Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 2 bone-in chicken breasts, skin on, halved (about 10 ounces each)
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
- 2 sprigs fresh rosemary
- 3/4 cup chicken stock, plus 1/2 cup more if needed
Instructions
- Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
- Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
- Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
- Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 630 |
| Total Fat | 27 g |
| Saturated Fat | 13 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 71 g |
| Cholesterol | 257 mg |
| Sodium | 1337 mg |
Reviews
Amazing flavor and foolproof! This is our go to chicken recipe, so easy and delicious! I started adding garlic cloves before I put in oven…yum! Not to mention how good your kitchen will smell!
A very satisfying dinner made quickly and easily. The shallots in sauce really make the flavor. I used vegetable broth (from better than bouillon) b/c it’s what I had on hand. Stuck to recipe for everything else. As some have said this is easily adaptable- could use onions in a pinch instead of shallots, was thinking partially steamed green beans would be good to throw in when you put it in the oven. Used a meat thermometer to check temp and took a little longer than recipe to reach safe temp (but this is noted in recipe). A really nice go to recipe, will add it to my Airbnb dinners (few, flexible, easy to find ingredients).
Fantastic! I’ve made it several times…now part of my routine. I use breasts instead (cooking for 20-25 min) and add in whole garlic cloves before putting in the oven…so delicious.
This was so good. My husband loved it. Changed to 1 cup broth and added 6 peeled garlic cloves before putting in the oven. After taking out and removing chicken to rest added a couple tablespoons of white wine. Covered chicken with foil to rest. Divine. Easy.
This quickly became part of my regular menu! Easy and delicious!
Easy and delicious!
Jana….does someone need a hug? Lighten up!
is it 4 or 8 shallots? Response from MarshaMKR doesn’t clarify since the recipe never mentions green onions
???? 2 sets of shallots or 1 ????????
Ingredient list doesn’t have green onions (duplicate shallots) but directions list them