Seared Chicken Breasts with Herbed Shallot Sauce
Updated Apr 16, 2024
Get restaurant-style seared chicken breasts using just 7 ingredients with this quick and easy recipe.
Seared Chicken Breasts with Herbed Shallot Sauce
- Prep Time 30 min
- Total 45 min
- Servings 4
- Ingredients 7
Ingredients
- 2 tablespoons butter
- 1/2 teaspoon seasoned salt
- 4 bone-in skin-on chicken breasts
- 1/2 cup diced shallots
- 1 tablespoon chopped fresh thyme leaves
- 1 cup Progresso™ unsalted chicken broth (from 32-oz carton)
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
Instructions
-
Step1Heat oven to 400°F. Line cookie sheet with sides with foil.
-
Step2In 12-inch skillet, melt butter over medium-high heat. Rub seasoned salt under skin into chicken being careful not to remove skin completely. Cook in butter, skin side down, 3 to 4 minutes without moving, until chicken releases easily from pan. Turn chicken; reduce heat to medium, and cook 3 to 4 minutes longer or until chicken easily releases from pan. Turn off heat, and reserve pan with juices. Transfer chicken to cookie sheet. Bake 30 to 34 minutes or until juice of chicken is clear when thickest part is cut to the bone (at least 165°F).
-
Step3Meanwhile, add shallots and thyme to drippings in pan and cook 2 to 3 minutes, until shallots are translucent. Add broth to pan and simmer 4 to 6 minutes, until reduced by half. Stir in parsley.
-
Step4Place a chicken breast on each of 4 plates. Divide sauce among plates.
Nutrition
300
Calories
15g
Total Fat
37g
Protein
4g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 140
- Total Fat
- 15g
- 24%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 115mg
- 38%
- Sodium
- 710mg
- 30%
- Potassium
- 330mg
- 9%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 1g
- 3%
- Sugars
- 2g
- Protein
- 37g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
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