Fresh rosemary pairs perfectly with lemon in this delicious one-skillet lemon rosemary chicken recipe is packed with flavor and is so simple to make! This delicious one-pan meal makes the perfect weeknight meal that will become a family favorite.
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Ingredients for Lemon Rosemary Chicken
You’ll only need a few ingredients for this lemon rosemary chicken recipe.
Butter – We’ll use butter to brown the chicken as well as create the base for the lemon rosemary sauce.
Boneless Skinless Chicken Thighs – Chicken thighs are better suited to this dish than chicken breasts as they cook slightly faster and are more flavorful.
Shallots – I don’t recommend using regular onions as shallots are the perfect complement to the rosemary and lemon. Shallots offer a more subtle onion flavor and regular onion would be too overpowering.
Chicken Stock – To make the sauce.
Fresh Rosemary – Using fresh rosemary is key in this dish! Do not substitute with dried! You can find fresh rosemary in your local grocery store’s produce section.
Frozen Broccoli – We’ll use a bag of frozen broccoli to keep things simple and broccoli pairs perfectly with the lemon flavor.
Lemon – Since we’ll be leaving the skin on the lemons, I highly recommend using organic lemons in this lemon rosemary chicken.
How to Make Lemon Rosemary Chicken
I love the fact that this lemon rosemary chicken recipe is a one-skillet meal! I hate dishes and with 6 people to feed, I end up doing a lot of dishes!
Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and swirl to coat the bottom of the pan.
Season the chicken thighs with salt and pepper on each side and add to the hot skillet. Cook for 4-5 minutes per side or until the chicken is golden brown and releases easily from the bottom of the pan. The trick to getting the chicken to release from the pan is to let it get nice and brown before attempting to move it! Patience is the key here!
Transfer the chicken to a plate, cover it, and keep it warm.
Reduce the heat to medium and add the remaining tablespoon of butter as well as the sliced shallots to the pan. Saute the shallots, stirring occasionally, until soft and golden, about 4-5 minutes.
Add the chicken stock to the pan and increase the heat to medium-high. Bring the chicken stock to a boil while using a spatula or wooden spoon to scrape the brown bits off the bottom of the pan. These brown bits are the magic in recipes like this and add so much flavor!
Add the chopped rosemary and cook until the sauce is reduced by about half, about 4-5 minutes. Stir occasionally.
Return the chicken to the pan along with any accumulated juices. Add the frozen broccoli and thinly sliced lemon wedges.
Cover and reduce the heat to medium-low, simmering for 10-12 minutes or until the broccoli is crisp-tender and the chicken is cooked through.
Season with salt and pepper, to taste.
Remove from the heat and serve immediately with a spoonful of the lemon rosemary pan sauce drizzled over each chicken thigh. Garnish with additional lemon wedges, if desired.
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- 3 Tbls butter, divided
- 6 bonesless, skinless chicken thighs
- 2 medium shallots, sliced
- 1 cup chicken stock
- 1 1/2 Tbls fresh rosemary leaves, finely chopped
- 1 lemon, preferably organic, sliced and cut into small, thin wedges
- Salt and Pepper, to taste
- Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted. Swirl the butter to coat the bottom of the pan.
- Season both sides of the chicken thighs and add to the hot skillet. Cook for 4-5 minutes per side, or until the chicken is golden brown and releases easily from the bottom of the pan. Transfer the chicken to a plate, cover it, and keep it warm.
- Reduce the heat to medium and add the remaining tablespoon of butter as well as the sliced shallots to the skillet. Saute the shallots, stirring occasionally, until soft and golden brown, about 4-5 minutes.
- Add the chicken stock to the skillet and increase the heat to medium-high. Bring it to a boil, while using a spatula or wooden spoon to scrape up the brown bits from the bottom of the pan.
- Add the chopped rosemary to the skillet and continue cooking until the liquid is reduced by about half, about 4-5 minutes. Stir occasionally.
- Return the chicken and any accumulated juices to the pan, along with the thinly sliced lemon wedges. Cover and reduce the heat to medium-low. Simmer for 10-12 minutes or until the broccoli is crisp-tender and the chicken is cooked through (165° on an instant-read thermometer).
- Remove from the heat and serve immediately with a spoonful of the pan sauce drizzled over each chicken thigh. Garnish with additional lemon wedges.
- Organic lemons are preferred as the skins are not removed to make this dish.
Amount Per Serving: Calories: 264Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 153mgSodium: 352mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 29g
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Can I double the sauce?
Of course! I love sauce and often think I need more so feel free to double the sauce ingredients if you like more sauce.
How do I store leftover lemon rosemary chicken?
Store leftover rosemary lemon chicken in an airtight container for up to 5 days in the fridge. Please remember to follow the USDA guidelines for storing leftovers.
Reheat your leftovers in the microwave.
This easy to make one skillet rosemary chicken is an easy and delicious weeknight meal! If have a busy family like mine, you’ll love this quick and easy recipe!