Boneless Skinless Chicken Breast Recipe
This Boneless Skinless Chicken Breast Recipe gives you juicy, tender chicken in under 30 minutes—perfect for a healthy, delicious weeknight meal.
Full Recipe Introduction
If you’ve ever felt disappointed by dry, bland chicken breasts, you’re not alone. I used to dinnertime-avoid them until I discovered this simple marinade-and-sear method that locks in moisture and flavor. Lean protein meets bright citrus notes, a hint of garlic, and just enough olive oil to keep things silky without piling on calories. I love serving this Easy Healthy Chicken dish during busy weekdays, or even at weekend cookouts when the grill is calling. Inspired by sunny afternoons in my herb garden, I toss in fresh thyme and parsley whenever I can. Trust me, once you learn these few tweaks—like letting the chicken rest after cooking—you’ll wonder how you ever lived without this go-to boneless, skinless chicken breast recipe.
Why You’ll Love This Recipe
- Super quick: ready in less than 30 minutes from start to finish.
- Lean & healthy: low in fat, high in protein for a balanced plate.
- Versatile: slice over salads, stuff into wraps, or pair with roasted veggies.
- Flavorful: garlic, lemon, and herbs mingle for a zesty punch.
- Budget-friendly: basic pantry staples with no fancy ingredients required.
- Foolproof: clear steps and pro tips keep you on track.
- Kid-approved: mild spices make it family-friendly.
- Crowd-pleaser: easily doubled for potlucks or meal prep.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each; I like organic or free-range brands)
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- Juice of 1 lemon (about 2 tablespoons fresh)
- 3 cloves garlic, minced (substitute 1 teaspoon garlic powder in a pinch)
- 1 teaspoon kosher salt (use sea salt if that’s what you have)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano or thyme)
- 1 teaspoon paprika (smoked paprika adds depth)
- 1 tablespoon chopped fresh parsley (optional garnish)
- 1 teaspoon Dijon mustard (optional, for extra tang)
Tip: Pat the chicken dry before seasoning—the surface will brown more evenly.
Directions
- Marinate the chicken. In a shallow dish, whisk olive oil, lemon juice, garlic, salt, pepper, oregano, paprika, and mustard (if using). Add chicken breasts, turning to coat. Cover and refrigerate at least 15 minutes—up to 2 hours for deeper flavor.
- Preheat your pan or grill. Heat a large cast-iron skillet or nonstick grill pan over medium-high heat; you want that sizzle.
- Sear the chicken. Remove breasts from marinade, letting excess drip off. Place them carefully in the hot pan—no overcrowding. Cook 5–6 minutes on the first side without moving.
- Flip and finish. Turn each breast and cook another 4–5 minutes, or until a meat thermometer reads 165°F at the thickest point. (Tip: Slide a spoon under the edge—clear juices mean it’s done.)
- Rest before slicing. Transfer chicken to a plate and cover loosely with foil for 5 minutes. This keeps it juicy instead of letting all those juices run out.
- Garnish & serve. Sprinkle with fresh parsley or an extra drizzle of lemon juice. Slice against the grain for maximum tenderness.
Servings & Timing
- Yield: Serves 4
- Prep Time: 10 minutes (plus 15–120 minutes marinating)
- Cook Time: 10–12 minutes
- Total Time: 30 minutes (20 minutes active)
Variations
- Mediterranean Twist: Add 1 tablespoon chopped sun-dried tomatoes and ½ teaspoon za’atar to the marinade.
- Honey-Garlic Glaze: Swap lemon juice for 2 tablespoons honey and add 1 tablespoon soy sauce.
- Spicy Kick: Stir in ½ teaspoon cayenne pepper or a dash of hot sauce.
- Citrus-Herb: Use orange juice instead of lemon and toss in fresh basil.
- BBQ Style: Brush on your favorite sauce during the last 2 minutes of cooking.
- Dairy-Boost: Serve sliced chicken over a dollop of whole-milk Greek yogurt with cucumber.
Storage & Reheating
- Fridge: Store cooled chicken in an airtight container for up to 3 days.
- Freezer: Wrap individual breasts in foil then place in a freezer bag for up to 3 months.
- Reheating: Gently warm slices in a skillet with a splash of broth or water to prevent drying; microwave on medium power in 30-second bursts, covered.
- Make-Ahead Tip: Marinate overnight for super-flavorful results; just bring chicken to room temperature before cooking.
Notes
I tested this recipe on a blustery Tuesday afternoon—my husband was skeptical at first but then went back for seconds. I learned that a quick pat-dry and proper rest time are game-changers. If your chicken ever comes out a bit dry, try adding 1 tablespoon of butter to the pan just before you finish cooking; it gives a silky finish. For extra color, finish under the broiler for 1–2 minutes—watch it closely so it doesn’t burn.
FAQs
Q: Can I grill this on an outdoor barbecue?
A: Absolutely—preheat to medium-high, oil the grates, and cook 5–6 minutes per side.
Q: What if I don’t have fresh herbs?
A: Dried herbs work fine; use one-third the amount of fresh.
Q: How do I know when the chicken is done without a thermometer?
A: If juices run clear and the meat is opaque all the way through, it’s safe.
Q: Can I use bone-in chicken breasts?
A: Yes, but add 5–7 minutes per side and cover with foil midway to avoid burning.
Q: Is this recipe paleo or keto-friendly?
A: It’s naturally low-carb and gluten-free—perfect for both diets.
Q: Can I double the recipe for a crowd?
A: Sure—just use two pans or cook in batches to avoid crowding; same timing applies.
Q: What’s the best side dish?
A: I love roasted Brussels sprouts or a simple quinoa salad for a colorful plate.
Q: Can I marinate longer than 2 hours?
A: You can, but no more than 8 hours—the acid will start to break down the chicken’s texture.
Conclusion
This Boneless Skinless Chicken Breast Recipe is your ticket to juicy, fuss-free dinners any night of the week. With bright flavors, simple ingredients, and flexible tweaks, it’s bound to become a family favorite. Give it a try, let me know how it turns out, and don’t forget to explore my Easy Chicken Recipes archive for more fuss-free ideas!
Boneless Skinless Chicken Breast Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 1 lemon (juiced)
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano (or fresh oregano/thyme)
- 1 teaspoon paprika (smoked paprika)
- 1 tablespoon fresh parsley (chopped) optional garnish
- 1 teaspoon Dijon mustard optional, for extra tang
Instructions
- In a shallow dish, whisk olive oil, lemon juice, garlic, salt, pepper, oregano, paprika, and mustard. Add chicken breasts, turning to coat. Marinate for 15 minutes to 2 hours.
- Heat a large cast-iron skillet or nonstick grill pan over medium-high heat.
- Remove breasts from marinade and place in the hot pan. Cook 5–6 minutes on one side without moving.
- Turn each breast and cook another 4–5 minutes until internal temperature reaches 165°F.
- Transfer chicken to a plate and cover with foil for 5 minutes before slicing.
- Sprinkle with fresh parsley and an extra drizzle of lemon juice before slicing and serving.
