This easy, one-pan Rosemary Chicken recipe is a must-have for weeknight dinners! Chicken thighs are seared in a pan and drenched in a sophisticated rosemary and butter sauce for irresistible bites. Ready in 30 minutes!
Just like my sun-dried tomato chicken skillet and chicken gnocchi skillet, this easy Rosemary Chicken recipe tastes like it came from your favorite Mediterranean restaurant.
Meaty and ultra-juicy chicken thighs are cooked in a skillet before being drenched in an herbaceous and deeply savory rosemary sauce. Even though this dish is a breeze to put together in less than 30 minutes, it still features layers of crowd-pleasing flavors. Make it part of your weekly dinner rotation—it’s sure to put a smile on everyone’s face!
Chicken thighs - I like using bone-in, skin-on chicken thighs for the most flavor. If you want, make this with boneless skinless chicken breasts or chicken tenders instead. Remember that these smaller cuts won’t take as long to cook as chicken thighs.
Garlic - Fresh garlic cloves are a must in the herb butter sauce. I opted for two cloves, but you can add an extra clove or two if you love the garlicky goodness! Want to speed up the prep time? Use pre-peeled or minced garlic instead.
Rosemary - The star of this herbaceous and earthy-tasting chicken dinner is, of course, rosemary. I recommend using fresh rosemary sprigs because they have a stronger flavor compared to dried. However, if you already have dried rosemary on hand, go ahead and use it (only use 1 teaspoon of dried rosemary). Just know that the rosemary flavor won’t be as pungent.
Chicken broth - The savory base of the sauce. Vegetable broth works, too.
Butter - Melted butter makes the pan sauce creamy and luxurious.
Dijon mustard - This helps emulsify the sauce and gives it a subtle tanginess. Try not to substitute this with yellow mustard because it doesn’t have the same depth of flavor.
Step 1: Season the chicken. Season all sides of the chicken thighs with salt and black pepper.
Step 2: Sear. Heat the olive oil in a pan over medium heat. Once hot, add the chicken thighs, skin side down, to the pan, cover it with a lid, and cook. Flip after 7 minutes and continue cooking.
Step 3: Make the sauce. Sauté the garlic and rosemary in the pan until fragrant. Pour in the chicken broth, then add the butter and dijon. Reduce the heat when the butter melts and simmer the sauce until it reduces slightly.
Step 4: Serve. Serve the cooked chicken thighs with the rosemary pan sauce drizzled over top. Enjoy!
For an extra crispy finish, make this recipe in an oven-proof skillet or Dutch oven and place it under the broiler for 2 to 5 minutes or until the chicken skin is crispy.
Serve the rosemary chicken with simple side dishes, like bone broth rice, cheesy mashed potatoes, balsamic brussels sprouts, fingerling potatoes, and/or kale, apple, and brussels sprouts salad.
Yes, you can make this recipe with boneless chicken thighs if you don’t have bone-in thighs. They’ll cook even faster than bone-in chicken, so remember to watch them carefully.
Absolutely! To make baked rosemary chicken, season the chicken thighs as normal and place them in a baking dish. Bake at 425ºF for 20 minutes.
Meanwhile, make the rosemary sauce in a skillet on the stove as per the directions. Pour the sauce over the chicken when the 20 minutes are up, then place the dish back in the oven and bake for another 10 to 15 minutes or until the chicken reaches an internal temperature of 165ºF. Enjoy!
It hasn’t been tested, but you should be fine making rosemary chicken in a slow cooker. Sear the seasoned chicken thighs in a skillet until golden brown, then transfer them to a slow cooker. Make the sauce in the same skillet before pouring it over the chicken.
Cover with a lid and cook on Low for 4.5 to 5 hours or until the chicken reaches an internal temperature of 165ºF. Enjoy!
Refrigerator: Transfer the cooled chicken and rosemary sauce to an airtight container and store in the fridge for up to 3 days.
