Rosemary-Lemon Chicken Breasts

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.


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.

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