Recipe: Skillet Seared Chicken with Shallots

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A favorite family recipe! Try this quick and easy Skillet Seared Chicken with Shallots recipe for weeknight meals or date night.

A favorite family recipe! Try this quick and easy Skillet Seared Chicken with Shallots recipe for weeknight meals or date night. MarlaMeridith.com
Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins
 2 tbsp olive oil, divided
 1 tbsp unsalted butter
 2 lbs chicken thighs
 1/2 tsp ground black pepper
 1/2 tsp garlic salt
 1 cup thinly sliced shallots
 3/4 tsp smoked paprika
 1/2 cup low sodium chicken broth
 1/4 cup dry white wine
 freshly chopped Italian parsley
1

Heat 1 tablespoon of olive oil and the butter in a 12 inch cast iron skillet over high heat.

2

Season all sides of the chicken with the salt and pepper. Place in the skillet skin side down.

3

Cook until browned and crispy, 5 to 6 minutes. Flip and cook another 3-4 minutes. Remove from the pan and place on plate.

4

Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pan, shallots and smoked paprika. Cook for about 6 minutes or until the onions are translucent and fragrant. Add the broth and the wine. Bring to a simmer, cook another 5-6 minutes until the sauce has reduced.

5

Add the chicken back in and cook a few minutes until everything is hot.

6

Sprinkle parsley over the top and serve in the skillet.

Ingredients

 2 tbsp olive oil, divided
 1 tbsp unsalted butter
 2 lbs chicken thighs
 1/2 tsp ground black pepper
 1/2 tsp garlic salt
 1 cup thinly sliced shallots
 3/4 tsp smoked paprika
 1/2 cup low sodium chicken broth
 1/4 cup dry white wine
 freshly chopped Italian parsley

Directions

1

Heat 1 tablespoon of olive oil and the butter in a 12 inch cast iron skillet over high heat.

2

Season all sides of the chicken with the salt and pepper. Place in the skillet skin side down.

3

Cook until browned and crispy, 5 to 6 minutes. Flip and cook another 3-4 minutes. Remove from the pan and place on plate.

4

Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pan, shallots and smoked paprika. Cook for about 6 minutes or until the onions are translucent and fragrant. Add the broth and the wine. Bring to a simmer, cook another 5-6 minutes until the sauce has reduced.

5

Add the chicken back in and cook a few minutes until everything is hot.

6

Sprinkle parsley over the top and serve in the skillet.

Notes

Recipe: Skillet Seared Chicken with Shallots

~ Marla Meridith

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