I’ll never forget the Tuesday evening I needed something impressive but didn’t have hours to spare in the kitchen. That’s when I discovered this lemon shallot chicken recipe, and it completely changed my weeknight dinner game. The combination of caramelized shallots, bright lemon, and aromatic fresh herbs creates a sauce so delicious, you’ll want crusty bread to soak up every last drop.
Table of Contents
Ingredients for Stanley Tucci’s Lemon Shallot Chicken
Fresh herbs truly make a difference in this recipe – I always recommend using them instead of dried. The combination of thyme, parsley, chives, and rosemary creates an aromatic sauce that’s absolutely irresistible. When selecting your chicken, look for breasts that are similar in size to ensure even cooking.
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- Salt and freshly ground black pepper
- 3 tablespoons olive oil – I prefer extra virgin for its richer flavor
- 3 tablespoons unsalted butter (1 tbsp for cooking, 2 tbsp for sauce)
- 3 large shallots (thinly sliced) – My go-to tip: slice them evenly for consistent caramelization
- 4 cloves garlic (minced)
- 1/2 cup dry white wine (such as Sauvignon Blanc) – In my experience, a crisp white wine works best
- Juice of 1 lemon (about 3 tablespoons)
- 1 cup chicken broth – I usually opt for low-sodium to control the salt level
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh chives (chopped)
- 1 tablespoon fresh rosemary (chopped) – Pro tip: chop rosemary finely as it’s quite potent
Step-by-Step Instructions
For the most tender results, I pound chicken breasts to an even thickness before cooking. This ensures they cook uniformly and stay juicy throughout. It’s a small step that makes a noticeable difference.
Step 1: Pat the chicken breasts completely dry with paper towels and season both sides generously with salt and freshly ground black pepper. This creates a better sear and enhances the overall flavor.
Step 2: Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the chicken breasts and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F. If the chicken browns too quickly, reduce heat to medium. Transfer to a plate and cover loosely with foil to keep warm.
Step 3: Reduce heat to medium and add the remaining olive oil and 1 tablespoon of butter to the same skillet. Add the sliced shallots and cook for 3-4 minutes, stirring occasionally, until they become softened and develop a light caramel color around the edges.
Step 4: Stir in the minced garlic and cook for 1 minute until fragrant but not browned. Watch carefully as garlic can burn quickly.
Step 5: Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom. Let it simmer for 2-3 minutes until reduced by half.
Step 6: Add the lemon juice and chicken broth, bringing the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 7: Remove from heat and stir in the remaining 2 tablespoons of butter along with all the fresh herbs. Season with additional salt and pepper to taste. The butter creates a silky, luxurious texture.
Step 8: Return the chicken to the skillet and spoon the sauce generously over the top. Let it rest in the sauce for 2-3 minutes to absorb all those beautiful flavors before serving.
Perfect Pairings for Lemon Shallot Chicken
This bright, herb-forward chicken pairs beautifully with sides that can soak up the delicious sauce while providing textural contrast.
Creamy Mashed Potatoes: The smooth, buttery potatoes complement the tangy lemon sauce perfectly and provide a comforting base that balances the dish’s bright flavors.
Garlic Roasted Asparagus: Fresh asparagus adds a pleasant crunch and earthy flavor that harmonizes with the herbs in the chicken, while keeping the meal light and nutritious.
Wild Rice Pilaf: The nutty, slightly chewy texture of wild rice provides substance while the subtle flavor doesn’t compete with the delicate herb sauce.
Buttered Egg Noodles: Wide egg noodles are ideal for catching every drop of that luscious sauce, making each bite satisfying and flavorful. I love pairing this with simple buttered noodles for an easy side.
Simple Arugula Salad: A peppery arugula salad dressed with lemon vinaigrette adds freshness and helps cut through the richness of the butter-based sauce.
Roasted Potatoes: Crispy on the outside, fluffy inside – roasted potatoes are perfect for soaking up the herb-infused sauce.
Making It Last: Storage Tips
Store leftover lemon shallot chicken in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together to prevent the meat from drying out. The flavors actually deepen overnight, making leftovers just as delicious.
For reheating, I recommend using a covered skillet over low heat with a splash of chicken broth to prevent the chicken from drying out. Alternatively, reheat in the microwave at 50% power in 30-second intervals, checking frequently. The gentle heat preserves the chicken’s tenderness and keeps the sauce smooth.
This dish also works beautifully served cold over mixed greens for a sophisticated lunch salad. The herbs stay vibrant, and the sauce becomes a flavorful dressing when tossed with fresh vegetables.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs work wonderfully and add extra richness. Increase cooking time to 25-30 minutes and ensure the internal temperature reaches 165°F.
What if I don’t have fresh herbs?
While fresh herbs are ideal, you can substitute with dried herbs using a 1:3 ratio (1 teaspoon dried equals 1 tablespoon fresh). Add dried herbs earlier in the cooking process to release their flavors.
Can I make this ahead of time?
Yes, you can prepare the entire dish up to 2 hours ahead. Keep it covered and reheat gently before serving. The sauce may need a splash of broth to restore its consistency.
Stanley Tucci’s Lemon Shallot Chicken with Fresh Herbs
Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- In a 12-inch skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through (165°F internal temperature). If chicken browns too quickly, reduce heat to medium. Transfer the chicken to a plate and cover loosely with foil to keep warm.
- In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the shallots and cook, stirring occasionally, for 3-4 minutes until softened and lightly caramelized.
- Add the minced garlic and cook for 1 minute until fragrant but not browned.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Cook for 2-3 minutes until the wine has reduced by half.
- Add the lemon juice and chicken broth, and bring to a simmer. Cook for 3-4 minutes until the sauce has slightly thickened and coats the back of a spoon.
- Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter, along with the fresh thyme, parsley, chives, and rosemary. Season with additional salt and pepper to taste.
- Return the chicken to the skillet and spoon the sauce over the top. Let the chicken rest in the sauce for 2-3 minutes to absorb the flavors before serving.
