Lemony Pan-Roasted Chicken With Fried Shallots

This dish is high on flavor and low on effort. Once the chicken has marinated, everything comes together in less than half an hour.

Serves 4


  • 2 garlic cloves, thinly sliced
  • juice of 1 large lemon (about 1/4 cup)
  • 1/4 cup dry white wine
  • 1 tbsp chopped fresh rosemary
  • 3 tbsp olive oil, divided
  • freshly ground black pepper
  • 4 boneless, skinless chicken breast halves, about 6 oz each
  • sea salt
  • 1-1/2 tbsp unsalted butter
  • 6 large shallots, thinly sliced


  1. Combine the garlic, lemon juice, wine, and rosemary in a medium bowl. Whisk in 2 tablespoons of oil and season with black pepper. Place the chicken breasts in a dish just large enough to hold them in a single layer.
  2. Pour the marinade over the chicken and turn several times to coat. Cover tightly and place in the refrigerator at least 2 hours (and up to 4), turning halfway through. Let the dish stand at room temperature 30 minutes before proceeding.
  3. Preheat the oven to 350° F.
  4. Heat a large, ovenproof skillet over medium-high heat, and add the remaining 1 tablespoon of oil, swirling to coat the pan. Remove the chicken breasts from the marinade, letting any excess drip off (discard marinade). Season the chicken with salt and sear until browned on the bottom, 6-7 minutes.
  5. Turn the breasts over and place the skillet in the oven, uncovered. Roast until the breasts are just cooked through, 12-15 minutes, depending on size.
  6. Meanwhile, heat a skillet over medium-low heat and add the butter. When the butter begins to bubble, add the shallots and season with salt and pepper. Reduce the heat to low and cover. Cook until softened and browned, stirring several times, 10 minutes.

To serve, plate the chicken breasts and spoon the shallots on top. Serve right away.