This quick skillet chicken with rosemary and garlic is a great weeknight meal- our family loves it! I hope your family and friends enjoy every bite! We paired it with broccoli, purple carrots and watermelon radishes to make it a full meal and to add color.

chicken thighs on white plate served with egg noodles, broccoli, carrots, and radishes

Chicken thigh on white plate served with egg noodles broccoli purple carrots and radishes

Rosemary and Garlic Skillet Chicken

Lydia Menzies


  • 1/3 cup white wine
  • 1/3 cup chicken broth or stock
  • 2 TBSP fresh lemon juice
  • 1 TBSP Dijon mustard
  • 1/2 tsp dried rosemary (or 1 tsp fresh rosemary)
  • 1/4 tsp red pepper flakes
  • 2 cloves garlic
  • 8 chicken thighs


  • Whisk together chicken broth, lemon juice, rosemary, mustard, pepper. Add salt to taste. Set aside.
  • Heat a cast iron skillet over medium heat until hot, about 1-2 mins.
  • Sprinkle salt and pepper on chicken and place chicken in the skillet. Cook chicken for 7-9 mins.
  • Flip chicken and cook another 2-3 mins., being sure chicken is cooked through.
  • Remove chicken from skillet and place on plate.
  • Add wine to skillet and cook for about 1 minute or until volume is reduced by half.
  • Add in stock mixture and cook for 1-2 mins.- scrape bits from pan as you cook to thicken the sauce.
  • We serve chicken over egg noodles and spoon sauce over chicken and noodles. You can also serve without noodles or substitute a different side, such as rice, potatoes, quinoa, cous cous.


Lydia xo


chicken thighs with garlic over egg noodles broccoli carrots and radishes being held in air on white plate

Chicken thigh on white plate served with egg noodles broccoli purple carrots and radishes

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