Chicken Breast Recipe For Dinner

Name: Chicken Breast Recipe For Dinner
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 boneless, skinless chicken breasts (trimmed and patted dry); 2 tablespoons olive oil (extra-virgin for best flavor); 3 tablespoons unsalted butter (melted (garlic butter if available)); 4 cloves garlic (minced (or 1 teaspoon garlic powder)); 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon Dijon mustard (adds a subtle tang); 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped); 1/2 teaspoon smoked paprika (for a touch of warmth); 1/2 teaspoon kosher salt (adjust to taste); 1/4 teaspoon black pepper (freshly ground); red pepper flakes (pinch for a hint of heat)

Chicken Breast Recipe For Dinner that’s healthy, quick, and family-friendly—marinated in garlic butter and baked to tender perfection.

I’ve always believed a good dinner should feel like a warm hug, and this chicken breast dish does just that. It’s a simple, healthy twist on a classic, with just enough flair to make weeknight cooking fun. As a 50-year-old mom who’s juggled carpools, book clubs, and Zoom meetings, I know the value of a recipe that’s both reliable and delicious. You’ll find this baked chicken breast recipe perfect for busy evenings, seasonal gatherings, or whenever you need a reliable, flavorful dinner idea that everyone loves.

Why You’ll Love This Recipe

– Ready in under 30 minutes for busy weeknights
– Healthy, lean protein (about 31 g per breast) to keep you fueled
– Simple marinade with garlic butter, olive oil, and herbs
– One-pan roasted chicken—less cleanup, more time for family
– Versatile: serve over greens, pasta, or rice bowls
– Family-friendly flavors that even picky eaters enjoy
– Perfectly juicy every time thanks to a brief brine trick
– Easy to double or halve for crowd-pleasing dinners

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs), trimmed and patted dry
– 2 tablespoons olive oil (extra-virgin for best flavor)
– 3 tablespoons unsalted butter, melted (garlic butter if you can find it)
– 4 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
– 1 tablespoon lemon juice (freshly squeezed brightens the dish)
– 1 teaspoon Dijon mustard (adds a subtle tang)
– 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
– ½ teaspoon smoked paprika (for a touch of warmth)
– ½ teaspoon kosher salt (adjust to taste)
– ¼ teaspoon black pepper, freshly ground
– Optional: pinch of red pepper flakes (for a hint of heat)

Tips:
• For extra juiciness, brine the chicken breasts in a 1:8 salt-water solution for 15 minutes before seasoning.
• Swap butter for coconut oil in a dairy-free version.
• Use whole milk Greek yogurt in the marinade (2 tablespoons) for creaminess.

Directions

1. Preheat your oven to 400°F (205°C) and place a rack in the center—this ensures even roasting.
2. In a medium bowl, whisk together olive oil, melted butter, garlic, lemon juice, Dijon mustard, oregano, paprika, salt, pepper, and red pepper flakes if using. You’re building layers of flavor here, so taste a drop and adjust seasoning.
3. Pat chicken breasts dry with paper towels. Rub each piece thoroughly with the marinade, making sure every nook and cranny is coated.
4. Let the chicken sit at room temperature for 10–15 minutes—this brief rest helps it cook more evenly. Meanwhile, line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
5. Arrange the breasts on the sheet, spacing them about 1 inch apart. Use a digital meat thermometer if you have one—insert it into the thickest part of the largest breast for quick checks.
6. Roast in the preheated oven for 18–22 minutes, or until internal temperature reaches 165°F (74°C). No thermometer? Look for clear juices and a slight spring when you press the center.
7. Remove from oven, tent loosely with foil, and let rest for 5 minutes. This step locks in juices and makes slicing a dream.
8. Slice against the grain, serve hot, and drizzle any pan juices over the top. Sprinkle with fresh parsley or chives for color.

Servings & Timing

Yield: 4 servings
Prep Time: 15 minutes (plus optional 15-minute brine)
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: About 40 minutes

Variations

– Lemon-Herb Twist: Add zest of one lemon and swap oregano for fresh thyme.
– Spicy Chipotle: Stir in 1 tablespoon chipotle in adobo sauce to the marinade.
– Mediterranean Style: Top with crumbled feta and olives after baking.
– Asian-Flavored: Replace marinade with soy sauce, ginger, honey, and sesame oil.
– One-Pan Veggie Roast: Surround chicken with sliced bell peppers and zucchini on the same sheet pan.
– Dairy-Free Version: Swap butter for avocado oil or coconut oil and omit yogurt.

Storage & Reheating

• To store: Cool completely, then transfer to an airtight container. Keeps in the fridge for up to 4 days.
• To freeze: Flash-freeze sliced chicken on a baking sheet, then bag into portions for up to 3 months.
• Reheat: Gently warm in a 325°F oven for 8–10 minutes, or microwave slices on medium power, covered, in 30-second bursts to avoid rubberiness.
• Make-ahead tip: Marinate chicken in a zip-top bag up to 24 hours beforehand for deeper flavor.

Notes

• I tested this recipe across three ovens—yep, my friend’s tiny toaster oven and my trusty KitchenAid range—and the key was keeping consistent temperature and using that 5-minute rest.
• If your chicken breasts are unevenly thick, gently pound them between plastic wrap to about ¾-inch thickness for uniform cooking.
• For a richer garlic butter profile, brown the butter lightly in a skillet until it turns golden and smells nutty, then whisk into the marinade.
• Leftover marinade can be boiled for 2 minutes and drizzled over veggies or grains for an extra flavor boost.

FAQs

Q: Can I grill this instead of baking?
A: Absolutely—preheat grill to medium-high, grill 6–8 minutes per side, and aim for 165°F internal temp.

Q: What if I don’t have butter?
A: Olive oil alone works well; add a pinch of turmeric or smoked paprika for color and depth.

Q: How do I know when it’s done without a thermometer?
A: Juices should run clear, and the thickest part will feel firm yet springy when pressed.

Q: Can I use bone-in chicken?
A: Yes, but add 10–15 minutes of cooking time and lower heat to 375°F to avoid over-browning.

Q: Is this recipe keto-friendly?
A: It is—minimal carbs and plenty of healthy fats from olive oil and butter.

Q: How do I avoid dry chicken?
A: Don’t skip the rest period; let the juices redistribute under a loose foil tent.

Q: Can I double the recipe for a gathering?
A: Easily—use two sheet pans or roast in batches to keep even cooking.

Q: What sides pair best with this?
A: Think simple: roasted carrots, garlic mashed potatoes, or a crisp kale salad.

Conclusion

This Chicken Breast Recipe For Dinner delivers tender, juicy chicken every time with minimal fuss and maximum flavor—and it’s versatile enough to dress up or down for any season. Give it a try tonight, and let me know how your family’s new favorite turned out in the comments below. Hungry for more? Check out my one-pan roasted veggies or garlic butter shrimp recipes next!