Juicy, tender rosemary chicken with bright lemon and sweet peas makes a perfect weeknight dinner. This one-pan skillet recipe is simple to prepare, requires minimal cleanup, and has become a family favorite.
The method is straightforward and mostly finished in the oven, which gives the chicken a wonderful aroma that will fill your kitchen. The recipe uses chicken thighs for their rich flavor and juiciness, but you can use chicken breasts—cut them in half or pound them thin so they cook evenly and more quickly. The lemon sauce lifts the dish, balancing the sweetness of the peas for a satisfying, well-rounded meal.
I love the simplicity of this dish: it’s mostly hands-off once it’s in the oven.
The aroma of rosemary, lemon, and garlic is irresistible and makes the kitchen smell amazing.
If you opt for chicken breasts, cut or pound them to reduce thickness so they cook through without drying out. Whether you choose thighs or breasts, the lemon-brandy sauce and peas make this dish memorable.
In this Article
- Why brandy?
- Tips on cooking with alcohol
- Is it okay to cook with wine when served to children?
- Chicken thighs or chicken breast?
- Helpful ingredient tips
- Equipment needed
- Cooking tips and instructions
- What to serve with it
- Storage and reheating
- More recipes
Why brandy?
Brandy is my preferred substitute for wine in this recipe. Once the alcohol cooks off, it leaves a smooth, slightly sweet, and savory depth that pairs beautifully with chicken, rosemary, and lemon. Its rounded flavor enhances the sauce without overpowering the other ingredients.
Tips on cooking with alcohol
When adding alcohol to a hot skillet, exercise caution. Remove the pan from the heat and turn off the burner before pouring. Add the alcohol to the center of the pan and stir to deglaze, scraping up browned bits from the bottom.
Keep loose clothing away from the stove and pour away from yourself. When you return the pan to the heat, start with a low flame to avoid splatter and reduce the risk of flames igniting any vapors.
Is it okay to cook with wine when served to children?
Yes. When wine or brandy is cooked, most of the alcohol evaporates, leaving behind the flavor. The result enhances the dish without retaining alcoholic content. Still, if you prefer to avoid alcohol entirely, use extra stock and a splash of vinegar or lemon for acidity.
Chicken thighs or chicken breast?
Chicken thighs are my preference because they stay moist and have more flavor. If you use breasts, pound or halve them so they cook evenly and won’t dry out. Both choices work well with the rosemary-lemon sauce.
Helpful ingredient tips
The ingredient list is short and uses pantry staples. Here are a few pointers to get the best results:
Chicken thighs – Keep the skin on for crispness and to help prevent drying. You can use breasts or a combination if you prefer.
Rosemary – Fresh rosemary gives the best flavor; chop it finely.
Garlic – Fresh cloves add depth—mince them to release flavor quickly.
Brandy – Adds richness to the pan sauce; white wine works as an alternative.
Chicken stock – Keeps the sauce moist and adds savory body.
Lemon juice – Adds brightness and balances the richness.
Peas – Sweet peas add color and a subtle sweetness that complements lemon and rosemary. Use thawed frozen peas if necessary.
Lemon wedges – Optional for serving and a bright finishing touch.
Equipment needed
A heavy, oven-safe skillet or braiser with a lid works best. Enamel cast-iron skillets are ideal because they transfer seamlessly from stovetop to oven and distribute heat evenly. Tongs help turn the chicken without piercing the skin, keeping the juices inside.
Cooking tips and step-by-step instructions
Start with a cold skillet so the chicken fat renders slowly and the skin becomes crisp. Cooking in this way gives the best texture.
If you prefer to finish the chicken on the stovetop instead of the oven: after browning, cover the pan with a tight-fitting lid, lower the heat to medium-low, and simmer for about 10 minutes. Remove the lid and cook an additional 10–15 minutes to reduce the sauce, adding stock if the pan becomes dry.
- Fresh rosemary elevates the flavor—use it when possible.
- Check the peas for seasoning before serving; they will soften and absorb the pan juices, which makes them delicious.
What to serve with your rosemary chicken
This dish pairs well with many sides. Classic choices include mashed potatoes or roasted potatoes, which soak up the sauce beautifully.
Butter rice is another simple option that complements the flavors and absorbs the pan juices nicely. A fresh green salad—such as tomato and arugula or fennel with tomatoes and basil—keeps the meal light and balanced.
Storage and reheating options
Store leftovers in an airtight container in the refrigerator for a few days. If you cooked in an oven-safe skillet, you can cover and refrigerate it directly.
To reheat: gently warm on the stovetop over medium-low with a couple of tablespoons of water or chicken stock, covered, until heated through. Alternatively, reheat in a 320°F (160°C) oven for 15–20 minutes with a splash of stock to prevent drying.
More recipes you might enjoy
Mushroom Goat Cheese Tart
Mushroom Salad
Salmon with Basil and Mushroom Sauce
Mushroom Chicken — a French classic
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Recommended equipment: a deep, oven-safe skillet or braiser and good kitchen tongs make this recipe easier and more enjoyable to prepare.
Rosemary, Peas, Lemon Chicken
Ingredients
- 8 chicken thighs, skin and bone-in
- 1 tablespoon rosemary, chopped
- salt and pepper
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ cup brandy
- ½ cup chicken stock
- ½ cup lemon juice
- 1 cup peas, defrosted if frozen
- lemon wedges, (optional)
Instructions
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Season the chicken on all sides with salt, pepper, and chopped rosemary, pressing the seasoning into the skin. Add the olive oil to a skillet and place the chicken skin-side down in the pan over medium heat.
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Cook until the skin is golden and crisp, then turn and cook another 5 minutes on the other side. Remove the chicken and set aside.
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Preheat the oven to 350°F (175°C).
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Sauté the minced garlic in the rendered chicken fat, then remove the pan from the heat and add the brandy (or white wine) and lemon juice, scraping up any browned bits from the bottom of the skillet.
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Return the chicken to the skillet, add the peas, and transfer the pan to the hot oven. Bake for about 20 minutes, adding chicken stock if the pan becomes dry.
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Adjust seasoning if needed and serve with lemon wedges.
Nutrition
Nutrition figures are estimates and should be used as a guide.
- Course: Dinners, Poultry
- Cuisine: American
- Season: Fall, Winter
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Originally published on October 26, 2021.
