There’s something magical about a chicken dinner that teases your senses with bright citrus and a luscious, creamy sauce—this Lemon Shallot Chicken manages to do just that with every forkful. The gentle zing of lemon, the subtle sweetness of shallots, and the silky richness of cream come together in a restaurant-worthy skillet meal you can whip up on a weeknight. Whether you’re feeding family or friends, Lemon Shallot Chicken is the kind of dish that disappears fast and earns repeat requests.

Lemon Shallot Chicken Recipe - Recipe Image

Ingredients You’ll Need

With Lemon Shallot Chicken, simplicity is key—the ingredients are easy to find, yet each one adds a unique layer of flavor or texture. Let’s break down how every component contributes to this irresistible main course.

Chicken breasts: Boneless, skinless cuts cook up quickly and soak in all that flavorful sauce.
Olive oil: Helps the chicken sear to a golden crust while lending a subtle fruity note.
Shallots: These delicate onions melt into the sauce, bringing natural sweetness and gentle aroma.
Garlic: Adds a punch of savory depth and rounds out the acidity of the lemon.
Chicken broth: Deglazes the skillet and builds a flavorful base for the creamy sauce.
Fresh lemon juice: The star citrus; its sharp, fresh tang brightens every bite.
Lemon zest: Amplifies the lemon aroma and delivers even more flavor—don’t skip it!
Heavy cream: Transforms the sauce into a velvety dream that coats each piece perfectly.
Unsalted butter: Finishes the sauce with richness and a glossy sheen.
Dijon mustard: Sneaks in a gentle kick and helps emulsify the sauce for extra silkiness.
Fresh thyme: Earthy, aromatic herb that marries beautifully with both lemon and cream.
Salt and black pepper: Essential for seasoning the chicken and balancing the sauce.
Fresh parsley: A final garnish brings color and a pop of freshness to the plate.

How to Make Lemon Shallot Chicken

Step 1: Season and Sear the Chicken

Start by patting your chicken breasts dry and sprinkling both sides with salt and black pepper. Heat the olive oil in a large skillet on medium-high until shimmering, then add the chicken. Sear for about 5 to 6 minutes per side, until they develop a gorgeous golden crust and are cooked through. Transfer the chicken to a plate and keep it warm—this quick sear locks in the juices.

Step 2: Sauté Shallots and Garlic

In the same skillet, add your thinly sliced shallots right into the leftover drippings. Sauté for a couple of minutes, stirring frequently until they turn tender and translucent. Toss in the minced garlic and cook for just 30 seconds—it should smell fragrant, not burnt.

Step 3: Build the Lemon Shallot Chicken Sauce

This is where the magic happens! Pour in the chicken broth, scraping the pan to lift any caramelized bits—that’s where so much flavor lives. Next, stir in the fresh lemon juice, zest, Dijon mustard, and thyme. Let these combine for a minute, then turn the heat to medium-low and slowly incorporate the heavy cream and butter. Simmer gently for 3 to 4 minutes until the sauce thickens up slightly, stirring as you go.

Step 4: Finish and Simmer Together

Place the cooked chicken back into the skillet, nestling it into the glorious, creamy sauce. Spoon the sauce over the top of each piece, letting everything simmer together for another 2 minutes. This ties all the flavors together and ensures the chicken is perfectly coated.

Step 5: Garnish and Serve

Once everything is bubbling, take the skillet off the heat. Scatter freshly chopped parsley over the top, adding a burst of green and even more freshness. Your Lemon Shallot Chicken is now ready to steal the show.

How to Serve Lemon Shallot Chicken

Garnishes

A shower of chopped fresh parsley over the final dish adds color, crispness, and a clean, herby note. For extra flair, consider a pinch of lemon zest or a couple slices of fresh lemon arranged around the platter. These simple finishing touches make Lemon Shallot Chicken look as vibrant as it tastes.

Side Dishes

Lemon Shallot Chicken loves company! Serve it alongside creamy mashed potatoes to catch every drop of the sauce, fluffy rice as a neutral canvas, or roasted seasonal vegetables for a wholesome meal. If you want to lean lighter, a crisp green salad with a lemony vinaigrette balances out the richness beautifully.

Creative Ways to Present

Try slicing the chicken before saucing for an elegant, bistro-style effect, or serve the breasts whole, letting the sauce pool on a platter for a family-style presentation. For dinner parties, plate with a swirl of mashed potatoes as a base, nestle in the chicken, and drizzle with that lovely sauce—guests will be wowed by both the look and taste of Lemon Shallot Chicken.

Make Ahead and Storage

Storing Leftovers

If you have any Lemon Shallot Chicken left over, simply transfer it (with plenty of sauce!) to an airtight container. Kept in the fridge, it will stay fresh for up to three days while maintaining its creamy texture and vibrant flavor.

Freezing

You can freeze Lemon Shallot Chicken if needed, though keep in mind the creamy sauce may separate slightly after thawing. For best results, let the chicken and sauce cool completely, portion into airtight freezer containers, and store for up to two months. Thaw in the refrigerator overnight before reheating.

Reheating

To bring your Lemon Shallot Chicken back to life, gently reheat it in a skillet over low heat, adding a splash of extra cream or chicken broth if the sauce has thickened. Avoid blasting it in the microwave, as that can overcook the chicken and break the sauce. Slow and steady keeps everything luscious.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs work wonderfully with this recipe, adding an even richer flavor and staying beautifully juicy. Just adjust the cooking time to ensure they’re cooked through.

Is there a dairy-free option for the sauce?

Absolutely. Swap the heavy cream with a non-dairy alternative like full-fat coconut milk or cashew cream, and use olive oil in place of butter for a dairy-free version that still tastes fantastic.

Can I make Lemon Shallot Chicken ahead of time?

You can! Cook the chicken fully and make the sauce, but keep them separate until just before serving. Reheat gently in a skillet, combining them for the last few minutes to ensure the chicken stays tender and the sauce fresh.

What if I don’t have shallots?

No worries. You can substitute with a small sweet onion, finely sliced. The sauce will be slightly less delicate, but still incredibly tasty and satisfying.

How do I know when the chicken is cooked through?

The safest way is to use an instant-read thermometer—the thickest part should reach 165°F (74°C). If you don’t have one, just slice into the center and make sure it’s white and juicy, with no pink remaining.

Final Thoughts

If you love dishes that are bright, creamy, and utterly comforting, you need to try Lemon Shallot Chicken. It’s a recipe that welcomes you with warmth and restaurant-quality flavor, whether it’s a weeknight or a special occasion—so grab your skillet and bring a little sunshine to your dinner table!

Lemon Shallot Chicken Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Lemon Shallot Chicken recipe is a delightful combination of tender chicken breasts in a creamy lemon sauce infused with the flavors of shallots and garlic. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress with its bright and savory flavors.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce:

3 shallots, thinly sliced
3 cloves garlic, minced
1/2 cup chicken broth
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

For Garnish:

Fresh parsley

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Instructions

Season the Chicken: Season chicken breasts with salt and pepper.
Cook the Chicken: Heat olive oil in a skillet and cook chicken until golden brown and cooked through. Set aside.
Prepare the Sauce: Sauté shallots, add garlic, chicken broth, lemon juice, zest, mustard, and thyme. Stir in cream and butter.
Combine and Simmer: Return chicken to the skillet, spoon sauce over the top, and simmer.
Garnish and Serve: Garnish with fresh parsley before serving.