Spice-Rubbed Chicken with Lemon-Shallot Sauce
The secret ingredient in Spice-Rubbed Chicken with Lemon-Shallot Sauce is allspice which is included in the dry rub. The combination of the allspice rub with a popping lemon tang sauce results in an exciting, fresh-flavored chicken dish. If you haven’t used allspice in your cooking, try it as a change to the normal spices you use. You’ll be pleasantly surprised.
Jump to RecipeAllspice Dry Rub
Combine salt, pepper and 1/2 teaspoon allspice on a plate or in a bowl.
Working with Raw Chicken
Pat dry and trim chicken. Cut breasts in half lengthwise and crosswise to make smaller pieces if desired. There are usually tendons attached to the breasts. Gently separate them from the breast and with your knife, run down each side of the tendon to remove. (See above photo). It’s not a pretty photo but I wanted to show you the tendon. I don’t buy chicken tenders because it’s a lot of work to remove the tendon from each piece.
Coat Chicken with Allspice Rub
Coat chicken pieces with the spice rub.
Cooking the Chicken
Heat oil on medium-high in a large non-stick pan and carefully place chicken into the pan.
After approximately 4 minutes, turn the chicken pieces using tongs. The bottom side should be nice and browned. Cook for another 4 minutes, until both sides are browned and chicken is thoroughly cooked (but not overdone). Transfer chicken to a platter and cover with foil to keep chicken warm.
Lemon-Shallot Sauce
In the same pan, add the broth, white wine, minced shallots, lemon juice and lemon zest. Cook for 5 minutes, until sauce reduces. Stir occasionally. For the White Wine (See NOTE section in recipe below.)
Add the remainder of the allspice and thyme. Season with salt and pepper.
Spice-rubbed Chicken with Lemon-Shallot Sauce
Transfer chicken to a platter. Spoon sauce over the chicken. Garnish as desired and serve.
Spice-Rubbed Chicken Breast with Lemon-Shallot Sauce
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3/4 teaspoon ground allspice divided
- 2 large skinless boneless chicken breast halves, each cut in half vertically, then cut in half horizontally, 8 pieces total
- 4 tablespoons olive oil divided
- 1/4 cup dry white wine drinking not cooking wine
- 1/2 cup chicken broth
- zest and juice of 1 medium sized lemon
- 1-2 tablespoons minced shallots
- kosher salt and pepper to taste
- 1-2 teaspoons chopped fresh thyme
- garnish with thyme or chopped parsley if desired
Instructions
- Mix salt, pepper, and 1/2 teaspoon allspice in small bowl or on a plate.
- Rub spice mixture over both sides of chicken pieces.
- Heat 2 tablespoons oil in large nonstick pan over medium-high heat.
- Sauté until cooked through, about 4 minutes per side.
- Using tongs, transfer chicken to a platter and cover with foil to keep warm.
- Using the same pan, add the wine, broth, remainder of the olive oil, shallots, lemon juice and zest. Bring to boil, scraping up any browned bits. Boil until liquid reduces, about 5 minutes.
- Whisk in thyme and 1/4 teaspoon allspice; season sauce with salt and pepper. Cook for 1 additional minute.
- Spoon sauce over chicken and garnish with thyme or parsley.
Notes
Recipe by Epicurious.com.
If you like this recipe, you may also like these other GFchow recipes. Chicken with Roasted Lemons, Olives, Capers, and Spinach, Mediterranean Grilled Chicken with Lemons and Olives, and Lemongrass Chicken.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
This is definitely a winning recipe! I doubled it for six people (leftovers), served it over rice, with roasted vegetables and Michelle’s salad. It was an easy and delicious dinner party menu!
Once again…thanks so much Holly. I love hearing feedback. I’m a leftover junkie so I love that you made extra so that you could enjoy the dish the next day too!
Here is a pic of my finished recipe. It was so much fun to make!
My children’s observations:
“Mom, I didn’t know you knew how to use spices”
“It smells delicious in here”
in reference to the thyme sprig…..”whoa mom is an expert!”
I’m so glad this recipe was a hit for your family. I love the feedback!