Are you ready to transform an ordinary chicken dinner into a restaurant-worthy masterpiece? This French-inspired sautéed chicken recipe is about to become your new go-to meal that will impress both family and dinner guests. With just a few simple ingredients and expert cooking techniques, you'll create a dish that's crispy on the outside, juicy on the inside, and bursting with the delicate flavors of shallots and garlic. Get ready to elevate your cooking skills and tantalize your taste buds!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 chicken breasts
- 2 shallots, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the chicken breasts dry with paper towels to ensure even browning. Season both sides generously with salt and freshly ground black pepper.
- Place a large skillet or sauté pan over medium-high heat. Add olive oil and heat until it shimmers but doesn't smoke.
- Carefully place the seasoned chicken breasts into the hot pan. Cook for 5-6 minutes on the first side without moving, allowing a golden-brown crust to develop.
- Flip the chicken breasts and reduce heat to medium. Cook for an additional 4-5 minutes, or until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove chicken from the pan and set aside on a plate, tenting loosely with aluminum foil to keep warm.
- In the same pan, add sliced shallots and cook for 2-3 minutes until they become soft and slightly translucent.
- Add minced garlic and sauté for an additional 30-45 seconds, being careful not to burn the garlic.
- Return the chicken to the pan, briefly coating in the shallot and garlic mixture to reheat and combine flavors.
- Transfer chicken to serving plates, spooning shallots and garlic over the top.
- Garnish with freshly chopped parsley and serve immediately.
Tips
- Pat the chicken completely dry before seasoning - this is the secret to achieving that golden-brown crust that locks in flavor and moisture.
- Use a heavy-bottomed skillet or sauté pan to ensure even heat distribution and prevent burning.
- Don't overcrowd the pan. Cook chicken breasts in a single layer to maintain high heat and promote proper browning.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C) without overcooking.
- Let the chicken rest for a few minutes after cooking to allow juices to redistribute, ensuring a more tender and flavorful result.
- Fresh garlic and shallots are key - avoid using pre-minced garlic from a jar for the most vibrant flavor.
- Adjust heat as needed to prevent burning, especially when cooking the garlic and shallots.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 35g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 95mg
