One Pan Rosemary Chicken in Shallot and Herb Cream Sauce
This one-pan rosemary chicken recipe feature chicken thighs that are smothered with a rich, velvety shallot and rosemary cream sauce. A touch of lemon brightens everything for a perfectly balanced and simple one-pan dinner. We love serving this rosemary chicken over white rice with extra rosemary cream sauce on top. It would also be great over pasta or with a baguette or even our Easy Parmesan Cheese Bread. This is a rich dish, so we also like pairing it with a simple salad or our Roasted Broccoli with Lemon.
PREP TIME
10 minutes
COOK TIME
50 minutes
INGREDIENTS
13
Serves: 8
Ingredients
- 2.5 lb2.5 lb2.5 lb Chicken Thighs, Boneless Skinless, (about 8 thighs)
- 1 cup1 cup1 cup All Purpose Flour
- 1 tsp1 tsp1 tsp Salt, (for flour)
- .5 tsp.5 tsp.5 tsp Black Pepper, (for flour)
- 1.5 cups1.5 cups1.5 cups Chicken Broth, (warm)
- 1 cup1 cup1 cup Half and Half, or heavy cream or whole milk
- 4 Tbsp4 Tbsp4 Tbsp Butter, Unsalted
- 222 Shallot, minced
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Rosemary, Fresh, minced
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- .5 tsp.5 tsp.5 tsp Salt, (for sauce)
- 0.1250.1250.125 Black Pepper, Cracked (for sauce)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 375F.
- Add the flour to a shallow dish and mix it with salt and pepper. Lightly coat the chicken thighs (both sides of each thigh) in the flour mixture. Reserve 4 tablespoons of the flour mixture for later.
- Heat oil in an oven safe large saute pan with a lid set over medium high heat. Add the chicken thighs and cook them for 3 to 4 minutes on the first side, then 2 to 3 minutes on the second side. You may need to do this in batches depending on the size of your pan. Remove the chicken from the pan and set aside. Note: the chicken won't be cooked through yet.
- In the same pan, add the butter and shallots and cook for 2 to 3 minutes. Add the rosemary, season with 0.5 tsp of salt and a few turns of cracked black pepper, and cook for another couple of minutes.
- Whisk in the 4 tablespoons of reserved flour and cook for about 1 minute to get rid of the raw flour taste.
- Slowly pour in the warm chicken broth, whisking it in as you pour. Then whisk in the half and half or cream. The sauce will thicken as it continues cooking.
- Mix in the lemon juice, then taste the sauce for seasoning and adjust, if needed.
- Place the chicken in the sauce. Depending on how big your thighs are and the size of your pan, they may not all be fully submerged in the sauce, which is okay.
- Cover the pan and bake the chicken for 25-30 minutes. Optional: remove the cover after about 20 minutes and cook for another 5 minutes so that the chicken and sauce can get a little color on them.
- Serve over rice with lemon wedges on the side.
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About This Recipe
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Coconut Free Egg Free Entrées Meat Nightshade Free Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 438 |
| Fat: | 20 g |
| Carbohydrates: | 15 g |
| Protein: | 37 g |
| Cholesterol: | 25 g |
| Sodium: | 466 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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