Skillet Rosemary Chicken
Ingredients:
- 1.5 lb Boneless Skinless Chicken Breasts 4 breasts
- .75 lb Red Potatoes halved
- 2 cloves Garlic minced or pressed
- 2 Lemons halved
- 2 tbsp Olive Oil
- 10 oz Cremini Mushrooms
- 2 tsp Sea Salt
- 2 sprigs Fresh Rosemary
- 1 tbsp Fresh Rosemary leaves only, chopped
- .25 tsp Crushed Red Pepper Flakes
Instructions:
- Preheat oven to 450 degrees
- Cover the potatoes with water in a saucepan and bring to a boil over high heat, cooking until tender, about 8-10 minutes. Drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover and cook until browned, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, 20 to 25 minutes.
Nutrition
Calories: 349kcal | Carbohydrates: 22g | Protein: 40g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 1383mg | Potassium: 1408mg | Fiber: 3g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 38.4mg | Calcium: 47mg | Iron: 1.9mg
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