One Pan Rosemary Chicken

This hearty rosemary chicken dish is made with chicken thighs that are smothered with a luxurious shallot and rosemary cream sauce. A touch of lemon brightens everything for a perfectly balanced, one-pan dinner. This is a great recipe to make when you want to unwind from a busy day at work. It’s also a crowd pleaser and will definitely impress your guests.

Author: Cooking with Conks

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 8 Servings

Calories: 462 kcal per serving

Ingredients

8 - boneless skinless chicken thighs
1 cup - flour
1 tsp - salt
½ tsp - pepper
1 ½ cups - chicken broth
1 cup - heavy cream or half and half
4 tablespoons - butter
2 - shallots
1 ½ tablespoons - rosemary
2 tablespoons - olive oil
1 tbsp - lemon juice
½ tsp - salt
Cracked black pepper
White rice
lemon wedges

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.

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