Looking for a delicious lemon chicken recipe? This baked lemon rosemary chicken recipe is fast and easy and so good, you will want to make it every week. Bursting with flavor and moist, this easy chicken skillet recipe is perfect anytime.
Lemon Rosemary Chicken
Lemon rosemary chicken is a great easy meal. It is made in one pan, including the broccoli side dish, that it makes it a great choice for a weeknight dinner. This skillet chicken is ready fast and has a ton of flavor.
What to Serve with this Lemon Chicken Recipe
I love this recipe because it is easy to change up what goes with it. You can serve almost anything with baked lemon chicken. If you want something to serve with this easy chicken skillet try:
- Cauliflower mashed potatoes recipe with garlic and chives
- How to Make Fried Breakfast Potatoes – These breakfast potatoes are actually great for any meal.
- Creamy Mashed Sweet Potatoes with Fresh Thyme
- Loaded Cauliflower Bake – If you want to keep this low carb meal keto approved, you can make a loaded cauliflower bake.
- Wild Rice Pilaf– Rice and chicken go great together. We serve rice often when we make chicken.
Variations of Rosemary Chicken
- Broccoli: you can use any vegetables you like.
- Rosemary: If you don’t enjoy rosemary, you can leave it out of this recipe.
How Many Weight Watchers Points in Lemon Chicken
This can easily be a 1 point Weight Watchers dinner, on the blue plan, when you make 2 changes. Change the butter to 1 tablespoon of olive oil and change the chicken thighs to chicken breast. This is such a flavorful dinner that I am sure it will become a favorite Weight Watchers Chicken Recipe.
How Long Does Lemon Rosemary Chicken Last
This lemon rosemary chicken recipe will last for about 3 days when stored in the refrigerator in an airtight container. If you do not think you will have the chance to finish this before it goes bad, you can also freeze lemon rosemary chicken. Using an airtight container or a freezer bag, store the lemon rosemary chicken in the freezer for up to 3 months.
How to Reheat Lemon Chicken
If I am reheating a small portion, about the amount one person would eat, I often heat it in the microwave. However, if I am reheating it for dinner for everyone, I will usually reheat it in the oven or in a skillet on the stovetop.
Ingredients for Lemon Rosemary Chicken
- Unsalted butter, divided
- Boneless, skinless chicken thighs
- Salt and black pepper
- Shallots
- Chicken stock
- Rosemary leaves
- Frozen broccoli
- Lemon
How to Make Lemon Rosemary Chicken
Heat 1/2 tablespoon in a large skillet over medium-high heat until melted. Swirl to coat bottom of 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, the remaining oil, and sliced shallots to skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
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.
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!
More Skillet Recipes:
- Cajun Pork Skillet Meal
- Asian Pork Chops Skillet Meal
- Cheddar Broccoli Skillet Dinner with Chicken Recipe
Lemon Rosemary Chicken
Ingredients
- 3 T. unsalted butter WW use 1 TBSP of Olive Oil
- 6 boneless skinless chicken thighs WW use chicken breast
- Sea salt and 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 and cut into small, thin wedges
Directions
- Heat 2 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat bottom of 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 skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
- 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.
- 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!
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