This Rosemary Garlic Chicken Breast recipe is healthy, delicious, and full of flavor. It’s marinated with minced garlic, fresh lemon, and rosemary.
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Easy Rosemary Garlic Chicken Recipe
If you love the flavor combination of garlic and rosemary marinated chicken, this is the recipe for you. It's best if you use fresh rosemary but dried rosemary will do in a pinch. Just be sure to mince the rosemary into very small pieces so the flavors can infuse into your chicken marinade and you don't have any large, woody chunks of rosemary.
You can also use fresh garlic for this recipe or prepared minced garlic.
How to make Marinated Rosemary Chicken Breast
- Chicken: Use chicken breasts that have an even thickness, about ¾" thick. If your chicken breast is a little thicker than that, place the chicken breast between two sheets of plastic wrap. Using the flat side of a meat tenderizer, pound the thick part of the chicken breast and even it out. This will ensure your chicken breast cooks evenly.
- Garlic: You can slice fresh garlic cloves for the garlic marinade for chicken or use the pre-minced garlic you buy in the produce section. Both work great for this recipe.
- Lemon Juice: Fresh lemon juice is best but from a bottle works in a pinch too. You can also use fresh lime juice for a fun variation.
- Rosemary: Fresh rosemary is the best for this rosemary chicken marinade recipe.
- Salt and Pepper: Add both to the marinade
- Dijon Mustard: You only need a little for this recipe. It doesn't overpower the light rosemary and garlic flavors it just adds a little depth of flavor.
- Oil: I like to use Avocado Oil in marinade recipes. It's light and doesn't add extra flavor. You can also use olive oil for this recipe or any vegetable oil of your choice.
This Garlic Chicken Rosemary Recipe is a perfect grilled chicken recipe and worked great for a BBQ with friends or just a simple weekday meal. Here are a few other side dish recipes we love to serve with this rosemary garlic chicken marinade...
- Lime Rice
- Green Beans
- Garlic Parmesan Mashed Potatoes
- Twice Baked Potatoes
- More Side Dishes
- Salads
- When making chicken breast recipes, try to cook chicken breasts with the same amount of thickness. If there is a big difference in the thickness of the chicken breast, you can place the thick chicken breast between two sheets of plastic wrap and pound to even out the thick chicken breast with a meat tenderizer. If you don't have a tenderizer, you can use a mason jar or thick glass cup in place.
Rosemary Garlic Chicken Breast Marinade
Ingredients
- 2-4 large Chicken Breast
- 2 Tablespoons Avocado Oil
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Minced Garlic
- 1 Tablespons Fresh Rosemary Minced
- 1 teaspoon Dijon Mustard
- 1 teaspoon Salt adjust if you have specific dietary restrictions
- ½ teaspoon Pepper
Instructions
- Preparing the chicken: If your chicken breast has an uneven thickness, place the chicken breast between two sheets of plastic wrap and pound with a meat tenderizer or even a mason jar to flatten the chicken and get it closer to being an even thickness throughout the entire breast.
- To make the rosemary marinade for chicken: in a gallon size Ziplock bag, Add the chicken breast. (You can use 2-4 large chicken breasts for this recipe. When deciding on how much chicken breast to use for each person, I like to plan for ⅓ lb of chicken breast per person) If you are marinading more than about 4 large chicken breasts, you will want to double your recipe.
- Add the avocado oil, lemon juice, minced garlic, fresh rosemary-be sure it is minced into very small pieces, Dijon mustard, salt, and pepper.
- Zip the ziplock bag and roll the chicken breast and the marinade around until the marinade is all mixed together and covering all of the chicken.
- Place the marinade and chicken in the fridge for 2-24 hours.
- Grill the chicken on medium heat or at about 325 for 20-35 minutes or until the internal temp of the chicken reaches 165 degrees.
- Take the chicken off the grill and let it rest for about 5 minutes before serving. Enjoy!
Nutrition
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DAVID & JOANNE
Tried your garlic parmesan chicken breast today. Not chicken lovers are we but ........ we were blown away by the results. We didn't know what to expect so we were prepared to be disappointed, A pretty simple recipe for a "seat of the pants", throw it together cook. Joanne is more of a stick to the plan cook but I,m a bad combination of innovative and impatient. Well this time it was easy to stick with the recipe and boy am I glad. Thank you so much. I would only suggest that care is given to the keeping equal size/thickness of the two breasts. I didn't because I had thawed two prior to selecting a recipe. It certainly makes a difference when grilling to a specific temperature. This resulted in opening the closed grill repeatedly to be sure the larger piece was 165. Each temp check lowered the chamber's temperature. Duh! Certainly planning to try more of your recipes. Thanks!
Jill Baird
Your comment made my day! So happy you loved the recipe. Great tip for the chicken breast thickness. I'll add that to the tips and tricks!