Amy Reichert

Using a single pan to cook dinner makes quick work of cleanup

One skillet recipes are amazing, both for the ease of preparation, and the time savings. Let’s face it, who wants to stare down a sink full of pots and pans after dinner? Using a single pan makes quick work of cleanup.

Packed with flavor, this mouthwatering recipe is quick and easy to prepare. The use of fresh rosemary, garlic, and lemon makes this mouthwatering dish one that your family will ask for over and over again. 

Note: Choose organic lemons when making this. Because they’re used whole in the recipe the rind comes into contact with the rest of the dish. Organic lemons mean no nasty pesticides on the rind.

One Skillet Tuscan Chicken Thighs

Serves: 4-6
Prep time: 10 minutes
Cook time: 30-35 minutes


  • 6 boneless, skinless organic chicken thighs
  • Sea salt and fresh ground black pepper, to taste
  • 3 T extra virgin, organic olive oil
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 C bone broth, chicken
  • 1½ T fresh rosemary leaves, minced
  • 1 pound frozen broccoli
  • 1 medium organic lemon, sliced and cut into small, thin wedges
  • 1/4 cup fresh parsley, minced fine


  • Season chicken thighs with salt and pepper on both sides
  • Heat 2 tablespoons of oil in a large pan over medium-high heat
  • Add chicken to pan and cook 4 minutes per side, chicken should be golden brown
  • Remove from heat, transfer to a plate, cover and keep warm
  • Reduce heat to medium
  • Add remaining oil, shallots and garlic to skillet
  • Sauté until shallots are soft, approximately 4 minutes
  • Add bone broth and increase heat to medium-high
  • Bring broth to a boil, scraping the pan as it cooks
  • Add chopped rosemary, continue cooking, stirring occasionally, until liquid is reduced by about half, approximately 4 minutes
  • Add chicken and juices to the skillet
  • Add frozen broccoli and lemon wedges
  • Cover, reduce heat to medium-low, and simmer for 10 minutes, or until broccoli is tender and chicken is cooked through (165°F on a meat thermometer)
  • Serve with pan juices and an additional lemon wedge
  • Garnish with parsley