One Pan Rosemary Chicken in Shallot and Herb Cream Sauce

One Pan Rosemary Chicken in Shallot and Herb Cream Sauce cover

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One Pan Rosemary Chicken in Shallot and Herb Cream Sauce

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Ingredients

Warning0 allergens identified

One Pan Rosemary Chicken in Shallot and Herb Cream Sauce

8 boneless skinless chicken thighs

1 cup flour

1 tsp salt

½ tsp pepper

1 ½ cups chicken brothwarm

1 cup heavy cream or half and halfor whole milk for a lighter option

4 tablespoons butter

2 shallotsminced

1 ½ tablespoons rosemaryminced

2 tablespoons olive oil

1 tbsp lemon juice

½ tsp salt

Cracked black pepper

White rice for serving

lemon wedges for serving

Instructions

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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.

Nutrition

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Tips & Tricks (5)

Pat Dry for Perfect Searing 💧
Thoroughly dry the chicken thighs with paper towels before flouring and searing—this creates a golden, crispy crust that locks in flavor and helps develop fond for the sauce.
Bloom Your Rosemary Early 🌿
Toast the fresh rosemary briefly in the butter before adding shallots to release its essential oils and deepen its earthy flavor throughout the entire dish.
Shallots Need Low and Slow 🧅
Slice shallots thinly and cook them over medium-low heat for 3-4 minutes to caramelize gently and develop sweetness without burning, which is crucial for the sauce's complexity.
Temper the Cream Properly 🍶
When adding cold cream, slowly pour it into the warm pan while whisking constantly to prevent curdling and ensure a silky, smooth sauce every time.
Lemon Juice Goes Last ⏱️
Add fresh lemon juice and zest only after removing from heat to preserve its bright acidity and prevent the sauce from becoming bitter—this brightness is essential for balance.