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Lemon Shallot Chicken

This Lemon Shallot Chicken is a quick and flavorful dinner made with thinly sliced chicken breasts baked in a buttery garlic lemon sauce with tender roasted shallots. The chicken stays juicy while the fresh lemon and caramelized shallots create a bright, savory pan sauce that's perfect for spooning over each serving.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts sliced horizontally into thin cutlets
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp dried oregano or thyme
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 2 large shallots sliced very thin into rings
  • 1 large lemon half sliced into thin slices and half juiced (about 2 tbsp juice)
  • 3 tbsp unsalted butter melted
  • 3 cloves garlic minced
  • ¼ cup low-sodium chicken broth or dry white wine
  • 1 tbsp chopped fresh parsley

Equipment

  • 9x13-inch baking dish
  • Knife & cutting board
  • small mixing bowl with
  • Whisk
  • Measuring cups & spoons
  • Citrus juicer
  • Meat thermometer

Method
 

  1. Preheat the oven to 400°F (204°C). Pat the chicken dry and season both sides with olive oil, garlic powder, oregano, salt, and pepper. Arrange in a baking dish.
  2. Whisk together the melted butter, garlic, lemon juice, and chicken broth or white wine.
  3. Scatter the sliced shallots around the chicken, pour the sauce over everything, and tuck the lemon slices throughout the dish.
  4. Bake uncovered for 12 to 15 minutes, until the chicken reaches 165°F (74°C).
  5. Broil for 1 to 2 minutes if desired. Garnish with parsley and spoon the pan sauce over each serving.