PERFECT MELT IN YOUR MOUTH CHICKEN BREAST
This recipe guarantees juicy and tender chicken breasts every time. The combination of a simple marinade, proper cooking temperature, and resting time ensures a flavorful and perfectly cooked result. Enjoy this versatile chicken in salads, sandwiches, or as a main course.
Equipment
- Baking dish (8x8 inch)
- Meat thermometer
- Mixing bowl
- Tongs
- Measuring spoons
- Measuring cups
- Whisk
- Paper towels
Ingredients
- 2 boneless, skinless chicken breasts 6-8 ounces each
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups water for brine, optional
- ¼ cup salt for brine, optional
- 2 tablespoons sugar for brine, optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together the olive oil, lemon juice, garlic powder, onion powder, dried Italian herbs, paprika, salt, and pepper.
- Place the chicken breasts in the bowl with the marinade and toss to coat evenly. Let the chicken marinate for at least 15 minutes at room temperature, or up to a few hours in the refrigerator.
- Lightly grease your baking dish with olive oil.
- Place the marinated chicken breasts in the prepared baking dish, making sure they are not overlapping.
- Bake for 20-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Once the chicken reaches 165°F, remove it from the oven and let it rest for 5-10 minutes before slicing.
Notes
For extra juicy chicken, brine the chicken breasts in a mixture of 4 cups water, 1/4 cup salt, and 2 tablespoons sugar (optional) for 30 minutes to 2 hours before marinating. Pat the chicken completely dry with paper towels after brining. Resting the chicken after cooking is crucial for redistributing the juices. Add vegetables to the baking dish during the last 15-20 minutes of cooking for a one-pan meal. Experiment with flavor variations by adding lemon zest and fresh herbs, red pepper flakes, or honey and Dijon mustard to the marinade.