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Skillet Rosemary Chicken Recipe

Skillet Rosemary Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (139)

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Average Rating:

Total Reviews: 139

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  • on May 25, 2012

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    Great recipe! It was so easy to make and turned out delicious. I haved it and used big boneless, skinless chicken breasts. Omited the potatoes (made brown rice separately and added brussel sprouts. As someone else sadi it looks dry going into the oven but it creates its own delicious juices. I also marinated the chicken overnight adding the lemon juice when I cooked it. I will make this again and again and again.

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  • on May 06, 2012

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    Very easy to make and wonderful flavors!

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  • on April 12, 2012

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    Pretty good! Really simple to make. I thought it'd have a little more flavor, but the flavor it had was pretty good. You taste it the most in the skin of the chicken. I had a little bit of a hard time finding a store that sold bone-in, skin on chicken breasts. Had to go to Whole Foods to find them. Only made two of the breasts, so I'll be making it again within the next week or so. Putting it in my cookbook.

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  • on March 04, 2012

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    Made this dish tonight and it was absolutely, wonderful, yummy, delicious! I followed the recipe exactly except I added a little fresh grated black pepper to the garlic, rosemary paste. I also made a reduction with white wine from the juices of the pan. Just plated the dish and covered it in foil to rest while I added a sauvignon blanc to the cast iron skillet, a little bit of flour, a tab of butter and stirred until it was nice and bubbly and sooooooo delicious! The lemon and rosemary blended together in perfect harmony. I've just finished the meal and describing the dish is making me want more!! The chicken was juicy and tenter, the potatoes and mushroom were cooked perfectly. I'll definately be making this dish again!! I wonder if adding some cut up fennel to the veggies next time would be good??? Hhhmmmm, I'll have to get back to you on that. : Try this dish, you'll LOVE it!

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  • on February 01, 2012

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    So delish and easy! I added was a sliced onion and a little extra garlic before it went in the oven (and I used chicken thighs The whole dish was so flavorful and the chicken stayed juicy. I will definitely make this again!

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  • on February 01, 2012

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    I don't see how anyone can call this bland. This dinner packs quite a punch in the flavor dept and was a huge hit.

    I couldn't find chicken breasts with skin and bones so I used thighs. Also used white mushrooms cause I couldn't find cremini, and added extra red pepper because my fiance likes spicy food. Also, instead of just dipping the chicken in the mixture, I marinated it for 8 hours, then poured it over the chicken before I put it on the oven.

    Came out wonderful. The extra red pepper brought out more of the pepper's flavor than spice, which went well with the rosemary and lemon. Was a bit too tart for my taste and I think one medium-sized lemon is enough but it was still DELICIOUS and my fiance raved over it. He wants to eat it again very soon.

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  • on January 08, 2012

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    I used boneless skinless thighs, and cooked it in a 9x13 because my skillet has a rubber handle. It still cam out really good, though. I definitely recommend letting the chicken marinade for at least 10-15, just that little bit of time gives it AMAZING flavor. I'm really impressed with this dish, and will make it often.

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  • on January 02, 2012

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    DELISH!! Used baby bellas and boneless skinless breasts halved...whole fam LOVED it!

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  • on December 13, 2011

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    So easy and AMAZING the next day. The really chicken needs to be marinated ahead of time. Once you got past the surface of the chicken it just tasted like chicken. I had two breasts left over and I put them in tupperware with the breast side down in the juices. I had it for lunch the next day and it was AMAZING!

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  • on November 22, 2011

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    Very good dish! Used a whole chicken and everyone loved it

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