When you’re craving a comforting chicken dinner but don’t want to spend hours in the kitchen, this Chicken with Garlic Shallot Cream Sauce is your answer. It’s simple enough for busy weeknights but fancy enough for date night at home. Golden chicken breasts are cooked to juicy perfection, then topped with a silky sauce made with shallots, garlic, Dijon mustard, cream, and a squeeze of lemon for brightness. It pairs beautifully with roasted vegetables, pasta, or a slice of crusty bread to mop up that unbelievable sauce.

Why You’ll Love this Recipe:

• • Fast and easy: Ready in about 25 minutes from start to finish.

  • Rich and flavourful: Shallots, garlic, Dijon, butter, lemon and cream create a restaurant-quality sauce.

  • Versatile: Perfect for a cozy weeknight dinner or serving guests.

  • Pairs with anything: Rice, pasta, potatoes, veggies… you name it!

  • Minimal cleanup: All made in one pan.

Here’s what you’ll need to make this delicious dish:

• Chicken breasts (2) – Boneless, skinless; they cook quickly and stay juicy.

• Olive oil (3 tbsp) – 1 tbsp for rubbing on the chicken to act as a binder for the seasoning and the other 2 tbsp for searing the chicken and sautéing aromatics.

• Salt, pepper, garlic powder, thyme – Simple seasonings for the chicken.

• Shallot (1) – Adds delicate sweetness and depth to the sauce.

• Garlic cloves (3) – Because of course.

• Chicken broth (1 cup) – Forms the base of the sauce.

• Dijon mustard (1 tbsp) – Adds tang and complexity to the sauce.

• Heavy cream (¼ cup) – Makes the sauce rich and velvety.

• Unsalted butter (2 knobs) – Swirled in at the end for a glossy, luxurious finish.

• Lemon (squeeze) – Balances the richness of the sauce.

• Chives, chopped – A fresh, mild oniony garnish that brightens up the dish.

Prep for Chicken with Garlic Shallot Cream Sauce:

There’s not much prep required for this one, but it helps to have all your ingredients out and ready to go before you start. The dish comes together fast, so having everything within reach makes it even easier.

• Take the chicken breasts out of the fridge about 20 minutes before cooking to take off the chill for more even cooking.

• Pat the chicken dry with paper towels to help it sear nicely.

• Mince your shallot and garlic so they’re ready to go when you start cooking.

How to Make Chicken with Garlic Shallot Cream Sauce:

Step One:

Pat chicken breasts dry and make shallow cuts (about ¼” deep) along the top side of each breast. Rub both sides lightly with olive oil, then season generously with salt, pepper, garlic powder, and thyme.

Step Two:

Heat a large skillet over medium heat for 1-2 minutes. Add 2 tbsp olive oil. Once shimmering, place the chicken breasts in the pan, laying them away from you to avoid splatter. Sear for 3-4 minutes per side until golden and nearly cooked through (about 160°F internal temp). Transfer chicken to a wire rack over a baking sheet and let it rest while you make the sauce.

Step Three:

Our sauce! Reduce heat to medium-low. Add minced shallot and garlic to the pan and sauté for about a minute, stirring frequently so they soften but don’t brown.

Step Four:

Pour in chicken broth and increase heat back to medium. Scrape up any browned bits from the pan. Let the broth bubble and reduce by half.

Step Five:

Whisk in Dijon mustard and cook for about a minute. Pour in heavy cream and stir until the sauce is smooth.

Step Six:

Remove pan from heat. Stir in the cold butter until melted and the sauce is glossy. Add a squeeze of lemon juice for brightness.

Step Seven:

Slice the rested chicken and arrange on plates. Spoon plentyyyy of sauce over the top and garnish with chopped chives.

Substitutions for Cheesy Bacon Pastina with Peas:

• Chicken thighs – Use boneless, skinless thighs for juicier meat (adjust cooking time as needed).

• Shallots – Use ½ small yellow onion if you don’t have shallots.

• Chicken broth – I’ve actually used beef bone broth when I’m out of chicken broth and it is sooooo good.

• Heavy cream – You can use half and half but reduce slightly longer to thicken.

How to Store Chicken with Garlic Shallot Cream Sauce:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat gently in a pan over medium-low heat, adding a splash of broth or water if the sauce thickens too much. Avoid microwaving for too long, as it may split the sauce.

• Freezing: This creamy sauce does not freeze well, so it’s best enjoyed fresh or refrigerated.

Perfect for weeknight dinners, entertaining on the weekend, or truly whenever you want a cozy and easy meal. Tag me on social if you try it out, @britacooks! I love seeing your recreations xx