Rosemary Lemon Chicken Skillet with Summer Veggies
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Rosemary Lemon Chicken Skillet with Summer Veggies is a one-skillet meal that boasts incredible lemon and rosemary flavor absorbed right into the chicken and vegetables, leaving you with amazingly moist and delicious chicken that goes from prep to plate in just 20 minutes. An easy recipe sure to make your recipe file.
We have completely enjoyed our comfort food this winter (just ask my hips). Now, as we have headed into warmer months (it has been in the 80’s here) I am longing for light and fresh meals.
Rosemary Lemon Chicken Skillet with Summer Veggies
One of my family’s favorite summery flavor combinations is rosemary and lemon. It’s so bright and refreshing. We love rosemary-lemon grilled chicken, so I decided to bring that flavor in to the kitchen until I am ready to venture out to the grill.
It’s funny, as soon as the temperatures hit 80 degrees on my outdoor thermometer here in Arizona (Yes, 80!), I was looking for fresh rosemary. Rosemary grows like crazy out in the desert. So naturally we have 6 rosemary bushes that I planted a few years ago in my yard.
They are prolific and have provided me and my friends and neighbors with enough rosemary to last all season. I also dry it so I have that amazing home grown rosemary in my pantry. It is quickly becoming my favorite herb!
I love rosemary on just about everything. I even made a rosemary lemon ice cream a few years ago. The best is combining it with garlic, onions and veggies and you have an amazing dinner!
This one-skillet meal boasts incredible lemon and rosemary flavor absorbed right into the chicken and vegetables, leaving you with amazingly moist and delicious chicken that goes from prep to plate in just 20 minutes.
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Check out more of our favorite one-pot recipes:
One Pot Cheesy Italian Pasta and Chicken
30-Minute Chicken and Dumplings
One Pot Cheesy Pasta and Sausage
Chicken Alfredo Tortellini Soup
Rosemary Lemon Chicken Skillet with Summer Veggies
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic
- 4 small boneless skinless chicken breasts, about 1 pound
- 2 tablespoons chopped fresh rosemary, or 2 teaspoons dried
- 2 lemons
- 1 teaspoon kosher salt
- 24 ounce package frozen summer vegetables, or use fresh if in season
Instructions
- Preheat medium (10″) skillet over medium high heat.
- Chop rosemary and mince garlic while skillet is heating.
- Sprinkle tops of chicken breasts with about 1/4 of the salt, pepper and rosemary. Add oil to skillet. Add garlic. Stir and place chicken in skillet seasoned side down. Sprinkle chicken with about 1/4 of the salt and pepper. Add all of the remaining rosemary.
- Cook chicken on both sides until cooked through, about 3 minutes on each side.
- Add vegetables. Squeeze lemon juice into skillet, sprinkle with remaining salt and pepper. Place chicken on top of vegetables. Bring to a boil. Cover.
- Cook 5 minutes or until vegetables are crisp tender.
- Serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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As great as the recipe is, the thing that really caught my attention is that great logo with the clock in the bottom right corner. Fantastic idea!
what a great dish for under 290 minutes. You should create a show:)
I am a sucker for a good chicken recipe but let me tell you, this is my #1. It was juicy, moist and so flavorful. We will be making this one again and again.