One Skillet Lemon Rosemary Chicken Thighs with Broccoli

This One Skillet Lemon Rosemary Chicken recipe is packed with flavor and is oh-so-easy to prepare. The classic pairing of fresh rosemary and 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 will soon become a new family favorite.

This One Skillet Lemon Rosemary Chicken Thighs with Broccoli is a perfect recipe for a weeknight dinner. It’s hearty, healthy, and full of flavor! It’s just as good as the more expensive restaurant version, but at a fraction of the cost. This easy dish can be prepared in an hour or less and is sure to satisfy your hunger. The best part? Cleaning is minimal because you only need one skillet.

This dish will leave you feeling content and satisfied without all of those added calories and fat that you would normally get from fried chicken or takeout dishes. Plus, it will taste much better than anything that could be delivered to your door!

This lightened up dish is perfect for those days where you don’t feel like cooking but still want something delicious.

Lemon Rosemary Chicken Tip

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

If you like this recipe please do us a favor and leave a comment, follow us on Facebook, and sign up for our newsletter. That way you will be kept up to date on all our new recipes and tips.

And check out our other Lunch recipes for more delicious recipes.

Jump to RecipePrint Recipe

Recipe Card

0 from 0 votes

Recipe by Don Carroll Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

487

kcal

Total time

45

minutes

This One Skillet Lemon Rosemary Chicken recipe is packed with flavor and is oh-so-easy to prepare.

Ingredients

• 3 Tbsp Unsalted Butter, divided

• 6 Boneless, Skinless Chicken Thighs

• Sea Salt and Black Pepper, to taste

• 2 medium Shallots, sliced thin

• 1 c Chicken Stock, preferably organic

• 1 1/2 Tbsp Fresh Rosemary Leaves, finely chopped

• 16 oz Frozen Broccoli

• 1 medium Lemon, sliced and cut into small, thin wedges

Directions

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

Did you make this recipe?

Tag @donshomecookingblog on Instagram

Like this recipe?

Follow us @donshomecooking on Pinterest

Did you make this recipe?

Like us on Facebook