Name: One Pan Rosemary Chicken in Shallot and Herb Cream Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 Servings
Cuisine: American
Ingredients: 8 boneless skinless chicken thighs; 1 cup flour; 1 tsp salt; 0.5 tsp pepper; 1.5 cups chicken broth; 1 cup heavy cream or half and half; 4 tablespoons butter; 2 shallots; 1.5 tablespoons rosemary; 2 tablespoons olive oil; 1 tbsp lemon juice; 0.5 tsp salt; Cracked black pepper; White rice; lemon wedges

One Pan Rosemary Chicken in Shallot and Herb Cream Sauce

One Pan Rosemary Chicken in Shallot and Herb Cream Sauce cover

From the Cook

1/4

One Pan Rosemary Chicken in Shallot and Herb Cream Sauce

Cooking with Conks Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Cooking with Conks. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat the oven to 375°F.

Add the flour to a shallow dish and mix it with salt and pepper. Lightly coat the chicken thighs (both sides of each thigh) in the flour mixture. Reserve 4 tablespoons of the flour mixture for later.

Heat oil in an oven safe large sauté pan with a lid set over medium high heat. Add the chicken thighs and cook them for 3 to 4 minutes on the first side, then 2 to 3 minutes on the second side. You may need to do this in batches depending on the size of your pan. Remove the chicken from the pan and set aside. Note: the chicken won’t be cooked through yet.

In the same pan, add the butter and shallots and cook for 2 to 3 minutes. Add the rosemary, season with ½ tsp of salt and a few turns of cracked black pepper, and cook for another couple of minutes.

Whisk in the 4 tablespoons of reserved flour and cook for about 1 minute to get rid of the raw flour taste.

Slowly pour in the warm chicken broth, whisking it in as you pour. Then whisk in the cream or half and half. The sauce will thicken as it continues cooking.

Mix in the lemon juice, then taste the sauce for seasoning and adjust, if needed.

Place the chicken in the sauce. Depending on how big your thighs are and the size of your pan, they may not all be fully submerged in the sauce, which is okay.

Cover the pan and bake the chicken for 25-30 minutes. Optional: remove the cover after about 20 minutes and cook for another 5 minutes so that the chicken and sauce can get a little color on them.

Serve over rice with lemon wedges on the side.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Rosemary Infusion Technique 🌿
Crush fresh rosemary between your fingers before adding to release essential oils and maximize the herb's aromatic potential in the cream sauce.
Chicken Thigh Searing Secret 🍳
Pat chicken thighs completely dry with paper towels before searing to achieve a perfect golden-brown crust and prevent steaming instead of browning.
Cream Sauce Stability Trick 🥄
Temper the heavy cream by slowly adding a small amount of hot broth before incorporating to prevent curdling and ensure a smooth, silky sauce.
Shallot Caramelization Hack 🧅
Slice shallots uniformly and cook them slowly in butter, stirring occasionally, to develop a deep, sweet flavor without burning.
Lemon Balance Technique 🍋
Add lemon juice gradually and taste as you go to achieve the perfect brightness without overwhelming the delicate cream sauce.