This Lemon Rosemary Chicken features tender and succulent chicken, fresh rosemary, and zesty lemon for a simple yet flavorful dinner made entirely in one pan!
Lemon Rosemary Chicken: A Burst of Flavor in Every Bite
Looking for a mouthwatering and aromatic chicken dish that’s quick and easy to prepare? This Lemon Rosemary Chicken recipe is bursting with fresh flavors of lemon and rosemary and is not only a treat for your taste buds but also a breeze to make.
This rosemary and lemon chicken is easy to make in under 30 minutes and cooks up in just one pan making it perfect for busy weeknights. There’s no need to turn on your hot oven because it simmers all on your stove top.
Whether you’re a seasoned chef or a cooking novice, this skillet chicken recipe is sure to impress plus, it’s also gluten-free, dairy-free, low carb, keto and easily paleo and Whole30 compliant.
Ingredients You’ll Need:
- Bone-in Chicken Thighs: The star of the show, providing succulent and tender meat. You can also use chicken breasts, you’ll need it pounded to even thickness, if you prefer.
- Sea Salt and Freshly Ground Pepper: Elevates the flavors and adds a perfect balance to the dish.
- Fresh Rosemary Leaves: Infuses a fragrant and earthy aroma, enhancing the overall taste.
- Zest from Medium Lemons: Brings a citrusy zing, brightening up the dish.
- Splash of White Wine (Optional): Adds depth and complexity to the flavor profile. Omit for paleo and Whole30.
- Avocado Oil or Olive Oil: Ensures a rich and luscious texture to the chicken.
- Garlic: Provides a robust and savory undertone.
- Cremini Mushrooms: Introduces a delightful earthiness and texture.
- Fresh Rosemary Sprigs: For an extra burst of aromatic goodness.
- Lemon Slices: Not only for garnish but also to intensify the lemony goodness.
Instructions: How to make Lemon Rosemary Chicken
- Prep the Chicken:
- Season the chicken thighs (or breasts) with sea salt, freshly ground pepper, minced rosemary, and rub lemon zest all over them.
- If using chicken breasts, pound them to an even thickness for uniform cooking.
- Sear the Chicken:
- Heat 1 tablespoon of avocado oil or olive oil in a large skillet over medium-high heat.
- Place the chicken skin-side down in the pan and sear for 4-5 minutes until nicely browned.
- Flip the chicken, add the juice of 1 lemon, cover, and reduce heat to medium.
- Cook for an additional 8-12 minutes (adjust based on thickness) until the chicken is cooked through.
- Remove the chicken from the skillet and set aside.
- Prepare the Mushroom Saute:
- Increase heat to medium-high and add a teaspoon of olive oil to the pan.
- Saute minced garlic for about 1 minute until fragrant.
- Add sliced cremini mushrooms and sauté for 2-3 minutes until they start to brown.
- Optional: Add a splash of white wine and let it simmer for 1 minute.
- Combine and Finish Cooking:
- Return the cooked chicken to the skillet.
- Top with the remaining lemon juice, lemon slices, and fresh rosemary sprigs.
- Cover the pan and let it cook for an additional 4-5 minutes on medium heat.
- Adjust seasonings as needed.
- Serve and Enjoy:
- Once the chicken is cooked through and infused with all the flavors, remove it from the pan.
- Serve the Lemon Rosemary Chicken hot, garnished with additional fresh rosemary if desired.
Tips for Success:
- Even Thickness Matters: Whether using chicken thighs or breasts, ensure even thickness for consistent cooking.
- Perfect Searing: Achieve a beautiful golden brown by searing the chicken without moving for 4-5 minutes.
- Wine Wisdom: The optional white wine adds depth; adjust the quantity based on your preference.
- Mushroom Magic: Allow mushrooms to brown slightly for enhanced flavor and texture.
- Temperature Check: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Marinating Option: For an extra flavor boost, marinate the chicken with the rosemary, lemon zest, and a splash of olive oil for 30 minutes before cooking.
- Resting Period: Allow the chicken to rest for a few minutes after cooking to let the juices redistribute, ensuring a juicy and tender result.
Pair this Skillet Lemon Chicken with:
- Garlic Vegan Mashed Potatoes: Creamy goodness to complement the vibrant flavors.
- Air Fryer Roasted Vegetables: A medley of colors and tastes for a complete meal.
