Herb Roasted Chicken Breast with Shallot Beer Gravy

Herb Roasted Chicken Breast with Shallot Beer Gravy

Author: Julie Degel

Bone-in chicken breasts are roasted with fresh herbs, garlic butter, and aromatics until golden brown, then served with a creamy shallot beer gravy made from the savory pan juices and the aromatic veggies from the pan. An easy, elegant dinner for two!

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Prep Time:20

Cook Time:1

Total Time:1 20

Course: Main Course

Cuisine: American

Keyword: beer gravy, chicken breast, Cooking with Beer, dinner for two, Thanksgiving

Servings:

Calories: 713kcal

Cost: $20.00

Ingredients

For the Chicken

2 bone-in, skin-on chicken breast halfs (approximately 2–3 lb), preferably brined
3 Tbsp unsalted butter softened
2 cloves garlic finely minced
1 tsp fresh sage finely chopped
1 tsp fresh thyme finely chopped
½ tsp fresh rosemary finely chopped
½ tsp lemon zest
½ tsp freshly ground black pepper
1/2 tsp kosher salt

For the Roasting Pan

1 medium shallot quartered
2 cloves garlic smashed
2 sprigs fresh thyme
1 sprig fresh rosemary
1/4-1/2 cup chicken broth

For the Shallot and Beer Gravy

2 Tbsp unsalted butter
The cooked shallot and garlic from the skillet/roasting pan finely chopped
2 Tbsp all purpose flour
¼ cup Belgian Tripel beer
1¼ cups strained chicken roasting juices and low-sodium chicken broth combined
Freshly ground black pepper to taste
Kosher salt to taste

Instructions

Prepare the Chicken

Make the herb butter. In a small bowl, combine the softened butter, minced garlic, sage, thyme, rosemary, lemon zest, and black pepper. Mix until thoroughly combined.
Prepare the chicken breast. Pat the brined chicken breast dry with paper towels. Carefully loosen the skin from the breast meat with your fingers, being careful not to tear it.
Season the chicken. You can skip the salt if you brined the chicken breasts. Sprinkle the chicken with kosher salt, including beneath the skin. Divide the herb butter between the two chicken breasts, spreading half under the skin and the remaining half over the skin.

Roast the Chicken

Preheat the oven. Preheat the oven to 375°F.
Prepare the skillet (or baking dish). Arrange the quartered shallot, smashed garlic, thyme, and rosemary in a 10-inch cast iron skillet or small roasting pan. Pour ¼ cup chicken broth into the bottom of the skillet or pan.
Arrange the chicken. Place the chicken breast skin-side up over the aromatics. Arrange the shallots beneath the chicken breasts to help keep them elevated.
Roast the chicken. Put the skillet with the chicken into the oven and roast uncovered. Begin checking the internal temperature after approximately 45–50 minutes. Total cooking time will be around 50-60 minutes, depending on the size and thickness of the chicken breasts.
Monitor the chicken. Check the roasting liquid periodically. If the skillet begins to dry out or the drippings start to scorch, add a splash of broth. If the skin becomes too dark before the chicken finishes cooking, loosely tent the skillet with aluminum foil.
Check for doneness. Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. The chicken is done when the internal temperature reaches 165°F.
Rest the chicken. Transfer the chicken breasts to a cutting board and loosely tent with aluminum foil. Let them rest while you prepare the gravy.

For the Shallot and Beer Gravy

Collect the chicken juices and garlic and shallots. Remove the garlic and shallots from the skillet. Pour the liquid from the skillet through a fine mesh strainer into a measuring cup. Add enough chicken broth to the strained roasting juices to measure 1¼ cups total.
Make the roux. Add the butter and finely chopped shallot and garlic reserved from the skillet into a medium saucepan over medium heat. Alternatively, you can make the gravy in the skillet that the chicken cooked in. Once the butter melts, sprinkle the flour over the butter and vegetables. Whisk continuously for approximately 1–2 minutes, until the flour is incorporated and the mixture turns lightly golden.
Add the beer. Slowly pour in the beer while whisking continuously. The mixture will thicken quickly and may look pasty at first. Continue whisking until smooth.
Add the broth and juices. Gradually whisk in the 1¼ cups of combined roasting juices and broth until fully incorporated.
Simmer the gravy. Bring the mixture to a gentle simmer over medium-low heat. Cook for 5–7 minutes, stirring occasionally, until the gravy thickens and the beer flavor mellows.
Season and adjust. Taste the gravy and add freshly ground black pepper and salt as needed. If the gravy becomes too thick, whisk in additional broth, 1 tablespoon at a time, until it reaches your preferred consistency. For an extra-smooth gravy, pulse it a few times with an immersion blender.
Serve. Transfer the warm gravy to a gravy boat or serving pitcher and serve alongside the sliced herb butter roasted chicken breasts.

Notes

Prep and cook times include the gravy

Beer. Store bought alternatives include St. Bernardus Tripel, Victory Golden Monkey, or Allagash Tripel. You could also use a lager or pilsner in place of the Tripel.

Wine. You can sub white wine for the beer in the gravy.

Nutrition Facts include the gravy. The gravy yields about 1 1/2 cups. If you use less than 3/4 cup of gravy with your chicken, the calories will be lower than what is listed in this recipe card.

Nutrition