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Lemon Shallot Chicken

I literally don’t know what to call this chicken.

lemon-shallot-chicken

Sure, it has lemon juice.  And chopped shallots.  And garlic.  And paprika.  And brown sugar.  And chopped rosemary.

lemon-shallot-chicken-rosemary

It’s…complex.

lemon-shallot-chicken-shallots-chopped

And ugly.  Sorry, this dish won’t photograph well no matter how hard I try.  But it is really easy, unique, flavorful, and makes great leftovers.  So despite its ugly appearance, that’s a win in my book.

lemon-shallot-chicken-lemons

lemon-shallot-chicken-shallots-and-spices

Slice the chicken breasts into strips (unless they’re already tenderloins) and toss with 1 tablespoon of the olive oil and the salt and pepper in a bowl.

In a large pan, heat the remaining 2 tablespoons of olive oil on medium.  Add the diced shallots and cook for 2-3 minutes, until softened slightly, then add the garlic, paprika and brown sugar. Stir well and cook for a minute.

lemon-shallot-chicken-chicken-cooking

Place the chicken strips into the pan and cook until the chicken is brown, a couple minutes on each side (this will vary based on the thickness of your chicken).

lemon-shallot-chicken-chicken-spices-cooking

lemon-shallot-chicken-chicken-spices-cooking-closeup

Add the lemon juice and rosemary to the pan, and cook for another 5-10 minutes, until the chicken is fully cooked and the lemon juice has begun to cook down.

lemon-shallot-chicken-chicken-cooking-in-juice

Lemon Shallot Chicken...with paprika, rosemary, garlic, and brown sugar, this chicken is super flavorful and healthy!

This is great fresh, but retains all of its flavor and acidity as leftovers for 3-5 days.  Serve with veggies, mashed potatoes, or rice.

Lemon Shallot Chicken

  • 1 lb of boneless, skinless chicken breasts or tenderloins
  • 3 tablespoons of olive oil, divided
  • 1 shallot, roughly chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon of paprika
  • 1 teaspoon of brown sugar
  • Juice of two lemons
  • 2 tablespoons of fresh chopped rosemary
  • Salt and black pepper
  1. Slice the chicken breasts into strips (unless they’re already tenderloins) and toss with 1 tablespoon of the olive oil and the salt and pepper in a bowl.
  2. In a large pan, heat the remaining 2 tablespoons of olive oil on medium.  Add the shallot and cook for 2-3 minutes, until softened slightly.
  3. Add the garlic, paprika and brown sugar. Stir well.
  4. Place the chicken strips into the pan and cook until the chicken is brown, a couple minutes on each side (this will vary based on the thickness of your chicken).
  5. Add the lemon juice and rosemary to the pan, and cook for another 5-10 minutes until the chicken is fully cooked and the lemon juice has begun to cook down.

Lemon Shallot Chicken | So easy, crazy flavorful, healthy, makes great leftovers

Original recipe from Foodness Gracious

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