Best 7 Pan Seared Chicken Breasts With Shallots Recipes

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**Pan-seared Chicken Breasts with Shallots: A Culinary Symphony of Flavor and Simplicity**

Indulge in the culinary delight of pan-seared chicken breasts, a classic dish elevated with the aromatic essence of shallots. This symphony of flavors begins with tender, juicy chicken breasts, carefully seasoned and seared to perfection, achieving a golden-brown crust that encapsulates the succulent meat within. The shallots, with their delicate sweetness and subtle sharpness, are expertly caramelized, adding a layer of complexity to each bite. Together, these elements create a harmonious balance of savory and sweet, leaving your taste buds tantalized. This versatile recipe offers three variations to suit your culinary preferences: a classic preparation with butter and shallots, a zesty lemon-herb twist, and a bold Dijon mustard-thyme combination. Each variation promises a unique flavor profile, ensuring that this dish remains a staple in your culinary repertoire.

Let's cook with our recipes!

EASY PAN-ROASTED CHICKEN AND SHALLOTS



Easy Pan-Roasted Chicken and Shallots image

Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

2 bone-in chicken breasts, skin on, halved (about 10 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
2 sprigs fresh rosemary
3/4 cup chicken stock, plus 1/2 cup more if needed

Steps:

  • Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
  • Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
  • Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
  • Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

CHICKEN WITH SHALLOTS



Chicken with Shallots image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 boneless chicken breasts, skin on (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil
1/2 cup dry white wine
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup minced shallots (1 large)
3 tablespoons heavy cream
4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature

Steps:

  • Preheat the oven to 425 degrees.
  • Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
  • Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
  • Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

PAN-ROASTED CHICKEN WITH SHALLOTS AND DATES



Pan-Roasted Chicken with Shallots and Dates image

The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.

Provided by Athena Calderone

Categories     Dinner     Chicken     Roast     Date     Shallot     White Wine     Garlic     Thyme     Olive     Winter

Yield 4 servings

Number Of Ingredients 13

4 bone-in, skin-on chicken breast halves
Salt and freshly cracked pepper
2 tablespoons grapeseed oil
4 tablespoons (2 ounces/55 g) unsalted butter, divided
10 shallots, peeled, larger ones halved lengthwise
4 cloves garlic, smashed and roughly chopped
8 to 10 sprigs fresh thyme, divided
1/2 cup (120 ml) dry white wine
1 1/2 cups (360 ml) low-sodium chicken stock
8 Medjool dates, pitted and halved lengthwise
2/3 cup (105 g) green olives, smashed and pitted
1 1/2 tablespoons apple cider vinegar
1 lemon, zested and juiced

Steps:

  • Set the chicken out at room temperature for 30 minutes before cooking.
  • Preheat the oven to 450°F (230°C). Position a rack in the top third of your oven.
  • Place your largest cast-iron skillet in the oven for 15 minutes. Pat the chicken breasts dry and generously season them on all sides with salt and pepper. Carefully remove the hot skillet from the oven and place it on the stovetop. Add the grapeseed oil to the skillet and heat it over medium-high heat until the oil has a subtle ripple effect. You want the oil to be very hot. Working in two batches, cook the chicken, skin-side down, until the skin is crispy and golden brown, 4 to 5 minutes. Drain off all but 1 tablespoon of oil from the pan.
  • Remove the chicken from the skillet and set it onto a plate as you build your sauce. Over medium heat, melt 2 tablespoons of the butter in the skillet and add the shallots. Cook the shallots undisturbed for 5 to 6 minutes, until they are caramelized and golden. Add the garlic, a few thyme sprigs, 1 tablespoon of the butter, and season with salt and pepper. Toss the shallots and continue to cook until they begin to soften, 5 to 7 minutes. Deglaze the pan with the wine and reduce it by half. Add a few more thyme sprigs and the stock. Simmer the sauce over medium to low heat for 15 minutes, until reduced slightly. Check for seasoning and add the dates and olives to the sauce.
  • Return the chicken breasts to the skillet, skin-side up, and place it in the oven. Roast the chicken until it's just cooked through, about 20 minutes. An instant-read thermometer inserted in the thickest part of the breast should register 160°F (70°C).
  • Transfer the chicken breasts to a plate; set them aside and keep warm. Return the skillet to the stovetop over medium to low heat and add the vinegar to the sauce. Simmer until the sauce is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove it from the heat and stir in the remaining 1 tablespoon butter and the lemon juice. Check and adjust the seasoning. Return the chicken to the skillet and serve it immediately, garnished with the remaining thyme and the lemon zest.

SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES



Sheet-Pan Chicken With Shallots and Grapes image

This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon za'atar (optional)
Kosher salt and black pepper
6 medium to large shallots, peeled and quartered root to stem
8 ounces seedless red or green grapes, or a combination, broken into small clusters on the vine
4 to 5 thyme sprigs, plus 2 teaspoons finely chopped thyme
Flaky sea salt, for serving

Steps:

  • Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
  • Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
  • Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams

SEARED CHICKEN BREASTS WITH HERBED SHALLOT SAUCE



Seared Chicken Breasts with Herbed Shallot Sauce image

Get restaurant-style seared chicken breasts using just 7 ingredients with this quick and easy recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
1/2 teaspoon seasoned salt
4 bone-in skin-on chicken breasts
1/2 cup diced shallots
1 tablespoon chopped fresh thyme leaves
1 cup Progresso™ unsalted chicken broth (from 32-oz carton)
1/4 cup chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 400°F. Line cookie sheet with sides with foil.
  • In 12-inch skillet, melt butter over medium-high heat. Rub seasoned salt under skin into chicken being careful not to remove skin completely. Cook in butter, skin side down, 3 to 4 minutes without moving, until chicken releases easily from pan. Turn chicken; reduce heat to medium, and cook 3 to 4 minutes longer or until chicken easily releases from pan. Turn off heat, and reserve pan with juices. Transfer chicken to cookie sheet. Bake 30 to 34 minutes or until juice of chicken is clear when thickest part is cut to the bone (at least 165°F).
  • Meanwhile, melt remaining 2 tablespoons butter in skillet, then add onion. Cook 5 to 6 minutes or until onion is translucent and begins to brown. Add apple; cook 1 to 2 minutes. Add mustard and broth; cook 6 to 8 minutes, stirring occasionally, until thickened. Add spinach, and stir until wilted.
  • Place a chicken breast on each of 4 plates. Divide sauce among plates.

Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 1 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 2 g, TransFat 0 g

PAN SEARED CHICKEN BREAST



Pan Seared Chicken Breast image

Provided by Food Network

Categories     main-dish

Time 23m

Yield 2 servings

Number Of Ingredients 7

2 plump chicken breasts, skin on
3 tablespoons olive oil, halved
Kosher salt
Freshly ground black pepper
6 sprigs fresh thyme
2 sprigs fresh rosemary
6 garlic cloves

Steps:

  • Preheat oven to 400 degrees F.
  • Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.

PAN-SEARED CHICKEN WITH TARRAGON BUTTER SAUCE



Pan-Seared Chicken with Tarragon Butter Sauce image

Categories     Chicken     Herb     Poultry     Sauté     Quick & Easy     Dinner     Tarragon     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1/4 cup finely chopped shallot (1 large)
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes
1/3 cup dry white wine
2 lb thin-sliced skinless boneless chicken breasts (also called cutlets)
3/4 teaspoon salt
3/8 teaspoon black pepper
3 tablespoons olive oil
1/4 cup chopped fresh tarragon
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons fresh lemon juice

Steps:

  • Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.
  • Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.
  • Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.

Tips:

- Chicken breast is a lean and versatile cut of meat that can be cooked in a variety of ways. Pan-searing is a quick and easy cooking method that results in juicy and flavorful chicken. - To prevent the chicken from sticking to the pan, make sure the pan is hot before adding the chicken. You should also use a little bit of oil or butter to grease the pan. - Season the chicken with salt and pepper before cooking. You can also add other spices or herbs, such as garlic powder, onion powder, or paprika. - Cook the chicken over medium-high heat for 3-4 minutes per side, or until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit. - Let the chicken rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

Pan-seared chicken breasts with shallots is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the shallots add a touch of sweetness and complexity. This dish can be served with a variety of sides, such as rice, pasta, or roasted vegetables.

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