Lemon Rosemary Chicken - Easy Skillet Chicken

Debi Murray
by Debi Murray
6 servings
45 min

Looking for a delicious dinner recipe the whole family will love? This baked Lemon Rosemary Chicken recipe is fast and easy and so good, you will want to make it every week. Bursting with flavor and moist, this easy lemon chicken skillet recipe is perfect anytime.

lemon rosemary chicken on a white plate

This is such a great easy meal. It is a one pan dish that is fast and has a ton of flavor and is the perfect choice for a weeknight dinner.

This also goes perfectly with our Delicious Roasted Vegetables and our Asian Cabbage Salad. Of course, an easy dinner needs a quick and easy dessert and our WW Lemon Cheesecake checks all of those boxes perfectly.


  • Boneless, skinless chicken thighs or chicken breasts
  • Chicken stock is a key ingredient because it helps add not only flavor but adds moisture to the chicken.
  • Rosemary leaves help bring a lovely herb spice to this dish.
  • Frozen broccoli
  • Lemon


You fill find complete step by step instructions at the bottom of the post in the recipe card.


  • Broccoli: you can use any vegetables you like. Asparagus and green beans another one of my favorites in this recipe.
  • Rosemary: If you don't enjoy rosemary, you can leave it out of this recipe.


This will last for about 3-5 days when stored in the refrigerator in an airtight container.

If you do not think you will have the chance to finish this before it goes bad, you can also freeze it. Using an airtight container or a freezer bag, store the lemon rosemary chicken in the freezer for up to 3 months.

What vegetables go well with this dish?

One of the great things about this recipe is that so many veggies work great as a side dish.

  • Steamed corn
  • Steamed green beans
  • Broccoli
  • Brussel sprouts
  • Asparagus

💭 Top tips

If I am reheating a small portion, about the amount one person would eat, I often heat it in the microwave. However, if I am reheating it for dinner for everyone, I will usually reheat it in the oven or in a skillet on the stovetop.


Can I Make Rosemary Chicken Ahead

Yes. You can make this recipe ahead. Since it will last for about 3-5 days, you can make a head and reheat it over a few nights. This is a great way to have leftovers for lunch for a few days or a healthy low point dinner that you don't have to cook each night.

Can I Use Chicken Breast

Yes. While I love using chicken thighs because I love the flavor and the juiciness of chicken thighs, whenever I want to make this recipe lower in points, like on a cheat day, I often swap this recipe for chicken breast. The only difference is the time it takes to cook the chicken. Since chicken thighs and chicken breast cook different when making lemon rosemary chicken, make sure to check the internal temperature of the chicken breast.

7 Day Healthy Meal Plan Ebook with Recipes

Want 7 days of healthy recipes the whole family will love? Get Instant Access

How Many Weight Watchers Points

When you use this lemon chicken recipe exactly as written using chicken thighs, it comes in at 4 points per serving. You can make this recipe lighter, coming out at 1 point per serving if you use chicken breast.

With the new personal points plan from WW, your points might be different than mine. In that case, here is the direct link to the recipe in the WW recipe builder app. You can see how many points Lemon Rosemary Chicken is for you. This only works for WW members in the US. If you are outside of the US, you will need to enter it manually.

Need more ideas and help to stay on track with Weight Watchers?

Save Money on Weight Watchers- Get a Year for the Price of a Month - Everything You Need to Know About iTrackBites - Use Code Coach_DebiMurray to save

icon .
Lemon Rosemary Chicken - Easy Skillet Chicken
Recipe details
  • 6  servings
  • Prep time: 10 minutes Minutes Cook time: 35 minutes Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info

  • 1 tablespoons Butter
  • 6 boneless skinless chicken thighs or chicken breast
  • Salt and pepper to taste
  • 2 medium shallots sliced thin
  • 1 cup chicken stock
  • 1 1/2 tablespoons fresh rosemary leaves finely chopped
  • 16 ounces frozen broccoli
  • 1 medium lemon sliced and cut into small thin wedges

Heat 1/2 tablespoon butter in a large skillet over medium-high heat until melted. Swirl to coat bottom of pan.
Unroll chicken thighs and season each side with salt and black pepper. Add seasoned chicken to hot skillet and cook for 4-5 minutes per side, or until chicken is golden brown and releases easily from the bottom of the skillet. Remove from heat and transfer chicken to a plate. Cover and keep warm.
Reduce heat to medium, the remaining butter, and sliced shallots to skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
Add chicken stock to skillet and increase heat to medium-high. Bring liquid to a boil while using a spatula or wooden spoon to scrape up brown bits from bottom of pan. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
Return chicken and its juices to the skillet, along with the frozen broccoli and thin lemon wedges. Cover and reduce heat to medium-low, and simmer for 10-12 minutes, or until broccoli is crisp-tender and chicken is cooked through. (Internal temperature should read 165°F on an instant-read thermometer).
Remove from heat and serve immediately with a spoonful of pan sauce drizzled over each chicken thigh. Garnish with additional lemon wedges, if desired. Enjoy!
Debi Murray
Want more details about this and other recipes? Check out more here!