Description

Craving a hearty, aromatic meal that’s both simple and impressive? Skillet Rosemary Chicken features juicy, crispy-skinned chicken breasts roasted alongside tender red potatoes and cremini mushrooms, infused with rosemary and lemon

Ingredients

Scale

Skillet Rosemary Chicken uses simple, bold ingredients for a flavorful result. Here’s what you’ll need for 4 servings:

¾ pound small red-skinned potatoes, halved or quartered if large: Adds hearty, tender texture.
Kosher salt: Seasons potatoes and chicken paste.
2 sprigs fresh rosemary, plus 1 tablespoon leaves: Infuses earthy, aromatic flavor.
1 clove garlic, smashed: Adds savory depth.
Pinch of red pepper flakes: Provides subtle heat.
Juice of 2 lemons (squeezed halves reserved): Brings bright, tangy flavor.
2 tablespoons extra-virgin olive oil: Enhances richness and aids browning.
4 skin-on, bone-in chicken breasts (6-8 ounces each): Juicy, crispy-skinned protein.
10 ounces cremini mushrooms, halved: Adds earthy, meaty texture.

Why These Ingredients Matter

Chicken Breasts: Bone-in and skin-on for maximum juiciness and crispiness.
Rosemary and Lemon: Create a fragrant, zesty flavor profile.
Potatoes and Mushrooms: Provide hearty, complementary sides cooked in one pan.
Red Pepper Flakes: Add a subtle kick to balance the dish.

Substitutions and Variations

Red Potatoes: Swap with Yukon Gold, fingerling potatoes, or sweet potatoes.
Rosemary: Replace with fresh thyme or 1 teaspoon dried rosemary.
Garlic: Use ¼ teaspoon garlic powder.
Red Pepper Flakes: Omit for milder flavor or increase to ¼ teaspoon for more heat.
Lemon Juice: Substitute with 2 tablespoons white wine vinegar or lime juice.
Olive Oil: Swap with avocado oil or melted butter.
Chicken Breasts: Use bone-in thighs (adjust cooking time to 25-30 minutes) or boneless breasts (reduce roasting to 15-20 minutes).
Cremini Mushrooms: Replace with button mushrooms, shiitake, or omit.
Gluten-Free: Naturally gluten-free; confirm all ingredients are gluten-free.
Flavor Variations:
- Spicy Skillet Chicken: Add ½ teaspoon cayenne to the paste.
- Herb-Infused Chicken: Include 1 teaspoon fresh thyme or oregano in the paste.
- Veggie-Packed Skillet: Add 1 cup halved cherry tomatoes or zucchini with mushrooms.
- Garlic Lover’s Chicken: Use 2 cloves garlic in the paste.
- Vegetarian Option: Replace chicken with portobello mushrooms or tofu slabs; adjust cooking time.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: ¾ pound potatoes, kosher salt, 2 rosemary sprigs plus 1 tablespoon leaves, 1 clove garlic, red pepper flakes, 2 lemons, 2 tablespoons olive oil, 4 chicken breasts, 10 ounces mushrooms.
Preheat the oven to 450°F (230°C).
Halve or quarter potatoes; remove rosemary leaves; smash garlic; juice lemons (reserve halves); halve mushrooms.

Tip: Use small potatoes for faster cooking; prep ingredients in advance for quick assembly.

Step 2: Cook Potatoes

Cover ¾ pound potatoes with cold water in a saucepan; add a pinch of kosher salt.
Bring to a boil over medium-high heat; cook until tender, about 8 minutes.
Drain and set aside.

Tip: Test potatoes with a fork for doneness; avoid overcooking to maintain texture.

Step 3: Make Rosemary Paste

On a cutting board, pile 1 tablespoon rosemary leaves, 1 smashed garlic clove, 2 teaspoons kosher salt, and a pinch of red pepper flakes.
Mince and mash into a paste using a large knife.
Transfer to a bowl; stir in juice of 1 lemon and 2 tablespoons olive oil.
Add 4 chicken breasts; turn to coat evenly.

Tip: Mash thoroughly for a smooth paste; ensure chicken is fully coated for maximum flavor.

Step 4: Sear Chicken

Heat a large cast-iron skillet over medium-high heat.
Add chicken, skin-side down; cover and cook until skin browns, about 5 minutes.
Turn chicken to skin-side up.

Tip: Press chicken gently for even browning; use a splatter screen if needed.

Step 5: Assemble and Roast

Add drained potatoes and 10 ounces halved mushrooms to the skillet with the chicken.
Drizzle with juice of the remaining lemon.
Add 2 rosemary sprigs and reserved lemon halves to the skillet.
Transfer to the oven; roast, uncovered, until chicken is cooked through (165°F/74°C) and skin is crisp, 20-25 minutes.

Tip: Ensure ingredients are in a single layer; check chicken at 20 minutes to avoid overcooking.

Step 6: Serve

Remove from oven; discard rosemary sprigs and lemon halves if desired.
Serve hot, one chicken breast with potatoes and mushrooms per serving.

Tip: Let rest 2-3 minutes before serving for juicier chicken; spoon pan juices over for extra flavor.