Lemon Rosemary Pan-Grilled Chicken

Rosemary and lemon are the perfect flavor combination for seasoning a chicken for a Fall grill – indoors.


This is one of my go-to recipes for an everyday meal. It’s super flavorful and quick using simple techniques. Here’s the recipe.


1 lb. boneless, skinless chicken breasts
4 -4 inch stems of rosemary
2 medium lemons, sliced into ½” pieces
2 Tbls extra virgin olive oil
2 tsp kosher salt
1 tsp fresh ground black pepper


Place chicken in a gallon size freezer bag. Set aside. 

Take the rosemary needles off the stem and roughly chop. Place in the bag with chicken. Squeeze lemon slices over the chicken and then toss into the bag.

Pour olive oil and sprinkle salt and pepper over chicken, rosemary and lemon. Push all the air out and seal the bag tightly. Gently shake the bag, rubbing on the ingredients to distribute evenly.

Set on a plate or in a bowl and refrigerate for a minimum of 4 hours to overnight.

Ready to Grill

Take chicken out of refrigerator and bring to room temperature. Heat grill pan over high heat until pan is extremely hot. Place each chicken breast top side down in grill pan. Grill as high heat for 2 minutes.

Turn heat down to medium and grill for 1 minute.

Turn heat back up to high and immediately turn chicken over. Grill at high heat for 2 minutes.

Turn heat down to medium and grill for 1 minute.

Finally, turn heat down to low and place a piece of aluminum foil over top of pan.

Cook for 3 more minutes.

Take off heat and let rest for 5 minutes. Slice Chicken against the grain into thin slices.

Serve immediately. Yields 4 – 4 ounce servings.

Note: Cooking time may vary depending on thickness of each chicken breast.