This one-skillet chicken and 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. Enjoy!

James @ FoodFlavorFacts

Lemon-Rosemary Chicken Thighs with Broccoli

This chicken recipe is packed with flavor and is easy to prepare. Theclassic 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. Whenpaired with frozen broccoli, you have the makings of a satisfying, low-carbmeal that will soon become a new family favorite.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

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

Method

 

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 a hot skillet and cook for 4-5 minutes per side, or until the 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 the skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5minutes.
4. Add chicken stock to the skillet and increase the heat to medium-high. Bring the liquid to a boil, using a spatula or wooden spoon to scrape up any 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. 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!

Notes

Tip: It is recommended to use organic lemons for this dish, as the skin remains on during cooking.