Stanley Tucci’s Lemon Shallot Chicken Recipe
The Stanley Tucci’s Lemon Shallot Chicken Recipe is bright, flavorful and easy to make at home. This dish combines tender chicken with zesty lemon and sweet shallots for a fresh, delicious meal.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 small shallots thinly sliced
- 2 garlic cloves minced
- 1 lemon zested and juiced
- ½ cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- Fresh parsley for garnish
Instructions
Prepare the Chicken
- Pat chicken dry with paper towels. Season both sides with salt and pepper for even flavor.
Heat the Skillet
- Add olive oil and butter to a large skillet over medium heat. Let butter melt completely without burning.
Cook the Chicken
- Place chicken breasts in the skillet. Cook 6–7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
Remove Chicken
- Transfer chicken to a plate. Cover lightly with foil to keep warm while making the sauce.
Cook the Shallots
- Add sliced shallots to the same skillet. Sauté 2–3 minutes until soft and fragrant, stirring frequently.
Add Garlic
- Add minced garlic to the shallots. Cook 30 seconds until aromatic but not burnt.
Deglaze with Broth
- Pour chicken broth into the pan. Scrape brown bits from bottom with a wooden spoon for rich flavor.
Add Lemon and Thyme
- Stir in lemon zest, lemon juice and fresh thyme. Simmer 2–3 minutes until sauce slightly thickens.
Return Chicken to Pan
- Place chicken back into the skillet. Spoon sauce over each piece and cook 1–2 minutes to combine flavors.
Garnish and Serve
- Sprinkle fresh parsley on top. Serve immediately with sauce spooned over chicken for a bright, flavorful dish.
Notes
- Use fresh lemon for bright, natural flavor
- Pat chicken dry to ensure golden crust
- Don’t overcook chicken to keep it juicy
- Sauté shallots slowly for natural sweetness
- Use chicken broth instead of water for richer taste
- Let chicken rest before slicing to retain juices
- Garnish with parsley or extra thyme for color and aroma