Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs work beautifully and stay extra juicy. You may need a few extra minutes of simmer time depending on thickness.

Do I have to use white wine?

Nope. If you’d rather skip it, replace the wine with extra chicken broth. You’ll still get a lovely Lemon Shallot Chicken sauce—just a little less of that “restaurant vibe.”

Can I use regular milk instead of almond milk?

Absolutely. Any milk you like works here—dairy or non-dairy. Just use unsweetened.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3–4 days . Reheat gently on the stove with a splash of broth or milk to loosen the sauce.

Can I freeze Lemon Shallot Chicken?

You can, but creamy sauces can change texture after freezing. If you plan to freeze, it helps to freeze the chicken and sauce separately and reheat slowly while whisking.

Lemon Shallot Chicken: 7 Irresistibly Zesty, Easy Wins

Description

Lemon Shallot Chicken is a bright, creamy one-pan dinner made with tender chicken breasts simmered in a silky lemon-wine shallot sauce. It’s quick enough for weeknights but elegant enough for guests.

Ingredients

Scale

1 ½ lbs chicken breast, thin sliced (6 pieces total)
3 tablespoons all-purpose flour, divided
Kosher salt, to taste
Black pepper, to taste
1 tablespoon light butter, divided
Olive oil spray
2 shallots, thinly sliced
2 garlic cloves, minced
½ cup fresh 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
Lemon slices, for garnish (optional)

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Instructions

If using full chicken breasts, thinly slice into 6 thin pieces.
Place 2 tablespoons flour on a plate and season with salt and pepper. Dredge chicken lightly in the flour.
Heat ½ tablespoon butter in a large skillet over medium heat with olive oil spray.
Add half the chicken and sear 2 minutes per side until golden. Remove and set aside.
Repeat with remaining butter and chicken. Remove and set aside.
Add olive oil spray to the same pan. Add shallots and garlic. Cook 2–3 minutes until softened.
Deglaze with lemon juice, white wine, and chicken broth. Scrape up browned bits. Bring to a boil.
Return chicken to pan. Reduce heat and simmer 10 minutes until cooked through. Remove chicken again.
Whisk remaining 1 tablespoon flour with milk until smooth. Stir into sauce.
Bring to a boil and cook 5 minutes until thickened.
Return chicken to pan and coat in sauce. Garnish with parsley and lemon slices before serving.

Notes

If sauce is too tart, add a splash more milk or a small pat of butter.

Regular milk works perfectly in place of almond milk.

Boneless, skinless chicken thighs can be substituted; increase simmer time slightly.

Store leftovers in an airtight container for up to 4 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 340 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 11 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 42 g
Cholesterol: 115 mg