rosemary skillet chicken

rosemary skillet chickenOk, here’s a recipe for all of my chicken loving readers out there, and I know there are quite a few of you.  You guys have been so patient with my quinoa craziness lately, so I found this recipe just for you, and I guess selfishly for me, because my family and I do love chicken.  This is the perfect weeknight chicken recipe folks.  The marinade comes together in a flash and can be made ahead in the morning, so when you get home from work or just from a long busy day, all you have to do is roast up the chicken.  The chicken takes under 30 minutes to roast up to perfection, but tastes like a chicken that has been cooking for hours.  The chicken is moist and full of flavor from the rosemary and garlic marinade. Oh, and let’s not forget about the amazing sauce, or should I say gravy, because it tastes like gravy everyone. It’s the perfect sauce for dipping a popover in.  The sauce is made up of chicken broth, fresh thyme, shallots and garlic, and just adds that extra yummy factor to the chicken. I’ve made this recipe twice in the past week, and I have to tell you that I’ve had some pretty happy campers in the house.   

I paired this with some traditional popovers one night and my rosemary and sea salt popovers another night, as well as some broccoli rabe that I sautéed in shallots and a bit of olive oil.  This chicken dish is definitely ranking up there as one of our favorite weeknight meals. The kids love it because it tastes great, and I love it because it’s easy.

rosemary skillet chicken

rosemary skillet chicken:

Recipe from Bon Appetit via Zebra’s Bistro and Wine Bar
serves 4

  • 2-3 pounds of bone-in, skin-on chicken breasts, thighs or drumsticks  -  Just get enough chicken for your family here. I usually buy my chicken in pieces rather than by the pound.  I cooked up 3 smaller breasts one time, and I’ve also cooked up 4 thighs and a drumstick.   
  • 2 tablespoons fresh rosemary, chopped
  • 4 garlic cloves, minced, divided – You will mince 2 cloves for the marinade in the morning and the other 2 at night when making the sauce.
  • 3 1/2 tablespoons olive oil, divided
  • Sea salt and freshly ground pepper
  • 1 small shallot (about 2 tablespoons), finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 3/4 cup chicken broth
  • 2 tablespoons unsalted butter, cut into small cubes

First let’s get the marinade together for the chicken.  Wash and chop up the 2 tablespoons rosemary, mince your 2 garlic cloves and pour 2 1/2 tablespoons of olive oil into a small bowl.  Add to the olive oil, the minced garlic and rosemary.  Give it a stir.

ingredients for rosemary skillet chicken marinadeWash and pat dry your chicken and rub the marinade on both sides of the chicken.  Cover the chicken or put it all into a ziploc bag, (that’s what I did) and refrigerate the chicken for 1-12 hours. This is a great and easy marinade to make ahead the morning, so when you get home, all you have to do is roast up the chicken.

marinating the chicken thighsWhen you’re home and ready to make dinner, preheat the oven to 400 degrees and place a rack in the lower third of the oven.

Pat the skin side of the chicken dry, and season with salt and pepper.  Heat the remaining 1 tablespoon of olive oil in large ovenproof skillet over medium high heat. I used my 12″ cast iron skillet.

Add the chicken, skin side down to the preheated skillet, and cook until golden brown, about 5 minutes.

chicken with browned skin Flip the chicken over and transfer the skillet to the oven.  Roast the chicken until and instant-read thermometer inserted in the thickest part of the thigh or breast, registers 165 degrees, about 20-25 minutes.  The time varies depending on how large your chicken breasts or thighs are. When I cook up thighs it takes about 20 minutes and breasts typically take about 20-25 minutes.

cooked rosemary skillet chickenTransfer the cooked chicken to a plate.