- Grains Companion: Serve over a bed of steamed rice, quinoa or lemon-infused couscous for a delightful pairing.
- Fresh Green Goddess Salad: Accompany the dish with a simple salad of mixed greens, cherry tomatoes, and a lemon vinaigrette.
Here are a few ways you can change up these rosemary chicken thighs:
- Citrus Twist: Experiment with lime or orange zest for a different citrusy note.
- Herb Medley: Combine rosemary with thyme or oregano for a herbal infusion.
- Grilled Perfection: Take the recipe outdoors and cook on the grill for a smoky twist.
- Spice Infusion: Add a pinch of red pepper flakes or cayenne for a spicy kick.
- Honey Glaze: Drizzle honey over the chicken during the final minutes of cooking for a sweet and savory glaze.
Feel free to swap out any ingredients for this rosemary lemon chicken to your liking:
- Oil Swap: Exchange avocado oil with olive oil or vice versa.
- Mushroom Options: Any mushroom variety works; try shiitake or button mushrooms.
- Chicken Choices: Opt for boneless, skinless chicken thighs or breasts for a leaner option.
Storage and Freezer Instructions:
- Refrigerator: Store leftover chicken in an airtight container for up to 3 days.
- Freezer: For longer storage or meal prepping, freeze in a sealed bag or container for up to 2 months.
Make-Ahead, and Freezer Suggestions:
- Make-Ahead Marinade: Prepare the chicken with the seasoning and marinade a day in advance for even more infused flavor.
- Freezer-Friendly Marinade Packs: Portion the chicken with the marinade in freezer bags, allowing for easy thawing and cooking on busy days.
FAQs (Frequently Asked Questions):
- Can I use dried rosemary instead of fresh?
- Yes, you can substitute dried rosemary for fresh. Use about half the amount since dried herbs are more concentrated.
- Can I skip the white wine?
- Absolutely! The white wine adds depth, but the dish is still flavorful without it. You can replace it with chicken broth for a similar effect.
- Can I grill this recipe instead of using a skillet?
- Certainly! Grill the chicken over medium-high heat, adjusting cooking times based on your grill’s temperature.
- Is it okay to use frozen chicken?
- While fresh chicken is recommended for optimal results, you can thaw and use frozen chicken, but ensure it’s fully thawed before cooking.
- How can I make this recipe more kid-friendly?
- Adjust the seasoning to milder preferences, and serve the chicken with a side of their favorite dipping sauce.
More easy chicken recipes you will love:
This Lemon Rosemary Chicken features tender and succulent chicken, fresh rosemary, and zesty lemon for a simple yet flavorful one pan dinner perfect for busy weeknights.
- 6 bone-in skin-on or skinless chicken thighs , about 1.5 lbs. You can also use 3 medium chicken breasts (pounded to even thickness) if you prefer.
- sea salt and freshly ground pepper , to taste
- 2 teaspoons fresh rosemary leaves . about 6 sprigs, minced
- zest from 2 medium lemons
- splash of white wine optional. Omit for paleo and Whole30.,
- 1-1/2 tablespoons avocado oil or olive oil
- 4 cloves garlic minced
- 1 cup cremini mushrooms . sliced
- 2-3 sprigs fresh rosemary
- juice from 2 medium lemons
- 1 lemon sliced in rounds
- Season the chicken with salt, pepper and minced rosemary on both sides. Rub the lemon zest all over them.
- Heat 1 tablespoon of oil in a large skillet on medium-high heat. Lay the chicken skin-side down in the pan. Sear the thighs without moving them for about 4-5 minutes or until nicely browned (or blackened if you prefer). Turn the chicken over, add the juice of 1 lemon and cover and reduce heat to medium. Cook for another 8-12 minutes more (depending on the thickness of chicken) or until the chicken is cooked through. Remove chicken from skillet and set aside.
- Turn the heat to medium-high and add a teaspoon or more olive oil to the pan. Add the minced garlic and cook for about 1 minute, until fragrant. Add the mushrooms and saute for 2-3 minutes, until they are starting to brown. Add wine and allow to simmer for about 1 minute.
- Turn the heat to medium and add the cooked chicken back to the skillet. Top with remaining lemon juice, lemon slices and rosemary sprigs and cover pan once more for about 4-5 more minutes. Adjust seasonings as needed. Remove from pan and serve.