The best EASY Oven Baked Chicken Breasts with the best chicken marinade is the perfect simple dinner recipe. Cook once and eat chicken recipes all week!
Eating right and meal planning is always a goal of mine. I’m incredibly horrible at it because, after cooking/baking all day for this blog, I’m exhausted. If dinner that day isn’t one of the recipes I made, then it’s way too easy for me to default to take-out or frozen dinners. That’s why, on Sundays, we always try and meal prep protein for the week.
We started doing this last year when my husband was doing Atkins. Every Sunday he would grill chicken breasts, skirt steak and some turkey sausages so that he had proteins for lunch all week long. I’d also use some of them in dinners (make it once, eat it twice). At the end of a long day it’s much easier to deal with already cooked chicken breasts than starting from scratch.
In summer, we grill everything. Even though we live in California, where grilling weather lasts March through October, sometimes it’s rainy or cold or dark and we just don’t feel like firing up the BBQ. That’s when these oven baked chicken breasts come in handy.
It’s always so hard for me to cook chicken just perfectly so that it’s moist and tender but cooked all the way through. I’ve found that there are a few secrets to making the perfect Oven Baked Chicken Breasts and I’m going to share them with you!
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon lemon juice
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire
1/4 cup honey
1 tablespoon dijon mustard or any kind
1 teaspoon Italian seasoning
2 cloves garlic peeled and smashed
1/2 teaspoon ground black pepper
2 pounds boneless skinless chicken breasts (about 6-7 pieces)
Whisk oil, vinegar, lemon juice, soy sauce, worcestershire, honey, dijon, Italian seasoning and pepper together. Add the garlic cloves.
Place chicken in a large gallon size bag. Pound with a rolling pin to make the breasts even in thickness. Pour the marinade over the chicken, seal the bag, and let it sit in the refrigerator for at least 4 hours or overnight.
Preheat oven to 400°F. Take chicken out of the refrigerator and place in a baking pan sprayed with nonstick cooking spray (let it come to room temperature while the oven is preheating). Discard marinade.
Bake for 35-45 minutes, or until a meat thermometer place in the thickest part of the breast registers 165°F. Cook time will depend on thickness of chicken.
To grill: preheat grill to 400°F. Spray grill with nonstick grill spray. Grill 5 minutes per side with the grill open, then close the grill, watching to make sure it doesn’t get too hot or there are no flare ups, and cook until chicken registers 165°F on a meat thermometer.
Let meat rest at least 10 minutes before slicing.