Freezer: Place the cooled chicken and sauce in an airtight container or ziplock bag and freeze for up to 3 months. Let it thaw in the fridge before reheating.
Reheating: Transfer the chicken and sauce to a deep skillet and reheat over medium heat until the chicken is warmed through.
If you made this one-skillet chicken dinner, be sure to leave a comment and star rating below. Thanks!
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This easy, one-pan Rosemary Chicken recipe is a must-have for weeknight dinners! Chicken thighs are seared in a pan and drenched in a sophisticated rosemary and butter sauce for irresistible bites. Ready in 30 minutes!
Course dinner, Main Course
Cuisine American, chicken
Diet Gluten Free
Keyword rosemary chicken
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 4
Calories 434kcal
Author Erin
The post Rosemary Chicken appeared first on The Almond Eater.
Just like my sun-dried tomato chicken skillet and chicken gnocchi skillet, this easy Rosemary Chicken recipe tastes like it came from your favorite Mediterranean restaurant.
Meaty and ultra-juicy chicken thighs are cooked in a skillet before being drenched in an herbaceous and deeply savory rosemary sauce. Even though this dish is a breeze to put together in less than 30 minutes, it still features layers of crowd-pleasing flavors. Make it part of your weekly dinner rotation—it’s sure to put a smile on everyone’s face!
Recipe features
- Ultra-juicy chicken thighs are cooked completely in a skillet before being drenched in the elegant rosemary garlic sauce.
- Just like my creamy garlic chicken, it’s an easy, one-pan dinner recipe with incredible restaurant-quality flavors!
- You can make this recipe your own by using a different cut of chicken, baking the chicken instead, or adding more flavor boosters to the sauce.
Ingredients
Chicken thighs - I like using bone-in, skin-on chicken thighs for the most flavor. If you want, make this with boneless skinless chicken breasts or chicken tenders instead. Remember that these smaller cuts won’t take as long to cook as chicken thighs.
Garlic - Fresh garlic cloves are a must in the herb butter sauce. I opted for two cloves, but you can add an extra clove or two if you love the garlicky goodness! Want to speed up the prep time? Use pre-peeled or minced garlic instead.
Rosemary - The star of this herbaceous and earthy-tasting chicken dinner is, of course, rosemary. I recommend using fresh rosemary sprigs because they have a stronger flavor compared to dried. However, if you already have dried rosemary on hand, go ahead and use it (only use 1 teaspoon of dried rosemary). Just know that the rosemary flavor won’t be as pungent.
Chicken broth - The savory base of the sauce. Vegetable broth works, too.
Butter - Melted butter makes the pan sauce creamy and luxurious.
Dijon mustard - This helps emulsify the sauce and gives it a subtle tanginess. Try not to substitute this with yellow mustard because it doesn’t have the same depth of flavor.
Instructions
Step 1: Season the chicken. Season all sides of the chicken thighs with salt and black pepper.
Step 2: Sear. Heat the olive oil in a pan over medium heat. Once hot, add the chicken thighs, skin side down, to the pan, cover it with a lid, and cook. Flip after 7 minutes and continue cooking.
Step 3: Make the sauce. Sauté the garlic and rosemary in the pan until fragrant. Pour in the chicken broth, then add the butter and dijon. Reduce the heat when the butter melts and simmer the sauce until it reduces slightly.
Step 4: Serve. Serve the cooked chicken thighs with the rosemary pan sauce drizzled over top. Enjoy!
Tips and FAQs
- You can use frozen chicken thighs instead of fresh, but remember to thaw them completely (in the fridge, overnight) before cooking.
- You’ll know the chicken thighs are cooked through when the meat is no longer pink in the middle and a meat thermometer measures the internal temperature at 165ºF.
- Garnish the cooked chicken with an extra rosemary sprig or fresh parsley, and, of course, a generous drizzle of the pan sauce!
Tip
For an extra crispy finish, make this recipe in an oven-proof skillet or Dutch oven and place it under the broiler for 2 to 5 minutes or until the chicken skin is crispy.
