Onion Chicken with Caramelized Shallots

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Cooked with deeply caramelized shallots and a savory broth, finished with a touch of thyme. This French-inspired low-carb recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken breasts, shallots, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear chicken for 4 minutes per side until golden brown. Remove and set aside.
  2. Step 2: Reduce heat to medium and add 3 tbsp unsalted butter to the skillet. Add 4 thinly sliced shallots and cook, stirring frequently, for 12-15 minutes until deeply caramelized and soft.
  3. Step 3: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 1 1/2 cups chicken broth and add 4 fresh thyme sprigs. Bring to a simmer.
  4. Step 4: Return chicken breasts to the skillet and spoon some shallot mixture over them. Cover and simmer on low heat for 10 minutes until chicken is cooked through.
  5. Step 5: Sprinkle 1/4 cup grated Parmesan cheese over the chicken and let it melt into the sauce. Serve hot with pan sauce spooned over the top.

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