One Skillet Lemon-Rosemary Chicken Thighs with Broccoli
This one-skillet 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 fresh broccoli, you have the makings of a satisfying, low-carb meal that will soon become a new family favorite.
Most stores have fresh Broccoli florets in bags or you can cut up your own, but there are times when frozen is the answer to whats going to go with the chicken tonight. best to keep an open mind when cooking.
I like using Organic lemons for this dish because the skin is not removed from the chicken prior to cooking. With that said always wash your fruits and vegetables.
I find that rinsing the chicken brings a little freshness to the meat too. Cook the chicken to the proper temperature is a very important safety thing to do. The easiest why to check the real temperature is with a digital thermometer, they are very inexpensive and easy to use.
- 3 T. unsalted butter, divided
- 6 boneless, skinless chicken thighs
- Sea salt and black pepper, to taste
- 2 medium shallots, sliced thin
- 1 c. chicken stock, preferably organic, low salt
- 1½ T. fresh rosemary leaves, finely chopped, dry will work
- 1 16-oz. bag frozen broccoli. Some stores have fresh all chopped
- 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 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!