This one-skillet lemon rosemary 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.
Keyword lemon rosemary chicken
Prep Time 10minutes
Cook Time 30minutes
6bonelessskinless chicken thighs
Sea salt and black pepperto taste
2medium shallotssliced thin
1c.chicken stockpreferably organic
1½T.fresh rosemary leavesfinely chopped
1 16-oz.bag frozen broccoli
1medium organic lemonsliced and cut into small, thin wedges
Heat 1 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat bottom of pan to cook the roasted chicken.
Lay out and season each side of the chicken breast 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.
Next start the rosemary lemon sauce. Add the 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 the lemon rosemary chicken and its juices to the pan, along with the frozen broccoli and thin lemon wedges. As the lemon cooks, it will release the lemon juice for the sauce. 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 breast. Garnish with additional lemon wedges, if desired. Enjoy!