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I like to have a few staple seasonings on hand so I can make a delicious chicken breast whenever I need. One of my favorite go-to chicken recipes is this Rosemary Lemon Pepper Chicken. Citrus and rosemary pair so well together for a hearty, savory, and slightly sweet dish.
Perfectly grilled. Incredible taste.
Preparing a juicy, tender chicken breast shouldn’t be hard. It's an incredible lunch, dinner, and meal prep staple that makes the answer to "What's for dinner?" delicious and easy!
For these reasons, I like to have a few staple seasonings on hand so I can make a delicious chicken breast whenever I need. One of my favorite go-to chicken recipes is this Rosemary Lemon Pepper Chicken. Citrus and rosemary pair so well together for a hearty, savory, and slightly sweet dish.
I used my Ninja Foodi Grill to grill this chicken inside, but you can use an outdoor grill or roast in the oven. All ways will produce an incredibly tasty and delectable chicken!
Pair your chicken with your favorite roasted or grilled vegetables, rice, rolls—whatever sounds best to you!
It's all about the seasonings
Chicken Breast: This recipe calls for a pound. The number of servings you get out of it may depend on how many pieces of chicken there are or how you cut them.
Lemon: Delicious lemon juice will add the most amazing & bright citrus flavor!
Dried Rosemary: Great savory, earthy flavor.
Lemon Pepper Seasoning: This is sooooo good! Tastes just how it sounds. Little lemony, little peppery. The flavors go so well together. Great for chicken and other meats!
Pounded, trimmed, & uncooked 
Perfectly grilled
A few kitchen tools you'll need to prepare your lemon pepper chicken
To make Rosemary Lemon Pepper Chicken, you will need a grill (indoor or outdoor), a cutting board, meat scissors or a knife, a meat tenderizer, a meat thermometer, and saran wrap.
How to make Rosemary Lemon Pepper Chicken
- Remove the chicken from its container. Run pieces under lukewarm water. If you're using frozen chicken, let it defrost in the refrigerator.
- Take 2 large sheets of saran wrap and layer them on a cutting board or countertop. You want to be sure they’re overlapping slightly as this is going to be the prepping station for the raw meat.
- Using meat scissors or a knife, trim any excess fat off your chicken breasts. Rinse.
- Place breasts on the plastic wrap surface once trimmed & rinsed.
- Cover chicken with 2 more sheets of saran wrap.
- Using a meat tenderizer (I call it a meat mallet), pound the chicken breasts until they’re all equal thickness. (I aim for mine to be about ½ inch thickness.)
- Remove the top layer of plastic wrap and throw it away. Then, wash your hands in case you touched the raw meat or any of its juices.
- Evenly spread lemon juice on the chicken. In a small mixing bowl, combine dried rosemary and lemon pepper. Sprinkle on the chicken breasts. If you want more seasoning, just add more. It’s flavorful and easy.
- Grill chicken at 500°F for 8-10 minutes or until internal temperature reaches 165°F.
- Plate and enjoy!
Salad, anyone?
This chicken is great to prep for so many dishes throughout the week, especially for refreshing spring and summer salads. I made this Rosemary Lemon Pepper Chicken with a fresh and crunchy Green Goddess Salad—and I'm going to share that with you, too! bonus idea on how to pair this chicken into a fresh, crunchy green salad Here's what I used:
- Rosemary Lemon Pepper Chicken
- Butter Lettuce
- Cucumber Ribbons
- Avocado
- Goat Cheese
- Jalapenos
- White Onion
- Sunflower Seeds
- Creamy Cucumber Avocado Dressing
Feel free to pair with your favorite greens, vegetables, nuts, dressing, or whatever else you add to your salads!
Rosemary lemon pepper chicken FAQ
How do I store this Rosemary Lemon Pepper Chicken?
Store cooked chicken in the refrigerator for up to 3-5 days. Cooked chicken can be diced, sealed, and stored in the freezer for up to 3 months. I love having fresh and frozen protein options on hand. It makes meal prep and building meals so much more efficient!
Can I use a different seasoning or herb?
Absolutely! Basil lemon pepper, Italian seasoning, cilantro or dill would be a wonderful addition and/or substitution.
Any tips for making the best grilled chicken?
Yes, there are specific steps I follow to get a nice and juicy chicken breast every time. Be sure to read the recipe notes! You can also reference my Best Grilled Chicken Recipe if you’d like for some more information.
Is there anything I should watch out for?
Make sure that your chicken is thawed and fresh. You’ll be able to smell spoiled chicken EASILY. Grilling it immediately after bringing it home is always a good idea. Also, make sure your chicken reaches an internal temperature of 165°F before removing from the grill!
Other recipes you might like
Healthy Pesto Chicken Salad Wrap
Grilled Apple and Goat Cheese Chicken Sandwich
Rosemary Lemon Pepper Chicken
Equipment
- Grill
- Meat Pounder
- Meat Thermometer
- Cutting Board
- Meat scissors or knife
- Saran wrap
Ingredients
- 1 lb chicken breast, number of servings may vary
- ½ small lemon
- 1 tbsp dried rosemary
- ½ tbsp lemon pepper
Instructions
- Remove the chicken from its container. Run pieces under lukewarm water. If you're using frozen chicken, let it defrost in the refrigerator.
- Take 2 large sheets of saran wrap and layer them on a cutting board or countertop. You want to be sure they’re overlapping slightly as this is going to be the prepping station for the raw meat.
- Using meat scissors or a knife, trim any excess fat off your chicken breasts. Rinse.
- Place breasts on the plastic wrap surface once trimmed & rinsed.
- Cover chicken with 2 more sheets of saran wrap.
- Using a meat tenderizer (I call it a meat mallet), pound the chicken breasts until they’re all equal thickness. (I aim for mine to be about ½ inch thickness.)
- Remove the top layer of plastic wrap and throw it away. Then, wash your hands in case you touched the raw meat or any of its juices.
- Evenly spread lemon juice on the chicken. In a small mixing bowl, combine dried rosemary and lemon pepper. Sprinkle on the chicken breasts. If you want more seasoning, just add more. It’s flavorful and easy.
- Grill chicken at 500°F for 8-10 minutes or until internal temperature reaches 165°F.
- Plate and enjoy!
Notes
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!
Such an easy and delicious grilled chicken recipe. I added a little bit of mayonnaise for some added fat so the chicken wouldn’t stick during grilling. I have been eating it all week on the green goddess salad you recommended! The only bad part is that there’s not enough left for tomorrow😩