SKILLET ROSEMARY LEMON CHICKEN
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
6 BONE-IN CHICKEN THIGHSSea Salt Pepper 3 tsp fresh rosemary leavesZest from 2 medium Lemons Splash of White Wine 1.5 tbsp Extra Virgin Olive Oil 4 cloves Garlic, minced1 cup cremini mushrooms, sliced2-3 sprigs fresh rosemaryJuice from 2 medium lemons1 lemon sliced in rounds
1. Season chicken thighs with salt and pepper on both sides, minced rosemary and rub the lemon zest all over them.
2. Heat 1 TBSP olive oil in a large skillet on med-high heat. Lay the chicken skin-side down in the pant. Sear the thighs without moving them for about 4-5 min., or until nicely browned. Turn the chicken over, add the juice of 1 lemon and cover and reduce heat to medium. Cook for another 8-12 minutes or until chicken is cooked through. Remove chicken from skillet and set aside.
3. Turn the heat to medium high and add a tsp or more of olive oil to the pan. Add the minced garlic and cook for about 1 minute, until fragrant. Add the mushrooms and saute for 2-3 minutes, until they are starting to brown. Add wine and allow to simmer for about 1 min.
4. Turn the heat to medium and add the cooked chicken back to the skillet. Top with remaining lemon juice, lemon slices and rosemary sprigs and over pan once more for about 4-5 minutes. Adjust seasonings as needed. Remove from pan and serve.
Serving Size: SERVES 3 WITH 2 THIGHS PER PERSON
Number of Servings: 3
Recipe submitted by SparkPeople user CFMONT29.
2. Heat 1 TBSP olive oil in a large skillet on med-high heat. Lay the chicken skin-side down in the pant. Sear the thighs without moving them for about 4-5 min., or until nicely browned. Turn the chicken over, add the juice of 1 lemon and cover and reduce heat to medium. Cook for another 8-12 minutes or until chicken is cooked through. Remove chicken from skillet and set aside.
3. Turn the heat to medium high and add a tsp or more of olive oil to the pan. Add the minced garlic and cook for about 1 minute, until fragrant. Add the mushrooms and saute for 2-3 minutes, until they are starting to brown. Add wine and allow to simmer for about 1 min.
4. Turn the heat to medium and add the cooked chicken back to the skillet. Top with remaining lemon juice, lemon slices and rosemary sprigs and over pan once more for about 4-5 minutes. Adjust seasonings as needed. Remove from pan and serve.
Serving Size: SERVES 3 WITH 2 THIGHS PER PERSON
Number of Servings: 3
Recipe submitted by SparkPeople user CFMONT29.
Nutritional Info Amount Per Serving
- Calories: 254.6
- Total Fat: 12.7 g
- Cholesterol: 114.5 mg
- Sodium: 898.6 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 4.0 g
- Protein: 29.0 g
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