A foolproof way to achieve juicy, tender oven baked chicken breasts every time, packed with flavor and easy to master.
Ingredients
Scale:
4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded to even thickness
1/4 cup olive oil, preferably extra virgin
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped (optional)
Lemon slices for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Whisk until well blended.
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours.
Remove the chicken from the marinade and allow excess to drip off. Place the chicken breasts in a baking dish or on a rimmed baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for 5-10 minutes before slicing.
Garnish with chopped parsley and lemon slices if desired. Serve hot with your choice of sides.
