Honey Glazed Chicken and Shallots

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"The combination of a sweet glaze, tangy shallots and pan-roasted chicken makes this a quick but decadent one-pan meal. Great served alongside a crisp salad."

Original recipe yields 4-6 servings


  • Serving Size: 1 (413.7 g)
  • Calories 861.8
  • Total Fat - 45.8 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 219 mg
  • Sodium - 180.7 mg
  • Total Carbohydrate - 72.9 g
  • Dietary Fiber - 1.3 g
  • Sugars - 13.6 g
  • Protein - 39.9 g
  • Calcium - 77.6 mg
  • Iron - 3.6 mg
  • Vitamin C - 66.1 mg
  • Thiamin - 0.4 mg

Step 1

Pat the chicken dry and season all over with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.

Step 2

Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.

Step 3

Reduce heat to medium-low, and add 1/4 cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 - 15 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.

Step 4

Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.

Tips & Variations

No special items needed.