If you’ve ever struggled with chicken that turns out bland, dry, or boring, this recipe is about to change that for you. My oven-baked marinated chicken breast is juicy, tender, and packed with flavor — and the best part is, it’s so simple to make with ingredients you probably already have in your kitchen.
This recipe has quickly become my go-to for busy weeknights and meal prep. All you need to do is whisk together the marinade, let the chicken soak up all that goodness, and then bake until golden and juicy. It’s mostly hands-off, and you can even mix and marinate the chicken in the same dish you’ll bake it in for easy cleanup.
Why You’ll Love This Recipe
- Juicy + flavorful every time thanks to a quick marinade of olive oil, vinegar, soy sauce, lemon juice, mustard, honey, and spices.
- Quick + easy — just 15–20 minutes in the oven.
- Meal-prep friendly — bake a big batch and use it throughout the week.
- Versatile — perfect on its own or as the protein in tons of different recipes.
How to Use It
This baked chicken is delicious served simply with rice and roasted veggies, but I also love using it in:
- Soups like Chicken Noodle or my Creamy Cauliflower Chicken Cheddar Soup
- Casseroles like my Green Chile Chicken Enchilada Bake
- Comfort meals like Chicken Pot Pie or Chicken + Broccoli Shells and Cheese
- Fresh salads or wraps for quick lunches
Trust me, this is one of those recipes you’ll want to save and keep in your rotation — the kind of kitchen staple that makes dinnertime so much easier.
PrintThe Best Oven-Baked Marinated Chicken Breast
- Yield: 4-6 1x
Ingredients
2 lbs boneless skinless chicken breast
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
2 tbsp low-sodium soy sauce
1 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp honey
2 cloves garlic, minced
2 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp smoked paprika
1/2 tsp freshly ground black pepper
Instructions
Pound or butterfly chicken breasts to an even thickness (¾–1 inch). This helps them cook evenly and stay juicy.
In a large dish or zip-top bag, whisk together all marinade ingredients. Add chicken and coat well. Cover and refrigerate for at least 30 minutes, ideally 2-6 hours.
Preheat oven to 425°F. Place chicken on a lined baking sheet or dish and bake for 15-20 minutes, depending on thickness, until internal temp reaches 160°F. Remove from oven, cover loosely with foil, and let rest 5 minutes (temp will finish rising to 165°F).
Serve immediately, or cool and refrigerate for meal prep.
Notes
Cooking Tips For Perfectly Juicy Chicken:
Don’t over-marinate. Acid breaks down proteins, and more than 8 hours in an acidic marinade can make the texture mushy. If marinating longer than 6 hours, reduce vinegar to 1 tbsp.
For added flavor and moisture, baste mid-way by spooning juices from the pan over chicken once or twice during cook time.
Chicken breast is safe at 165°F, but pulling it off heat at 160°F and letting it rest brings it up the last few degrees without drying out. Use an instant-read thermometer for precision.
Let the chicken rest 5 minutes, loosely tented with foil. This lets juices redistribute instead of running out on the cutting board.
You can also grill the chicken over medium-high heat for 5-7 minutes per side.
MORE RECIPES TO TRY
Balsamic Glazed Pork Tenderloin
Creamy Italian Pasta with Spinach and Mushrooms
Burger Bowl
Creamy Cauliflower Chicken Cheddar Soup
Asian Salmon Rice Bowl
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