4.5 from 300 votes
Juicy Boneless Chicken Breasts
Easy, healthy and juicy boneless chicken breasts marinated with garlic, paprika and honey. This is one of the best oven baked boneless chicken breast recipes with few ingredients, perfect for weeknight dinner!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 191 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb (500g) skinless and boneless chicken breasts
- 1 tablespoon olive oil
- 2 - 3 cloves garlic minced
- 1 1/2 tablespoons honey
- 1/4 teaspoon smoked paprika
- 2 tablespoons lemon juice
- 1/4 teaspoon salt or more to taste
- 3 dashes ground black pepper
- 1 tablespoon chopped parsley
- Lemon wedges for serving
Instructions
- Preheat oven to 400° F (207°C). Pat dry the boneless chicken breasts with paper towels. Score the bottom of the chicken.
- Drizzle the olive oil on the chicken, add the minced garlic and rub all over the chicken breasts.
- Add honey, smoked paprika, lemon juice, salt and ground black pepper to the chicken. Stir to combine well with the chicken. Set aside and marinate for 15 minutes.
- Transfer the chicken breasts to a baking dish lined with parchment paper. Bake at for 15-18 minutes, or until the inside of the chicken breasts are cooked through.
- Change the oven setting to broil and broil the chicken for 1 - 2 minutes or until the surface becomes slightly charred. Remove from oven, top with chopped parsley and serve immediately with fresh lemon wedges. (DO NOT discard the juice seeping out of the chicken. Serve the chicken with the juice.)
Cup of Yum
Notes
- I am sure you have tasted way too many dry, tough, rubbery chicken breasts that taste like a pair of old leather shoes.
- The number one reason is the length of baking time. Chicken cooks very fast with intense oven heat at 400°F or 425°F.
- DO NOT over-baked the chicken. The meat should have an internal temperature of 165°F when it’s fully cooked.
- The easiest way to check doneness is to cut a small slit using a knife at the thickest part of the chicken. As soon as the chicken meat turns opaque, it’s fully cooked.
- The chicken will be moist and flowing with juice. Over cooking and baking the chicken will dry up all the juice, making it chewy, rubbery and dry.
- I am sure you have tasted way too many dry, tough, rubbery chicken breasts that taste like a pair of old leather shoes.
- The number one reason is the length of baking time. Chicken cooks very fast with intense oven heat at 400°F or 425°F.
- DO NOT over-baked the chicken. The meat should have an internal temperature of 165°F when it’s fully cooked.
- The easiest way to check doneness is to cut a small slit using a knife at the thickest part of the chicken. As soon as the chicken meat turns opaque, it’s fully cooked.
- The chicken will be moist and flowing with juice. Over cooking and baking the chicken will dry up all the juice, making it chewy, rubbery and dry.
Nutrition Information
Serving
1g
Calories
191kcal
(10%)
Carbohydrates
8g
(3%)
Protein
24g
(48%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
278mg
(12%)
Potassium
456mg
(13%)
Fiber
0.3g
(1%)
Sugar
7g
(14%)
Vitamin A
185IU
(4%)
Vitamin C
6mg
(7%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 191
% Daily Value*
| Serving | 1g | |
| Calories | 191kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 278mg | 12% |
| Potassium | 456mg | 10% |
| Fiber | 0.3g | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.