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One-Pan Lemon Herb Chicken with Shallots & White Wine

One-Pan Lemon Herb Chicken with Shallots & White Wine

Serves 4 | About 40 minutes

Golden, juicy chicken with shallots, fresh herbs, and a bright white wine and lemon pan sauce — an elegant dinner made in one pan.

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 2 shallots, thinly sliced
  • 3 garlic cloves, minced
  • ½ cup dry white wine
  • ¾ cup chicken stock
  • 1 lemon, divided
  • 2 tbsp unsalted butter
  • 3–4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • Kosher salt
  • Freshly ground black pepper
  • Fresh parsley, for serving

Method:

  1. Pat the chicken dry and season generously with salt and pepper.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add the chicken skin-side down and sear for 5–7 minutes, until deeply golden and crisp. Flip and cook for another 2 minutes, then transfer to a plate.
  3. Reduce the heat to medium. Add the shallots and cook for 2–3 minutes until softened. Stir in the garlic.
  4. Pour in the white wine, scraping up the flavourful browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
  5. Add the chicken stock, thyme, rosemary and juice of ½ lemon. Return the chicken to the pan, skin-side up.
  6. Cover and simmer gently for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F / 74°C.
  7. Transfer the chicken to a plate. Stir the butter into the sauce and simmer briefly until glossy and slightly reduced.
  8. Finish with fresh lemon slices, parsley, and a spoonful of the shallot and white wine sauce.

Enjoy!

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