Best 2 Skillet Rosemary Chicken Recipes

Indulge in the savory symphony of flavors with Skillet Rosemary Chicken, a culinary masterpiece that elevates the ordinary to the extraordinary. This delectable dish tantalizes the taste buds with tender, succulent chicken infused with the aromatic essence of rosemary and a symphony of carefully selected herbs and spices.

While the chicken takes center stage, the supporting cast of ingredients plays an equally vital role in creating a cohesive and harmonious dish. Potatoes and carrots, roasted to perfection, add a delightful medley of textures and flavors. The chicken broth deglazes the skillet, extracting the caramelized bits and creating a rich, flavorful sauce that marries all the elements together.

But the culinary journey doesn't end there. The article presents a diverse collection of recipes that explore the versatility of rosemary chicken. From the tangy zest of Lemon Rosemary Chicken to the vibrant heat of Spicy Rosemary Chicken, each recipe offers a unique interpretation of this classic dish.

Embark on a culinary adventure as you explore the depths of flavor and aroma that rosemary chicken has to offer. Whether you prefer the simplicity of the skillet rosemary chicken or seek culinary adventures with the other tantalizing recipes, this article will guide you through a journey of culinary delight.

Let's cook with our recipes!

SKILLET ROSEMARY CHICKEN

Skillet Rosemary Chicken image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved

Steps:

Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

SKILLET ROSEMARY CHICKEN

Skillet Rosemary Chicken image

Easy to make dish that is prepared in the skillet. Chicken breasts cooked with potatoes, lemons, cremini mushrooms and rosemary with a hint of heat from crushed red pepper flakes. I haven't had a chance to try this recipe yet, but it sounds to yummy too lose. I found this recipe in the May 2010 Food Network Magazine.

Provided by Crafty Lady 13

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb red potatoes, halved (or quartered if large)
kosher salt
2 sprigs fresh rosemary, plus 1 Tbsp leaves
1 garlic clove, smashed
1 pinch red pepper flakes (or more)
2 lemons, juice of (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 (6 -8 ounce) skin-on bone-in chicken breasts
10 ounces cremini mushrooms, halved

Steps:

Preheat the oven to 450°F Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skilled and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered until the chicken is cooked through and the skin in crisp, 20 to 25 minutes.

Tips:

Use boneless, skinless chicken breasts or thighs: This will make the dish quicker and easier to prepare.
Marinate the chicken for at least 30 minutes: This will help to infuse the chicken with flavor.
Sear the chicken over medium-high heat: This will help to create a crispy crust on the outside of the chicken.
Reduce the heat to medium-low and cook the chicken until it is cooked through: This will help to prevent the chicken from drying out.
Add the rosemary and lemon slices during the last few minutes of cooking: This will help to brighten the flavor of the dish.
Serve the chicken with your favorite sides: Roasted vegetables, mashed potatoes, or rice are all great options.

Conclusion:

Skillet rosemary chicken is a quick and easy weeknight meal that is packed with flavor. The chicken is marinated in a mixture of olive oil, lemon juice, rosemary, and garlic, then seared and cooked until tender. The result is a juicy, flavorful chicken that is perfect for serving with your favorite sides.