This One Skillet Herb Chicken Dinner is an easy weeknight meal. I used veggies that we had in the fridge; feel free to substitute what you like. Zucchini, onion, kale, or summer squash would all work just as well.

When you add the chicken to the skillet the first time, make sure not to move it around and let the skin get crispy. I say this recipe serves 3-4 because it depends on how hungry we are. If your family eats more than that, add 2 more thighs to the recipe. If you have people in the house not following a low-carb diet, make a side of rice or add some bread and butter for them. This way, everyone is fed and happy!

A huge thank you goes out to all of the readers, cooks, food enthusiasts, friends, and keto warriors who support this blog! Come and follow my Facebook page where I post all of my new recipes and ideas! Feel free to check out some of my recipes here!

Table and a Chair is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program

There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.

Print Pin

5 from 1 vote

One Skillet Herb Chicken Dinner

One skillet is all you need for an easy clean up chicken and veggie meal!

Course Dinner, Main Dish, Poultry

Cuisine Dairy Free, Egg Free, High Protien, Low Carb, Quick and Easy

Keyword chicken dinner recipes, chicken thigh recipes, one pan dinner

Cook Time 35

Total Time 35

Servings people

Calories 607

Equipment

1 Cast Iron Skillet
1 Mixing Bowl

Ingredients

1 sprig fresh rosemary half the leaves removed and chopped
1 clove garlic grated or diced
pinch red pepper flakes
juice of 1 lemon
2 tablespoons extra-virgin olive oil
6 chicken thighs bone in
1 small turnip peeled and diced
4-8 whole mushrooms washed
1 small broccoli crown cut into florets
4-8 radishes trimmed and cut in half
salt

Instructions

Preheat the oven to 450°
In a bowl large enough to hold all the chicken add the chopped rosemary, garlic, 1 teaspoon salt, red pepper flakes, lemon juice and olive oil and mix to combine. Add the chicken and toss around to coat. Heat a large cast iron skillet over high heat and add the chicken skin side down and cook undisturbed for 5-7 minutes until the skin is crispy.
Flip the chicken over and then add rosemary sprig, mushrooms, turnip, broccoli, and radish. Mix everything around a bit so the veggies are incorporated then using tongs, even everything out so the chicken is nestled in with the veggies Transfer the whole pan to the oven and cook for 25-30 minutes until the chicken is cooked through and the veggies are done. Serve right from the pan for a one dish dinner.