AuthorMarla MeridithA favorite family recipe! Try this quick and easy Skillet Seared Chicken with Shallots recipe for weeknight meals or date night.
Heat 1 tablespoon of olive oil and the butter in a 12 inch cast iron skillet over high heat.
Season all sides of the chicken with the salt and pepper. Place in the skillet skin side down.
Cook until browned and crispy, 5 to 6 minutes. Flip and cook another 3-4 minutes. Remove from the pan and place on plate.
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.
Add the chicken back in and cook a few minutes until everything is hot.
Sprinkle parsley over the top and serve in the skillet.
Ingredients
Directions
Heat 1 tablespoon of olive oil and the butter in a 12 inch cast iron skillet over high heat.
Season all sides of the chicken with the salt and pepper. Place in the skillet skin side down.
Cook until browned and crispy, 5 to 6 minutes. Flip and cook another 3-4 minutes. Remove from the pan and place on plate.
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.
Add the chicken back in and cook a few minutes until everything is hot.
Sprinkle parsley over the top and serve in the skillet.
