Skillet Lemon Garlic Chicken with Rosemary

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This skillet lemon garlic chicken with rosemary is a one-pan meal that will
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This skillet lemon garlic chicken with rosemary is a one-pan meal that will seriously elevate your weeknight dinner game! Chicken thighs and broccoli are flavored with an array of herbs and seasonings that are incredibly mouthwatering. Make this easy recipe for dinner tonight!

A lemon is twisted in the middle of a broccoli and chicken skillet.

The beauty of a one-pan dinner recipe is that it’s easy to make and even easier to cleanup! It’s pretty awesome that you can whip up this entire dinner in just one dish.

After a long day, no one wants to do a lot of work, right? That’s why this skillet lemon garlic chicken with rosemary is one of my go-to dinners lately. It all comes together in about half an hour, and it’s SO delicious!

With ingredients like parsley, thyme, garlic and paprika, this chicken is anything but bland. Whether you’re setting the table for a family dinner or curling up with a plate in front of the TV to binge watch Netflix, you’re going to be so satisfied with this easy skillet recipe!

Lemon garlic chicken thighs in a skillet are garnished with fresh parsley. What do I need to get started?

  • Boneless, skinless chicken thighs – Thighs stay moister and seem to be more flavorful than chicken breasts, but you can use chicken breast if you prefer.
  • Thyme – adds flavor – be sure to use it fresh, not dried
  • Smoked paprika – adds a nice hint of smokiness to the chicken without being too much
  • Rosemary – I like to use fresh rosemary when I can.  You can chop up a bit and then just throw in a whole stem while the chicken is cooking, to add flavor.  Remove before eating.
  • Parsley – use it while you cook and at the end to give added flavor
  • Salt and pepper
  • Garlic – you can mince whole cloves or use some from a jar of preminced.  I often prefer preminced, it’s faster and a bit milder.
  • Shallot – you can use a slice or two of minced yellow onion if you don’t have a shallot
  • Lemon juice and zest – this gives a delightful citrus flavor to the chicken.  Be sure to add it at the end!
  • Butter – I prefer to use real butter, but margarine can be used as well.
  • Chicken broth – if needed to help steam the broccoli, but totally optional.

Fully cooked lemon garlic chicken thighs are in a skillet next to cooked broccoli.Can I make the broccoli in a separate pan?

Yes, definitely, but the added flavor from the spices and butter from the chicken give the broccoli lots of good flavor.  Plus you save yourself the extra dishes.

How do I store leftovers?

Just place the leftovers in an airtight container for up to 5 days.  You can freeze them as well for up to 2 months.

Two white plated with servings of lemon garlic chicken and broccoli are placed next to a skillet. More skillet recipes I love:

Creamy Skillet Mushroom Chicken

Moroccan Chicken Tagine Skillet

Scallops and Summer Vegetable Skillet

One Pot Chicken Fajita Pasta

Print Skillet Lemon Rosemary Chicken

This delicious skillet dinner of citrus buttered, herb chicken and broccoli comes together quickly and easily for a one pan meal.
Course Main Course
Cuisine American

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Servings 4
Calories 370kcal
Author Julie Chiou
Ingredients

  • 6 boneless, skinless chicken thighs
  • 1/2 teaspoon thyme
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon minced rosemary plus sprig for cooking (sprig is optional)
  • 2 tablespoons fresh parsley minced
  • 5 tablespoons salted butter divided
  • 1 large shallot finely minced
  • 4 cloves garlic minced
  • 10 ounce broccoli florets
  • 1/2 cup chicken broth optional
  • 1/2 lemon and zest
Instructions

  • In a small bowl mix the thyme, paprika, pepper, salt, rosemary and 1 Tablespoon parsley. Season the chicken with the spice mix, using all of it to cover the thighs.
  • In a large pan, melt 2 tablespoons of butter over medium low heat, and place the thigh pieces in the pan. Cook one side for 5 to 6 minutes then flip them over and repeat until cooked through or thermometer reads 165°. Remove chicken from pan and let rest.
  • Melt the remaining butter in the pan and add the shallots and garlic, cooking for 1 minute.
  • Add the broccoli, you can add the chicken broth at this time if you want to, or just steam the broccoli without broth, add the lid and allow to cook for 4 to 5 minutes till steamed.
  • Remove the lid and push the broccoli to one side leaving some of the onions and shallots on one side for the chicken.
  • Place the chicken back in the pan and using a spoon, baste with any remaining butter in the pan.
  • Turn off the heat and squeeze the lemon over the chicken and broccoli. Sprinkle the zest and parsley over the chicken and broccoli and serve.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 9g | Protein: 36g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 991mg | Potassium: 757mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1598IU | Vitamin C: 77mg | Calcium: 73mg | Iron: 3mg
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BakkBenchers Network

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Kick-Ass content from the Back Benches every day ! We bring you the kind of shows that TV doesn’t make ! Get ready to see the world from the back benches. We are responsible for only what we say, not what you understand ;)

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