Marinated Baked Chicken Breasts



Marinated Baked Chicken Breasts 

If you want tender, juicy chicken breasts without standing over a grill or stove, this marinated baked chicken breasts recipe is your answer. A simple, flavor-packed marinade infuses the chicken while baking seals in moisture, giving you perfectly cooked chicken every time.

Why This Recipe Works

  • Prevents dry chicken with a balanced marinade

  • Oven-baked for easy, hands-off cooking

  • Uses simple pantry ingredients

  • Perfect for meal prep and weeknight dinners

  • Adaptable to many flavor styles

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts (6–8 oz each)

Marinade

  • ¼ cup olive oil

  • 3 tablespoons soy sauce (low sodium recommended)

  • 3 tablespoons lemon juice or apple cider vinegar

  • 2 tablespoons honey or brown sugar

  • 3 cloves garlic, minced

  • 1 tablespoon Dijon mustard

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried Italian seasoning

  • ½ teaspoon black pepper

  • ½ teaspoon salt

How to Make Marinated Baked Chicken Breasts

1. Prepare the Marinade

In a bowl or zip-top bag, whisk together olive oil, soy sauce, lemon juice, honey, garlic, Dijon mustard, smoked paprika, Italian seasoning, pepper, and salt.

2. Marinate the Chicken

Add chicken breasts and coat evenly.
Cover and refrigerate for 30 minutes to 8 hours (2–4 hours is ideal).

Tip: Pound chicken breasts to even thickness for uniform baking.

3. Preheat the Oven

Preheat oven to 400°F (205°C).
Lightly grease a baking dish or line with parchment paper.

4. Bake the Chicken

  • Remove chicken from marinade and place in baking dish

  • Bake uncovered for 20–25 minutes

  • Chicken is done when internal temperature reaches 165°F (74°C)

Optional: Broil for 2–3 minutes at the end for lightly browned edges.

5. Rest & Serve

Let chicken rest for 5 minutes before slicing to retain juices.

Pro Tips for Juicy Baked Chicken

  • Do not over-bake—use a thermometer

  • Let chicken rest before cutting

  • Bake at a higher temperature to seal in moisture

Flavor Variations

  • Herb Lemon: Add fresh rosemary, thyme, and lemon zest

  • Balsamic: Substitute balsamic vinegar for lemon juice

  • Asian-Inspired: Add ginger and sesame oil

  • Spicy: Add cayenne or chili garlic sauce

What to Serve With Baked Chicken

  • Roasted vegetables or potatoes

  • Rice, quinoa, or couscous

  • Fresh green salad

  • Pasta or grain bowls

Storage & Meal Prep

  • Refrigerator: Up to 4 days

  • Freezer (cooked): Up to 3 months

  • Reheat gently to maintain moisture

Final Thoughts

This marinated baked chicken breasts recipe delivers everything home cooks want: ease, flavor, and consistently juicy results. It’s an essential recipe you’ll use again and again.

OTHER RECIPES




Marinated Chicken Breast Recipe Ingredients
  • 1 cup sour cream
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons celery salt, divided
  • 2 teaspoons paprika, divided
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper, divided
  • 3/4 teaspoon garlic powder, divided
  • 6 chicken breast halves
  • 3/4 cup crushed butter-flavored crackers
  • 1/2 cup butter or margarine, melted, divided
Marinated Chicken Breast Recipe Instructions 

 In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. 
Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. 
Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. 
Drain chicken, discarding marinade. 
Shake or dredge chicken in crumb mixture. 
Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. 
Bake, uncovered, at 325 degrees F for 45 minutes. 
Drizzle with remaining butter; bake 45 minutes longer or until juices run clear...

The marinated baked chicken breast is ready to serve..enjoy it !





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