Bright, herby, and weeknight-friendly—this skillet chicken delivers big flavor with minimal fuss.
When you’re craving a quick, satisfying meal that doesn’t skimp on flavor, these Rosemary Lemon Boneless Chicken Thighs are the answer. With just a handful of fresh ingredients—think lemon, garlic, and rosemary—you get tender, juicy chicken with a beautifully crisp exterior and a burst of citrusy herb flavor in every bite.
This recipe comes together fast, but it’s the marinade that does all the heavy lifting. Just 30 minutes is enough to infuse the chicken with that zippy, savory goodness (though you can let it sit overnight if you like to prep ahead). It’s perfect paired with a simple grain or veggie side—whatever you’ve got on hand.
Quick Look:
- Prep Time: 15 minutes + marinating time
- Cook Time: 10–15 minutes
- Serves: 4
Ingredients:
- 2 large lemons, zest and juice divided
- 1 tablespoon garlic, finely minced
- 2 tablespoons fresh rosemary leaves, chopped
- 8 boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- Optional: salt and freshly ground black pepper, to taste
How to Make It:
- Make the marinade:
In a small bowl, combine half of the lemon zest and juice with the minced garlic and chopped rosemary. Stir to blend.
Pro tip: Freeze the remaining zest in an airtight container to use later in dressings, marinades, or soups. Set the rest of the lemon juice aside. - Prep the chicken:
If needed, unroll the chicken thighs to create an even surface. Season lightly with salt and pepper, if desired. - Marinate the chicken:
Place the chicken in a large zip-top bag and pour the marinade over it. Seal the bag and turn it a few times to coat the thighs evenly. Refrigerate for at least 30 minutes or up to overnight. - Sear the chicken:
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and let the excess drip off. Discard the marinade.
Working in batches if needed, add the chicken thighs to the hot pan and cook for 3–4 minutes per side, or until golden and seared. - Deglaze the pan:
Transfer the cooked chicken to a clean plate. Add the reserved lemon juice and about ¼ cup of water to the hot skillet. Scrape up the browned bits with a spatula and bring the liquid to a gentle boil. Reduce the heat to medium-low. - Simmer to finish:
Return the chicken to the skillet and simmer in the lemony pan sauce for 3–4 minutes, or until the thighs are fully cooked through. Taste and adjust seasoning with additional salt and pepper, if needed. - Serve and enjoy:
Plate the chicken with your favorite side dish and spoon some of the warm pan sauce over the top. Serve immediately.
Serving Ideas:
- Steamed broccoli or roasted green beans
- Brown rice, quinoa, or couscous
- Garlic mashed potatoes or cauliflower mash
- A crisp, leafy green salad with a lemon vinaigrette
Make It Your Own:
- Try swapping rosemary for thyme or oregano for a slightly different flavor profile.
- Add a pinch of red pepper flakes to the marinade if you like a little heat.
- For extra richness, finish the pan sauce with a small pat of butter before serving.
This Rosemary Lemon Chicken is the kind of recipe that earns a permanent spot in your weekly rotation—bright, herby, and ready in a flash. It’s proof that a few fresh ingredients and a good skillet are all you need to make something special.
