This Foolproof Grilled Rosemary Chicken is fast, easy and consistent! Moist, juicy chicken breasts in just under 12 minutes!
I’ll be the first to admit that there is nothing sexy about these Grilled Rosemary Chicken Breasts. They are exactly what they sound like, BUT they are fast, easy, and consistently juicy.
And don’t we all need a fail-safe, go-to chicken breast recipe?
I abhor dry chicken, so over the years I have developed some easy cooking methods that consistently deliver moist, juicy chicken with minimal risk of over-cooking. Hooray!
The pan-sear and then bake method is one of my favorites like in this Easy Tomato Chicken Bake or this Maple Chipotle Barbecued Chicken (ignore the photos in this one; it’s one of our favorite dishes!).
And roasted chicken is always a safe bet.
But chicken in the grill pan is my new favorite method! I gave you a sneak peek on this fabulous salad!
A simple rub of salt, pepper and fresh rosemary are all you need to create a flavorful grilled rosemary chicken breast that is as good on a salad as it is on its own! And if you're starting from a whole chicken, I've got you covered with this easy deboning video.
My secret? Cooking the breasts under the weight of a cast iron pan. The cast iron pan has the same function as the bricks in “brick chicken” but it is something I actually have in my kitchen...unlike bricks…those belong outside. Just sayin’.
Perfectly cooked chicken in 12 minutes? Now that is something worth getting excited about!
Foolproof Grilled Rosemary Chicken
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ tablespoons rosemary (chopped)
- 2 skinless (boneless chicken breasts)
- Preheat your grill pan (or grill) over medium heat until it is searing hot.
- While your pan preheats, chop your rosemary and combine with salt and pepper in a little bowl. Rinse and pat your chicken breasts dry and rub the rosemary mix on both sides. Set aside until your pan is finished heating.
- When it is searing hot, brush olive oil over the grates with a heat proof grill brush.
- Immediately place both chicken breasts in the grill pan towards the center but not touching. Place a 10” cast iron skillet on top of the chicken. You should cover the bottom of your skillet with aluminum foil for easy cleanup and zero cross contamination. Cook on first side for 5 minutes.
- Remove skillet and swap out the foil, flip chicken and place skillet back on top of the chicken. Cook for an additional 4-6 minutes. For medium sized breasts I usually cook it a total of 8 minutes. Be sure to test with an instant read thermometer or, if you cook chicken frequently, you can probably press on it and know when it’s done.
- Remove from skillet, tent loosely with foil, and let rest 10 minutes before cutting.
- Done! How easy was that?!
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