Pan-Seared Chicken with Classic French Shallot Sauce

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

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.

Pan-seared to golden perfection, served with a rich shallot and white wine sauce that highlights classic French flavors. This French-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 20 min Serves 2 French cuisine 350 cal/serving

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Ingredients

2 pieces, about 6 oz each chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
3 small, finely minced shallots
1/3 cup dry white wine
1/2 cup chicken broth
1 tsp fresh thyme leaves
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 2 chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the chicken breasts to the skillet and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside covered to rest.
Step 3: Lower heat to medium and add 2 tbsp unsalted butter to the same skillet. Add 3 minced shallots and sauté for 2-3 minutes until translucent and fragrant.
Step 4: Pour in 1/3 cup dry white wine and 1/2 cup chicken broth, scraping the bottom of the pan to loosen browned bits. Simmer gently for 5 minutes until the sauce reduces and thickens slightly.
Step 5: Stir in 1 tsp fresh thyme leaves and 1 tbsp lemon juice, adjust seasoning with salt and pepper if needed.
Step 6: Return the chicken to the skillet and spoon the shallot sauce over it. Heat for 1 minute to rewarm before serving.