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Boneless Chicken Breast Recipe
This easy, healthy Boneless Chicken Breast Recipe gives you juicy, flavorful chicken in just 30 minutes—no fancy gadgets required.
Whether I’m hosting a casual dinner on a warm spring evening or pulling together a quick weeknight meal, this grilled or oven-baked chicken breast recipe always hits the spot. It’s lean protein done right: bright citrusy notes, garlic and herbs married with olive oil, and just the right amount of spice to keep things interesting… and healthy. You know what? After testing over a dozen marinades (I’m a bit of a food geek), I landed on this straightforward blend that’s both delicious and so darn easy.
H2 Why You’ll Love This Recipe
- Perfectly juicy chicken every time—no dryness drama.
- Ready in under 30 minutes (marinating included).
- Healthy, protein-packed dinner that won’t weigh you down.
- Versatile: grill, oven-bake, or even air-fry.
- Simple pantry staples—no specialty ingredients.
- Flavorful blend of garlic, lemon, and herbs.
- Kid-friendly and adult-approved (picky eaters catered for).
- Great for meal prep—doubles as next-day lunch.
H2 Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each; thawed if frozen)
- 3 Tbsp extra-virgin olive oil (Kirkland or California Olive Ranch recommended)
- Juice of 1 large lemon (≈3 Tbsp; fresh for brightness)
- 4 garlic cloves, minced (or 1½ tsp jarred; pure flavor)
- 1 tsp smoked paprika (swap sweet paprika if you prefer)
- 1 tsp dried oregano (or 1½ tsp fresh, chopped)
- ½ tsp kosher salt (adjust to taste)
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes (optional, for a touch of heat)
- 1 tsp Dijon mustard (adds emulsification and tang)
Tips:
• Pat chicken dry before marinating so seasoning sticks.
• Bring to room temp (10–15 minutes) for even cooking.
• Swap olive oil for avocado oil for a neutral flavor and higher smoke point.
H2 Directions
- Mix the marinade: In a medium bowl, whisk olive oil, lemon juice, garlic, paprika, oregano, salt, pepper, red pepper flakes, and Dijon mustard until cohesive.
- Marinate the chicken: Add breasts to bowl or zip-top bag, coat thoroughly. Let sit at room temp for 30 minutes (or refrigerate up to 4 hours—overnight intensifies flavor).
- Preheat your cooker: Grill to medium-high (≈400°F); oven to 425°F (line a sheet with parchment); air-fryer to 380°F.
- Grill or bake: Shake off excess marinade to prevent flare-ups. Grill 6–7 minutes per side, lid closed, until 165°F; bake 20–22 minutes; air-fry 8 minutes, flip, then 6–8 more minutes.
- Rest the chicken: Tent with foil for 5 minutes—this step seals in juices.
- Slice and serve: Cut against the grain, drizzle with pan juices or fresh lemon wedges, and enjoy alongside roasted veggies or a crisp salad.
H2 Servings & Timing
Yield: Serves 4 as a main
Prep Time: 10 min active + 30 min marinating
Cook Time: 20–22 min (oven/grill) or 16 min (air-fryer)
Total Time: About 1 hour (including rest)
H2 Variations
- BBQ Twist: Swap lemon-garlic marinade for your favorite BBQ sauce, grill until caramelized.
- Greek Style: Use fresh dill in place of oregano and stir 2 Tbsp Greek yogurt into the mix.
- Spicy Sriracha: Stir in 1 Tbsp Sriracha for a fiery finish.
- Herb-Crusted: Press finely chopped rosemary and thyme (plus a light panko coating) onto breasts.
- Dairy-Free Creamy: Swap mustard for coconut yogurt and add curry powder.
- Citrus-Honey Glaze: Brush honey mixed with orange juice in the last 5 minutes for a sticky sheen.
H2 Storage & Reheating
Fridge: 3–4 days in an airtight container
Freezer: Up to 2 months (slice, freeze flat in bags)
Reheat: Warm at 350°F for 10 minutes or air-fry at 320°F for 5–6 minutes; microwave covered to lock in moisture
Make-ahead: Cook and slice for meal-prep bowls, sandwiches, or grab-and-go wraps.
H2 Notes
- A dash of mustard helps the marinade cling for deeper flavor.
- Brush on extra marinade during the last grill minutes for char.
- A pinch of baking soda softens really thick breasts—but use lightly.
- Slicing against the grain makes each bite tender.
- If breasts vary in thickness, pound to an even ¾ inch for uniform cooking.
H2 FAQs
Q: Can I use frozen chicken breasts?
A: Yes—thaw fully in the fridge (8–12 hours) before marinating and cooking.
Q: What if I don’t have a grill or air-fryer?
A: Oven baking at 425°F works beautifully—just watch the internal temperature.
Q: How do I know when chicken is done?
A: A quick-read thermometer should register 165°F at the thickest point.
Q: Can I double this recipe?
A: Absolutely—just increase marinade ingredients and give yourself a larger bowl or bag.
Q: Is this recipe keto-friendly?
A: It’s low-carb and fits keto; just skip the honey variation.
Q: Can I prep the marinade the night before?
A: Yes—store it in the fridge up to 24 hours ahead for convenience.
Q: Why is my chicken tough sometimes?
A: Often it’s overcooked—keep an eye on time and use the rest period to reabsorb juices.
Q: What sides work best?
A: Seasonal sides—think roasted asparagus, garlic-mashed potatoes, or a bright kale salad.
H2 Conclusion
This Boneless Chicken Breast Recipe is a crowd-pleaser: simple, healthy, and bursting with flavor. Whether you grill, bake, or air-fry, you’ll get tender, juicy chicken every time. Go on—give it a whirl, leave a comment with your favorite twist, or swing by for my oven-baked salmon and keep those dinner ideas rolling!
Boneless Chicken Breast Recipe
Ingredients
- 4 boneless, skinless chicken breasts 6–8 oz each; thawed if frozen
- 3 Tbsp extra-virgin olive oil Kirkland or California Olive Ranch recommended
- 1 large lemon lemon juice ≈3 Tbsp; fresh for brightness
- 4 garlic cloves garlic minced (or 1½ tsp jarred; pure flavor)
- 1 tsp smoked paprika swap sweet paprika if you prefer
- 1 tsp dried oregano or 1½ tsp fresh, chopped
- 1/2 tsp kosher salt adjust to taste
- 1/2 tsp black pepper freshly ground
- 1/4 tsp red pepper flakes optional, for a touch of heat
- 1 tsp Dijon mustard adds emulsification and tang
Instructions
- In a medium bowl, whisk olive oil, lemon juice, garlic, paprika, oregano, salt, pepper, red pepper flakes, and Dijon mustard until cohesive.
- Add breasts to bowl or zip-top bag, coat thoroughly. Let sit at room temp for 30 minutes (or refrigerate up to 4 hours—overnight intensifies flavor).
- Grill to medium-high (≈400°F); oven to 425°F (line a sheet with parchment); air-fryer to 380°F.
- Shake off excess marinade to prevent flare-ups. Grill 6–7 minutes per side, lid closed, until 165°F; bake 20–22 minutes; air-fry 8 minutes, flip, then 6–8 more minutes.
- Tent with foil for 5 minutes—this step seals in juices.
- Cut against the grain, drizzle with pan juices or fresh lemon wedges, and enjoy alongside roasted veggies or a crisp salad.
