American Heritage Cooking

Exploring America's rich culinary history one recipe at a time!

  • Home
  • About
  • Recipes
  • Blog Love
You are here: Home / AHC Original Recipes / Baked Chicken & Shallots

Baked Chicken & Shallots

March 30, 2013 by Lindsey Leave a Comment

bite of chicken & shallotsWe were at dinner with my best friend from High School last weekend and she asked, “What is your favorite dish to make?” and I couldn’t come up with an answer on the spot. I love trying new recipes, but I do have my favorites. Baked Chicken & Shallots is just such a recipe!

Chicken & Shallots is a recipe I created last year while my fiancé and I were working in Cleveland, OH. I don’t claim to have invented the magical combination of chicken and shallots: This is a pairing that has been delighting taste buds for centuries. (This is a completely unverified fact. I actually have no idea.) It’s just a dish I threw together because I really didn’t want to go to the store. I hate grocery shopping. Fun (verified) fact.

I have since become obsessed with shallots. I started using them in place of onions in other dishes, because they have this unique flavor that I find irresistible. But please, please, please don’t substitute onions for shallots in this recipe. You will find it lacking. Trust me.

Lindsey’s Chicken & Shallots

 

4 skinless, boneless chicken breasts

4-6 shallots, chopped (more is more, or at least I think so!)

4 T butter

1 cup dry white wine

Pinch of salt (or more to taste)

¼ teaspoon fresh ground pepper (or more to taste)

 

Preheat oven to 400°.

Melt 1 tablespoon butter in an oven safe pan with a lid.  Brown chicken over medium heat, remove from pan.

Melt remaining butter in pan, add shallots and cook over medium heat until they brown and turn translucent. Try not to pester them while they cook.

shallots cooking

Keep cooking!

Deglaze pan with wine. Add the salt and pepper. Bring wine and shallots to a boil. Scrape the pan to get all the browned chicken bits off the bottom. Yum! Add the chicken back to the pan and spoon sauce over chicken.

Cover and bake in preheated oven until meat thermometer inserted into the largest part of the breast reads 165°. Approximately 10-20 minutes. Let the breasts rest at least 5 minutes.

I suggest serving this delightful dish with a side of mashed potatoes to soak up the sauce. You will want ever last drop!

Chicken & Shallots

Share this:

  • Facebook
  • Tumblr
  • Pinterest
  • Twitter
  • Email
  • Print

Filed Under: AHC Original Recipes, Chicken, Main Courses Tagged With: chicken, one dish mains, shallots, weeknight, wine

« Seven Layer Bars
Roasted Chicken – A Culinary Masterpiece! »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Welcome!

I’m overjoyed that you have stopped by! This blog combines my passions for cooking, baking, recipe development, cookbooks, and American history. I post a smorgasbord of heirloom and heritage recipes, my personal creations, and modern recipes that are just too good not to share!

Categories

Follow me on Pinterest!

It’s Summer!!

Grilled Onion Roasted Potato Strawberry Spinach Salad

Grilled Onion Roasted Potato Strawberry Spinach Salad

This Double Chocolate Caramel Ice Cream is deeply chocolatey, sinfully rich and 100% decadent. There is caramel sauce in the ice cream and swirled throughout like a silky caramel river with little bits of chopped chocolate taking it to the next level.

Double Chocolate Caramel Ice Cream {VIDEO}

Peach Crisp Cupcakes filled with peach compote and topped with Swiss meringue buttercream

Peach Crisp Cupcakes with Vanilla Swiss Meringue Buttercream

In these Lemon Coconut Cupcakes a moist coconut cupcake that is made with both dried coconut and coconut milk is filled with lemon curd and then topped with a coconut Italian Meringue Buttercream. And then topped off with some more toasted coconut.

Lemon Coconut Cupcakes {Italian Meringue Buttercream}

This Cherry Burrata Millet Grain Bowl has nutty millet, grilled red onions, charred shallots, spicy corn, grilled chicken, fresh cherries, creamy Burrata and a bright cherry vinaigrette! It’s the summer bowl to eat on repeat.

Cherry Burrata Millet Grain Bowl

Foolproof Rosemary Grilled Chicken

Foolproof Grilled Rosemary Chicken

Follow on Bloglovin

Recent Posts

  • Cherry Preserves Ricotta Toast
  • Pickled Cherries
  • Stone Fruit Caprese Panzanella Salad
  • Salted Caramel Sauce: Two Methods {VIDEOS}
  • Cherry Burrata Millet Grain Bowl
my foodgawker gallery
my photos on tastespotting
These Cherry Preserves are quick and easy! Stock up on Summer’s bounty and enjoy all year! I spread mine on black pepper honey ricotta toast for an easy snack or breakfast.

Cherry Preserves Ricotta Toast

Pickled Cherries

There is nothing better than taking all of Summer’s bounty and throwing it into an easy, no-oven salad! This Stonefruit Caprese Panzanella Salad is at once familiar and comforting with a hint of the unexpected!

Stone Fruit Caprese Panzanella Salad

In these TWO video tutorials for how to make salted caramel sauce you will learn the dry caramel method and the wet caramel method! They both have same perfect result, so you can choose your favorite!

Salted Caramel Sauce: Two Methods {VIDEOS}

This Cherry Burrata Millet Grain Bowl has nutty millet, grilled red onions, charred shallots, spicy corn, grilled chicken, fresh cherries, creamy Burrata and a bright cherry vinaigrette! It’s the summer bowl to eat on repeat.

Cherry Burrata Millet Grain Bowl

Looking for something?

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

I love that each part of our vast Nation has distinct gastronomic differences, and I cannot wait to explore where we have been and where we are now with you!

These Cherry Preserves are quick and easy! Stock up on Summer’s bounty and enjoy all year! I spread mine on black pepper honey ricotta toast for an easy snack or breakfast.
There is nothing better than taking all of Summer’s bounty and throwing it into an easy, no-oven salad! This Stonefruit Caprese Panzanella Salad is at once familiar and comforting with a hint of the unexpected!
In these TWO video tutorials for how to make salted caramel sauce you will learn the dry caramel method and the wet caramel method! They both have same perfect result, so you can choose your favorite!
This Cherry Burrata Millet Grain Bowl has nutty millet, grilled red onions, charred shallots, spicy corn, grilled chicken, fresh cherries, creamy Burrata and a bright cherry vinaigrette! It’s the summer bowl to eat on repeat.
This Bourbon Cherry Caramel Ice Cream is a smooth, rich caramel ice cream with a homemade cherry jam swirl and Bourbon soaked cherries!
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
Privacy Policy

Copyright © 2019 · American Heritage Cooking · Site Design by Heather Mackan · Built on GenesisWP

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.