Meanwhile, while your chicken is cooking,  prep the ingredients for the sauce.  Chop up your shallot, mince your 2 garlic cloves, wash and chop up your thyme, cut up your 2 tablespoons of butter and measure out your chicken broth.

ingredients for the shallot and thyme sauce Take the same skillet that you cooked the chicken in and set it over medium heat.  Add to the skillet, the chopped shallot, thyme, and the garlic.

sauteeing the garlic, shallots and thymeStir occasionally until the shallot and garlic are softened, about 1 1/2 to 2 minutes.

sauteed garlic, thyme and shallotsAdd the chicken broth and cook, scraping up the browned bits, until the broth is reduced by half, about 3 minutes.

Adding in the brothStir in the 2 tablespoons butter until melted.

sauce for rosemary skillet chickenTurn off the heat and pour the sauce into a serving bowl.  Serve up the chicken and top each piece with the sauce.   The sauce is seriously amazing and tastes like gravy.  It’s the perfect sauce to dip a popover in, just saying…

rosemary skillet chickenHere are a few of our other favorite weeknight chicken dishes. Citrus-marinated chicken. 

citrus-marinated chickenPesto-yogurt roasted chicken drumsticks.

pesto-yogurt roasted chicken drumsticksButtermilk roasted chicken.

buttermilk roasted chickenEasy skillet chicken parmesan.

easy skillet chicken parmesan

rosemary skillet chicken

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: serves 4

rosemary skillet chicken

Ingredients

  • 2-3 pounds of bone-in, skin-on chicken breasts, thighs or drumsticks - Just get enough chicken for your family here. I usually buy my chicken in pieces rather than by the pound. I cooked up 3 smaller breasts one time, and I've also cooked up 4 thighs and a drumstick.
  • 2 tablespoons fresh rosemary, chopped
  • 4 garlic cloves, minced, divided - You will mince 2 cloves for the marinade in the morning and the other 2 at night when making the sauce.
  • 3 1/2 tablespoons olive oil, divided
  • Sea salt and freshly ground pepper
  • 1 small shallot (about 2 tablespoons), finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 3/4 cup chicken broth
  • 2 tablespoons unsalted butter, cut into small cubes

Instructions

First let's get the marinade together for the chicken. Wash and chop up the 2 tablespoons rosemary, mince your 2 garlic cloves and pour 2 1/2 tablespoons of olive oil into a small bowl. Add to the olive oil, the minced garlic and rosemary. Give it a stir.

Wash and pat dry your chicken and rub the marinade on both sides of the chicken. Cover the chicken or put it all into a ziploc bag, (that's what I did) and refrigerate the chicken for 1-12 hours. This is a great and easy marinade to make ahead the morning, so when you get home, all you have to do is roast up the chicken.

When you're home and ready to make dinner, preheat the oven to 400 degrees and place a rack in the lower third of the oven.

Pat the skin side of the chicken dry, and season with salt and pepper.

Heat the remaining 1 tablespoon of olive oil in large ovenproof skillet over medium high heat. I used my 12" cast iron skillet.

Add the chicken, skin side down to the preheated skillet, and cook until golden brown, about 5 minutes.

Flip the chicken over and transfer the skillet to the oven.

Roast the chicken until and instant-read thermometer inserted in the thickest part of the thigh or breast, registers 165 degrees, about 20-25 minutes. The time varies depending on how large your chicken breasts or thighs are. When I cook up thighs it takes about 20 minutes and breasts typically take about 20-25 minutes.

Transfer the cooked chicken to a plate.

Meanwhile, while your chicken is cooking, prep the ingredients for the sauce. Chop up your shallot, mince your 2 garlic cloves, wash and chop up your thyme, cut up your 2 tablespoons of butter and measure out your chicken broth.

Take the same skillet that you cooked the chicken in and set it over medium heat. Add to the skillet, the chopped shallot, thyme, and the garlic.

Stir occasionally until the shallot and garlic are softened, about 1 1/2 to 2 minutes.

Add the chicken broth and cook, scraping up the browned bits, until the broth is reduced by half, about 3 minutes.

Stir in the 2 tablespoons butter until melted.

Turn off the heat and pour the sauce into a serving bowl.

