Chicken Breast Recipe – Juicy, Flavorful, and Weeknight-Friendly
If you’ve ever tried dry, bland chicken breast, this is your new weeknight recipe. It’s simple, reliable, and genuinely delicious, with a quick marinade that locks in juiciness and a golden sear that adds big flavour. You don’t need fancy tools or complicated steps, just a skillet, a few pantry ingredients, and about 30 minutes.
The result: tender, well-seasoned chicken that works with just about anything, from salads to pastas to rice bowls. It’s the kind of recipe you’ll use again and again.
Chicken Breast Recipe – Juicy, Flavorful, and Weeknight-Friendly
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
- 2 tablespoons olive oil (plus a little more for the pan)
- 1 tablespoon lemon juice (fresh if possible)
- 2 teaspoons soy sauce (or coconut aminos)
- 2 teaspoons honey (or maple syrup)
- 2 teaspoons smoked or sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt (more to taste)
- 1/2 teaspoon black pepper
- Optional: pinch of red pepper flakes for heat
- Optional: fresh parsley or chives, for garnish
- Optional for serving: lemon wedges
Instructions
- Butterfly and flatten the chicken: Place a hand on each chicken breast and slice horizontally to butterfly, stopping before cutting all the way through. Open like a book.Cover with plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick. Even thickness means even cooking.
- Make the marinade: In a bowl, whisk olive oil, lemon juice, soy sauce, honey, paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes if using.
- Marinate briefly: Add chicken to the bowl and coat well. Let it sit 15–20 minutes at room temperature. If marinating longer (up to 4 hours), refrigerate, then bring back to room temp for 10 minutes before cooking.
- Preheat the pan: Heat a large skillet over medium-high until hot.Add a light drizzle of olive oil and swirl to coat. A hot pan is key for a good sear.
- Cook the first side: Lay the chicken flat in the pan without crowding. Don’t move it for 4–5 minutes, until the underside is deep golden and releases easily.
- Flip and finish: Turn the chicken and cook another 3–5 minutes, depending on thickness.Use an instant-read thermometer; pull at 160–162°F. Carryover heat will bring it to 165°F.
- Rest the meat: Transfer to a plate and rest 5 minutes before slicing. This keeps the juices from running out.
- Garnish and serve: Spoon any pan juices over the top.Add chopped parsley or chives and a squeeze of fresh lemon. Serve with rice, roasted veggies, salad, or mashed potatoes.
What Makes This Recipe So Good
- Quick and approachable: From start to finish, you’re looking at roughly 30 minutes, including a short marinade.
- Juicy every time: A simple brine-style marinade keeps the chicken tender instead of dry and stringy.
- Balanced flavour: Garlic, lemon, and paprika create a savoury, bright, and slightly smoky profile that pairs with almost anything.
- Flexible cooking methods: Works in a skillet, on the grill, or in the oven.
- Great for meal prep: Slices and reheats well for lunches, salads, wraps, and bowls.
Shopping List
- 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
- 2 tablespoons olive oil (plus a little more for the pan)
- 1 tablespoon lemon juice (fresh if possible)
- 2 teaspoons soy sauce (or coconut aminos)
- 2 teaspoons honey (or maple syrup)
- 2 teaspoons smoked or sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt (more to taste)
- 1/2 teaspoon black pepper
- Optional: pinch of red pepper flakes for heat
- Optional: fresh parsley or chives, for garnish
- Optional for serving: lemon wedges
Step-by-Step Instructions
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- Butterfly and flatten the chicken: Place a hand on each chicken breast and slice horizontally to butterfly, stopping before cutting all the way through. Open like a book.
Cover with plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick. Even thickness means even cooking.
- Make the marinade: In a bowl, whisk olive oil, lemon juice, soy sauce, honey, paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes if using.
- Marinate briefly: Add chicken to the bowl and coat well. Let it sit 15–20 minutes at room temperature. If marinating longer (up to 4 hours), refrigerate, then bring back to room temp for 10 minutes before cooking.
- Preheat the pan: Heat a large skillet over medium-high until hot.
Add a light drizzle of olive oil and swirl to coat. A hot pan is key for a good sear.
- Cook the first side: Lay the chicken flat in the pan without crowding. Don’t move it for 4–5 minutes, until the underside is deep golden and releases easily.
- Flip and finish: Turn the chicken and cook another 3–5 minutes, depending on thickness.
Use an instant-read thermometer; pull at 160–162°F. Carryover heat will bring it to 165°F.
