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.
- 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.