Tassel Ridge® Rosemary Lemon Chicken Breasts


  • 2 lemons
  • 1 Tbsp olive oil
  • 2 tsp minced fresh rosemary
  • tsp Dijon mustard
  • 1 tsp pepper
  • 2 Tbsp unsalted butter
  • 4 boneless skinless chicken breasts


  1. Zest lemons to make 2 tablespoons lemon zest. Squeeze 1 lemon to make 3 tablespoons juice. Quarter remaining lemon lengthwise. Combine zest, oil, 1½ teaspoons rosemary, 1 teaspoon mustard, and ½ teaspoon pepper in small bowl. Set aside. Heat butter, remaining ½ teaspoon rosemary, ½ teaspoon mustard, and ½ teaspoon pepper in small saucepan over low heat, stirring occasionally, until butter is melted and ingredients are combined. Remove from heat. Stir in lemon juice. Rub zest mixture evenly of entire surface of chicken breasts. Place chicken breasts and lemon quarters on grill. Cook over medium heat until browned, 4 to 6 minutes. Remove lemon from grill. Put in small bowl. Set aside. Flip chicken. Brush with ½ of butter mixture. Cook until second side of chicken is golden, 4 minutes. Move chicken to cooler part of grill. Brush with remaining butter mixture. Continue to cook, 2 to 4 minutes, until brown and internal temperature reaches 165°F. Serve with grilled lemon quarters. Serves 4.

Recipe Notes

Wine Recommendation: Tassel Ridge Iowa St. Croix Rosé

This recipe for Rosemary Lemon Chicken Breasts has lots of flavor, and the fruit in Tassel Ridge Iowa St. Croix Rosé will be a nice complement to these flavors. A dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish, it’s made from St. Croix grapes grown in our Mahaska County, Iowa, vineyards. Iowa St. Croix Rosé is best served chilled.— Bob Wersen, Owner, Tassel Ridge Winery