Go Back
–+ servings
Four lemon rosemary chicken breasts in a skillet garnished with fresh herbs.
Print

Lemon and Rosemary Marinated Chicken Breasts

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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 332kcal
Author Slow The Cook Down

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.

Nutrition

Calories: 332kcal | Carbohydrates: 4g | Protein: 24g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 218mg | Potassium: 295mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg