Pan Roasted Chicken and Shallots
Crispy chicken roasted to perfection with shallots and rosemary in a rich, savory sauce—comfort food at its finest!
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 2 (10 oz. Each) Bone-in Chicken Breasts, Halved
- 1 tbsp. Oil
- 4 Medium Shallots, Peeled and Cut Lengthwise
- 2 Sprigs Fresh Rosemary
- 1 cup Chicken Stock
- To taste, Kosher Salt
- To taste, Freshly Ground Black Pepper
Preparation
Step 1
Sprinkle both sides of the chicken with salt and black pepper.
Step 2
Heat oil in a pan over medium-high heat.
Step 3
Add the chicken, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes.
Step 4
Place shallots and rosemary in the pan around the chicken.
Step 5
Cook for 2 minutes until the shallots start to soften.
Step 6
Remove the chicken and set aside. Add the chicken stock to the same pan, scraping the bottom of the pan to deglaze.
Step 7
Return the chicken to the pan and reduce heat to low, cover, and let it simmer for 15-20 minutes until the chicken is cooked through.
Step 8
Spoon the sauce over the chicken and enjoy!
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