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rosemary skillet chicken

February 18, 2014 by Marin Mama 23 Comments

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.  Yippee! The chicken takes under 30 minutes to roast up to perfection, but tastes like a chicken that has been cooking for hours.  

Bone-in, skin on chicken that’s pan seared in a skillet locks in all the juices and flavor while creating a shatteringly crisp skin on the outside. 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 is also great paired with my arugula salad with simple lemon vinaigrette. 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. Those are two key words that I look for when making dinner, easy and tasty.rosemary skillet chicken

rosemary skillet chicken:

Recipe from Zebra’s Bistro and Wine Bar
serves 4
cookware: oven-proof skillet
Note:  Chicken will have to marinate ahead anywhere from 1-12 hours

  • 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 typically get 1 breast and 3 thighs. 
  • 2 tablespoons fresh rosemary, minced
  • 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), minced
  • 1 tablespoon fresh thyme leaves, minced
  • 3/4 cup chicken broth
  • 2 tablespoons unsalted butter or ghee, cut into small cubes

First let’s get the marinade together for the chicken. In a small bowl, combine together the 2 tablespoons minced rosemary, 2 minced garlic cloves and 2 1/2 tablespoons of olive oil.

ingredients for rosemary skillet chicken marinadePat dry the 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 chicken dry, and season with salt and pepper.  Heat 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 chicken over and transfer skillet to the oven.

Roast chicken until an 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. Chicken breasts take longer to cook than thighs, so note that if you’re cooking both together, you will have to remove the thighs earlier in the cooking process.

cooked rosemary skillet chickenTransfer the cooked chicken to a warm plate.

While the chicken is cooking, prep ingredients for the sauce.  Mince the shallot, 2 garlic cloves, thyme leaves, cut up the 2 tablespoons of butter and measure out the 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 shallot, thyme and 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.

This sauce is seriously amazing and tastes like gravy.  It’s the perfect sauce to dip a rosemary and sea salt popover in, just saying…

rosemary skillet chickenThis chicken also makes for great leftovers!  See, I really use leftovers! Here’s the lunch I’m packing for school today. Leftover rosemary skillet chicken, oven baked brown rice and fall roasted vegetables! Leftovers really do make great lunches!using leftovers for school lunch  Here are a few of our other favorite weeknight chicken dishes. Citrus-marinated chicken. 

citrus-marinated chickenThe best oven baked crispy chicken.the best oven baked crispy chickenPesto-yogurt roasted chicken drumsticks.

pesto-yogurt roasted chicken drumsticksButtermilk roasted chicken.

buttermilk roasted chickenEasy skillet chicken parmesan.

easy skillet chicken parmesan

5 from 1 reviews
rosemary skillet chicken
 
Save Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
cookware: oven-proof skillet Bone-in, skin on chicken that's pan seared in a skillet locks in all the juices and flavor while creating a shatteringly crisp skin on the outside. 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.
Author: Marin mama cooks
Recipe type: 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 typically get 1 breast and 3 thighs.
  • 2 tablespoons fresh rosemary, minced
  • 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.
  • 3½ tablespoons olive oil, divided
  • Sea salt and freshly ground pepper
  • 1 small shallot (about 2 tablespoons), minced
  • 1 tablespoon fresh thyme leaves, minced
  • ¾ cup chicken broth
  • 2 tablespoons unsalted butter or ghee, cut into small cubes
Instructions
  1. First let's get the marinade together for the chicken. In a small bowl, combine together the 2 tablespoons minced rosemary, 2 minced garlic cloves and 2½ tablespoons of olive oil.
  2. Pat dry 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.
  3. 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.
  4. Pat the skin side of chicken dry, and season with salt and pepper.
  5. Heat remaining 1 tablespoon of olive oil in large ovenproof skillet over medium high heat. I used my 12" cast iron skillet.
  6. Add chicken, skin side down to preheated skillet, and cook until golden brown, about 5 minutes.
  7. Flip chicken over and transfer skillet to the oven.
  8. Roast chicken until an 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. Chicken breasts take longer to cook than thighs, so note that if you're cooking both together, you will have to remove the thighs earlier in the cooking process.
  9. Transfer the cooked chicken to a warm plate.
  10. While the chicken is cooking, prep ingredients for the sauce. Mince the shallot, 2 garlic cloves, thyme leaves, cut up the 2 tablespoons of butter and measure out the chicken broth.
  11. Take the same skillet that you cooked the chicken in and set it over medium heat. Add to the skillet, the shallot, thyme, and garlic.
  12. Stir occasionally until the shallot and garlic are softened, about 1½ to 2 minutes.
  13. Add the chicken broth and cook, scraping up the browned bits, until the broth is reduced by half, about 3 minutes.
  14. Stir in the 2 tablespoons butter until melted.
  15. Turn off the heat and pour the sauce into a serving bowl.
  16. 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.
Notes
chicken will have to marinate anywhere from 1-12 hours
Nutrition Information
Serving size: serves 4
3.5.3208

