The secret recipe for tender juicy oven baked chicken breasts made with a simple marinade. Quick and easy weeknight dinner with loads of flavor! No brining, no mess, minimal cleanup and no extra sauce needed.
Pound the chicken breasts to even thickness. The thickness should be roughly 1/2 to 3/4 inches thick. If the breast is thicker than that, slice horizontally into 2 thin steaks. (note 1)Poke a few holes with a fork on each breast. This will help the flesh absorb the marinade better and faster.
marinate the chicken
Mix all ingredients for the marinade. Rub on the chicken and massage to coat completely. Leave the chicken on the kitchen counter for 15 minutes to marinate. Refrigerate if you're planning to marinate longer.
bake the marinated chicken breasts
Preheat the oven to 450°F/ 230°C. Place the marinated chicken breasts on a baking tray or pan lined with parchment paper. Cover and seal with aluminium foil.
Bake in the oven for 12 minutes. Remove from the oven and let it rest for 5-10 minutes before opening.
Serve along with a vegetable salad drizzled with the pan juices. (note 2)
Ensure that the thickness of the chicken breasts does not exceed 3/4 of an inch. Pound or slice horizontally to bring the thickness down. This step is important since you're going to cook the chicken covered and there is no need to keep checking for doneness.
The chicken breasts sweat while cooking which leaves you with flavorful pan juices that can be drizzled on the chicken just before serving. You won't need additional sauce, ketchup or any extras.
The pan juices can also be used as dressing for salad, if you're using one as a side dish to make it a low carb meal.
If you love your chicken more browned, dab a little butter on each breast just before popping into the oven.
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