Skillet Chicken Breasts with Shallot Pan Sauce
Skillet Chicken Breasts with Shallot Pan Sauce features tender, thin-cut chicken seared in butter and olive oil, then finished with a glossy sauce of shallots, garlic, white wine, and chicken broth. The result is bright and savory with a gentle sweetness from the shallots, perfect for weeknights yet elegant enough for guests. Serve it alongside rice or mashed potatoes to catch every drop.
- Prep15 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
In a large skillet over medium heat, melt 1 tablespoon butter and heat the olive oil. Season the chicken with salt and pepper, then brown it on both sides in the skillet. Cover and cook for 10 minutes, or until the chicken juices run clear. Remove and keep warm.
- 2
Over medium heat, add the shallots and garlic to the skillet and cook until tender. Stir in the wine and cook until warmed through. Add the broth and cook for 5 minutes, or until reduced and slightly thickened. Stir in the remaining butter until melted. Spoon the sauce over the chicken.
- Calories 360.77 kcal Moderate
- Protein 52.9 g Good Source
- Carbs 1.08 g Moderate
- Total Fat 14.16 g Moderate
- Saturated Fat 5.51 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 162.36 mg High
- Sodium 222.16 mg Moderate
- Fiber 0.03 g Low Source
- Sugar 0.15 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 1.25 mg Low Source
- Iron 1.49 mg Low Source
- Potassium 6.53 mg Low Source
- Vitamin A 86.59 mcg_rae Low Source
- Vitamin C 0.09 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Sulfites
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