Dinner is coming up quick – it seems like we just did this whole routine doesn’t it? But it’s time to feed everyone again. But with dinner comes the dishes, the mess and everything else. I’m a huge fan of one pot meals, especially ones that have the sides built right in. This lemon rosemary chicken is easy to make, full of zesty flavor one you’re going to absolutely love. One of the best things is there is only one pan to clean up after dinner is done!
Ingredients:
- 3 Tbsp unsalted Butter, divided
- 6 boneless, skinless Chicken Thighs
- Sea salt and black pepper, to taste
- 2 medium Shallots, sliced thin
- 1 cup Chicken Stock, preferably organic
- 1 1/2 Tbsp fresh rosemary leaves, finely chopped
- 1 16-oz. bag frozen broccoli
- 1 medium organic Lemon, sliced and cut into small, thin wedges
Directions:
- 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.
Lemon Rosemary Chicken One Pot Meal
Ingredients
- 3 Tbsp unsalted Butter, divided
- 6 boneless, skinless Chicken Thighs
- Sea salt and black pepper, to taste
- 2 medium Shallots, sliced thin
- 1 cup Chicken Stock, preferably organic
- 1 1/2 Tbsp fresh rosemary leaves, finely chopped
- 1 16-oz. bag frozen broccoli
- 1 medium organic Lemon, sliced and cut into small, thin wedges
Instructions
- 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.
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