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!
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!
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 1/2 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:
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Finally, spoon the shallot sauce over the cooked chicken breasts:
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.
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.
- 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
- 1 tablespoon butter
- 4 shallots , finely chopped, or 1 small onion, finely chopped
- 2 cloves garlic , minced
- 1/2 cup dry red wine
- 1/2 cup chicken broth
- 2 green onions finely chopped
- 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.
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.
Made this last night and loved it. Any idea of the nutritional value? Calories? Etc.?
aaaaaand I’m drooling!!!