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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- 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
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 tsp salt and ⅛ tsp 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.