Description
This Melt-In-Your-Mouth Chicken Breast recipe delivers tender, juicy chicken breasts marinated in a flavorful mix of olive oil, lemon juice, garlic, thyme, and paprika. Perfectly cooked either on the stovetop or baked, this dish is a versatile and healthy main course that pairs wonderfully with rice, salad, or steamed vegetables.
Ingredients
Scale
Marinade:
- 1/4 cup olive oil
- 2 tablespoons lemon juice (freshly squeezed for best flavor)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Main:
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken dry: Use paper towels to pat the chicken breasts dry to help the marinade stick better and promote even cooking.
- Prepare the marinade: In a bowl, combine olive oil, lemon juice, minced garlic, dried thyme, paprika, salt, and pepper. Mix thoroughly to blend all the flavors.
- Marinate the chicken: Place the chicken breasts in a shallow dish or zip-top bag, then pour the marinade over them to ensure they’re fully coated.
- Chill and marinate: Refrigerate the chicken for at least 15 minutes, preferably 1 to 2 hours, allowing the flavors to deeply penetrate the meat.
- Heat the cooking surface: Either preheat your oven to 375°F (190°C) or heat a skillet over medium heat with a small amount of oil for stovetop cooking.
- Cook on stovetop: If using a skillet, place the chicken breasts in the pan and cook for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- Or bake in oven: Alternatively, place the chicken breasts in a baking dish and bake in the preheated oven for 20 to 25 minutes, until fully cooked and the internal temperature reads 165°F (74°C).
- Rest the chicken: Let the cooked chicken rest for 5 minutes to allow juices to redistribute for maximum juiciness.
- Serve and garnish: Sprinkle chopped fresh parsley over the chicken, then slice or serve whole alongside rice, salad, or steamed vegetables.
Notes
- Marinating for longer than 2 hours will enhance flavor but avoid exceeding 8 hours to prevent texture changes.
- Cook chicken to an internal temperature of 165°F (74°C) to ensure safety.
- Use fresh lemon juice for the best flavor but bottled lemon juice can be a substitute.
- Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
- For a spicier variation, add a pinch of cayenne pepper to the marinade.