Variations
- If you don’t have rosemary - Experiment with fresh sage, oregano, or thyme instead.
- Add more aromatics - Sauté sliced shallots or sweet onions along with the garlic for an enhanced savory flavor.
- Make lemon rosemary chicken - 1 to 2 teaspoons of fresh lemon zest and/or 1 tablespoon of lemon juice would be really nice in the sauce.
- For an extra creamy sauce - Stir in a splash of heavy cream, half-and-half, or whole milk at the end.
Serving suggestions
Serve the rosemary chicken with simple side dishes, like bone broth rice, cheesy mashed potatoes, balsamic brussels sprouts, fingerling potatoes, and/or kale, apple, and brussels sprouts salad.
Do boneless chicken thighs work here?
Yes, you can make this recipe with boneless chicken thighs if you don’t have bone-in thighs. They’ll cook even faster than bone-in chicken, so remember to watch them carefully.
Can you bake rosemary chicken instead?
Absolutely! To make baked rosemary chicken, season the chicken thighs as normal and place them in a baking dish. Bake at 425ºF for 20 minutes.
Meanwhile, make the rosemary sauce in a skillet on the stove as per the directions. Pour the sauce over the chicken when the 20 minutes are up, then place the dish back in the oven and bake for another 10 to 15 minutes or until the chicken reaches an internal temperature of 165ºF. Enjoy!
Can you make this in a slow cooker?
It hasn’t been tested, but you should be fine making rosemary chicken in a slow cooker. Sear the seasoned chicken thighs in a skillet until golden brown, then transfer them to a slow cooker. Make the sauce in the same skillet before pouring it over the chicken.
Cover with a lid and cook on Low for 4.5 to 5 hours or until the chicken reaches an internal temperature of 165ºF. Enjoy!
Storage
Refrigerator: Transfer the cooled chicken and rosemary sauce to an airtight container and store in the fridge for up to 3 days.
Freezer: Place the cooled chicken and sauce in an airtight container or ziplock bag and freeze for up to 3 months. Let it thaw in the fridge before reheating.
Reheating: Transfer the chicken and sauce to a deep skillet and reheat over medium heat until the chicken is warmed through.
More delicious chicken dinners
If you made this one-skillet chicken dinner, be sure to leave a comment and star rating below. Thanks!
Rosemary Chicken
This easy, one-pan Rosemary Chicken recipe is a must-have for weeknight dinners! Chicken thighs are seared in a pan and drenched in a sophisticated rosemary and butter sauce for irresistible bites. Ready in 30 minutes!
Course dinner, Main Course
Cuisine American, chicken
Diet Gluten Free
Keyword rosemary chicken
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 4
Calories 434kcal
Author Erin
Ingredients
- 4 bone-in skin on chicken thighs (1.5 lbs.)
- 2 tablespoon olive oil
- salt and pepper
- 2 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- ½ cup chicken broth
- 2 tablespoon butter
- 1 teaspoon dijon
Instructions
- Season the chicken with salt and pepper.
- Heat oil in a large skillet or cast iron over medium heat. Once hot, add the chicken skin side down, place a lid on top and cook for 7 minutes. NOTE: if using a cast iron and don’t have a lid, use a baking sheet. Flip it over and cook for 8-12 minutes.
- Next, add garlic and rosemary and sauté for 30 seconds until fragrant. Pour in the chicken broth and add the butter and dijon. Wait for the butter to melt, then reduce the heat to medium-low and simmer the sauce for 2-3 minutes until it reduces slightly.
- Spoon the sauce over the chicken before serving. Enjoy!
Notes
*Calories are per serving and are an estimation.Nutrition
Serving: 1g | Calories: 434kcal | Carbohydrates: 1g | Protein: 24g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 157mg | Sodium: 280mg | Potassium: 314mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
The post Rosemary Chicken appeared first on The Almond Eater.