What I love about this rosemary skillet chicken breast dish is that it is healthy. It is also full of flavor from the lemon, garlic, red pepper flakes and rosemary. The addition of red skinned potatoes and cremini mushrooms completes this hearty dish.
Making this dish was very easy. The chicken breasts are tossed in a mixture of lemon, olive oil, garlic, rosemary, and red pepper flakes. Then they are browned in the skillet before being roasted in the oven along with mushrooms and potatoes. The result was a colorful, flavorful and healthy chicken dish that cannot be resisted. Enjoy!
Cooking Tips for Perfect Skillet Chicken
To achieve perfectly cooked chicken breasts, start by ensuring they are at room temperature before cooking. This helps them cook evenly. Seasoning is key, so don’t be shy with the salt and pepper. A good sear is important. Heat your skillet until it’s hot, then add a splash of oil before placing the chicken in. Avoid crowding the skillet as this can lower the temperature and result in steaming instead of browning. Once the chicken is in the pan, resist the urge to move it around. Let it sear for about 5 to 7 minutes on one side before flipping. For even cooking, use a meat thermometer; chicken should reach an internal temperature of 165 degrees Fahrenheit. If your chicken breasts are particularly thick, you might want to pound them to an even thickness before cooking to ensure they cook through at the same time.
Serving Suggestions and Pairings
This skillet chicken breast dish pairs beautifully with a simple side salad or some steamed vegetables. A light arugula salad with a lemon vinaigrette complements the flavors of the chicken without overpowering them. If you prefer something heartier, consider serving it with a side of quinoa or couscous, both of which soak up the delicious juices from the chicken. For those who enjoy a bit of heat, a sprinkle of feta cheese or a dollop of hummus can add a nice touch. If you want to elevate the dish further, a drizzle of balsamic reduction can enhance the flavor profile. Don’t forget to serve the chicken with the roasted potatoes and mushrooms on the side, as they not only make the meal more filling but also add an appealing visual element to the plate.
Frequently Asked Questions
Can I use boneless chicken breasts instead?
Boneless chicken breasts can work, but they cook faster, so keep an eye on them to avoid drying out. Adjust the cooking time as needed, and aim for an internal temperature of 165°F.
What if I don’t have fresh rosemary?
If fresh rosemary isn’t available, dried rosemary can be used as a substitute. Use about one teaspoon of dried rosemary for every tablespoon of fresh.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or on the stovetop for the best texture.
Can I add other vegetables?
Absolutely! Feel free to toss in other veggies like bell peppers, zucchini, or carrots. Just make sure they are cut to a similar size as the potatoes for even cooking.
What sides go well with this dish?
This skillet chicken pairs nicely with a simple green salad or some steamed green beans. A light lemon vinaigrette can complement the flavors well.
Skillet Chicken Breast with Lemon and Rosemary
Ingredients
- 4 skin-on bone-in chicken breasts (6 to 8 ounces each)
- 3 tsp salt
- 2 sprigs fresh rosemary plus 1 tablespoon leaves
- 1 clove of garlic
- Pinch of red pepper flakes
- 2 lemons
- 2 tablespoons extra virgin olive oil
- 3/4 pound small red-skinned potatoes halved, or quartered if large
- 10 ounces cremini mushrooms halved
Instructions
- Preheat the oven to 450F.
- Cook the potato halves by placing in a saucepan and filling with enough water to cover the potatoes. Add 1 tsp of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 8 minutes. Drain and set aside.
- Place the 1 tbsp of rosemary leaves on the cutting board along with the garlic, 2 tsps of salt and a pinch of red pepper flakes. Mince together. Transfer to a large bowl and add the juice of 1 lemon and the olive oil. Set the used lemon halves aside.
- Coat all the chicken pieces with the lemon juice mixture.
- 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.
Notes
Nutrition
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