Herb-Infused Pan-Roasted Chicken Breasts with Creamy Ale Sauce
Elevate your dinner table with these succulent Herb-Infused Pan-Roasted Chicken Breasts, seared to perfection and smothered in a luxurious creamy ale sauce. This mouthwatering dish combines the rich flavors of shallots, Dijon mustard, and fresh thyme, creating a delightful sauce that perfectly complements the crispy skin of the chicken. Ideal for a weeknight family dinner or a special gathering, this recipe is simple yet impressive, ensuring you and your guests will savor every bite.
N/A
Servings
300
Calories
12
Ingredients
Ingredients
Chicken Breasts
4 (skin on, seasoned with salt and pepper)
Olive Oil
2 tablespoons (for searing)
Shallot
1 medium (about 1/4 cup) (finely chopped)
All-Purpose Flour
1 tablespoon (for thickening sauce)
Ale (or Beer of Choice)
1/2 cup (for sauce)
Dijon Mustard
1 teaspoon (for flavoring sauce)
Low Sodium Chicken Broth
1/2 cup (for adding to sauce)
Heavy Cream
1/4 cup (for creaminess)
Fresh Thyme
1/2 teaspoon (finely chopped)
Salt
1/4 teaspoon (for seasoning)
Black Pepper
1/8 teaspoon (for seasoning)
Gruyere Cheese
1/2 cup (shredded)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Season the chicken breasts generously on both sides with salt and pepper.
3
In a large oven-safe skillet, heat the olive oil over medium-high heat until it’s nearly smoking.
4
Carefully place the chicken breasts in the skillet, skin side down, and sear them for 6 to 8 minutes, or until the skin is beautifully browned and crispy.
5
Flip the chicken so that the skin side is facing up, then transfer the skillet to the preheated oven. Bake for about 15 minutes, or until the thickest part of the chicken registers 160°F (70°C) on a meat thermometer.
6
Once cooked, remove the chicken from the oven and transfer it to a large platter or individual serving plates. Cover with foil to keep warm.
7
On the stovetop, reduce the heat to medium and add the finely chopped shallots to the same skillet. Cook the shallots for 2-3 minutes, or until they become soft and translucent, stirring frequently.
8
Sprinkle the flour over the shallots and cook for an additional minute, stirring constantly to create a roux.
9
Carefully pour in the ale, stirring to deglaze the pan and scrape up any delicious browned bits from the bottom. Allow the mixture to cook until it reduces by half.
10
Stir in the Dijon mustard, low sodium chicken broth, heavy cream, fresh thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Continue to cook until the sauce thickens slightly, about 3-5 minutes.
11
Remove the skillet from heat and whisk in the shredded Gruyere cheese until it is completely melted and the sauce is smooth.
12
To serve, drizzle about 3 tablespoons of the creamy ale sauce over each chicken breast, with any remaining sauce served on the side. Enjoy immediately!
Nutrition Information
18g
Fat
5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Pan-Roasted Chicken Breasts with Creamy Ale Sauce?
It is a succulent dish featuring skin-on chicken breasts seared and baked to perfection, then topped with a luxurious sauce made from shallots, Dijon mustard, fresh thyme, ale, and Gruyere cheese.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How should I prepare the chicken breasts before cooking?
The chicken breasts should be skin-on and seasoned generously on both sides with salt and pepper.
What is the first step in cooking the chicken?
Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken skin side down.
How long do I sear the chicken skin?
Sear the chicken skin side down for 6 to 8 minutes until it is beautifully browned and crispy.
Do I flip the chicken before putting it in the oven?
Yes, flip the chicken so the skin side is facing up before transferring the skillet to the oven.
How long does the chicken bake in the oven?
The chicken should bake for about 15 minutes.
What internal temperature should the chicken reach?
The thickest part of the chicken should register 160°F (70°C) on a meat thermometer.
What should I do with the chicken once it is out of the oven?
Transfer the chicken to a platter or plates and cover with foil to keep it warm while you prepare the sauce.
How do I start the creamy ale sauce?
In the same skillet over medium heat, cook finely chopped shallots for 2-3 minutes until soft and translucent.
How do I thicken the sauce?
Sprinkle flour over the shallots and cook for one minute to create a roux, then later simmer the liquids until the sauce thickens slightly.
What is used to deglaze the pan?
1/2 cup of ale (or your beer of choice) is used to deglaze the pan and scrape up the browned bits.
How much should the ale reduce?
Allow the ale to cook until the mixture reduces by half.
What liquid ingredients are added after the ale?
You will add low sodium chicken broth and heavy cream to the sauce.
What seasonings go into the sauce?
The sauce is seasoned with Dijon mustard, fresh thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
When do I add the Gruyere cheese?
Remove the skillet from the heat before whisking in the shredded Gruyere cheese until it is completely melted.
How much sauce should I serve per chicken breast?
Drizzle about 3 tablespoons of the creamy ale sauce over each chicken breast.
Can I use any type of beer for this recipe?
The recipe calls for 1/2 cup of ale, but you can use your preferred beer of choice.
What are the nutritional facts for this dish?
Each serving contains approximately 300 calories, 18g of fat, 5g of carbohydrates, and 25g of protein.
How many ingredients are in this recipe?
There are 12 ingredients including chicken, oil, shallots, flour, ale, mustard, broth, cream, thyme, salt, pepper, and cheese.
Is this recipe suitable for guests?
Yes, the recipe is described as simple yet impressive, making it ideal for both family dinners and special gatherings.
What type of skillet is required?
A large oven-safe skillet is required because the dish moves from the stovetop to the oven.
What herb provides the main flavor profile?
Fresh thyme is the primary herb used to infuse the dish with flavor.
What kind of mustard is used?
The recipe specifically calls for Dijon mustard.
How much Gruyere cheese is needed?
You will need 1/2 cup of shredded Gruyere cheese.
How many chicken breasts does this recipe serve?
This recipe is designed for 4 chicken breasts.
Should the shallots be chopped a specific way?
Yes, the shallots should be finely chopped.
Can I serve the extra sauce on the side?
Yes, any remaining sauce not drizzled over the chicken should be served on the side.
How much heavy cream is used?
The recipe uses 1/4 cup of heavy cream for creaminess.
Is the chicken broth salted?
The recipe specifies using low sodium chicken broth.