The Satisfying Supper Ina Garten Chicken With Shallots Recipe for Dinner

Ina Garten chicken with shallots transforms an ordinary meal into a culinary celebration of comfort and elegance.

Succulent poultry becomes the centerpiece of a delightful dining experience that balances rustic charm with sophisticated flavors.

Shallots infuse the dish with a delicate, sweet undertone that elevates the entire preparation.

Kitchen magic happens when simple ingredients combine to create something truly extraordinary.

Mediterranean-inspired techniques bring depth and richness to this classic protein-focused recipe.

Each bite promises a harmonious blend of tender meat and complex, aromatic notes.

Home cooks can confidently recreate this restaurant-quality dish with minimal effort: prepare to impress your dinner guests.

Why Chicken With Shallots Is So Simple Yet Elegant

• Elevate Everyday Chicken: Transform a simple chicken breast into a restaurant-worthy dish with minimal effort and maximum flavor impact.
• Quick Gourmet Technique: Master a professional-style cooking method that sears chicken perfectly and creates a luxurious pan sauce in under 30 minutes.
• Sophisticated Flavor Symphony: Enjoy the delicate balance of tangy lemon, rich cream, and sweet shallots that elevate the tender chicken to a gourmet experience.

Everything You Need for Ina’s Chicken With Shallots

• Chicken Breasts: Tender and lean protein, select bone-in or boneless based on preference, skin-on provides extra flavor and crispy texture.

• Shallots, Lemon Juice, White Wine: Flavor-building ingredients that create a bright and tangy sauce, choose fresh shallots with firm texture and crisp white wine.
• Heavy Cream, Unsalted Butter: Rich components that add silky smoothness and depth to the sauce, use high-quality European-style butter for better flavor.

• Salt, Black Pepper: Fundamental seasonings that enhance overall taste, use kosher or sea salt for better distribution and freshly ground black pepper for robust flavor.
• Olive Oil: Cooking medium for searing chicken, select extra virgin olive oil for best taste and higher smoke point.

How to Cook Chicken With Shallots That Melts in Your Mouth

Step 1: Prepare The Oven

Crank up your oven to a sizzling 220°C (425°F) and get ready for a flavor explosion.

Step 2: Season The Chicken

Pat the chicken breasts completely dry with paper towels. Generously coat both sides with salt and pepper, giving them a flavor massage.

Step 3: Sear The Chicken

Heat oil in a large cast-iron skillet over medium-high heat until it starts to shimmer. Gently place chicken skin-side down and let it sizzle for 4-5 minutes without touching, creating a gorgeous golden crust.

Step 4: Roast To Perfection

Flip the chicken skin-side up using tongs. Slide the entire skillet into the hot oven and roast for 12-15 minutes. Check that the internal temperature hits 74°C (165°F) for perfectly cooked chicken.

Step 5: Create The Sauce Base

• White wine
• Lemon juice
• Shallots

Cook over medium-high heat for about 5 minutes until liquid reduces to roughly 2 tablespoons. If it reduces too quickly, splash in extra wine or water.

Step 6: Finish The Sauce

• Heavy cream
• Remaining salt
• Remaining pepper

Bring to a full boil. Remove from heat and add diced butter, swirling the pan until butter melts and blends smoothly.

Step 7: Serve And Enjoy

Transfer chicken to plates and generously spoon the luxurious warm sauce over the top. Sprinkle with an extra pinch of salt if desired. Serve immediately and watch everyone’s eyes light up!

Shallot Chicken Tips to Nail That Rich Flavor

• Maximize Chicken Crispiness: Pat the chicken completely dry with paper towels to remove excess moisture, allowing the skin to develop a perfect golden-brown sear that locks in delicious flavor.
• Butter at Its Best: Let butter sit out for 30-45 minutes before cooking to reach room temperature, ensuring it blends smoothly into the sauce and creates a luxurious, silky texture.
• Master the Sauce Reduction: Keep a close watch during sauce reduction, stirring occasionally and adjusting heat to prevent burning. A perfectly reduced sauce concentrates flavors without becoming bitter or too thick.
• Perfect Searing Technique: Use a heavy-bottomed skillet and avoid moving the chicken while it cooks. This allows a beautiful golden crust to form, sealing in juices and creating incredible depth of flavor.
• Timing Is Everything: Prepare side dishes before cooking chicken so you can serve immediately. The sauce and chicken are most delicious when fresh and piping hot, capturing all the rich, vibrant flavors.

Storage Tips for Leftover Chicken With Shallots

• Cold Storage: Preserve the delicate flavors by transferring chicken with shallots to a glass container with a tight-sealing lid. Keep refrigerated at 40°F or below for maximum freshness, consuming within 2-3 days to enjoy peak taste and texture.
• Gentle Reheating: Revive the dish's succulence by warming in a covered skillet over low heat. Stir occasionally and add a splash of chicken broth to prevent drying, restoring the sauce's original silky consistency. Aim for an internal temperature of 165°F to ensure food safety.
• Freezing Option: Separate sauce from chicken before freezing to maintain optimal quality. Use freezer-safe containers, leaving slight space for expansion. Seal tightly, label with date, and store up to 3 months. Thaw overnight in refrigerator before gently reheating.