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Filed Under: chicken, dinner, family favorites, weeknight dinners Tagged With: chicken, dinner

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Reader Interactions

Comments

  1. Shaina Bolanowski says

    October 13, 2020 at 1:36 pm

    My husband wasn’t a fan of chicken…but he is now!

    Reply
  2. Anonymous says

    March 26, 2020 at 10:03 pm

    having trouble printing the recipe. It says printer friendly but only prints the ingredients not the directions. I made it, however, and it was delicious.. Please advise how to print the whole recipe

    Reply
    • Marin Mama says

      May 5, 2020 at 3:55 pm

      Hi there! So happy you loved the chicken, and so sorry to hear that it didn’t print? If you click on the print icon in the main recipe portion, (right below the save button) it should print the whole thing. I just tried it and it worked. Let me know if you have any other issues.

      Best,
      Jackie

      Reply
  3. grier says

    January 6, 2015 at 12:21 am

    Wow – Jackie we just tried the Rosemary Skillet Chicken. EVERYONE raved in my family, and I’ve got some really picky eaters. Slam dunk for this family. Tonight, trying the Buffalo Burgers with the Jalapeño Sage pesto. Thanks so much for posting these! Great job Mama!

    Reply
    • jackiegrandy says

      January 12, 2015 at 2:00 pm

      Hi Grier! I loved seeing your name pop up in my comment thread 🙂 I’m so happy to hear that your crew loved the rosemary skillet chicken! Winner! It’s funny but we ate the buffalo burgers last Thursday night. Zoe was craving burgers! I actually cooked them up in the cast iron skillet and they came out perfectly! Have a great week girl and I hope to see you out and about Marin soon! xoxo, Jacquelyn

      Reply
  4. Carolyn says

    March 17, 2014 at 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
  5. Victoria Adams says

    March 12, 2014 at 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
  6. reba- Not So Perfect Life says

    March 7, 2014 at 1:01 pm

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

    Reply
  7. Kitchen Belleicious says

    February 25, 2014 at 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
  8. Louise says

    February 22, 2014 at 1:43 pm

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

    Reply
    • jackiegrandy says

      February 23, 2014 at 4:32 pm

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

      Reply
  9. Sharon B. says

    February 20, 2014 at 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
  10. Valerie | From Valerie's Kitchen says

    February 19, 2014 at 6:18 pm

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

    Reply
  11. Shana Norris says

    February 19, 2014 at 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
  12. Aliza N says

    February 18, 2014 at 5:38 pm

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

    Reply
  13. 2 Sisters Recipes says

    February 18, 2014 at 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
  14. Kelly - LEFT SIDE OF THE TABLE says

    February 18, 2014 at 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 😀 Thanks for sharing!

    Reply
  15. Jaclyn says

    February 18, 2014 at 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
  16. delruel says

    February 18, 2014 at 4:57 am

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

    Reply
  17. CindIH says

    February 18, 2014 at 2:29 am

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

    Reply

Trackbacks

  1. Dinners w/o 1/7: | Conrad Weekly Dinners says:
    January 9, 2018 at 4:12 pm

    […] – Rosemary chicken  http://marinmamacooks.com/2014/02/rosemary-skillet-chicken/ Kale salad http://www.marinmamacooks.com/2013/06/lacinato-kale-salad-video-tutorial/ Roasted […]

    Reply
  2. Rosemary Skillet Chicken says:
    March 27, 2014 at 10:22 pm

    […] dinners just got much easier (and quicker) thanks to Marin Mama Cooks who created this simple rosemary skillet chicken that’ll soon become your go-to dinner recipe. […]

    Reply
  3. vegan kale salad with citrus dressing – Marin Mama Cooks says:
    March 18, 2014 at 7:25 pm

    […] (who by the way made these amazing pomegrante cosmos) and made this salad up which I paired with my rosemary skillet chicken and rosemary and sea salt popovers.  It was such an amazing dinner, and we we’re all part of […]

    Reply

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Hi! Welcome to Marin mama cooks! I’m a natural chef, as well as a mom who loves to cook up tasty and healthy whole foods for her family.
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