One Pan Lemon-Rosemary Chicken Thighs with Broccoli

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We all want to find that perfect balance in life so when it comes to cooking I like to keep things simple.  This one-pan recipe is going to knock your socks off, who knew dinner could be this easy?!

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.

One Pan Lemon-Rosemary Chicken Thighs with Broccoli Recipe

One Pan Lemon Rosemary Chicken Thighs with Broccoli 1 of 4

Lemon-Rosemary Chicken Thighs with Broccoli Ingredients:

  • 3 T. unsalted butter, divided
  • 6 boneless, skinless chicken thighs
  • Sea salt and black pepper, to taste
  • 2 medium shallots, sliced thin
  • 1 c. chicken stock
  • 1½ T. fresh rosemary leaves, finely chopped
  • 1 16-oz. bag frozen broccoli
  • 1 medium organic lemon, sliced and cut into small, thin wedges

I LOVE my big pot for recipes like this, I bought it from Epicure but you can find similar ones on Amazon like stainless steel saute pan and Cuisinart Casserole Pan.

One Pan Lemon Rosemary Chicken Thighs with Broccoli 4 of 4

Lemon-Rosemary Chicken Thighs with Broccoli Directions:

  1. Heat 2 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat bottom of pan.
  2. 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.
  3. 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.
  4. 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 the pan. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
  5. 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).
  6. 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!

I recommend organic lemons for this dish because the skin is not removed prior to cooking, but feel free to make it to your preference.  I like the extra moisture from the frozen broccoli, plus stores have sales on frozen vegetables a lot so stock up for future use. Minimal prep is required for this dish which allows you to have it on the table in about 30 minutes!

Quick and Easy One Pan Lemon Rosemary Chicken Thighs with Broccoli

One Pan Lemon-Rosemary Chicken Thighs with Broccoli
 
Prep time
Cook time
Total time
 
This one-pan meal will quickly become a family favorite.
Author:
Recipe type: Dinner
Serves: 4-6
Ingredients
  • 3 T. unsalted butter, divided
  • 6 boneless, skinless chicken thighs
  • Sea salt and black pepper, to taste
  • 2 medium shallots, sliced thin
  • 1 c. chicken stock
  • 1½ T. fresh rosemary leaves, finely chopped
  • 1 16-oz. bag frozen broccoli
  • 1 medium organic lemon, sliced and cut into small, thin wedges
Instructions
  1. Heat 2 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat bottom of the pan.
  2. 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.
  3. 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.
  4. 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 the pan. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
  5. 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 are cooked through. (Internal temperature should read 165°F on an instant-read thermometer).
  6. 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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