By This Lemon Shallot Chicken balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Lemon Shallot Chicken captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Lemon Shallot Chicken becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 ½ lbs chicken breast, thinly sliced (about 6 pieces)
3 tablespoons all-purpose flour, divided
1 tablespoon light butter, divided
2 shallots, sliced
2 garlic cloves, minced
1/2 cup lemon juice (from 2-3 lemons)
½ cup white wine
1 cup chicken broth
½ cup unsweetened almond milk (or milk of choice)
Fresh parsley, for garnish
PREPARATION STEPS
Prepare the Chicken:
Season the thinly sliced chicken breasts with salt and pepper. Dredge each piece in 1 tablespoon of flour, shaking off any excess.
Cook the Chicken:
In a large skillet, melt 1/2 tablespoon of light butter over medium heat. Add the chicken pieces in batches (if necessary) and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Shallots and Garlic:
In the same skillet, add the remaining 1/2 tablespoon of butter. Add the sliced shallots and sauté for about 2-3 minutes until they become translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Make the Sauce:
Pour in the lemon juice, white wine, and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes to reduce slightly.
Add Creaminess:
Stir in the almond milk (or milk of choice) and the remaining 2 tablespoons of flour, whisking until smooth. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly.
Combine:
Return the cooked chicken to the skillet, coating it in the lemon shallot sauce. Let it cook for an additional 2-3 minutes to heat through.
Serve:
Garnish with fresh parsley and serve the Lemon Shallot Chicken over rice, pasta, or with a side of vegetables.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
