Grilled Lemon Chicken

Name: Grilled Lemon Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Ingredients: 1 boneless, skinless chicken breast (split); 2 tbsp olive oil; juice of 1 lemon; 2 tbsp fresh rosemary (finely chopped); 1 tsp salt; 1/2 tsp black pepper; 1 tbsp butter; mushrooms (sliced, as many as you like); 6 scallions (sliced diagonally in 1/2 inch slices); 1 can artichoke hearts (quartered); 1 to 2 garlic cloves (minced); salt and pepper (to taste); 1 fresh lemon (for squeezing and garnish)

Recipe byMandyRhode Island home cook, writer and photographer

PublishedJun 20, 2025Comments2

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Have you ever had one of those days where you open the refrigerator door searching for something to make for dinner and you just stand there, looking blankly into the void hopelessly lost on what to cook? Well, that happened to me the other night and thankfully sometimes from despair comes victory!! With the few ingredients I could muster up, I created what I believe to be a “blog worthy” dinner. Sometimes the simplest dishes make the most enjoyable meals.

Begin by marinating your chicken. In a large Ziploc bag, add the chicken breasts, olive oil, lemon juice, rosemary, salt and pepper. Refrigerate for at least 30 minutes (next time I make this I am going to marinate for 3-4 hours).

When ready, grill chicken until thoroughly cooked, basting often with marinade.

While the chicken is cooking, melt the butter in a large skillet and saute the mushrooms, scallions, artichoke hearts and garlic. Cook for 5-10 minutes or until mushrooms have released their juices. Season with salt and pepper.

Plate the chicken and sautéed vegetables. Top everything with a generous squeeze from a fresh lemon. Garnish with a lemon slice and voilà — a quick, no brainer dinner!

ingredients:

1 boneless, skinless chicken breast, split
2 tbsp olive oil
Juice of 1 lemon
2 tbsp fresh rosemary, finely chopped
1 tsp salt
½ tsp black pepper
1 tbsp butter
6 scallions, sliced diagonally in ½ inch slices
1 can artichoke hearts, quartered
1-2 garlic cloves, minced
Salt & pepper to taste

Serves two

Tips for Success

Chicken breasts are often thick at one end and thin at the other. To help them grill evenly, place each half between two sheets of plastic wrap and gently pound the thick part with a rolling pin or the bottom of a heavy pan until it is about the same thickness all over.

Preheat the grill to medium high and oil the grates so the chicken doesn’t stick. Grill about 6 to 8 minutes per side, depending on thickness.

The best way to know chicken is done is with an instant read thermometer. It should read 165 degrees F in the thickest part. Let it rest for 5 minutes before slicing so the juices stay in the meat.

A safety note on basting. The marinade touched raw chicken, so stop basting a few minutes before the chicken comes off the grill to give that last coat time to cook through. Throw out any leftover marinade.

Lemon juice works fast on chicken, so don’t go much longer than 4 hours or the texture can turn mushy.

Ingredient Swaps and Variations

Boneless chicken thighs are juicier and very forgiving on the grill. Cook them to at least 165 degrees F as well.
Fresh thyme or oregano can stand in for the rosemary.
Use olive oil instead of butter for the vegetables if you want a dairy free dinner.
Add a handful of halved cherry tomatoes or a few spinach leaves to the skillet at the end.
No grill? Cook the chicken in a hot grill pan on the stove, or bake it at 400 degrees for about 20 to 25 minutes until it reaches 165 degrees F.

Make Ahead and Storage

You can marinate the chicken in the morning and have dinner on the table in about 20 minutes that night. Leftover chicken and vegetables keep in the refrigerator for 3 to 4 days. Reheat gently in a covered skillet with a splash of water until hot all the way through, or slice the cold chicken over a salad for lunch.

How to Serve It

This meal is lovely over rice, orzo, or pasta tossed with a little olive oil, which soaks up all that buttery lemon goodness. A simple green salad on the side and you are all set. For my vegetarian plate, the sauteed mushroom and artichoke mixture is delicious all on its own over pasta.

Frequently Asked Questions

Can I use marinated artichoke hearts?

Sure. Drain them well and they will add a little extra tang. Artichoke hearts packed in water are milder, so give them a quick rinse and pat them dry.

How many people does this feed?

One split breast feeds two. To feed a family of four, simply double everything.

Mandy