Pan-Roasted Chicken with Shallot and Red Wine Reduction

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

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 drafted and published.

Pan-roasted and finished with a rich, savory shallot and red wine sauce. This French chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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: 20 min Serves 2 French cuisine 350 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 medium shallots, finely minced
1/2 cup dry red wine
1/2 cup chicken broth
2 tbsp unsalted butter
1 tsp fresh thyme, chopped

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the chicken breasts and sear for 5-6 minutes on the first side until golden brown and edges are crispy, then flip and cook for another 4-5 minutes until an internal temperature of 165°F is reached. Remove chicken and keep warm.
Step 3: Reduce heat to medium and add 2 finely minced shallots to the skillet. Sauté for 2-3 minutes until fragrant and translucent but not browned.
Step 4: Pour in 1/2 cup dry red wine and 1/2 cup chicken broth, scraping the bottom of the pan to deglaze. Simmer for 5-7 minutes until the sauce reduces by half and thickens enough to coat the back of a spoon.
Step 5: Turn off the heat and whisk in 2 tbsp unsalted butter and 1 tsp chopped fresh thyme until the sauce is glossy and smooth.
Step 6: Return the chicken to the skillet and spoon the sauce over it to warm through for 1 minute before serving.