Skillet Chicken with Herbs and Lemon

This company-ready chicken dish takes a little time, but it’s worth it!

Serves: 6Hands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Medium

Serves: 6


  • 2 Tbsp. minced rosemary
  • 2 Tbsp. minced parsley
  • 2 Tbsp. minced thyme
  • 3 cloves garlic, peeled and minced
  • 1 Tbsp. grated lemon zest
  • 2 tsp. salt
  • 1⁄8 tsp. ground white pepper
  • 3 Tbsp. mayonnaise
  • 2 Tbsp. olive oil
  • 4 lbs. chicken pieces
  • 1 cup chicken broth, divided
  • 2 Tbsp. lemon juice
  • 2 Tbsp. heavy cream


  • In a small bowl, combine rosemary, parsley, thyme, garlic, zest, salt, pepper, and mayonnaise. Rub mixture over chicken pieces. Place chicken in a covered dish and refrigerate for at least 2 hours
  • Preheat oven to 400°F.
  • Heat olive oil in a large ovenproof skillet over medium heat. Place chicken, skin-side down, in pan and brown for 4 to 5 minutes. Turn chicken over and pour 1⁄2 cup chicken broth into skillet. Place skillet in preheated oven and roast for 30 minutes, basting occasionally with pan juices.
  • Remove chicken from skillet and keep warm. Place skillet over medium-high heat. Add remaining chicken broth and lemon juice. Cook, stirring and scraping up browned bits, until mixture comes to a boil. Boil until mixture reduces by half, about 8 minutes. Remove from heat and stir in butter and heavy cream. Pour sauce over chicken and serve.