Chicken Breast Recipe

Name: Chicken Breast Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Ingredients: 4 boneless, skinless chicken breasts (pat dry with paper towels); 2 tablespoons extra-virgin olive oil (I like California Olive Ranch); 1 tablespoon fresh lemon juice (about half a lemon); 1 teaspoon garlic powder (or 2 cloves minced fresh garlic); 1 teaspoon smoked paprika (or sweet paprika for milder heat); 1 teaspoon dried oregano (swap for thyme if you prefer); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Pinch red pepper flakes (optional, for a little kick); Fresh parsley or cilantro (chopped (for garnish))

Chicken Breast Recipe that’s healthy, easy, juicy, and ready in under 30 minutes—perfect as an oven-baked, grilled, or marinated quick meal any night of the week.

As someone who’s spent decades juggling work deadlines, family dinners, and that never-ending quest for a delicious low-fat dish, I’m thrilled to share this versatile chicken breast recipe. You know what? It all started when I realized most weeknight meals left me scrambling—either they were bland, took forever, or left everyone hungry ten minutes later. After testing dozens of seasonings and cooking methods (and yes, burning a few chicken breasts along the way), I landed on this simple, protein-packed crowd-pleaser.

Let me explain: lean chicken breast is one of the best sources of muscle-building protein out there—USDA data shows a 6-ounce portion delivers roughly 40 grams of protein with minimal fat. But it can also turn dry if you’re not careful. That’s where the magic of a light marinade, quick sear, and just-right oven bake or grill finish comes in. I often serve this dish alongside a crisp salad, fluffy quinoa, or roasted veggies—sometimes all three if it’s Sunday dinner and I’m feeling ambitious. On warmer days, I’ll swap the oven for the grill, crank up some fresh lemon zest, and let the smoky char add extra flavor. The result? Juicy, flavorful chicken breast every single time.

Why You’ll Love This Chicken Breast Recipe

• Ready in under 30 minutes for those “I forgot to plan dinner” nights
• Low-fat and high-protein—ideal for fitness buffs or anyone watching macros
• Flexible cooking methods: oven-baked, grilled, or stove-top sear
• Simple pantry spices—no dozens of jars cluttering your shelf
• Marinated just enough for bold taste, without hours of waiting
• Family-friendly flavors that please kids and parents alike
• Perfect for meal prep—slice and stash for salads or wraps
• Easily paired with sides: quinoa, rice, or a leafy green salad
• Juicy texture that beats most takeout options hands down

Ingredients for This Chicken Breast Recipe

• 4 boneless, skinless chicken breasts (about 6 oz each)—pat dry with paper towels
• 2 tablespoons extra-virgin olive oil (I like California Olive Ranch)
• 1 tablespoon fresh lemon juice (about half a lemon)
• 1 teaspoon garlic powder (or 2 cloves minced fresh garlic)
• 1 teaspoon smoked paprika (or sweet paprika for milder heat)
• 1 teaspoon dried oregano (swap for thyme if you prefer)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional, for a little kick)
• Fresh parsley or cilantro, chopped (for garnish)

Tips:
– Use chicken breasts of similar thickness so they cook evenly—if one is much thicker, slice it horizontally.
– Bring the chicken to room temperature for about 15 minutes before marinating to promote faster, even cooking.
– If you only have plain Greek yogurt on hand, stir in the spices to make a creamy marinade alternative.

Simple Directions for the Chicken Breast Recipe

Preheat and prep
Preheat your oven to 400°F (204°C). While it heats, line a baking sheet with foil or parchment paper for easy cleanup—honestly, who has time for scrubbing?
Mix the marinade
In a small bowl, whisk together olive oil, lemon juice, garlic powder, paprika, oregano, salt, pepper, and red pepper flakes. If using fresh garlic, mash it with a pinch of salt before stirring.
Marinate the chicken
Place the chicken breasts in a shallow dish or zip-top bag. Pour the spice mixture over them, making sure each piece gets coated. Let sit for at least 10 minutes (or up to 30 minutes if you have time).