Serve up the chicken and top each piece with the sauce. The sauce is seriously amazing and tastes like gravy. It's the perfect sauce to dip a popover in.

http://www.marinmamacooks.com/2014/02/rosemary-skillet-chicken/

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{ 15 comments… add one }

  • CindIH February 18, 2014, 2:29 am

    This looks amazing – can’t wait to try it! Will use boneless skinless chicken breast.

    Reply
  • delruel February 18, 2014, 4:57 am

    That looks completely yummy. Just bought a bunch of chicken today. Eager to try this. Thanks for sharing!

    Reply
  • Jaclyn February 18, 2014, 3:24 pm

    I’ve been in need of a new chicken recipe, I keep cycling the same ones week after week and it’s been getting rather dull. I have fresh rosemary in my fridge, so I’ll probably try this recipe out this week. And I really need to invest in a pan for popovers, you’re always serving them up and I keep saying I’m going to get one to make some!

    Reply
  • Kelly - LEFT SIDE OF THE TABLE February 18, 2014, 3:59 pm

    Ok, I love homemade marinades. It makes me cringe thinking of using the ones in the grocery store. Sure they may taste good, however they are always filled with a million ingredients you don’t need! This chicken recipe is simple ingredients with big flavor. Love it. Rosemary reminds me of spring…its coming soon :D Thanks for sharing!

    Reply
  • 2 Sisters Recipes February 18, 2014, 4:02 pm

    We love chicken! and we make a similar dish but we bake them in the oven. I haven’t made it in a while, but you just gave me an idea for dinner. Thanks Jackie! Have a great day! xxoo anna and liz

    Reply
  • Aliza N February 18, 2014, 5:38 pm

    Going to make this for my husband ASAP!! Thanks!!

    Reply
  • Shana Norris February 19, 2014, 4:01 am

    This is absolutely mouth-watering, Jackie. I can’t wait to try it as soon as I can get my hands on some fresh rosemary!

    Reply
  • Valerie | From Valerie's Kitchen February 19, 2014, 6:18 pm

    I love the stove top to oven method and that sauce looks absolutely divine! Pinning :)

    Reply
  • Sharon B. February 20, 2014, 9:36 pm

    Another fantastic looking chicken recipe! Rosemary is so good with chicken, what a great combo and that sauce looks delicious. I could see serving this with quinoa and having that soak up the sauce too. :) Still quinoa crazy with you! Hope you are doing well my friend! So nice to see you. :) xoxo, Sharon

    Reply
  • Louise February 22, 2014, 1:43 pm

    Looks delicious ! Going to make this tonight ! I love chicken too, but who doesn’t ? :)

    Reply
    • jackiegrandy February 23, 2014, 4:32 pm

      Yaay! I hope you like it girl! I’m actually making this again for dinner tonight! :) xoxo, Jackie

      Reply
  • Kitchen Belleicious February 25, 2014, 7:18 pm

    i love this dish! Like you said so easy and yet so rich and full of flavor. The marinade is the bomb! I hope you are doing fantastic! I miss you- not that you went away but just miss hearing from you more BUT wouldn;t trade you being happier for anything so I’ll take it when I get it! LOL!

    Reply
  • reba- Not So Perfect Life March 7, 2014, 1:01 pm

    I was just thinking about you today. I miss seeing you around regularly. Hope you are doing well!

    Reply
  • Victoria Adams March 12, 2014, 8:52 pm

    I just found this site. I was looking for an overnight steel cut oatmeal recipes and your photos and easy sounding recipe caught my attention. I just checked out the chicken recipes and I sitting here with my tummy rumbling.
    Fantastic job.

    Reply
  • Carolyn March 17, 2014, 4:51 am

    Made tonight-big hit! I only had 15 minutes to marinate (so I can only imagine that if I actually had an hour or more how wonderful it would be) and it was so good! Popovers and a kale salad rounded out the meal-oh so Jackie;) I made the Dr Weil salad with the toasted breadcrumbs and almonds (don’t know if you’ve tried that one?) it’s my favorite. Will def make again.

    Reply

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