One Pan Lemon and Rosemary Chicken Thighs with Broccoli
This one-pan 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 sautéd garlic and shallots adds a subtle depth to the flavors.
When paired with frozen broccoli, you have the makings of a satisfying family meal that will soon become a new family favorite.
One Pan Lemon and Rosemary Chicken Thighs
- 3 tablespoons unsalted butter (divided)
- 6 boneless (skinless chicken thighs)
- 2 medium shallots (sliced thin)
- 2 cloves garlic (finely minced)
- salt and black pepper (to taste)
- 1 cup chicken stock
- 1 1/2 tablespoon fresh rosemary leaves (finely chopped)
- 1 16- oz. bag frozen broccoli
- 1 medium organic lemon (sliced and cut into small, thin wedges)
- 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 garlic the last minute of cooking.
- 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!
Tip: Organic lemons are recommended for this dish because the skin is not removed prior to cooking.
Serve this one-pan chicken recipe with baked potato or baked sweet potatoes. For something really delicious, try our diced and roasted sweet potatoe cubes.
