Ina Garten Chicken With Shallots

This delicious recipe by Ina Garten is the perfect quick and easy dinner! Juicy chicken with crispy skin is paired with a creamy, buttery shallot sauce that’s full of flavor. Using simple, everyday ingredients like lemon, white wine, and shallots, this dish feels fancy but is so simple to make—ideal for weeknights or special occasions!

Recipe Ingredients:

• 4 boneless chicken breasts, skin on (6 to 8 oz each)
• Kosher salt and freshly ground black pepper
• 3 tbsp vegetable or canola oil
• ½ c dry white wine
• ⅓ c freshly squeezed lemon juice (3 lemons)
• ¼ c minced shallots (1 large)
• 3 tbsp heavy cream
• 4 tbsp (½ stick) unsalted butter, diced, at room temperature

How To Make Ina Garten Chicken With Shallots?

1. Preheat the oven: Preheat your oven to 220°C (425°F).
2. Prepare the chicken: Pat the chicken breasts dry with paper towels and generously season both sides with 1 tsp salt and ¼ tsp pepper.
3. Sear the chicken: Heat the oil in a large (30-cm / 12-inch) cast-iron skillet over medium-high heat for 2 minutes, until it just begins to smoke. Place the chicken, skin side down, into the skillet and sear for 4–5 minutes without moving, until golden brown.
4. Roast the chicken: Using tongs, flip the chicken so it is skin side up. Transfer the skillet to the oven and roast for 12–15 minutes, or until the chicken is cooked through (internal temperature should reach 74°C / 165°F).
5. Make the sauce: While the chicken roasts, combine the wine, lemon juice, and shallots in a medium sauté pan. Cook over medium-high heat for about 5 minutes, until the liquid reduces to about 2 tablespoons. If it reduces too much, add a splash of wine or water.
6. Add the cream and butter: Stir in the cream, the remaining ½ tsp salt, and ¼ tsp pepper, and bring to a full boil. Remove from heat, add the diced butter, and swirl the pan until the butter melts and incorporates into the sauce. Do not reheat the sauce as it might separate.
7. Serve: Plate the chicken and spoon the warm sauce generously over the top. Sprinkle with a pinch of salt if desired, and serve immediately.

Recipe Tips:

• Don’t Skip Drying the Chicken: Patting the chicken dry ensures the skin gets crispy when searing, which adds both flavor and texture to the dish.
• Use Room-Temperature Butter: Cold butter won’t melt smoothly into the sauce, so make sure it’s soft and at room temperature for a creamy finish.
• Watch the Sauce Reduction Closely: Keep an eye on the wine and lemon juice as they reduce. If it goes too far, the sauce might become too intense—add a splash of wine or water if needed.
• Sear the Chicken Properly: Resist the urge to move the chicken while it sears. Letting it sit undisturbed ensures a golden, flavorful crust forms on the skin.
• Serve Immediately: The sauce is best fresh, as reheating can cause it to separate. Have your sides ready so you can serve the dish hot and delicious.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chicken with shallots cool to room temperature first. Place it in an airtight container and store it in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to maintain the sauce’s texture and flavor.
• Reheat:  Place the chicken and sauce in a microwave-safe dish, cover loosely, and heat on medium power for 1–2 minutes, stirring the sauce halfway through, until evenly heated.

 

Nutrition Facts

• Calories: 1055 kcal
• Total Fat: 104.3 g
• Saturated Fat: 8.9 g
• Cholesterol: 308 mg
• Sodium: 340 mg
• Potassium: 381 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2.1 g
• Sugars: 3.9 g
• Protein: 15.3 g

Check out More Recipes:

• Ina Garten Jeffrey’s Roast Chicken
• Ina Garten Lemon Chicken Breasts
• Ina Garten Roasted Vegetable Frittata