- Rest the meat: Transfer to a plate and rest 5 minutes before slicing. This keeps the juices from running out.
- Garnish and serve: Spoon any pan juices over the top.
Add chopped parsley or chives and a squeeze of fresh lemon. Serve with rice, roasted veggies, salad, or mashed potatoes.
Keeping It Fresh
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- Storage: Cool completely, then store in an airtight container up to 4 days in the fridge.
- Reheating: Warm gently in a covered skillet with a splash of water or chicken broth over low heat until heated through. Avoid microwaving on high; use 50–60% power for 60–90 seconds, checking once.
- Freezing: Slice first for easier thawing.
- Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
- Meal prep tip: Keep sauces and dressings separate until serving to preserve texture and flavour.
Health Benefits
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- Lean protein: Chicken breast is low in fat and high in protein, which supports muscle maintenance and helps keep you full.
- Lower sodium option: With control over seasoning, this dish can be lower in sodium than many takeout options.
- Balanced nutrition: Pairing with whole grains and vegetables rounds out fiber, vitamins, and minerals for a complete meal.
- Customizable: Easy to adapt for gluten-free, dairy-free, or lower-carb diets with simple swaps.
Pitfalls to Watch Out For
- Overcooking: The fastest way to dry chicken is going past 165°F. Use a thermometer and remove around 160–162°F.
- Uneven thickness: Thick spots stay underdone while thin parts dry out.
Pound to an even 1/2 inch.
- Skipping rest time: Cutting immediately lets juices spill out. Rest 5 minutes.
- Crowding the pan: Too many pieces steam instead of sear. Cook in batches if needed.
- Too much acid for too long: Extended marinating in high-acid mixtures can make chicken mushy.
Keep it under 4 hours with lemon.
Alternatives
- Grill it: Preheat grill to medium-high. Oil grates. Grill 4–6 minutes per side, flipping once, until 165°F.
- Oven-baked: Arrange on a sheet pan, bake at 425°F (220°C) for 12–18 minutes depending on thickness.
Broil 1–2 minutes for extra color.
- Air fryer: Cook at 380°F (193°C) for 10–14 minutes, flipping halfway, until 165°F.
- Different flavor profiles:
- Herb-lemon: Swap paprika for extra oregano and add thyme or rosemary.
- Smoky BBQ: Use a dry rub of brown sugar, chili powder, smoked paprika, garlic powder, and salt; brush with BBQ sauce in the last minute.
- Garlic-parmesan: Add minced garlic to the marinade and finish with grated Parmesan and parsley.
- Spicy chili-lime: Use chili powder, cumin, lime juice, and a touch of hot sauce.
- Diet-friendly swaps: For gluten-free, use tamari or coconut aminos. For low-carb, skip the honey or use a sugar-free alternative.
FAQs
How do I know when chicken breast is done without cutting into it?
Use an instant-read thermometer and check the thickest part. It should read 165°F (74°C).
If you don’t have a thermometer, press lightly; it should feel firm but still springy, not hard.
Can I use frozen chicken breasts?
Yes, but thaw them safely first in the fridge overnight or in a sealed bag under cold running water. Pat dry before marinating to help the seasoning stick and to get a better sear.
What if my chicken breasts are very thick?
Butterflying and pounding to an even thickness is the best fix. If you don’t want to pound, sear briefly on both sides, then finish in a 375°F oven until the center hits 165°F.
Can I make this recipe ahead of time?
Absolutely.
Cook, cool, and store up to 4 days. Slice before chilling for faster reheating and easy portioning for lunches or salads.
What sides go well with this?
Great options include roasted potatoes, steamed green beans, a simple arugula salad, quinoa or rice, and sautéed peppers and onions. A lemony yogurt sauce or tzatziki is a nice touch.
Is the honey necessary?
No, but it adds balance and helps browning.
You can reduce it or skip it, or replace with maple syrup or a sugar-free alternative if you prefer.
How can I keep it from sticking to the pan?
Preheat the pan well, add a thin layer of oil, and don’t try to flip too early. When the chicken has a good sear, it will release more easily.
Wrapping Up
This chicken breast recipe is straightforward, fast, and consistently juicy, with a marinade that brings bright, savory flavor. It fits weeknights, meal prep, and last-minute dinners without fuss.
Keep a thermometer handy, don’t rush the rest, and you’ll get tender results every time. Serve it with your favorite sides and enjoy a reliable go-to that never feels boring.
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