Photo of Rosemary-lemon chicken breasts by WW

Rosemary-lemon chicken breasts

SmartPoints® value per serving
Total Time
6 hr 25 min
15 min
10 min
Say goodbye to dry grilled chicken. This simple marinade is guaranteed to become your go-to for summer entertaining. With 15 minutes of no-cook prep work, marinate your chicken overnight or throw it together in the morning to be dinner-time ready. Once the grill is hot, it's only 10 minutes until guests can enjoy this delectably moist chicken that is also quite eye-catching. Make extra chicken for handy salad toppers later in the week. Don't waste any of your grill-top real estate, add some yellow squash and zucchini slices the the heat as a quick and tasty side dish. Serve your chicken with some peppery arugula and grilled veggies or a full plate of summertime goodness.


Olive oil

2 Tbsp

Lemon zest

2 tsp

Fresh lemon juice

2 tsp

Minced garlic

1 Tbsp


2 tsp, minced

Fresh thyme

1 tsp, minced

White wine

1 Tbsp, dry variety

Reduced-sodium chicken broth

¼ cup(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s), thin cutlets or tenderloins

Cooking spray

4 spray(s)


  1. Combine oil, zest, juice, garlic, rosemary, thyme, wine, and broth in a glass bowl or dish; add chicken and turn to coat. Cover and refrigerate at least 6 hours or up to overnight.
  2. Off heat, coat a grill or grill pan with cooking spray. Preheat grill to medium-high heat. Remove chicken from marinade (reserve marinade and see note below to make optional glaze); cook, flipping once, until internal temperature is 165°F, about 3-5 minutes per side.
  3. Serving Size: 3 oz chicken


To make optional glaze, combine remaining marinade with ½ cup chicken broth in a small saucepan. Heat on high and bring to a boil until reduced to a slightly thick sauce, about 5 minutes. Serve grilled chicken with glaze drizzled over top.