky.
    Homemade Venison Jerky
Home » Recipes » All Recipes

Shallot Sauce for Chicken

Published: Jan 23, 2021 · Modified: Jun 9, 2023 by Sarah Baumeister · This post may contain affiliate links · 3 Comments

Jump to Recipe Print Recipe

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?

  • img 0814
    Crusted Chicken Romano
  • chicken piccata featured
    Giada Chicken Piccata Recipe
  • seasoned chicken breasts topped with salsa on a bed of salad.
    Red Robin Copycat Ensenada Chicken Platter
  • img 0819
    Chicken Spinach Alfredo Pasta with Bacon
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.

chicken shallot sauce featured

Shallot Sauce for Chicken

Sarah Baumeister
Shallot Sauce for Chicken has thin cut chicken breasts that are pan fried and served with a zesty, creamy lemon sauce.
4.48 from 17 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course chicken, dinner
Cuisine American
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 4-6 thin cut chicken breasts
  • 4 garlic cloves minced
  • 1 medium shallot
  • 2 tbsp. fresh parsley chopped
  • 1 lemon juiced
  • one third cup heavy cream
  • 2 tbsp. butter
  • Salt and pepper to taste
  • 1 cup chicken broth

Serve with

  • prepared couscous
  • sauteed mushrooms
  • sauteed spinach

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.
  • Serve over a bed of couscous, with sauteed mushrooms and spinach.

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 17gProtein: 54gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 175mgSodium: 644mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!

More All Recipes

  • Finished bowl of chicken florentine soup.
    Chicken Florentine Soup
  • plated slow cooker chicken satay with toppings.
    Slow Cooker Chicken Satay
  • 2 bowls of chicken shawarma over rice.
    Slow Cooker Chicken Shawarma
  • Plated beef tenderloin tips.
    Beef Tenderloin Tips with Garlic Sauce

Reader Interactions

Comments

  1. Lela Gee

    March 04, 2022 at 10:14 pm

    this sauce is very thin could I thicken it a bit with flour

    Reply
    • Sarah

      March 04, 2022 at 11:48 pm

      Lela,

      Yes, you could. You could either make a roux (a mix of flour and butter to start) or add just a tad at the end. Just make sure to cook it for a minute or two so that any floury taste cooks off.

      xSarah

      Reply
  2. John

    July 28, 2023 at 8:33 pm

    Really…this can be cooked in the pan, either in the oven or better yet, on the stovetop. Just cover the pan and simmer on low heat.

    Reply
4.48 from 17 votes (17 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

headshot of blog owner.

Hi, I'm Sarah!

I am a wife, mother, and believer. I have been cooking since I can remember and love sharing recipes with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, anything and everything delicious.

About Sarah

Fall Recipes

  • plate of finished chicken with rice in front of slow cooker.
    Crockpot Salsa Chicken
  • loaf of honey sourdough bread surrounded by parchment paper
    Rustic Honey Sourdough Bread
  • bowl of lasagna soup topped with cheese and parsley.
    One Pot Lasagna Soup
  • two sandwiches with melted cheese on a plate
    Crockpot Chicken Giardiniera Sandwiches
  • greek pork featured
    Pepperoncini Pork Roast (Crockpot and Instant Pot)
  • bowl of chicken noodle soup
    Classic Chicken Noodle Soup with Reames Noodles

Popular Posts

  • bowl of pastina topped with parmesan cheese.
    Chicken Pastina with Egg
  • overhead of finished ranch dressing.
    Copycat Wingstop Ranch Recipe
  • thai eggplant curry featured
    Thai Eggplant Curry Recipe
  • featured image of fermented pickles without vinegar in a mason jar
    Fermented Pickles without Vinegar
  • bowl of mexican sopita with a spoon.
    Mexican Sopita (Sopa de Conchas)
  • finished burger on a plate
    Ninja Foodi Frozen Burgers (in Air Fryer)

Footer

Sign up for emails and updates!

Sign me up!
  • Copyright © 2024 Season and Thyme LLC
  • Privacy Policy
  • Accessibility Policy
  • ↑ back to top

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.