Fun Variations on Chicken With Shallots Worth Trying

• Mediterranean Herb Boost: Enhance the chicken by rubbing dried oregano, thyme, and rosemary into the meat before searing, creating a fragrant Mediterranean-inspired flavor profile.
• Spicy Paprika Version: Sprinkle smoked paprika and cayenne pepper on the chicken before cooking, adding a warm, slightly spicy kick to the original recipe that complements the creamy shallot sauce.
• White Wine Alternative: Replace the current wine with a dry Sauvignon Blanc or Pinot Grigio to introduce a lighter, more crisp undertone to the sauce while maintaining the recipe's elegant preparation method.
• Garlic Lovers' Edition: Mince 2-3 fresh garlic cloves and sauté them with the shallots, infusing the sauce with a robust, aromatic depth that elevates the overall taste experience.

Say So Long to Shallots With a Satisfying Bite

Ina Garten’s chicken with shallots showcases culinary elegance through its simple yet sophisticated approach.

Sophisticated techniques transform basic ingredients into a restaurant-quality masterpiece that feels both comforting and luxurious.

Seared chicken nestled under a silky, wine-infused cream sauce creates a harmonious symphony of flavors.

Those seeking an impressive yet uncomplicated recipe can confidently embrace this remarkable dish – share the culinary love, comment with your experience, and let others discover this gastronomic gem.

Ina Garten Chicken With Shallots Recipe

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4.8 from 20 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Ina Garten’s Chicken With Shallots brings French countryside elegance to home kitchens with minimal effort. Caramelized shallots create a luxurious pan sauce that elevates simple roasted chicken into a memorable meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Chicken:

• 4 boneless chicken breasts, skin on (6 to 8 ounces/170 to 225 grams each)

Seasonings:

• Kosher salt
• Freshly ground black pepper

Cooking and Sauce Ingredients:

• 3 tablespoons vegetable or canola oil
• ½ cup (120 milliliters) dry white wine
• ⅓ cup (80 milliliters) freshly squeezed lemon juice (3 lemons)
• ¼ cup (40 grams) minced shallots (1 large)
• 3 tablespoons heavy cream
• 4 tablespoons (½ stick/60 grams) unsalted butter, diced, at room temperature

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Instructions

1. Prepare the kitchen environment by heating the oven to 220°C (425°F), ensuring precise temperature for optimal cooking.
2. Meticulously pat chicken breasts with paper towels to remove excess moisture, then generously season both surfaces with salt and ground black pepper.
3. Select a large 30-centimeter (12-inch) cast-iron skillet and heat oil over medium-high temperature for approximately 2 minutes until it demonstrates a slight smoking point.
4. Carefully position chicken breasts skin-side down in the heated skillet, allowing uninterrupted searing for 4-5 minutes until achieving a rich golden-brown exterior.
5. Utilize tongs to gently rotate chicken so skin faces upward, then seamlessly transfer the entire skillet into preheated oven for 12-15 minutes until internal temperature reaches 74°C (165°F).
6. Simultaneously, create a flavor-enhancing sauce by combining white wine, fresh lemon juice, and finely chopped shallots in a separate medium sauté pan.
7. Simmer sauce ingredients over medium-high heat for approximately 5 minutes, reducing liquid volume to roughly , adding additional wine or water if reduction becomes excessive.
8. Incorporate heavy cream, remaining salt, and pepper into the sauce, bringing mixture to a complete boil.
9. Remove sauce from heat and introduce diced cold butter, gently swirling pan to ensure smooth incorporation without reheating, which could cause separation.
10. Plate perfectly cooked chicken and generously ladle warm sauce over the top, optionally sprinkling an additional pinch of salt for enhanced flavor before serving immediately.

Notes

• Pat chicken dry for an irresistibly crispy skin that locks in maximum flavor and creates a stunning golden-brown exterior.
• Grab room-temperature butter to guarantee a silky smooth sauce that blends effortlessly and coats every bite with creamy richness.
• Monitor sauce reduction carefully, preventing over-concentration by adding a splash of wine or water if the liquid becomes too intense.
• Let chicken sear undisturbed, allowing a beautiful golden crust to develop and seal in succulent juices for a restaurant-quality result.
• Serve piping hot to enjoy the sauce at its peak, preventing separation and ensuring each mouthful bursts with vibrant, fresh flavors.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 1055 kcal
• Sugar: 3.9 g
• Sodium: 340 mg
• Fat: 104.3 g
• Saturated Fat: 8.9 g
• Carbohydrates: 15 g
• Fiber: 2.1 g
• Protein: 15.3 g
• Cholesterol: 308 mg