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Lemon-Rosemary Chicken with Broccoli Recipe

This one-skillet Lemon-Rosemary Chicken Thighs with Broccoli 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.

Tip: Organic lemons are recommended for this dish because the skin is not removed prior to cooking.

Rated 0 out of 5
American, Southern
Main Course
Servings
10 mins
35 mins
45 mins

Equipment Needed

Ingredients

Ingredients

\3 Tbsp of Unsalted Butter, Divided
\6 Chicken Thighs, Boneless Skinless
\2 Medium of Shallots, Sliced Thin
\1.5 Tbsp of Rosemary, Finely Chopped
\16 Ounces of Broccoli, Frozen Bag
\1 Medium of Lemon, sliced and cut into small, thin wedges

Instructions

  1. Gettin' Heated
    Heat 2 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat the bottom of the pan.
  2. Chicken time
    Unroll chicken thighs and season each side with salt and black pepper. Add seasoned chicken to a 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. Sauté
    Reduce heat to medium and add remaining butter and sliced shallots to the skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
  4. Simmer
    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 the 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. Getting Juicy
    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. Serve
    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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