Lemon Rosemary Chicken Thighs

Ready for a one skillet meal that's filling and simple? Packed full of flavor and easy to prepare, these lemon rosemary chicken thighs are cooked with broccoli for a filling weeknight dinner idea.

The fresh rosemary and lemon are the centerpiece of this dish bringing in some flavor and bright colors. Adding in sautéed shallots gives the dish a subtle depth to the flavors.

When paired with frozen broccoli, you have a satisfying, low-carb meal that will become a new family favorite.

Why You'll Love These Lemon Rosemary Chicken Thighs

• These chicken thighs with rosemary and lemon are a filling meal.
• It only takes 30 minutes to make so it's perfect for a weeknight dinner.

Ingredients Needed

Butter: Unsalted butter is used for this recipe. This is what we will be sauteeing with.

Boneless, skinless chicken thighs

Salt & Pepper: To taste. Start by adding in a little at a time to reach your flavor likeness.

Shallots - Sliced thin

Chicken Stock - we prefer organic but you can use your favorite

Rosemary Leaves - Fresh rosemary leaves that are finely chopped will add just a bit of extra flavor and are great for garnish.

Broccoli - A bag of frozen broccoli

One Pan Lemon Chicken Thighs

How to Make Lemon Rosemary Chicken Thighs

Prep time: 10 minutes

Cook time: 30-35 minutes

Serves: 4-6

Ingredients:

• 3 tablespoons 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 tablespoons. fresh rosemary leaves, finely chopped
• 1 16-oz. bag of frozen broccoli
• 1 lemon, sliced and cut into small, thin wedges

Directions:

1. Heat 2 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat the bottom of the pan.
2. Unroll chicken thighs and season each side with salt and black pepper. Add seasoned chicken to the skillet and cook for 4-5 minutes per side, or until chicken is golden brown and releases easily from the bottom of the skillet.
3. Remove from heat and transfer chicken to a plate. Cover and keep warm.
4. Reduce heat to medium and add remaining butter and sliced shallots to skillet.
5. Sauté the shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
6. Add chicken stock and increase heat to medium-high. Bring to a boil while using a spatula or wooden spoon to scrape up the brown bits from the bottom of the pan.
7. Add in the finely chopped rosemary leaves and continue cooking until the liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
8. Return the chicken and its juices to the skillet, along with the frozen broccoli and thin lemon wedges.
9. 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).
10. Remove from heat and serve immediately with a spoonful of pan sauce drizzled over each chicken thigh. Then you can garnish with additional lemon wedges, if desired.

Serve with cauliflower mashed potatoes or a flavorful loaded cauliflower casserole.

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