Lemon Shallot Chicken

If Lemon Shallot Chicken sounds like something you’d order at a cozy little bistro… but you’re currently standing in your kitchen wearing leggings and negotiating with a picky eater (or your own tired brain)… hi, you’re my people.

This is the kind of dinner that feels fancy without being fussy. It’s bright, buttery, lemony, and wrapped in a silky pan sauce that makes plain chicken breasts feel like they got a glow-up. And the best part? It’s all made in one pan—so you’re not left with a sink full of regret afterward.

I’m all about making chicken feel magical without requiring a culinary degree or three hours of “prep time” (who are these people?). This recipe is my go-to when I want something fresh and comforting at the same time.

Why You’ll Love This Lemon Shallot Chicken

• Quick but impressive: Perfect for busy weeknights and “someone’s coming over” nights.
• That sauce though: Lemon + shallots + wine + broth = a pan sauce you’ll want to spoon over everything.
• One-pan situation: Less cleanup, more living your life.
• Flexible ingredients: Almond milk or regular milk both work, and you can tweak flavors easily.

Ingredients You’ll Need

Here’s what brings this Lemon Shallot Chicken to life:

• 1 ½ lbs chicken breast, thin sliced (6 pieces total)
• 3 tbsp all-purpose flour, divided
• 1 tbsp light butter, divided
• 2 shallots, sliced
• 2 garlic cloves, minced
• ½ cup lemon juice (about 2–3 lemons)
• ½ cup white wine
• 1 cup chicken broth
• ½ cup unsweetened almond milk (or milk of choice)
• Fresh parsley, for garnish
• Kosher salt & pepper, to season
• Olive oil spray, for the pan

Optional but delightful: fresh lemon slices for serving (because it looks gorgeous and smells like sunshine).

How to Make Lemon Shallot Chicken (Step-by-Step)

No complicated techniques here—just a simple flow that turns basic chicken into something special.

1) Prep the Chicken

If your chicken breasts are whole, thinly slice them into 6 pieces total. Thin chicken cooks faster and stays tender (and we love tender chicken in this house).

2) Dredge for a Light Coating

Add 2 tablespoons flour to a plate or shallow bowl. Season it with salt and pepper.

Dredge each chicken piece in the flour so it has a light coating. Think “soft sweater,” not “winter parka.”

3) Sear the Chicken

In a frying pan over medium heat, melt ½ tablespoon light butter and add a spritz of olive oil spray.

Add half the chicken and sear until golden—about 2 minutes per side.

Don’t panic if it’s not fully cooked yet. We’re bringing it back later to finish in the sauce.

Move cooked pieces to a plate.

Now add the remaining ½ tablespoon butter, more olive oil spray, and repeat with the rest of the chicken.

4) Cook the Shallots + Garlic

Thinly slice your shallots and mince the garlic.

Add another spritz of olive oil spray to the same pan and toss in the shallots and garlic.

Cook for 2–3 minutes, stirring, until they’re softened and slightly caramelized (aka: smelling so good your neighbors might “accidentally” drop by).

5) Deglaze and Build the Sauce

Pour in the lemon juice, white wine, and chicken broth.

Use a wooden spoon to scrape up all the browned bits from the bottom of the pan—that’s flavor gold right there.

Bring to a boil.

6) Simmer the Chicken in the Sauce

Add the chicken back into the boiling liquid.

Reduce heat to a simmer and cook for 10 minutes to finish cooking the chicken through.

Then remove the chicken again and set aside (just briefly).

7) Thicken the Sauce

In a small bowl or cup, whisk together the remaining 1 tablespoon flour with the almond milk (or milk of choice) until smooth.

Pour that mixture into the sauce, bring it back to a boil, and cook for 5 minutes until it thickens slightly.

Now return the chicken to the pan and toss to coat in that glossy lemon-shallot sauce.

8) Garnish and Serve

Top with fresh parsley and lemon slices if you’d like.

Serve it hot and watch everyone suddenly “love chicken again.”

Aneta’s Little Tricks for Chicken Magic

Because we all deserve a dinner that works the first time.

• Slice chicken evenly: The more even the thickness, the more evenly it cooks. No dry edges, no undercooked middle.
• Don’t skip the scraping step: Those browned bits in the pan are where the flavor lives.
• Sauce too tart? If your lemons are extra feisty, add a tiny splash more milk (or a small pat of butter) to mellow it.
• Sauce too thin? Let it boil those last few minutes. It thickens as it reduces. Patience, grasshopper.
• If it looks a little lumpy at first: Whisk and keep going. The sauce will smooth out—like most of us after coffee.

A Quick Personal Note From My Kitchen

This Lemon Shallot Chicken became one of my “save the day” dinners after a week where everything felt chaotic—laundry mountain, emails, and that classic 5:30 p.m. question: “What are we eating?”

I made this with what I had, and suddenly the kitchen smelled like I had plans. The bright lemon, the cozy shallots, the little splash of wine… it felt like a tiny reset button. Now it’s the recipe I reach for when I want dinner to feel special without becoming a whole project.

What to Serve With Lemon Shallot Chicken

This sauce is made for spooning, so pair it with something that happily catches it:

• Mashed potatoes (classic comfort)
• Rice or quinoa
• Pasta or orzo
• Roasted asparagus, green beans, or broccoli
• A simple salad if you want fresh and light

If you’re feeding picky eaters, rice + chicken + sauce “on the side” is the stealth mode that usually works.

FAQs About Lemon Shallot Chicken

Bring Some Sunshine to Dinner Tonight

If your week needs a win, Lemon Shallot Chicken is it. It’s bright, cozy, and just fancy enough to make a random Tuesday feel like you’ve got your life together (even if you don’t—no judgment, I’m right there with you).

Make it once and you’ll see why it’s such a keeper: tender chicken, that lemony shallot sauce, and a one-pan cleanup that feels like a small miracle. And if you do try this Lemon Shallot Chicken, I hope it brings a little magic to your table—because you deserve dinner that tastes like effort, without requiring it.

More Cozy Dinners You’ll Love Next

If this Lemon Shallot Chicken made your kitchen smell like a happy little bistro (without the bistro prices ), here are a few reader-favorite recipes to try next—perfect for the same “I want something delicious, but I’m not trying to do the most” kind of nights:

• When you’re craving the same bright, citrusy vibe, try Sheet Pan Lemon Herb Chicken and Vegetables for an easy all-in-one dinner with roasted goodness.
• If you love creamy sauces that feel fancy, you’ll probably swoon over Chicken With Boursin Sauce—it’s rich, cozy, and totally weeknight-friendly.
• Want another quick skillet win with bold flavor? Make Garlic Butter Chicken Broccoli for a buttery, garlicky meal that plays nicely with rice or pasta.
• And if you’re in a lemon-and-orzo season (same), don’t miss Lemon Pepper Chicken Broccoli Orzo—it’s bright, filling, and perfect for leftovers.

If you tried this recipe, I’d love to hear how it turned out in your kitchen! Leave a quick review and tap your star rating below—⭐️⭐️⭐️⭐️⭐️ (or whatever feels true!). Your feedback helps other readers pick their next dinner win. 💛

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