Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
Serves 4 (serving size: 1 breast half and 2 tablespoons sauce)

Opt for an inexpensive, full-flavored domestic beer, like Blue Moon wheat ale.

How to Make It

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.

Ratings & Reviews

Easy for weeknight

September 07, 2017
This was easy and pretty good. We added garlic and used onion instead of shallots because that's what we had on hand. Think we might add ginger and maybe some orange juice/rind next time 

RLoushin's Review

October 24, 2012
Delicious! I used two large chicken breasts, so they took longer to cook. After browning on each side for 6 minutes, I covered them for the next six. The sauce has great flavor and I didn't feel that we needed more. I just drizzled it over at the end. Let the chicken rest for a few minutes before slicing to retain juiciness. So quick and easy, I will definitely make again!

mariah9999's Review

August 30, 2012
I really enjoyed this recipe. I decided to marinate the chicken for about 20 minutes before cooking in beer, a few thyme sprigs, and because orange goes so well with Blue Moon beer - orange rind and fresh orange juice. I really feel this added to the recipe. I also would like to try this recipe with salmon or beef because I think they would pair well.

cconnito's Review

September 13, 2012
doubled the sauce, marinated the chicken in OJ (as per another reviewer), a splash of the Blue Moon and a little S&P and garlic powder. Served with CL's Three Bean Salad from the same issue ( ) and brown rice. OUT OF THIS WORLD!

jennday1's Review

August 26, 2012
Made this tonight with steamed broccoli with cheese sauce and brown rice. I used regular dijon as I didn't have whole grain and omitted the parsley as I didn't have that either. Used a pinch of kosher salt rather than the 1/8 tsp. I also doubled the sauce and we had some leftovers. It went good with the rice as well. The chicken was moist and I think if you are having issues with that, you are cooking it too long. Recipe itself was pretty straightforward and quick for a weeknight. Kids liked it well enough. Will make it again.

jengrump's Review

September 08, 2014
Boring and bland

barbi3142's Review

March 19, 2013
Very good and a quick easy pan sauce.

keliza7911's Review

September 11, 2012
So amazing! With that said, I did make a few slight changes to the recipe based on the reviews below. First, I seasoned the chicken with salt and pepper on both sides and then I marinated the chicken in orange juice, a little soy sauce and fresh thyme sprigs for about 30 minutes. From there, I followed the recipe almost exactly, but I did only use 1 tbsp of soy sauce, used a pumpkin wheat beer and added more of this than the recipe called for. I also only cooked the chicken for 3 minutes on each side and then added it back to the sauce while it was reducing to finish cooking. The chicken turned out great, really juicy and full of flavor. I served this over garlic red mashed potatoes with corn on the side. YUMMY!

bergdale13's Review

October 31, 2013
This is fast becoming one of my favorite go to recipes! I always make a batch or rice in the rice cooker and serve the chicken on top of the rice. It makes a fantastic base for a friend rice the following day! So easy too!

spring525's Review

August 20, 2012
My chicken was very juicy and definitely not too salty. I might add a little lemon juice next time just to give a fresh flavor.