Skillet Rosemary-Lemon Chicken

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Chicken thighs cooked in a skillet with rosemary, lemon, and garlic until golden brown and fragrant. This Mediterranean-inspired one-pot recipe, ready in about 30 minutes, pairs chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in, skin-on (1.5 lbs) chicken thighs
• 2 tbsp olive oil
• 1, sliced into thin rounds lemon
• 3 fresh sprigs rosemary
• 4 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup (optional) white wine

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 8 minutes until skin is golden brown.
3. Step 3: Flip chicken and cook for 6 minutes. Remove chicken from skillet and set aside.
4. Step 4: In the same skillet, add 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Add 1 sliced lemon and 3 fresh rosemary sprigs. Cook for 1 minute, then add 1/4 cup white wine (if using) and let bubble for 2 minutes.
6. Step 6: Return chicken to skillet, skin-side up, and cook for 5 minutes until chicken is cooked through.