Easy and quick to make, these marinated lemon and rosemary chicken breasts are perfect for a quick dinner and are ideal for make ahead meals. Made with just 5 ingredients, they are wonderfully fresh and herby and bursting with flavor.
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Level up your chicken with this delicious marinade recipe.
These lemon and rosemary chicken breasts are so quick and easy to make and is the perfect addition to an easy weeknight meal.
Low in carbs and high in protein, serve them on rice, with a veggie and potato side or with a fresh salad.
For more chicken breast recipes, be sure to check out my Cranberry Chicken Breasts and Caprese Stuffed Chicken.
Ingredients
- Chicken breasts: You can use skin on or skinless chicken breasts for this recipe. If you can, buy organic air chilled chicken for the best quality.
- Seasonings: Dried rosemary, pepper, salt and fresh garlic.
- Lemon: We use the zest and juice of a lemon in this recipe. Use fresh lemon juice rather than bottled for the best flavor.
- Oil: I used olive oil for the marinade, but another high heat oil like avocado, vegetable or canola will work well.
How to make lemon and rosemary chicken
Be sure to scroll down for the full recipe!
- Marinate the chicken with the rest of the ingredients.
- Cook in a hot skillet on both sides until cooked through.
Oven baked chicken breasts
I opted to cook my lemon and rosemary chicken breasts in a skillet on the stovetop, but you can also bake them in the oven. Preheat the oven to 220c / 425F, and bake for around 20 minutes until cooked through.
Because the chicken is marinated in lemon juice, it's best not to leave them for more than 2 hours. The acid can start to break down the fibers in the chicken which can leave the breasts tough in texture. You don't need to marinate the chicken for more than 30 minutes.
Yes, this marinade recipe can easily be used on other cuts of chicken. I used skinless and boneless chicken breasts, but you can use ones with skin on and bone in. You can also make this recipe with thighs, drumsticks or wings. Just be aware that the cooking time will vary depending on what cut of chicken you use.
This marinated lemon and rosemary chicken is so perfect for freezer meals! Make up individual bags with the chicken and marinade and pop them straight in the freezer. It will keep well for up to 9 months. Thaw the chicken in the fridge overnight before cooking.
Storage
These chicken breasts are great served out of the oven, but they are also great for meal prep over a couple of days. Let them cool completely to room temperature before storing in an airtight container in the fridge. They will keep well for up to 4 days.
The chicken can then be used cold to top salads, or you can reheat it in the oven at 250F for 15 to 20 minutes until heated through. To stop the chicken drying out during reheating, add a couple of tablespoons of water to the pan you cook it in and cover with foil.
Recipe Notes and Tips
- Don't marinade the chicken for more than 2 hours.
- Don't have the skillet on too high a heat to cook the chicken, or the outside will burn before the inside is cooked.
- Use an instant read thermometer to ensure that the chicken is fully cooked. It should register at 165F / 74c.
- Let the chicken rest for 5 minutes before slicing it. This allows the juices to redistribute so you don't end up with dry chicken.
More Easy Chicken Recipes
- Honey Mustard Chicken Breasts
- Creamy Chicken Pasta
- Spicy Chicken Nuggets
- Pizza Stuffed Chicken
- Chicken and Rice Soup
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Lemon and Rosemary Marinated Chicken Breasts
Ingredients
- 4 chicken breasts
- 2 tablespoons dried rosemary
- ½ teaspoon black pepper
- ¼ teaspoon salt
- zest and juice of one lemon
- 4 tablespoons olive oil
- 2 garlic cloves minced
Instructions
- Place the chicken breasts into a large ziplock bag or container.
- Add the rest of the ingredients to the chicken, and coat the breasts well. Place in the fridge, covered, for 30 minutes to an hour.
- When ready to cook, heat a skillet on a medium high heat.
- Add the chicken to the hot pan. Cook on both sides for around 6 to 7 minutes until fully heated through.
- Take off the heat and let rest for 5 minutes before slicing and serving.
Notes
- Don't marinade the chicken for more than 2 hours.
- Don't have the skillet on too high a heat to cook the chicken, or the outside will burn before the inside is cooked.
- Use an instant read thermometer to ensure that the chicken is fully cooked. It should register at 165F / 74c.
- Let the chicken rest for 5 minutes before slicing it. This allows the juices to redistribute so you don't end up with dry chicken.
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