Boneless chicken breast is my least favorite cut of meat to cook. I know, that's a weird thing to say as I'm about to give you a recipe for said chicken breast. Chicken often leaves little to no room for error. A little too long and it's dry, a little too under and well, it's raw. It's not very often you will hear me boasting about a tender, juicy chicken breast recipe. So believe me today, when I tell you, this recipe for Caramelized Shallot Roasted Chicken Breast is awesome.
In my opinion, this is pretty simple, both in terms of ingredients and skill level required.
The shallots are the star here. Oh, you want to know what the heck a shallot is? Shallots are in the onion family. You can usually find them in the grocery store among the onions and garlic. Shallots are much milder than it's onion relatives. They generally have a copper colored outer layer, which gets peeled like an onion. However, once it's peeled, cloves are revealed. If a recipe calls for 1 shallot, I generally consider that the entire shallot, regardless of how many cloves that includes. I don't know if that is correct, but that's how I roll with the shallot.
Even though I am showcasing my ability to produce a juicy, properly cooked chicken breast, I do think this recipe would be fabulous using boneless skinless chicken thighs, which I love. Not exactly the healthiest part of the chicken, but to me, the most flavorful.
Confession time: I did not come up with this tasty concoction on my own. I wish I could take credit, but alas, I cannot. This recipe was adapted from David Lebovitz.
You can, of course, pair this with whatever you want, but it paired perfectly with my favorite green beans.
To prepare green beans, cook beans as you normally would (microwaved, steamed, boiled). In a saucepan, place cooked green beans, 1 T butter and ¼ C seasoned bread crumbs. Stir together and cook over medium/low heat, about 5 minutes. Season with salt if needed. So simple and so yummy.
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Printable Recipe Card
Caramelized Shallot Roasted Chicken Breast
Ingredients
- 3 boneless skinless chicken breasts, cut into 2-3 pcs each breast
- 3 T olive oil + 1 T olive oil
- 3 T red wine vinegar
- 1 T soy sauce
- 3 large shallots cut into thin slices
- 3 T parsley freshly chopped
- Salt
- Pepper
Instructions
- Preheat oven to 425.
- Season chicken with salt and pepper.
- Heat 1 T oil, in large, oven proof skillet, over medium/high heat. Add chicken and cook until browned, about 4-5 minutes.
- While chicken is browning, combine, 3 T olive oil, red wine vinegar, soy sauce, shallots, ¼ teaspoon salt and ⅛ teaspoon freshly cracked black pepper.
- Once chicken has browned, flip chicken pieces over and pour shallot mixture over chicken.
- Place chicken in preheated oven and roast until chicken is cooked through, about 15-20 minutes.
- Remove chicken and top with chopped parsley. Serve.
Christine says
Your green beans looks mighty tasty, too!
foodyschmoody says
This is the ONLY way I can get everyone to eat green beans! Thanks for visiting.
One TIPsy Chick says
Looks delicious!
Sarah says
Loving this new blog layout- very chic! And I also pretty much hate chicken breasts- so flavorless. I'm hoping that I can get some fresh chicken from a farmers market this summer to see if they really do taste better.
foodyschmoody says
Oh thanks, Sarah. I'm still nervous about the new layout, so I appreciate the compliment. You will have to keep me posted about the farmer's markets. We've ordered fresh turkey's locally, but I've never gotten fresh chickens. They offered it once in our CSA basket, but the timing didn't work out for us. Also, we did not do a CSA basket this year, so I will be on the hunt for great farmer's markets. I'd love to hear where the best ones are!
Melissa @ My Recent Favorite Books says
I love chicken recipes, thanks!
Happy Valley Chow says
Wow that sounds like an incredible recipe...I love caramelized shallots they taste amazing on anything. Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
foodyschmoody says
Thanks so much. The best part is that the oven does all the work for you, so you don't have to caramelize the shallots on the stovetop! Bonus!
Heather {Woods of Bell Trees} says
I have this thing for chicken, I see a chicken recipe and I can't wait to try it! I used to only care for chicken tenders, but I have grown to love roasted chicken. I guess I am outgrowing my 5 year old taste buds...they took a while to catch up to my actual age. HA! This looks quite delightful and I can't wait to try it!
foodyschmoody says
Well in your defense, Heather, chicken tenders are quite awesome 🙂
GiGi Eats says
Caramelized shallots are phenomenal. And with chicken and soy sauce, swoon! What a fabulous combo, I cannot wait to cook this up very soon! 🙂 Thank you for the idea!
Beverly says
Wow, this chicken recipe looks good and so do your green beans. Yummy!
Bev
foodyschmoody says
Thank you Bev. The green beans are always a hit around here.
Healing Tomato says
The shallots are perfectly caramelized. Everything you make is perfect. This is going to find its way on my dining table very soo.