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Boneless chicken breasts
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4.49 from 100 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 Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Chicken
Cuisine: American Recipes
Keyword: Juicy Boneless Chicken Breasts
Servings: 4
Author: Bee Yinn Low

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.)

Video

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.

Nutrition

Serving: 1g | Calories: 191kcal | Carbohydrates: 8g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 278mg | Potassium: 456mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 185IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg