Rosemary Skillet Chicken
Try this rosemary skillet chicken recipe.
Try this rosemary skillet chicken recipe.
- 1 tablespoon fresh thyme chopped
- 3/4 cup chicken broth
- 2 tablespoons fresh rosemary chopped
- sea salt and freshly ground pepper
- 2-3 pounds of bone-in skin-on chicken breasts, thighs or drumsticks - just get enough chicken for your family here. i usually buy my chicken in pieces rather than by the pound. i cooked up 3 smaller breasts one time, and i've also cooked up 4 thighs and a drumstick.
- 4 garlic cloves minced divided - you will mince 2 cloves for the marinade in the morning and the other 2 at night when making the sauce.
- 31/2 tablespoons olive oil divided
- 1 small shallot (about 2 tablespoons) finely chopped
- 2 tablespoons unsalted butter cut into small cubes
- Carbohydrate 4.98144000059526 g
- Cholesterol 751.06 mg
- Fat 214.179140022475 g
- Fiber 0.899400001866724 g
- Protein 172.303860000135 g
- Saturated Fat 61.576598003109 g
- Serving Size 1 1 recipe (1018g)
- Sodium 806.234250000668 mg
- Sugar 4.08203999872854 g
- Trans Fat 14.8631685006221 g
- Calories 2668 calories
Step-by-step
- First, prepare the chicken marinade. Chop 2 tablespoons of rosemary, mince 2 garlic cloves, and pour 2 1/2 tablespoons of olive oil into a small bowl. Add the minced garlic and rosemary to the olive oil and stir.
- Wash and pat dry the chicken. Rub the marinade on both sides of the chicken. Cover the chicken or place it in a ziploc bag and refrigerate for 1-12 hours.
- Preheat oven to 400 degrees and place a rack in the lower third of the oven.
- Pat the skin side of the chicken dry and season with salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes.
- Flip the chicken and transfer the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest part registers 165 degrees, about 20-25 minutes.
- Transfer the cooked chicken to a plate.
- While the chicken cooks, prepare the sauce ingredients. Chop the shallot, mince 2 garlic cloves, chop the thyme, cut the butter into cubes, and measure the chicken broth.
- Set the skillet over medium heat. Add the shallot, thyme, and garlic. Stir until softened, about 1 1/2 to 2 minutes.
- Add the chicken broth and cook, scraping up browned bits, until the broth is reduced by half, about 3 minutes.
- Stir in the butter until melted.
- Turn off the heat and pour the sauce into a serving bowl.
- Serve the chicken topped with the sauce.
My Simple, Delicious Rosemary Skillet Chicken
As a busy working mom, I need recipes that are both delicious and easy to prepare. This rosemary skillet chicken perfectly fits the bill. It's a one-pan wonder, minimizing cleanup, and the flavor is out of this world. The aromatic rosemary, combined with the savory garlic and rich chicken broth, creates a sauce that's simply irresistible. I often make the marinade the night before or even in the morning, making dinner prep a breeze when I get home. It’s a complete meal, satisfying and comforting, and the leftovers are just as good the next day, perhaps even better!
The beauty of this recipe lies in its adaptability. I sometimes use chicken breasts, sometimes thighs, depending on what's on sale or what I feel like. The cooking time adjusts slightly depending on the cut, but the result is always juicy and flavorful chicken with a beautiful golden-brown skin. The sauce is incredibly versatile too; I've served it over mashed potatoes, rice, or even just enjoyed it as is, mopping up every last drop with crusty bread. It's not just a weeknight staple, it's become a family favorite for weekend dinners too. The whole family raves about it. And, of course, it’s always a huge hit when I bring it to potlucks or gatherings. People always ask for the recipe.
The key to this recipe's success is the careful balance of flavors. The rosemary is the star, its strong, piney aroma perfectly complementing the richness of the chicken and the subtle sweetness of the shallots. The garlic adds a pungent bite, while the thyme provides a touch of earthiness. And the chicken broth, reduced to a luscious gravy, ties everything together beautifully. It’s really a symphony of flavors in one dish. The simple yet elegant presentation ensures this dish looks as good as it tastes. It's perfect for impressing guests or simply enjoying a delicious home-cooked meal with your loved ones.
I’ve experimented with different herbs and spices over the years but always come back to this classic combination. It's simple, reliable, and always delivers. But don’t hesitate to get creative. A sprinkle of red pepper flakes could add a touch of heat, or a squeeze of lemon juice could brighten up the flavors. The possibilities are endless! Regardless of any alterations, the foundation of this dish – the perfectly seasoned chicken, the rich rosemary sauce – remains consistently superb.
This Rosemary Skillet Chicken is more than just a recipe; it's a testament to the joy of simple, delicious cooking. It's a recipe that I've perfected over time, a recipe that brings my family together, and a recipe that I'm happy to share with all of you. Give it a try – I'm confident it will become one of your go-to meals too.
