Chrissy Teigen's Crispy-Skinned Chicken With Lemon-Rosemary Pan Sauce

March 23, 2021
14 Ratings
Photo by Aubrie Pick
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 2 to 4
Author Notes

Reprinted from Cravings: Hungry for More. Copyright © 2018 by Chrissy Teigen. Photographs copyright © 2018 by Aubrie Pick. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Lemons and rosemary are your friends here. They take a buttery sauce spiked with salty chicken juice and crank it up to the level of world-beating recipe. And the fact that everything happens to these chicken boobies in one pan makes it extra CT-approved in the age of running toddlers and husbands who go on tour, leaving their wife and child back at home while they work 90 minutes a day. —Food52

Test Kitchen Notes

Featured in: I Made Chrissy Teigen's Everything Bagel Casserole & Nearly Set My Kitchen on Fire. —The Editors

What You'll Need
  • For the Chicken
  • 2 large bone-in, skin-on chicken breasts (12 ounces each), trimmed of extra fat
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried
  • Finely grated zest of 1/2 lemon
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • For the Sauce
  • 6 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried
  • 1/2 cup chicken broth
  • 2 tablespoons heavy cream
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons butter, cut into chunks and chilled
  • Kosher salt and freshly ground black pepper
  1. Make the chicken: Preheat the oven to 425°F. Pat the chicken dry with paper towels and season generously with salt and black pepper. In a small bowl, combine the garlic, rosemary, lemon zest, red pepper flakes, and 1 tablespoon of the oil. Gently tuck half the mixture under the skin of each breast.
  2. In a large ovenproof skillet, heat the remaining 1 tablespoon oil over medium heat (until just-shimmering hot). Swirl the oil around the pan, then add the chicken skin-side down and DFWI. Cook without moving (it’s OK to press it down gently to make sure it lies flat) until the skin is browned, 6 to 8 minutes. Flip the chicken, move the skillet into the oven, and cook until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate.
  3. Make the sauce: Using an oven mitt, carefully put the skillet back over medium heat (remember, it’s hot!). Add the garlic, red pepper flakes, and rosemary to the drippings in the skillet and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and cream, bring to a boil, and cook, stirring and scraping any browned bits off the bottom of the skillet, until the broth reduces and is thick, 2 to 3 minutes. Add the lemon juice, then whisk in the butter one chunk at a time until the sauce thickens and is glossy. Season to taste with salt and black pepper.
  4. Pour the sauce over the chicken or serve it on the side.

See what other Food52ers are saying.

  • Renee Kanaskie
    Renee Kanaskie
  • Jennifer Sperduto
    Jennifer Sperduto
  • Marie Sidonie
    Marie Sidonie
  • Marsha Kobe-Harmon
    Marsha Kobe-Harmon
  • Lilismom

22 Reviews

kira1 April 25, 2021
Fifteen minute cook time? Nope. The chicken breasts take at least 20, according to the recipe itself. Slipshod. Poorly written - or poorly edited.

The dish sounds delicious, but a huge mistake like that makes me suspicious that there will be other problems with the recipe as written here.
cetarr September 11, 2021
Have to find something to complain about without even trying?!
nomadchowwoman December 3, 2020
Love this recipe! I made it once with chicken breasts--and it was delicious--but we prefer it with chicken thighs. I was surprised at how much I like Tiegen's recipes. Several are in regular rotation, this one most often.
Renee K. October 10, 2019
Finally! A way to make chicken breasts that results in tender, juicy chicken! Mine took a few minutes longer in the oven, but amazing results! Chrissy Teigen knows her stuff.
ustabahippie August 29, 2019
Instruction2 says DFWI. what is that?
ustabahippie August 29, 2019
Got it!!
Marsha K. September 23, 2019
Please share - what is DFWI?
Marsha K. September 23, 2019
Never mind - I figured it out!!
ustabahippie September 24, 2019
Lilismom July 25, 2022
Share, please
Debby April 14, 2023
Don't F With It
Jennifer S. March 23, 2019
So I’m in the process of making this my dad gave me the book and you say to save 1/2 the lemon zest marinade what are we to use the other half for can’t find it online or in the book...thanks
Valerie August 4, 2019
Not sure what recipe you are reading, but it doesn't say to save 1/2 the lemon zest........

jmburns September 29, 2019
It clearly states in step one to stuff 1/2 of the zest mixture under the skin then never states what to do with rest of the zest mix.
Gumbygirl September 29, 2019
1/2 for each breast. There are two.
Valerie September 29, 2019
Well it only asks for zest of 1/2 a lemon. So why do you think that you should have to zest the other half and save it !!
Valerie September 29, 2019
Yes my mistake, .... well as someone else pointed out it says there are two chicken breasts, quote "Gently tuck half the mixture under the skin of each breast".
Marie S. October 11, 2018
Did not F with it--perfect as written. Yet another reason to love Chrissy Teigen.
Barb September 28, 2018
Thank you. I was trying to come up with something didn't involve the 'f'. Sillly me!
jodyrah September 28, 2018
DFWI=don’t f**k with it
Renee B. August 3, 2020
Thanks. How have I not heard this before!
Barb September 27, 2018
DFWI? Translation, please? I assume it's something about don't move until browned, but can't make sense of it.