Low Carb One Pot Lemon Rosemary Chicken Thighs

This one-skillet One Pot Lemon Rosemary Chicken Thigh recipe is packed with flavor and is simple to prepare.

One Pot Lemon Rosemary Chicken Thighs with Broccoli.

This one-skillet One Pot Lemon Rosemary Chicken Thigh recipe is packed with flavor and is simple to prepare.
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This one-skillet One Pot Lemon Rosemary Chicken Thigh recipe is packed with flavor and is simple to prepare.

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This one-skillet One Pot Lemon Rosemary Chicken Thigh recipe is packed with flavor and is simple to prepare.

Low Carb One Pot Lemon Rosemary Chicken Thighs

  • Author: Dr. Elise Ho
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x

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Ingredients

  • 3 T. unsalted butter, divided
  • 6 boneless, skinless chicken thighs
  • Sea salt and black pepper, to taste
  • 2 medium shallots, sliced thin
  • 1 c. chicken stock, preferably organic (even better if homemade)
  • T. fresh rosemary leaves, finely chopped
  • 1 pound broccoli florets
  • 1 medium organic lemon, sliced and cut into small, thin wedges

Instructions

  1. Heat 2 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat bottom of the pan.
  2. Unroll chicken thighs and season each side with salt and black pepper.
  3. Add seasoned chicken to hot skillet and cook for 4-5 minutes per side, or until chicken is golden brown and releases easily from the bottom of the skillet.
  4. Remove from heat and transfer chicken to a plate. Cover and keep warm.
  5. Reduce heat to medium and add remaining butter and sliced shallots to skillet.
  6. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
  7. Add chicken stock to skillet and increase heat to medium-high.
  8. Bring liquid to a boil while using a spatula or wooden spoon to scrape up brown bits from bottom of the pan.
  9. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
  10. Return chicken and its juices to the skillet, along with the broccoli and thin lemon wedges.
  11. Cover and reduce heat to medium-low, and simmer for 10-12 minutes, or until broccoli is crisp-tender and chicken has cooked through. (Internal temperature should read 165°F on an instant-read thermometer).
  12. Remove from heat and serve immediately with a spoonful of pan sauce drizzled over each chicken thigh.
  13. Garnish with additional lemon wedges, if desired.
  14. Enjoy!

Notes

Organic lemons are recommended for this dish. This is especially important as the skin is not removed prior to cooking.

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Original Publication Date Dec 3, 2017

About The Author

Dr. Elise Ho

Dr. Elise Ho

Dr. Elise Ho is a Natural Health Specialist, CBD Entrepreneur, and Life Skills Counselor.

Dr. Ho offers 30 years of experience and holds multiple certifications and degrees including a Ph.D. in Natural Health and a doctoral degree in Naturopathic Psychology.

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38 thoughts on “Low Carb One Pot Lemon Rosemary Chicken Thighs”

  1. As a chicken lover, this one looks tempting to eat. Lemon and Rosemary make a great combination with the meat. Super easy step and very comprehensive. I would try this one to celebrate christmas. Hopefully It’ll be a successful dish.

  2. Now Chicken is one of my favorite dinners or for lunch. My kids also enjoy making this dish with me. Im going to try out your recipe.

  3. This sounds absolutely delicious and super healthy!! I’m going to substitute just skinless chicken breasts instead because that’s mostly what I have stocked in the freezer 🙂

  4. This Lemon Rosemary Chicken looks so good, and the perfect meal for Holiday. I am going to share this with my friend who really loves to try this kind of recipe.

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