Sear (optional but recommended)
Heat a cast-iron skillet or nonstick pan over medium-high heat. Add a teaspoon of olive oil, then sear each breast for 1–2 minutes per side until golden. This step locks in juices and adds a hint of char.
Bake or grill
Transfer the chicken (skillet-to-oven safe or sheet) to the oven and bake for 15–18 minutes, or until an instant-read thermometer registers 165°F (74°C). If grilling, place chicken over medium heat and cover, flipping once, until done.
Rest and slice
Remove from heat and let the chicken rest for 5 minutes—this is crucial for a juicy result. Slice against the grain for the most tender bites.

Garnish and serve
Sprinkle chopped parsley or cilantro on top. Pair with your favorite side—maybe my Flavorful Quinoa Salad or quick-pickled veggies.

Servings & Timing

Makes 4 servings
Prep Time: 10 minutes (plus 10–30 minutes marinating)
Cook Time: 15–18 minutes (oven bake) or 10–12 minutes (grill)
Rest Time: 5 minutes
Total Time: 30–45 minutes

Variations

• Greek-Style Twist: Swap paprika for ground cumin and coriander, and use yogurt-based marinade with lemon and dill.
• Honey-Mustard Glaze: Brush with a mix of Dijon, honey, and apple cider vinegar during the last 5 minutes of baking.
• Cajun Kick: Use a store-bought Cajun spice blend for a zesty, spicy edge.
• Citrus-Herb Infusion: Add orange zest and chopped rosemary to the marinade for a bright, fragrant flavor.
• Mediterranean Flair: Top with crumbled feta and olives after cooking; serve with tzatziki.
• Meal-Prep Friendly: Cook double the recipe, slice, and store in meal-prep containers for easy lunches.

Storage & Reheating

– Refrigerator: Store in an airtight container for up to 4 days.
– Freezer: Wrap each breast individually in plastic wrap and foil; freeze up to 2 months.
– Reheat: Gently warm in a 300°F oven for 10–12 minutes or slice and microwave in 30-second bursts to avoid toughness.
– Make-Ahead: Marinate chicken, then cover and refrigerate for up to 8 hours before cooking.

Notes

• I learned that resting time isn’t optional—it makes a noticeable difference in juiciness.
• If you skip the sear, increase oven time by 2–3 minutes, but watch closely.
• For extra flavor, let the spice mix sit on the chicken overnight.
• Clean up marinade drips with a paper towel before placing poultry on the pan to reduce smoke.
• A cast-iron skillet gives the best sear, but nonstick works in a pinch.

FAQs

Q: Can I use frozen chicken breasts?
A: Yes—thaw completely in the fridge, pat dry, then follow the recipe as written.

Q: How do I know when chicken is fully cooked?
A: An instant-read thermometer should read 165°F (74°C) at the thickest point.

Q: Is this recipe keto-friendly?
A: Absolutely—just skip any sides with grains and enjoy with low-carb veggies.

Q: My chicken turned out dry; what happened?
A: Likely overcooked. Next time, reduce bake time by a couple of minutes or check earlier with your thermometer.

Q: Can I grill instead of baking?
A: Sure thing—grill over medium heat, covered, for about 10–12 minutes, flipping halfway.

Q: What sides pair best?
A: Think colorful—roasted Brussels sprouts, quinoa salad, or a simple spinach side tossed with lemon vinaigrette.

Q: How can I make it spicy?
A: Add cayenne or extra red pepper flakes to the marinade, or serve with a hot sauce drizzle.

Q: Any tips for even cooking?
A: Pound thicker parts of the breast to an even thickness using a rolling pin or meat mallet.

Conclusion

This Chicken Breast Recipe tickles all the boxes—delicious, easy, healthy, and quick. Whether you’re craving a juicy oven-baked dinner or a zesty grilled feast, this low-fat, protein-packed meal fits the bill. Give it a try tonight, leave a comment with your favorite variation, and don’t forget to explore my related Grilled Veggie Skewers for a complete spread!