Rosemary & Lemon Chicken SKillet fits the bill for those looking for a new Chicken recipe with a ton of flavor and less mess to clean. A perfect combination of Lemon and Rosemary chicken on a bed of delicious white rice cooked in chicken stock and white wine.
I’ve been at home all day suffering from the flu. However, the show must go on as they say… There are people to feed and recipes to blog… Today is not my best photography day that’s for sure it’s doom and gloom here in Central, Florida. The recipe is impeccable and delicious I am told by the family members eating it…That seems to be one thing I have going for me today.
As I am cooking this I realize… I am forever in debt to the masters of cooking from the past who have been smart enough to teach us future stars, not everything needs to be cooked in 5 pots or pans, we can safely let the world know we are human and hate cleaning up a mess as well.
I’m glad you now know I don’t contain any superhuman powers when it comes to cooking or cleaning, I have no maid and I’m the only chef around these corners at The Humble McCallum abode. What I do have is a super strain of the flu and a need to cook dinner tonight–so don’t mind me as I stiffly pat myself on the back for making an “E” for effort, that tastes delicious.
Below you will find my recipe and directions to make a fabulous, simple, One Skillet hit at your home when short of time or just feel like relaxing.
Italian Style – 1 Skillet Rosemary & Lemon Chicken
- 2 tablespoons olive oil
- 4 – (6 ounce) chicken breasts
- garlic powder, to taste
- Kosher salt, to taste
- ground black pepper, to taste
- 1 tablespoon of olive oil
- 1 cup of chicken stock
- 1/3 cup white wine
- 1 cup of water
- 1 small finely chopped onion
- 1 teaspoon minced garlic
- juice of one lemon
- kosher salt
- ground black pepper
- 1 and 1/2 cups of white rice
- 1 diced tomato
- 1/3 cup of organic frozen peas
- 3 long sprigs of fresh rosemary
- 1-2 thinly sliced lemons
In a large cast iron skillet on medium heat add 2 tablespoons of olive oil to heat, season chicken breasts with garlic, kosher salt and ground black pepper. Place chicken breasts in heated cast iron skillet to cook for about 2-4 minutes on each side, just enough to sear and add a little color (they will continue to cook in the oven.) Once done place on a plate for later use.
Preheat oven to 376 degrees
In the same cast iron skillet that you removed the chicken from add 1 tablespoon of olive oil, chicken stock, white wine, water, finely chopped onion, minced garlic, juice of 1 lemon, kosher salt, and black pepper. Bring to a full boil on stove top, add rice cook 1-2 minutes, add diced tomatoes, frozen peas, stir to incorporate ingredients, then add chicken and sprigs of rosemary.
Tightly cover cast iron skillet with lid or aluminum foil, and place in a preheated oven 375 degrees for 18 minutes. Uncover add lemon slices, cover skillet again and place back in the oven for 8-10 minutes to finish cooking.