Mediterranean Lemon Shallot Chicken
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
This Mediterranean Lemon Shallot Chicken is a bright, flavorful dish that combines juicy, pan-seared chicken with a silky lemon-garlic cream sauce infused with shallots and herbs. It’s elegant enough for entertaining yet simple enough for a weeknight dinner. The sauce has the perfect balance of tang from the lemon, depth from the shallots, and richness from a touch of cream. Serve it with rice, couscous, or roasted vegetables for a comforting and satisfying meal.
Ingredients
For the Chicken and Marinade:
4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
For the Sauce:
1 tbsp olive oil (plus more if needed)
2 shallots, thinly sliced
3 garlic cloves, minced
Zest and juice of 1 large lemon
½ cup dry white wine (or chicken broth)
1 tsp Dijon mustard (optional)
½ cup heavy cream (optional for creamy version)
1 sprig fresh rosemary or ½ tsp dried
1 sprig fresh thyme or ½ tsp dried
For Garnish:
Fresh lemon slices
Chopped fresh parsley or thyme
Instructions
Marinate the Chicken
In a bowl, mix olive oil, salt, pepper, and oregano.
Coat the chicken evenly and let it marinate for at least 15–30 minutes (or up to overnight in the fridge).
Cook the Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear the chicken for 5–6 minutes per side (depending on thickness) until golden brown and cooked through.
Transfer the chicken to a plate and cover to keep warm.
Make the Lemon Shallot Sauce
In the same skillet, add a drizzle of olive oil if needed.
Sauté the sliced shallots for 2–3 minutes until soft and golden.
Add minced garlic and cook for another 30 seconds, stirring often.
Deglaze the pan with white wine or chicken broth, scraping up any browned bits for flavor.
Stir in lemon zest, lemon juice, Dijon mustard (if using), and herbs.
Simmer for 2–3 minutes until slightly reduced.
Add the Cream (Optional)
If making a creamy sauce, reduce heat to low and stir in heavy cream.
Simmer gently for another 2–3 minutes until the sauce thickens slightly.
Combine and Serve
Return the cooked chicken to the pan and spoon the sauce over it.
Simmer for another 2 minutes to reheat and coat the chicken evenly.
Garnish with lemon slices and chopped parsley.
Serve warm with rice, couscous, or roasted potatoes for a balanced Mediterranean meal.
Tips & Variations
For Juicy, Tender Chicken:
Pound the chicken breasts to an even thickness before cooking for uniform searing.
Don’t overcrowd the pan—cook in batches if needed to get a nice golden crust.
After searing, let the chicken rest for a few minutes before slicing so the juices redistribute.
Adjusting the Lemon Flavor:
If you prefer a bold citrus punch, add extra lemon zest or finish with a squeeze of fresh lemon right before serving.
For a milder, balanced flavor, reduce the lemon juice slightly and let the shallots add sweetness to the sauce.
Sauce Options:
Light Version: Skip the cream for a bright, lemony pan sauce. It’s lighter and pairs well with grilled vegetables or salad.
Creamy Version: Stir in heavy cream (or half-and-half) for a silky texture. The cream mellows the lemon and gives a luxurious feel.
No Alcohol Option: Substitute the white wine with low-sodium chicken broth or vegetable stock—just add a splash more lemon juice for brightness.
Flavor Additions:
A spoonful of capers adds a briny note that complements the lemon.
Add sun-dried tomatoes or roasted red peppers for color and sweetness.
Sprinkle a little Parmesan into the creamy sauce for a richer taste.
Make It Ahead:
The chicken can be marinated up to 24 hours in advance for deeper flavor.
The sauce can also be made ahead and reheated gently—just whisk in a splash of broth or cream before serving to refresh the consistency.
Best Side Dishes:
Grains: Pair with orzo, couscous, or lemon rice.
Vegetables: Serve with roasted zucchini, asparagus, or green beans.
Salads: A crisp Greek salad or tomato-cucumber mix balances the creamy lemon sauce.
Ingredient Swaps:
Chicken: Use boneless thighs for extra juiciness or turkey cutlets for a leaner option.
Herbs: Replace rosemary and thyme with oregano or basil if you prefer a softer, more Mediterranean flavor.
Cream Substitute: Try coconut milk or cashew cream for a dairy-free option.
Presentation Tip:
Serve the chicken topped with caramelized lemon slices and fresh herbs for a restaurant-style look.
Drizzle a bit of the sauce over the plate before placing the chicken for an elegant touch.
Q&A
Q: Can I use chicken thighs instead of chicken breasts?
Yes, absolutely. Chicken thighs are juicier and hold up well in creamy sauces. You may just need to increase the cooking time by a few minutes, depending on their thickness.
Q: What can I use instead of shallots?
You can substitute shallots with finely chopped red or yellow onions. Shallots give a milder, slightly sweet flavor, while onions add a bit more sharpness.
Q: Can this recipe be made dairy-free?
Yes. Skip the heavy cream and add a splash of coconut milk or oat cream instead. The sauce will still be rich and flavorful.
Q: How can I thicken the sauce if it’s too thin?
Let it simmer uncovered for a few extra minutes, or whisk in a small amount of cornstarch mixed with cold broth.
Q: What’s the best way to store leftovers?
Store the chicken and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if the sauce thickens too much.
Q: Can I make this recipe ahead for meal prep?
Yes. Cook the chicken and sauce, let them cool, then store separately. Combine when reheating to keep the chicken from getting soggy.
Nutrition
(Per Serving, approx. 1 chicken breast with sauce)
Calories: ~420 kcal
Protein: 35 g
Fat: 25 g
Saturated Fat: 8 g
Carbohydrates: 6 g
Fiber: 1 g
Sugar: 2 g
Sodium: 580 mg
(Values may vary depending on ingredients and cream amount used.)
Conclusion
Mediterranean Lemon Shallot Chicken is a simple yet elegant dish that brings together tender chicken, caramelized shallots, and a velvety lemon sauce full of bright, herby flavor. Whether you keep it light or creamy, it’s a versatile recipe perfect for weeknight dinners or entertaining guests. Pair it with your favorite Mediterranean sides—like herbed orzo, roasted vegetables, or a crisp green salad—for a complete and satisfying meal that feels fresh and comforting at the same time.