Juicy garlic chicken with shallots – made in less than 30 minutes! This low carb chicken recipe is easy, flavorful and a great way to mix up dinner.
Bonus! It makes incredible leftovers, too. I love adding this baked garlic chicken into salads, soups, quesadillas and more!
I love bringing you fun chicken recipes because it’s something we eat so much of in our home! Check out my easy lemon chicken, blackened chicken, and chicken piccata milanese.
This garlic chicken with shallots has been one of our favorites for years! It’s a delicious twist of my ever-popular Baked Chicken Breast. This recipe comes together without a lot of effort and tastes as good as it looks. Move over Ina!
Just kidding. Ina and I are longtime BFFs, although we’ve never met. Still, this shortcut chicken with a decadent garlic shallot sauce is just the ticket for an easy weeknight meal – and it doesn’t require hours of effort!
You’d never know from the incredible flavor, but this garlic chicken is naturally low carb, keto friendly and gluten free! Each serving is just 400 calories!
The garlic sauce is a blend of butter, wine and garlic and bakes a subtle flavor into the chicken making it so juicy and so good! Let’s make it together.
Why You’ll Love this Garlic Chicken with Shallots
- Just Six Ingredients
- Excellent with Potatoes, Pasta, Salad or Veggies
- Wholesome and Nutritious
- Low Calorie + Low Carb
- Keto Friendly
★★★★★
5 STAR REVIEW
“So simple, yet so delicious!! I’ll be making this often!”
— SHANNON—
What are Caramelized Shallots?
Shallots are closely related to onions. An onion grows individually, with a bulb under the grown and green shoot above, but shallots are more like garlic (growth-wise).
Shallots grow in plant clusters. While you’ll see rings as you peel an onion, shallots showcase their cloves more like garlic as they’re peeled.
Caramelized shallots are quite similar to my favorite caramelized onions – they are a delicious way to add flavor to an array of recipes like this chicken. They’re so tender and add a beautiful aroma.
Use caramelized shallots in lieu of onions to enhance a dish. They elevate this simple chicken recipe and while it’s easy enough to make on a weeknight, it’s special enough to serve on the weekend!
Ingredients and Substitutions
- Shallot – If you can’t find shallots, you can substitute with onions.
- Olive Oil – We always have Extra Virgin Olive Oil on hand, but you can also substitute with any of your favorite oils.
- Minced Garlic – Learn how to peel garlic here and how to mince garlic here. If you don’t have fresh garlic, you can always by the store bought minced version.
- Boneless Skinless Chicken Breasts – You can use other types of chicken, but you’ll need to adjust your baking times accordingly.
- Butter – Salted butter is best here (if using unsalted be sure to add salt to your sauce). Use melted butter.
- White Wine – Don’t drink wine or don’t want to open a bottle? Use chicken stock or vegetable stock instead.
Variations
- Spice it up with red chili flakes.
- Squeeze with a fresh lemon for an additional layer of citrus flavor.
How to Cut Shallots
- Remove papery outer skin from shallot.
- Cut off root end, the opposite end and discard.
- On a cutting board, slice thin for rings and use your fingers to separate them or halve and cut for slices.
How to Caramelize Shallots
- Melt butter or heat oil in a saucepan over low heat.
- Add sliced shallots. Stir to coat.
- Cook until soft, translucent and light brown (about 10 minutes).
- For this recipe, add in garlic and stir over low heat for 1 minute after the shallots have begun to brown.
How to Make this Garlic Chicken with Shallots
- Preheat oven as indicated, and prepare your baking dish.
- Slice shallots. Cook as directed above. Reduce heat to low, adding half of the garlic for the last minute of stirring.
- Next, place chicken breasts in baking dish. Combine melted butter, remaining minced garlic and wine in a small bowl, and pour over chicken.
- Top chicken with cracks of salt and pepper. Cover in the caramelized shallots.
- Bake 20 minutes, removing from oven. Drizzle with garlic sauce that remains in the baking dish. Allow to rest as directed.
Tips
- Use a meat tenderizer to pound the chicken if one side of the chicken is a lot thicker than the other side. This will help it cook more evenly.
- Don’t crowd the chicken – it’s important to give it space to allow even cooking.
- For the juiciest chicken, allow it to rest 5-10 minutes before slicing and serving. It seals the juices in.
- Use the best quality ingredients you can so that each ingredient shines!
- Use this printable meat temperature chart to ensure doneness.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Are you a fan of everything garlicky and good in life? Check out this handy Garlic Conversion Guide and learn how to peel and mince garlic to help save you time in the kitchen!
Serving Suggestions
What to do with Leftovers
- Add it into a salad
- Chop it up and put it in a Chicken Wrap
- Serve it in a warm corn tortilla for Chicken Tacos
- Use it for Mexican Spaghetti
Dietary Considerations
- Gluten Free
- Dairy Free (Skip the butter to be dairy free)
- Nut Free
How to Store
- At Room Temperature – This chicken can sit out for up to two hours while serving.
- Refrigerate – You can refrigerate this garlic chicken with shallots for 3-4 days.
- Freeze – Store this garlic chicken in an airtight container for up to three months in the freezer.
If you make this recipe, leave a comment and rating to let me know what you think! I always love hearing from you!
More Chicken Recipes
Garlic Chicken with Shallots
Ingredients
- 1 shallot Sliced thin
- 1 tablespoon extra virgin olive oil
- 2 tablespoons minced garlic divided
- 3 boneless skinless chicken breasts
- 6 tablespoons butter salted, melted
- ¼ cup white wine
- salt and pepper to taste
Instructions
- Preheat oven to 425°F. Prepare your baking dish with cooking spray.
- Slice shallots thin. Over medium heat, add shallots and olive oil. Cook until translucent and lightly brown (about 10 minutes).
- Reduce heat to low, adding garlic for the last minute of stirring.
- Place chicken breasts in baking dish. Combine melted butter, minced garlic and wine in a small bowl, and pour over chicken.
- Top chicken with cracks of salt and pepper. Cover in the caramelized shallots.
- Bake 20 minutes. Remove from oven. Drizzle with garlic sauce that remains in the baking dish. Allow to rest 10 minutes before serving.
Julie’s Tips
- Use a meat tenderizer to pound the chicken if one side of the chicken is a lot thicker than the other side. This will help it cook more evenly.
- Don’t crowd the chicken – it’s important to give it space to allow even cooking.
- For the juiciest chicken, allow it to rest 5-10 minutes before slicing and serving. It seals the juices in.
- Use the best quality ingredients you can so that each ingredient shines!
- Use this printable meat temperature chart to ensure doneness.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
So simple, yet so delicious!! I’ll be making this often!
Thank you, Shannon! I love the flavor combo.