This is the perfect juicy baked chicken breast marinade recipe ā it's the only one you'll ever need and it's super customizable!
I've been making this juicy chicken for 10 years now and it's my go-to marinade. Itās great for meal prep, quick weeknight dinners, or adding protein to salads and grain bowls. Say goodbye to dry chickenāthis foolproof recipe guarantees juicy results every time!
Why you'll love this recipe
- Super juicy: Your baked chicken breast will turn out super juicy and delicious.
- Easy to make: Just marinate the chicken, stick it on a sheet pan and bake in the oven.
- Customizable: Try out different spices in this yummy marinade.
Ingredients and substitutions
- Chicken breasts – boneless skinless breasts are best for marinating.
- Olive oil – or another neutral cooking oil like avocado oil.
- Lemon juice – freshly squeezed is best but bottled lemon juice will work.
- Dijon mustard – try using regular mustard or honey mustard for a sweeter flavour.
- Paprika – cayenne will work but has more of a kick.
- Chili powder – use a blend of cumin, paprika and oregano instead.
- Onion powder – extra garlic powder would also work.
- Garlic powder – try using fresh minced garlic instead.
- Everything bagel seasoning – make your own or use a store-bought blend.
How to make marinated chicken
Step 1: Make the marinade.
Mix the olive oil, lemon juice, dijon and spices together.
Step 2: Marinate the chicken.
Marinade for at least 15 mins and up to 48 hours.
Step 3: Add the chicken to a pan.
Add to a parchment-lined baking sheet.
Step 4: Bake in the oven.
Bake, then slice or chop into pieces.
Recipe tips and tricks
Here are my top tips for making the best marinated chicken:
- Poke holes in the chicken: This is optional, but will help the chicken absorb the marinade.
- Cooking methods: Make the chicken on the grill or in the air fryer instead.
- Try different seasonings: Add in different spices and sauces until you find a combo you love.
- Use a meat thermometer: The chicken should reach an internal temp of at least 165 F.
Frequently asked questions
What type of chicken should I use?
This recipe works best with boneless skinless chicken breasts. If you want to use chicken thighs, use this boneless skinless chicken thigh recipe.
Should I marinate or brine chicken breasts before baking?
Marinating or brining chicken breasts can bring out more of their flavor and juiciness. Take a look at the suggestion Gimme Some Oven gives to learn more about brining!
Should I cover chicken breasts with foil while baking?
It's generally recommended to bake chicken breasts uncovered. But if the chicken starts to brown too much before reaching the proper internal temperature, you can loosely cover it with foil to prevent over-browning.
What to serve on the side
Here are some ideas for what to serve with your marinated chicken:
- Go for a simple green salad or this yummy arugula salad.
- Roasted potatoes, sweet potato fries or baked potatoes would all be yummy.
- Keep it healthy with brussels sprouts or steamed veggies.
How to store and reheat
- Store: Place cooked chicken in an airtight container and refrigerate for up to 5 days.
- Reheat: Sprinkle a bit of water over the chicken to retain its moisture, then microwave for 1-2 minutes until warmed through.
- Freeze & Reheat: Freeze cooked chicken in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight, then reheat as you would normally.
More chicken breast recipes
Meal prep tools
- Grab someĀ glass meal prep bowls to store your baked chicken breast.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- A food scale is also handy for measuring your chicken breasts to get a more accurate idea of cook time.
- Finally, a meat mallet comes in handy if you want to flatten out your chicken to reduce cook time.
The Best Marinated Chicken Breast Recipe
Ingredients
- 1 lb chicken breasts about 6 oz each
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp each salt & pepper
- 1/2 tsp everything bagel seasoning optional but takes it over the top
Instructions
- Preheat oven to 425 F. Mix olive oil, lemon juice, dijon and spices together in a small bowl, and pour over chicken in a resealable bag. Marinate for at least 15 minutes and up to 48 hours.
- Line a baking sheet with parchment paper, then add marinated chicken breasts. Bake for 20 minutes. Check that chicken is cooked through by using a meat thermometer. Make sure it registers at least 165 F degrees in the thickest part of the chicken. Oven temperatures will vary so cooking times may vary slightly.
- Let chicken rest for 5 minutes before slicing or chopping.
For larger breasts
- For 8 oz breasts: bake 22-25 minutes. For 10oz breasts: bake 28-30 minutes. Check that chicken is cooked through by using a meat thermometer every time. Make sure it registers at least 16% F degrees in the thickest part of the chicken.
Comments & Reviews
Amber Herrick says
Do you pound to even thickness first? Do they cook evenly without pounding?
Katie Didow says
I think this all depends on the breasts you’re working with. Sometimes, they’re around the same size so I feel like I can get away without pounding them ot even thickness. If there’s any noticeable visible discrepancy, I would recommend pounding them so they’re the same size.
Nirmala Dube Kuhl says
Hi, I’m really excited to try this today since I can never make chicken breast taste good without adding tons of calories. My plan was to make it for a daily salad. If I put it in the fridge, how do you reheat it where it doesn’t dry out and still taste good?
Taylor Stinson says
You can sprinkle some water over top then microwave for 1-2 mins š
Natalie says
Do I cover the chicken while it’s baking? Thanks!
Taylor Stinson says
No you don’t need to š
Erin C M Grant says
Great ideas, thank you! I’ve tried a few and they are great!
Just wanted to point out a missing word from this sentence: “Just make sure to let your baked chicken breast before serving, as this makes the biggest difference in juiciness.”… you may be missing the word “rest”?
Thanks so much for all the recipes and inspiration!
Taylor Stinson says
Whoops, yes looks like a typo. Thanks for your help in pointing it out!
Laura says
What do we do with the 1 tbsp of olive oil?
Taylor Stinson says
You use it with the spice rubs! If using the marinades, disregard.
Marjorie says
Hi! Great food blog! I hate most food blogs because I don’t care a lot about how you made this dish when you first met you husband and he had the two dogs then which is how blah, blah, blah. I also love that the pictures are helpful and not just an example of how beautiful you can sprinkle flour around your tools. I like how the words and pictures are helpful in preparing the food. Bookmarked! Thank you!
Aaron says
I agree with Marjorie, it’s refreshing to have a recipe without a superfluous back story and useless fluff pictures that are purely eye-candy, but not helpful in any way. I just discovered this blog, but I have a feeling this will be among my favs!
Moe says
Hi, love these recipes! Do they freeze well?
Taylor Stinson says
Hey Maureen! They do – you can freeze in glass bowls up to 3 months. Defrost in the fridge overnight then reheat in the microwave for 1-2 minutes with some water sprinkled overtop š
Brittany Peterson says
For some reason I can only see 1 recipe. I used to be able to see all of the baked chicken marinade and rubs. Do you know what happened?
Taylor Stinson says
Hi Brittany, I think you might be looking for this post: https://thegirlonbloor.com/20-easy-best-chicken-marinade-recipes/