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
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.
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.