Lemon-Rosemary Chicken Recipe
Girl Mom Reviews

Lemon-Rosemary Chicken Recipe

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This one-skillet recipe is packed with flavor + is oh-so-easy to prepare. The classic pairing of fresh rosemary + lemon is the centerpiece of this dish, while the addition of sautéed shallots adds a subtle depth to the flavors.

When paired with frozen broccoli, you have the makings of a satisfying, low-carb meal that is soon to become a new family favorite.

Tip: Organic lemons are recommended for this dish because the skin is not removed prior to cooking.

Prep time: 10 minutes

Cook time: 30-35 minutes

Serves: 4-6

Ingredients:

  • 3 T. unsalted butter, divided
  • 6 boneless, skinless chicken thighs
  • Sea salt + black pepper, to taste
  • 2 medium shallots, sliced thin
  • 1 c. chicken stock, preferably organic
  • 1½ T. fresh rosemary leaves, finely chopped
  • 1 16-oz. bag frozen broccoli
  • 1 medium organic lemon, sliced + cut into small, thin wedges

Directions:

  1. Heat 2 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat bottom of pan.
  2. Unroll chicken thighs + season each side with salt + black pepper. Add seasoned chicken to hot skillet. Cook for 4-5 minutes per side, or until chicken is golden brown + releases easily from the bottom of the skillet. Remove from heat + transfer chicken to a plate. Cover + keep warm.
  3. Reduce heat to medium + add remaining butter + sliced shallots to skillet. Sauté shallots, stirring occasionally, until soft + golden brown, approximately 4-5 minutes.
  4. Add chicken stock to skillet and increase heat to medium-high. Bring liquid to a boil while using a spatula or wooden spoon to scrape up brown bits from bottom of pan. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
  5. Return chicken + its juices to the skillet, along with the frozen broccoli + thin lemon wedges. Cover reduce heat to medium-low. Simmer for 10-12 minutes, or until broccoli is crisp tender + chicken is cooked through. (Internal temperature should read 165°F on an instant-read thermometer).
  6. Remove from heat + serve immediately with a spoonful of pan sauce drizzled over each chicken thigh. Garnish with additional lemon wedges, if desired. Enjoy!
XOXO, Kristie
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