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Skillet Rosemary Chicken Recipe

Skillet Rosemary Chicken

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (173)

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Average Rating:

Total Reviews: 173

Showing 41-50 of 173

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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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  • on November 21, 2011

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    Only used 1 lemon and added white wine and butter before transferring to oven. Great recipe!

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  • on November 20, 2011

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    Very good. Deglazed the pan with water for some juices to pour over everything. Excellent flavor. Made half the recipe ( for two.

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  • on November 17, 2011

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    This dish was DELISH!!!! So easy to make and my husband and children LOVED it!!! I will use a little less lemon next time as it was a little too tangy for my liking but I was extremely happy with the results!

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  • on November 12, 2011

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    Amazing. Easy, inexpensive and delicious. It looks oddly dry when you put in to bake, but it makes its own juices. Sprinkled a little white wine and butter at the end. Loved it.

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  • on November 11, 2011

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    Absolutely delicious!! I used boneless skinless chicken breasts and it still came out very tender. Also used fresh mushrooms instead of the canned. The lemon and rosemary are not overwhelming at all. Served with a side of asparagus. I used my dutch oven for this recipe and it was super easy to make. Definitely a keeper!

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