Go Back
Green bowl full of white rice with a chicken thigh on top, covered in rosemary cream sauce. Gold fork on left side.

One Pan Rosemary Chicken in Shallot and Herb Cream Sauce

This one-pan rosemary chicken recipe uses chicken thighs that are smothered with a rich shallot and rosemary cream sauce.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Course: Dinner, Main Course, Meat & Seafood
Cuisine: American
Keyword: Easy, winter
Servings: 8

Equipment

  • 1 Large oven-safe sauté pan with a lid

Ingredients

  • 2 to 2 ½ pounds boneless skinless chicken thighs about 8 thighs
  • 1 cup flour
  • 1 tsp salt for flour
  • ½ tsp pepper for flour
  • 1 ½ cups chicken broth warm
  • 1 cup heavy cream or half and half or whole milk for a lighter option
  • 4 tbsp butter
  • 2 shallots minced
  • 1 ½ tbsp rosemary minced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ tsp salt for sauce
  • Cracked black pepper for sauce
  • White rice for serving
  • Extra lemon wedges for serving

Instructions

  • Preheat the oven to 375°F.
  • Add the flour to a shallow dish and mix it with salt and pepper. Lightly coat the chicken thighs (both sides of each thigh) in the flour mixture. Reserve 4 tablespoons of the flour mixture for later.
    1 cup flour, 1 tsp salt, ½ tsp pepper, 2 to 2 ½ pounds boneless skinless chicken thighs
  • Heat oil in an oven safe large sauté pan with a lid set over medium high heat. Add the chicken thighs and cook them for 3 to 4 minutes on the first side, then 2 to 3 minutes on the second side. You may need to do this in batches depending on the size of your pan. Remove the chicken from the pan and set aside. Note: the chicken won’t be cooked through yet.
    2 tbsp olive oil, 2 to 2 ½ pounds boneless skinless chicken thighs
  • In the same pan, add the butter and shallots and cook for 2 to 3 minutes. Add the rosemary, season with ½ tsp of salt and a few turns of cracked black pepper, and cook for another couple of minutes.
    4 tbsp butter, 2 shallots, 1 ½ tbsp rosemary, ½ tsp salt, Cracked black pepper
  • Whisk in the 4 tablespoons of reserved flour and cook for about 1 minute to get rid of the raw flour taste.
  • Slowly pour in the warm chicken broth, whisking it in as you pour. Then whisk in the cream or half and half. The sauce will thicken as it continues cooking.
    1 ½ cups chicken broth, 1 cup heavy cream or half and half
  • Mix in the lemon juice, then taste the sauce for seasoning and adjust, if needed.
    1 tbsp lemon juice
  • Place the chicken in the sauce. Depending on how big your thighs are and the size of your pan, they may not all be fully submerged in the sauce, which is okay.
  • Cover the pan and bake the chicken for 25-30 minutes. Optional: remove the cover after about 20 minutes and cook for another 5 minutes so that the chicken and sauce can get a little color on them.
  • Serve over rice with lemon wedges on the side.
    White rice, Extra lemon wedges