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

September 21, 2018
10 Ratings
Photo by Aubrie Pick
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

  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 2 to 4
  • 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
In This Recipe
  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.

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