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This delicious chicken with shallots recipe has savory roast chicken breast and sweet caramelized shallots in white wine sauce for an easy, upscale dinner that’s simple enough for a weeknight but impressive enough for company.

Chicken with shallots on a plate with a side of green beans.

I find shallots uniquely irresistible: their sweet, mild flavor, and the way they melt in the pan. They can elevate any dish with their presence. After I made this chicken with caramelized shallots one night, it became an instant favorite, with a perfectly balanced combination of flavors I hope will become your favorite chicken dinner.

Serve with creamy mashed potatoes, rosemary roasted cauliflower, and spiced acorn squash slices for the perfect meal! Throw in some mushroom cornbread stuffing, and you even have a Thanksgiving alternative to turkey!

Why You Will Love This Shallot Chicken

  • There are only four ingredients. Despite its delicious, refined taste and appearance, this chicken dish doesn’t require any special ingredients.
  • It’s a one-pan dish. With a few simple steps and only one pan, it’s actually quite simple to create this deeply flavorful meal. 
  • It’s so delicious. With savory roast chicken breast, sweet shallots cooked in butter, and crisp white wine, everyone will be asking for seconds.
Chicken with shallots on a plate with a silver fork.
cheesy chicken being served from pot.
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Professional Tips for Making Chicken and Shallots

  • Brown the chicken. To coax the most flavor out of your chicken breast and create a beautiful crust, be sure to brown it well before moving it to the oven.
  • Taste for seasoning. Tasting for seasoning is one of the most critical skills you can learn as a home cook. Be sure to taste the white wine sauce for seasoning and add more salt if needed.
  • Be patient. Allow the shallots to cook mostly undisturbed. This will help them brown and become translucent more quickly and easily.

Ingredients

The ingredients of chicken with shallots laid out on a light background.
  • Chicken: This recipe calls for boneless, skinless chicken breasts. It is possible to use boneless, skinless chicken thighs or chicken tenders, too. Thighs will take longer to cook and tenders will cook more quickly. I don’t recommend skin-on chicken because the crispy skin will turn soggy in the sauce.
  • Shallots: I do not recommend trading the shallots in this recipe for onions. If you can’t find whole, fresh shallots in the produce section, they are sometimes available bagged and peeled in the refrigerated section as well.
  • Butter I recommend using unsalted butter for this chicken recipe. It will allow you to season the sauce to your liking.
  • White Wine: A dry white wine is best for this dish. I like to use something that I would enjoy drinking, like Sauvignon Blanc or Pinot Grigio. 
  • Salt: I use kosher salt when making this dish. It is less salty by volume than table salt or sea salt and has a unique shape that coats food more evenly.
  • Pepper: Fresh black pepper is always best. You can use a bit more than is written in the recipe if you’d like a little spice added to your dish.

See the recipe card for full information on ingredients and quantities.

How to Make This One Pan Chicken Recipe

Step 1: Preheat the oven to 400°F. 

Step 2: Melt 1 tablespoon butter in an oven-safe pan with a lid. Brown the chicken over medium heat and then remove it from the pan. 

Step 3: Melt the remaining butter, add the shallots to the pan, and cook over medium heat until they brown and turn translucent. Don’t stir the shallots too much while they cook.

Step 4 of the process, shallots in a cast iron pan being cooked.
Step 5 of the process adding chicken to the pan.
Step 6 of the process, baking the chicken in the oven in a cast iron pan.

Step 4: Add wine to the pan and deglaze. Add the salt and pepper. Bring wine and shallots to a boil. 

Step 5: Add the chicken back to the pan and spoon the sauce over the chicken. 

Step 6: Cover and bake in a preheated oven until a meat thermometer inserted into the largest part of the breast reads 165°F, approximately 10-20 minutes. Let the breasts rest for at least 5 minutes. Taste for seasoning and serve.

A serving of chicken with shallots on a beige plate.

Chef Lindsey’s Recipe Tip

Deglazing means scraping any browned bits off of the pan and incorporating them into the sauce you are cooking. You simply add a liquid to the pan, typically wine or stock, then use a wooden spoon to scrape the bottom. This is an easy trick to add lots of delicious flavor to sauces, soups, or braises.

Frequently Asked Questions

How do you store leftover chicken and shallots?

Store leftover chicken and shallots in an airtight container in the fridge for 3 to 5 days. You can freeze the leftovers for up to 3 months in a freezer-safe container. To reheat, add the pieces of chicken and remaining sauce to a covered baking dish and place in a 325° oven for about 20 minutes or until heated through.

Can I use another cut of chicken for this recipe?

You can use boneless, skinless chicken thighs for this recipe as well. However, they may take longer to cook depending on their size. Be sure to use a meat thermometer to check that they have reached 165° before serving.

Can I cook the chicken and shallots in advance?

This dish is best served right away for the best flavor and texture. However, you can cook this in advance and reheat when ready to serve.

What do you serve with chicken and white wine sauce?

I suggest serving this dish with a side of mashed potatoes to soak up the sauce. It is also wonderful with a piece of crusty bread like this sourdough bread or the best buttermilk biscuits, brussels sprouts and leeks, and a side salad.

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

Baked Chicken and Shallots on plate with green beans and mashed potatoes
4.99 from 57 ratings

Chicken with Shallots

This chicken with shallots recipe has roast chicken breast and delicious, sweet caramelized shallots in white wine sauce for the perfect dinner.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 people

Ingredients 
 

Instructions 

  • Preheat the oven to 400°F.
  • Melt 1 tablespoon butter in an oven-safe pan with a lid. Brown the chicken over medium heat and then remove it from the pan.
  • Melt the remaining butter, add the shallots to the pan, and cook over medium heat until they brown and turn translucent. Don't stir the shallots too much while they cook.
  • Add wine to the pan and deglaze. Add the salt and pepper. Bring wine and shallots to a boil.
  • Add the chicken back to the pan and spoon the sauce over the chicken.
  • Cover and bake in a preheated oven until a meat thermometer inserted into the largest part of the breast reads 165°F, approximately 10-20 minutes. Let the breasts rest for at least 5 minutes. Taste for seasoning and serve.

Notes

Flavor TipsI do not recommend using onions in place of shallots in this recipe.
Technique Deglazing a pan means scraping any browned bits off of the bottom with a wooden spoon so they become incorporated into the sauce. 
Variations For extra tanginess, try adding a small amount of Dijon mustard to your sauce as it cooks. 
Storage Store leftover chicken and shallots in an airtight container in the fridge for 3 to 5 days. You can freeze the leftovers for up to 3 months in a freezer-safe container. To reheat, add the pieces of chicken and remaining sauce to a covered baking dish and place in a 325° oven for about 20 minutes or until heated through.

Nutrition

Calories: 311kcal | Carbohydrates: 8g | Protein: 23g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 198mg | Potassium: 448mg | Fiber: 1g | Sugar: 4g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
Course: Dinner
Cuisine: French
Calories: 311
Like this? Leave a comment below!

Before You Go

I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed chicken recipes, such as chicken paprikas with homemade spaetzle!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating




6 Comments

  1. 5 stars
    Chef! This meal was stellar. It was so easy to put together. We had a large amount of shallots left from our Christmas dinner and we froze them all the work was practically done. We served with mashed potatoes with a little Boursin cheese and asparagus with lemon and butter and slices of sourdough to sop up the juices.
    Excellent! Thanks.

    1. Hi Debbie! I’m so happy to hear that, your menu sounds scrumptious. Thank you for taking the time to comment, and Happy New Year!