Description
This Oven Baked Boneless Chicken Breast recipe makes the juiciest and most flavorful chicken. It’s easy to make, and it’s my go-to chicken recipe.
Ingredients
Scale
- ½ cup fresh lemon juice
- 3 Tablespoons Worcestershire Sauce
- ¼ cup olive oil
- 2 tablespoons fresh oregano, minced (or 2 teaspoons dried oregano)
- ½ cup fresh parsley, minced and lightly packed (or 4 teaspoons dried parsley)
- ¼ cup fresh basil, minced and lightly packed (or 4 teaspoons dried basil)
- 3 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 (8-ounce) boneless, skinless chicken breasts
- Lemon wedges (for serving, optional)
Instructions
- Make Marinade: Add all the marinade ingredients to a medium bowl and whisk until completely combined.
- Marinate Chicken: Add the chicken to a large resealable bag. Pour marinade over chicken and seal. Place the chicken in the refrigerator to chill for at least 30 minutes and up to 4 hours. Remove the chicken from the refrigerator and set it at room temperature for 20-30 minutes.
- Preheat Oven and Prep Baking Dish: Move the oven rack to the middle position and preheat the oven to 375 degrees F. Lightly drizzle olive oil in a 9×13-inch baking dish.
- Bake Chicken: Place chicken in the baking dish. Discard marinade. Bake for 20-25 minutes or until the internal temperature reaches 165 degrees F with an instant-read thermometer. Remove the pan from the oven and let the chicken rest for 5 minutes.
- Serve: Slice and serve immediately.
Notes
Marinated uncooked chicken can be placed in the freezer for up to 3 months. Transfer chicken bag to the refrigerator for 24 hours to thaw.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 351 kcal
- Sugar: 2 g
- Sodium: 685 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 49 g
- Cholesterol: 145 mg