Lemon Rosemary Chicken Thighs with Broccoli
These Lemon Rosemary Chicken Thighs are cooked in one skillet with tender broccoli, shallots, fresh rosemary, and thin lemon wedges. A simple pan sauce made with chicken stock brings everything together for an easy, flavorful dinner with minimal cleanup.
Equipment
- Large skillet with lid
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Instant-read meat thermometer
Ingredients
- 3 tablespoons unsalted butter divided
- 6 boneless skinless chicken thighs
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 medium shallots thinly sliced
- 1 cup chicken stock
- 1½ tablespoons fresh rosemary leaves finely chopped
- 1 16-ounce bag frozen broccoli
- 1 medium lemon thinly sliced and cut into small wedges
Instructions
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Swirl the butter around the pan to coat the bottom.
- Open the chicken thighs so they lie relatively flat, then season both sides with salt and black pepper.
- Arrange the chicken in the hot skillet without overcrowding the pan. Cook for 4 to 5 minutes per side, or until nicely browned and the chicken releases easily from the skillet.
- Transfer the browned chicken to a plate. Cover loosely to keep warm. The chicken does not need to be completely cooked at this stage because it will finish cooking in the sauce.
- Reduce the heat to medium. Add the remaining tablespoon of butter and the sliced shallots.
- Cook the shallots for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
- Pour the chicken stock into the skillet and increase the heat to medium-high.
- As the stock comes to a boil, scrape the bottom of the skillet with a wooden spoon or spatula to loosen the browned bits left from cooking the chicken.
- Stir in the chopped rosemary. Cook for 4 to 5 minutes, stirring occasionally, until the liquid has reduced by approximately half.
- Return the chicken thighs and any accumulated juices to the skillet.
- Add the frozen broccoli and thin lemon wedges around the chicken.
- Cover the skillet and reduce the heat to medium-low. Simmer for 10 to 12 minutes, or until the broccoli is crisp-tender and the chicken is fully cooked.
- Check the thickest part of the chicken with an instant-read thermometer. It should reach at least 165°F (74°C).
- Remove the skillet from the heat. Spoon some of the lemon-rosemary pan sauce over each chicken thigh and serve immediately.
Notes
- Thin lemon wedges work best because the peel softens as the dish simmers and releases more lemon flavor into the sauce.
- Because the lemon peel remains in the dish, scrub the lemon thoroughly before slicing. Organic or unwaxed lemons are a good option when available.
- Do not worry if the chicken is not fully cooked after browning. It finishes cooking when returned to the skillet with the broccoli and sauce.
- Frozen broccoli can be added directly to the skillet without thawing.
- Avoid overcooking the broccoli. It should be tender while still retaining a little bite.
- Chicken thighs vary in thickness, so use an instant-read thermometer rather than relying only on cooking time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a small splash of chicken stock.