Quick, Easy and Delicious Rosemary-Lemon Chicken Thighs with Broccoli

chicken thighs, lemon slices and broccoli wedges in a skillet

Let's Make Quick, Easy and Delicious Rosemary-Lemon Chicken Thighs with Broccoli

This Quick, Easy and Delicious Rosemary-Lemon Chicken Thighs with Broccoli is a one pot wonder!  Don’t you just love recipes that are quick and easy to make and clean up is super easy?  I know I sure do!!  This recipe is practically perfect in that it is ready in minutes, has delicious flavors and clean up is a breeze.  

What's in it

We’ve paired the delightful flavors of fresh rosemary and lemons.  Just a classic blending of these two seasonings.  They are the foundation of this recipe, then adding the subtle flavors of sauteed shallots gives this dish depth.   We’ve paired it with frozen broccoli.  The broccoli absorbs subtle flavor from the chicken broth, barely there oniony flavors of the shallots, and more robust and distinct flavors of the rosemary.  That create a quick, easy and satisfying meal.

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Let's make this Rosemary Lemon-Chicken

Simply start by heating up your skillet and adding the butter.  While its heating, take a minute to season both sides of  the chicken with salt and pepper.  By now, the butter is heated and ready for those chicken thighs.  This will only take about 4-5 minutes per side.  The chicken will be golden brown when it’s time to either turn or remove from the skillet.  

Sautee those Shallots

After removing the chicken to a plate, add in more butter.  Once heated sprinkle in the shallot, stir them around so they are coated with butter and saute.  In another few minutes, when they have softened and have a subtle golden tone they are done.  Oh yeah, don’t worry about the crumbly bits left over from the chicken.  You’ll be deglazing those…a fancy term for scraping loose the crumbles.  

Deglazing the Skillet

Once the shallots are done, pour in the chicken broth or stock into your hot skillet.  You may need to adjust the heat to medium-high.  When the broth begins to bubble and boil use your wooden spoon or spatula to gently loosen the crumbles from the bottom of your pan.  That’s it!  You just deglaze the pan, lol.  You’ll add in the chopped rosemary, too.  Allow this to reduce by about half.  Which will only require 4 to 5 minutes.  

Almost Done

Easy so far, right?  Once the broth has reduced you’ll return the chicken to the skillet.  Along with the thinly sliced lemon wedges and the frozen broccoli.  Cover the skillet with it’s lid and reduce heat to medium-low and simmer for another 10-12 minutes.

The chicken should be cooked thoroughly and to an internal temperature of 165°F.  Easy to determine with an instant read thermometer.  

Watch the broccoli, too.  They should be tender not mushy.  I test this by simply inserting a fork and when it moves easily into the broccoli I remove them.  It is possible this will time perfectly when the chicken is also done.  

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Serve and enjoy

You can transfer everything to a beautiful tray or leave it in your skillet.  Serve it up and spoon some of the sauce onto each chicken thigh and enjoy!!  Either way, you’re going to love this Quick, Easy and Delicious Rosemary-Lemon Chicken Thighs with Broccoli.



Rosemary-Lemon Chicken Thighs with Broccoli

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Rosemary-Lemon Chicken with Broccoli
Author: Foto Visualista


  • 3 Tbls Butter, divided salted or unsalted butter
  • 6 Boneless, skinless chicken thighs
  • 2 medium shallots, thinly sliced
  • 1 can chicken stalk
  • 1 16-oz bag of frozen broccoli
  • 1 1/2 Tbls Fresh rosemary leaves, finely chopped
  • 1 medium lemon, sliced and cut into small thin wedges
  • Sea salt and black pepper, to taste


  • Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and bubbly.
  • 'Season each side of chicken thighs with salt and black pepper. Add seasoned chicken to the hot skillet and cook for 4-5 minutes per side, the chicken will be golden brown and will easily release from the bottom of the skillet. Remove from heat and transfer chicken to a plate. Cover and keep warm.
  • Reduce heat to medium and add remaining butter and sliced shallots to the skillet. Saute shallots until they have softened and are slightly golden. This will require 4 to 5 minutes and you may need to stir them occassionaly
  • Once the shallots are sauteed, add chicken stock to skillet and return heat to medium-high, Bring chicken stock to a boil. Once boiling use a wooden spoon or spatula to loosen brown bits from the bottom of the pan. You'll deglaze the pan.
  • Add chopped rosemary leaves and continue cooking until stock is reduced by half. This will take another 4-5 minutes, stir occassionally,
  • Return chicken and any juices to the skillet. Also, add the frozen broccoli and thin lemon wedges. Cover and reduce heat to medium-low, and simmer for 10-12 minutes, or until broccoli is tender (not mushy) and the chicken is cooked. (Test with an instant-read thermometer. The internal temperature of the chicken should read 165°F. Note: If the broccoli cooks sooner than the chicken, remove to a serving plate and cover to keep warm.
  • Remove from heat and serve immediately. Place chicken in a bowl and then spoon pan sauce over each chicken thigh. Garnish with lemon wedges, and Enjoy.


This recipe would be delicious with our creamy risotto

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Bonus Recipe: Chocolate Chunk Walnut Cookies

This is for all our Chocolate lover friends.  It’s double chocolate and I’ve been told it’s a delicious recipe.  You see, I’m not a chocolate fan.  Yep, there I said it.  Give me a sugar cookie, peanut butter cookie or an oatmeal-raisin cookie…any time and over anything chocolate.  But, my hubby loves them and says they are delicious.  

Simple Ingredients and Simple Recipe

You’ll find; all-purpose flour, sugar, eggs, vanilla, butter, shortening, brown sugar, granulated sugar, baking powder, baking soda, salt, walnuts and there are two kinds of chocolate for all the chocolate lovers out there.  

I use a stand mixer with this recipe, but a hand mixer will work, too.  If you want to exercise those arm muscles, that’ll work, as well.  

Be sure to let me know what you think and leave me your thoughts and comments.

Yummy Photography


Chocolate Chunk Walnut Cookies

Yields 24 cookies or 48 smaller cookies
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Walnut Chocolate Chunk Cookies
Author: Foto Visualista


  • 1/2 cup vegetable shortening
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour do not pack
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 3 oz dark chocolate bar, chopped into bit size chunks
  • 1 cup walnuts, chopped


  • Preheat oven to 375­°F
  • Line a large or several average-sized baking trays with parchment paper, and set aside.
  • In a large mixing bowl cream together the shortening, butter, granulated sugar, and brown sugar. Once mixed and creamy add in the eggs and vanilla extract and mix until ingredients are well blended.
  • In a small bowl combine flour, baking powder, baking soda, and salt. Mix together thoroughly. Slowly add combined ingredients into your large mixing bowl, mix to thoroughly combine.
  • Fold in chocolate chips, chopped chocolate chunks, and walnut until thoroughly combined.
  • Using a large cookie scoop will make approximately 24 balls of dough. Place each onto your parchment paper-lined baking tray. Allow 2 inches in between each cookie dough ball. Optional: Using a flat bottomed glass, gently flatten rounds into thick discs.
  • Place into a pre-heated oven and bake for 10-12 minutes or until golden brown and cooked through. Remove from oven and allow to cool, on the baking sheet, before removing cookies from baking sheet. Enjoy!


I use my stand mixer when making this recipe.  It makes combining the ingredients much easier.  A hand mixer will also be helpful.
I prefer cookies to be cooked, but not overly browned and hard.  I'm able to achieve this by removing cookies when the first hint of golden shows near the bottoms of the cookies.  This is usually within moments of the full cook time and of course, this time will vary depending on each oven.  I will then remove the tray, leaving all of the cookies on the tray, and allow the tray and cookies to cool.  The cooking process will continue during this cooling period, the bottoms will have a golden tone and not become hard. 

Final Thoughts

This one pot wonder dinner is so quick, easy and delicious that you’ll include it on your favorites list.  At first, you might feel there’s too much rosemary and there is a error in our recipe.  It is just the perfect amount and the way the simple flavor blends with the scallions and lemons is mouthwatering good.  By the way, the lemons are a natural tenderizer for the chicken.  The chicken is so tender you won’t need a knife, your fork will easily separate it into bite sized pieces.  We hope you’ll give both recipes a try and that you, your family and friends will enjoy them as much as we do.  Please let us know your thoughts by dropping us a comment.  

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