Marinated Chicken Breasts

This simple marinade transforms ordinary chicken breasts into juicy, flavorful perfection that works for everything from weeknight dinners to meal prep Sunday. I've been making this exact combination for over ten years, and it never fails to deliver tender, well seasoned chicken that my whole family devours.

I stumbled upon this marinade combination during a particularly hectic week when I needed something foolproof for dinner. The beauty lies in its simplicity and the way each ingredient builds flavor without overpowering the chicken. Now it's my go to whenever I want guaranteed delicious results.

Ingredients

• 1 to 2 tablespoons vinegar such as cider, balsamic, or red wine: the acid tenderizes the meat while adding brightness. I prefer apple cider vinegar for its mild tang
• 2 to 3 teaspoons dried herbs like thyme, oregano, rosemary, or crumbled bay leaf: these create the aromatic backbone. Choose herbs that complement your planned sides
• 1 to 2 tablespoons mustard, whole grain or Dijon: acts as an emulsifier and adds depth. Dijon gives sharper flavor while whole grain adds texture
• 1 to 2 teaspoons garlic or onion powder, optional: I never skip this as it rounds out the savory notes without overpowering
• 1/4 cup extra virgin olive oil: use good quality oil as it carries all the flavors and keeps the chicken moist
• Kosher salt and freshly ground black pepper: essential for proper seasoning throughout
• 4 boneless, skinless chicken breasts, each about 6 ounces: look for breasts of similar thickness for even cooking

Step by Step Instructions

Prepare the Marinade Base:

Combine the vinegar, herbs, mustard, garlic powder if using, and olive oil in a large resealable plastic bag. Seal the bag completely and shake vigorously for about 30 seconds until everything is well blended. The mixture should look emulsified and smooth rather than separated.

Add and Coat the Chicken:

Open the bag and carefully place each chicken breast inside, making sure not to tear the plastic. Seal the bag again, pressing out as much air as possible, then shake and massage the bag gently to ensure every surface of the chicken is coated with marinade.

Marinate the Chicken:

Place the sealed bag in a shallow dish to catch any potential leaks and refrigerate for at least 8 hours. For maximum flavor, I recommend the full overnight marinade. You can also freeze the marinated chicken for up to two weeks, which actually makes the flavors penetrate even deeper.

Thaw if Frozen:

If cooking from frozen, thaw the chicken completely first. The safest method is overnight in the refrigerator, but you can also thaw under cold running water or use the microwave at 30 percent power in one minute intervals, checking frequently.

Cook the Chicken:

Heat your grill or grill pan to medium high heat. Remove the chicken from the marinade and cook for approximately 4 minutes per side, depending on thickness, until the internal temperature reaches 165 degrees F. For oven cooking, bake at 375 degrees F for 15 minutes or until cooked through.

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My favorite part about this marinade is how the herbs bloom and become more fragrant during the marinating process. I've tried countless variations over the years, but this combination consistently delivers the perfect balance of tang, herbs, and richness that makes even the pickiest eaters ask for seconds.

Storage and Make Ahead Tips

Store the marinated raw chicken in the refrigerator for up to 24 hours or in the freezer for up to two weeks. The freezing actually helps break down the meat fibers slightly, resulting in even more tender chicken. Cooked chicken will keep in the refrigerator for four days and can be used in salads, sandwiches, or grain bowls throughout the week.

Ingredient Substitutions

Feel free to experiment with different vinegar types based on what you have available. White wine vinegar works beautifully for a lighter flavor, while balsamic adds sweetness. Fresh herbs can replace dried at a ratio of three to one, though add them just before cooking to prevent browning. If you're out of mustard, a tablespoon of mayonnaise or even tahini can work as an emulsifier.

Serving Suggestions

This versatile chicken pairs wonderfully with roasted vegetables, rice pilaf, or a simple green salad. I love slicing it over pasta with the pan drippings turned into a quick sauce with a splash of white wine and butter. For summer meals, let it cool and slice for grain salads or stuff it into pita pockets with fresh vegetables and tzatziki.

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Frequently Asked Questions About Recipes

→ Can I use bone-in chicken for this?

Yes, but increase cooking time to ensure the meat is cooked through while keeping it juicy.

→ Which vinegar works best?

Apple cider vinegar offers a balanced tang, but balsamic or red wine vinegar adds depth and richness.

→ Can I prepare the marinade ahead of time?

Yes, mix the marinade up to 2 days in advance and store it in the refrigerator until ready to use.

→ Is it okay to freeze the chicken in the marinade?

Absolutely. Freeze for up to 2 weeks and thaw in the fridge before cooking for best results.

→ What cooking methods work best?

Grilling brings a smoky flavor, baking is hands-off, and pan-searing gives a golden crust.