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    Pan-Seared Chicken Breast with Shallots

    By Julia | Updated: Jun 16, 2018 | Published: Aug 27, 2015 | 12 Comments

    7.3K shares
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    Pan-Seared Chicken Breast with Shallots - easy, 30-minute dinner, with flavorful shallot and garlic wine-based sauce! Use a small onion if you don't have shallots. This dinner is packed with protein. It's a great served alongside rice or pasta!

    Pan-Seared Chicken Breast with Shallots in a wine-based sauce

     

    This is a great recipe to try if you want to bring some variety to your weekly recipe rotation.  This recipe has a French influence to it, as the chicken is smothered in a red wine-based sauce made with shallots and garlic.  It's so easy to make!

    healthy chicken breast recipes, gluten free chicken recipe, chicken dinner ideas

    How to pan sear chicken breast

    • First, season the chicken with salt and pepper, then dredge in 2 tablespoons of flour on both sides.  Use gluten free flour to make your recipe gluten free.
    • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken breasts for about 4 minutes on each side until golden brown.
    • Then, remove the skillet with the chicken from heat, cover and let the chicken sit for 10-15 minutes in the skillet, off heat, to allow chicken to cook through.
    • Chicken is cooked through when the chicken juices run clear and the meat is no longer pink (the meat thermometer should register 165 degrees F in the thickest parts of the breast). Remove chicken from the skillet and keep warm.

    How to make shallot sauce

    • Add shallots (or use onions) and garlic to the same skillet, over medium heat, and add 1 tablespoon of butter.
    • Cook until the shallots (onion) are translucent.
    • Add ½ cup of dry red wine, bring to boil, and de-glaze the pan.
    • Add the chicken broth and continue cooking for about 5 or 6 more minutes on medium heat, stirring, until the sauce thickens from the flour bits in the skillet.
    • Add more flour you have left from dredging the chicken, if needed.

    You'll love the smell of shallots (or onion) and garlic sauteing in olive oil and butter:

    cooking shallots in butter and olive oil (process shot)

    Finally, spoon the shallot sauce over the cooked chicken breasts:

    cooked chicken with shallot sauce on top in a large skillet (step-by-step photos)

    The chicken breast in shallot and red wine based sauce is super moist, with a very flavorful sauce - it will taste and look like something you would get at a French bistro.  Serve the chicken as-is, or with a small side of rice or pasta.

    Pan-seared chicken breast with red wine shallot and garlic sauce

    4.67 from 12 votes

    Pan-Seared Chicken Breast with Shallots

    Chicken breast is dredged in flour and then browned and cooked on stove top.  Then, it's smothered in a red wine based shallot and garlic sauce.  Delicious, French-style chicken dinner, packed with protein.  
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine French
    Servings 2 servings
    Calories per serving 544 kcal
    Author: Julia

    Ingredients

    Ingredients for pan-seared chicken

    • 2 chicken breasts , boneless, skinless
    • salt and pepper
    • 2 tablespoons flour (use gluten free flour for gluten free version)
    • 1 tablespoon butter
    • 1 tablespoon olive oil

    Ingredients for shallot sauce

    • 1 tablespoon butter
    • 4 shallots , finely chopped, or 1 small onion, finely chopped
    • 2 cloves garlic , minced
    • ½ cup dry red wine
    • ½ cup chicken broth
    • 2 green onions finely chopped

    Instructions 

    How to pan sear chicken:

    • Season the chicken breasts with salt and pepper on both sides and dredge them in 2 tablespoons of flour.
    • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. 
    • Sear the chicken breasts in the hot skillet for about 4 minutes on each side, without crowding them, until golden brown in color. 
    • Remove from heat, cover and let the chicken sit for 10-15 minutes in the skillet, off heat, to allow chicken to cook through, until chicken juices run clear and the meat is no longer pink (the meat thermometer should register 165 degrees F in the thickest parts of the breast). 
    • Remove chicken from the skillet and keep warm.

    How to make shallot sauce:

    • Add shallots (onions) and garlic to the same skillet, over medium heat, adding 1 tablespoon of butter. Cook until onion is translucent.
    • Add the wine, bring to boil, and de-glaze the pan. 
    • Add the chicken broth and continue cooking for about 5 or 6 more minutes on medium heat, stirring, until the sauce thickens from the flour bits in the skillet. Add more flour you have left from dredging, if needed.
    • To serve, spoon the sauce over the chicken.

    Nutrition

    Nutrition Information
    Pan-Seared Chicken Breast with Shallots
    Amount per Serving
    Calories
    544
    % Daily Value*
    Fat
     
    24
    g
    37
    %
    Saturated Fat
     
    9
    g
    56
    %
    Cholesterol
     
    174
    mg
    58
    %
    Sodium
     
    585
    mg
    25
    %
    Potassium
     
    1083
    mg
    31
    %
    Carbohydrates
     
    17
    g
    6
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    50
    g
    100
    %
    Vitamin A
     
    540
    IU
    11
    %
    Vitamin C
     
    14
    mg
    17
    %
    Calcium
     
    44
    mg
    4
    %
    Iron
     
    2.1
    mg
    12
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword chicken with shallots, pan seared chicken, shallot sauce
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Comments

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      Recipe Rating




    1. Joanne Nash

      August 16, 2023 at 7:12 pm

      I have made this multiple times because it is refreshing and I love shallots. I prepare the cutting of the shallots and garlic before hand and I always pound the chicken so the chicken is even thickness. My husband will watch the cooking of the chicken while I prep the wine and broth and wash the pans. I then prep the sauce and make sure the vegetable, whichever I choose is ready also. So easy.

      Reply
    2. Dakrae9

      February 28, 2023 at 7:18 pm

      Made this for my wife as just something new for us to try with chicken breast. Ended up being a great meal. We both love the chicken. Had roasted brocolini and mash potatoes. Fantastic! Thank you for sharing this recipe.

      Reply
      • Julia

        March 18, 2023 at 7:14 pm

        Thank you for trying this recipe and I am glad it was enjoyed! Love your choice of side dishes! 🙂

        Reply
    3. Kevin

      March 06, 2021 at 8:14 pm

      Made this dish today. Served with cous cous and green beans. Delicious!

      Reply
    4. Dan

      August 18, 2020 at 10:48 pm

      Just made this tonight. OMG THAT SAUCE!!! Very easy, minimal ingredients, extremely delicious!!

      Reply
    5. Rich

      May 11, 2020 at 8:02 pm

      Where do the scallions (green onions) come in? Are they just garnish or are they added in during the cooking process?

      Reply
    6. Sarah

      December 30, 2019 at 10:13 pm

      My family LOVED this! Thank you!

      Reply
      • Julia

        February 20, 2020 at 4:27 pm

        You are very welcome! 🙂

        Reply
    7. Morgan

      December 27, 2019 at 7:38 pm

      How large are the chicken breasts supposed to be? I don’t see any weight on the page.

      Reply
      • Julia

        February 20, 2020 at 4:44 pm

        Pretty much any size chicken breasts will work here.

        Reply
    8. Geryl

      February 11, 2016 at 2:15 pm

      Made this last night and loved it. Any idea of the nutritional value? Calories? Etc.?

      Reply
    9. Kayle (The Cooking Actress)

      August 27, 2015 at 11:02 am

      aaaaaand I'm drooling!!!

      Reply

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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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