We are always testing new recipes, and this one is definitely a “Winner. Winner, Chicken Dinner”. And, we love that it is all made in one pan.
Our version of the recipe was adapted from a Food Network post. We always put your own “spin” on recipes to suit our taste.
Put Your “SPIN” On Recipes To Make Them Your Own
By adding some garlic and either rosemary or tarragon you can really enhance the flavor. A perfect side dish is either mashed potatoes or rice. Trust me, you will want to soak up all of the yummy sauce. We served fresh broccolini and a crisp Clif Family Chardonnay.
We LOVE Clif Family Winery. It was our local tasting room last October when we spent the month in Napa Valley. The tasting room is casual and there is a nice outdoor patio where you can enjoy a tasting and nosh. If you decide to sit outside and it gets chilly, there is a fire pit and of course, there is always great music. What really makes them special is not only their delicious wines but their award-winning food truck. Check them out if you visit St. Helena in Napa.
When we adapted this recipe, we used boneless, skinless chicken breasts versus bone-in and skin on. It’s just so much easier to eat and the chicken breasts remained nice and juicy. You can decide what works for you. I imagine that chicken thighs would be a good option too.
Pan-Roasted Chicken, Garlic And Shallots
- October 1, 2019
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Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 4 - 5 shallots, peeled and quartered lengthwise
- 1 garlic clove, minced
- 2 sprigs fresh rosemary (or tarragon)
- 3/4 cup chicken stock (an additional 1/2 cup if needed)
Directions
- Step 1
- Preheat oven to 425 degrees
- Step 2
- Sprinkle both sides of the chicken with salt and pepper
- Step 3
- Preheat a large skillet over medium-high heat
- Step 4
- Melt 1 – 2 tablespoons butter
- Step 5
- Add chicken and shallots
- Step 6
- Cook until the chicken and shallots are browned
- Step 7
- Add garlic and cook for 1 minute
- Step 8
- Flip chicken and shallots and nestle in the rosemary or tarragon sprigs
- Step 9
- Pour the chicken stock over the chicken and shallots
- Step 10
- Transfer the skillet to the oven and roast until chicken is cooked through and shallots are tender (make sure that there is enough chicken stock and that it has not evaporated)
- Step 11
- Roast in the oven for about 20 minutes depending on the size of the chicken breasts
- Step 12
- Transfer chicken to platter
- Step 13
- Place skillet on stove top and reduce pan juices to about 1/2 cup (we added 1 tablespoon cornstarch mixed with 1/4 cup cold water to thicken the sauce)
- Step 14
- Mix the cornstarch and water until smooth and add to pan with chicken sauce
- Step 15
- Spoon the sauce and shallots over the chicken
- Step 16
- Garnish with parsley and rosemary or tarragon sprigs
My name is Kim and my passion is surrounding myself, family, and friends in a life of luxury. Each week, I’ll share with you new tips and recipes to create a luxurious life .