This creamy rosemary garlic chicken recipe is an easy and flavor packed weeknight dinner. It’s a fast, nutritious, and satisfying recipe the entire family will love.
This creamy rosemary garlic chicken is one of the first recipes I published to OSK, and it’s still a family favorite. The first time I threw this together and documented the process I was suffering from a serious case of Newborn Zombie Disease. If you’re a parent, you’ve been there, done that.
As awesome as parenthood is, it’s also freakin’ hard. Most days you are so tired, drained, drowned and washed over that you can’t possibly fathom one more diaper change. One more homework assignment. One more bedtime story. One more game of cards. One more dinner.
But you carry on, you make it work, because you learn sooner or later that something lovely always emerges from the chaos. The detritus of the day is swept away by a smile from an ornery babe. A brilliant belly laugh. An unexpected snuggle from your almost-tween. And it’s enough.
Starting a blog is much the same. You cannot handle one more failed recipe. One more buggy plug-in. One more shooting disaster. It’s an adventure that will test both your creative and technological limits.
But then strangers on the internet make your recipes, and tell you how thankful they are. You finally nail an editing technique, and that recipe you’ve been working on comes out perfectly. You find yourself connecting over good food or shared struggles, and just like parenthood, something beautiful emerges from the insanity.
Yesterday I blinked, and it was a year and a half into this new normal I jumped into, and I was astonished. But I was also proud, and I can declare with my rose-colored glasses that both endeavors are completely worth the mayhem.
But I’ll be honest, I’m still tired – like, really, really freaking exhausted.
That’s precisely why I have an arsenal of quick, family friendly meals that I can make on a moment’s notice, like this creamy rosemary garlic chicken. It’s fast. It’s easy. It doesn’t take much brainpower.
Just like blogging and parenthood, this recipe is a little bit better a year and a half later, and I hope you love it as much as we do. It might not be a culinary innovation, but like the best moments of parenthood and blogging, it’s perfection is found in the sum of it’s parts…uncomplicated, familiar, filling, perfect parts. And they are just enough.
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Creamy Rosemary Garlic Chicken Recipe Notes
I make this rosemary garlic chicken in my trusty Lodge 10″ cast iron skillet. After years of use it’s seasoned to perfection and a natural choice for going from stovetop to oven. If you don’t have a cast iron skillet, be sure to select a pan that can go from stovetop to oven. A dutch oven is also a great option.
Take the time to get the chicken skin nice and crispy. This will give you lots of great texture in the finished chicken, and those crispy bits add so much depth to the pan sauce. Check the skin for crispiness after about six or seven minutes. You’ll know it’s ready if it easily releases from the bottom of the pan. If you hit some resistance, give it another minute or two.
I love using real bone broth in sauces because of it’s high gelatin content – the gelatin is a natural thickener, and also creates a lovely, velvety base for pan sauces. Homemade bone broth is also super nutritious, and a terrific way to impart an additional flavor punch.
This becomes a full meal with the addition of steamed rice and broccoli. I use my rice cooker and toss the broccoli in the steamer attachment. Easy, easy, easy.
While you’re at it, pour yourself a glass of wine to go along with dinner. You deserve it!
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Creamy Rosemary Garlic Cream SaucePrint Recipe Rate This Recipe
- 1 tbsp butter
- 3 lb bone-in, skin-on chicken thighs and legs
- 1 medium shallot thinly sliced
- 6 garlic cloves roughly chopped
- 1/2 cup dry white wine
- 2 tbsp fresh rosemary chopped
- 1/2 cup chicken broth preferably bone broth
- 2-3 tbsp heavy cream
- sea or kosher salt to taste
- cracked black pepper to taste
- Preheat the oven to 400.
- Pat the chicken dry and then season both sides with salt and pepper to taste.
- Heat a cast iron skillet (or other oven-safe skillet) oven medium high heat. Add the butter to the skillet and heat until it foams. Add the chicken pieces, skin-side down, and cook until the skin is golden brown and crispy, 7-8 minutes. Remove the chicken from the pan using tongs and set aside.
- Add the shallot and cook until soft and browned, 3-4 minutes. Push some of the shallots aside and add the garlic and cook until fragrant, 1-2 minutes.
- Deglaze the pan with the white wine, scraping up the browned bits from the bottom of the pan and stirring continuously until the wine stops bubbling, 2-3 minutes.
- Add the fresh rosemary and chicken broth to the pan, and whisk to incorporate the ingredients.
- Add the chicken pieces back to the pan, skin-side up, in a single layer. Sprinkle with additional fresh rosemary. Transfer the pan to the oven and cook uncovered until the meat reaches 165* with an instant read thermometer, 20-25 minutes.
- Remove the skillet from the oven, and transfer the chicken to a platter. Place the skillet back on the burner over medium heat. Add the cream, and whisk until incorporated. Cook 2-3 minutes until the sauce is slightly thickened. Taste for seasoning an add additional salt and pepper if needed. Pour the sauce oven the chicken and serve immediately.
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