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Juicy chicken thighs marinated in fresh rosemary and zesty lemon make for a perfect weeknight dinner or special occasion. Easy, aromatic, and mouth-watering! 😋
Gluten Free Rosemary Lemon Boneless Chicken Thighs
Craving something quick, easy, and packed with flavor? Say hello to our Rosemary Lemon Boneless Chicken Thighs! This dish is a weeknight wonder, turning the humble chicken thigh into a gourmet meal without all the fuss. Infused with the bright zing of lemon, the aromatic punch of garlic, and the earthy notes of rosemary, it’s a simple recipe that sings with natural flavor.
What I love most about this recipe is its versatility. Whether you’re pairing it with steamed broccoli for a healthful touch, fluffy brown rice to soak up all that delicious juice, quinoa for a protein-packed dinner, or a crisp green salad for some added freshness, these chicken thighs are like your culinary canvas. They adapt beautifully to whatever accompaniment you fancy.
And let’s talk about convenience—this dish comes together so quickly, it’s almost magic. On those busy evenings when you barely have time to think about dinner, let alone cook it, these chicken thighs are your saving grace. Just a few ingredients, a single pan, and voilà: a meal that looks and tastes like it took hours to make.
So, grab your skillet and let’s give those typical, tired weeknight meals a serious upgrade. With our Rosemary Lemon Boneless Chicken Thighs, you’re not just serving dinner; you’re creating a moment to savor—even on the busiest of days!
Prep time: 15 minutes + time to marinate
Cooking time: 10-15 minutes
Serves 4
Ingredients:
2 large lemons, zest and juice, divided
1 T. garlic, finely minced
2 T. fresh rosemary leaves, chopped
8 boneless, skinless chicken thighs
2 T. extra virgin olive oil
Optional: Salt and black pepper, to taste
How to Make Rosemary Lemon Boneless Chicken Thighs
- In a small bowl, combine ½ of the lemon zest and juice with the garlic and rosemary and stir to combine to create the marinade. Place remaining lemon zest in an airtight container and freeze for future use in marinades, soups, or salad dressings. Reserve remaining lemon juice and set aside.
- Unroll chicken thighs, if necessary, to expose entire surface area. Season with salt and pepper, if desired.
- Place chicken thighs in a large, sealable plastic bag and pour marinade on top. Seal bag and turn several times to ensure chicken is evenly coated. Place bag in the refrigerator to marinade for at least 30 minutes (overnight is better if you can plan in advance).
- When ready to cook, heat olive oil in a large skillet over medium-high heat. Remove chicken thighs from bag, allowing excess marinade drip off before transferring to another dish. Discard remaining marinade.
- Working in batches if necessary, add chicken thighs to hot skillet and cook until browned on each side, approximately 3-4 minutes per side. Transfer thighs to a clean serving platter and set aside.
- Add remaining lemon juice and ¼ cup water, if necessary, to hot skillet to deglaze. Gently scrape surface of pan with spatula to remove any browned bits. Bring liquid to a boil and then reduce heat to medium-low.
- Return chicken thighs to skillet and simmer for 3-4 minutes or until chicken is cooked through. Season with additional salt and black pepper, to taste. Remove from heat and serve immediately with your choice of sides.
