These baked chicken breasts stay wonderfully juicy and fragrant thanks to a quick honey-mustard marinade with garlic and paprika. It’s the kind of weeknight dinner that feels polished enough for company, yet comes together with very little effort and pairs beautifully with vegetables, rice, or potatoes.
Ingredients
- Chicken breast fillets — 600g (1 lb 5 oz)
- Olive oil — 2 tbsp
- Lemon juice — 1 tbsp
- Honey — 1 tbsp
- Dijon mustard — 1 tbsp
- Garlic — 3 cloves
- Sweet paprika — 1 tsp
- Dried oregano — 1 tsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Unsalted butter — 20g (3/4 oz) (optional, for extra juiciness)
- Fresh parsley, chopped — 2 tbsp (for serving)
Step-by-Step Recipe
- Preheat the oven to 220°C (425°F), using top and bottom heat if possible. Line a baking sheet with parchment paper or lightly grease it with oil.
- Prepare the chicken: remove any excess membrane. If needed, slice the breasts lengthwise and pound them to an even thickness of about 1.5–2 cm (1/2–3/4 inch) so they cook quickly and stay moist.
- Make the marinade: whisk together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, paprika, oregano, salt, and pepper until smooth.
- Add the chicken to the marinade, coat thoroughly, and let sit for 15 minutes at room temperature (or up to 12 hours in the refrigerator).
- Arrange the chicken breasts on the baking sheet and spoon any remaining marinade over the top.
- Bake for 18–22 minutes, until the internal temperature reaches 74°C (165°F) and the juices run clear. Exact timing depends on thickness.
- If desired, place a small piece of butter on each breast, tent loosely with foil, and let rest for 5 minutes.
- Finish with parsley and serve with your favorite side.
What to Serve With It
- Mashed potatoes, sweet potatoes, or cauliflower mash
- Roasted vegetables such as broccoli, carrots, or asparagus
- Basmati rice, couscous, quinoa, or bulgur
- A light cucumber and herb salad with lemon and olive oil
Nutritional Value (per serving)
| Calories | 260 kcal |
| Protein | 36 g |
| Fat | 9 g |
| Carbohydrates | 4 g |
| Fiber | 0 g |
| Sugars | 3 g |
| Sodium | 620 mg |
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Tips and Variations
- Don’t overcook it: use a thermometer. Pull the chicken at 73–74°C (163–165°F); it will finish gently as it rests.
- Thickness matters: pound the fillets to an even thickness so they cook at the same rate.
- Spice swaps: replace oregano with thyme or Italian seasoning; swap paprika for smoked paprika for a deeper barbecue note.
- No honey? Use maple syrup or a little brown sugar.
- For a lighter version: skip the butter and reduce the oil in the marinade to 1 tbsp.
- For the grill: cook over medium heat for 5–6 minutes per side, until done.
- Marinating: 15 minutes works, but 2–4 hours in the refrigerator gives a deeper flavor.
Storage and Reheating
- Refrigerator: up to 3 days in an airtight container.
- Freezer: up to 2–3 months. Cool completely, portion, wrap well, and label with the date.
- Reheat: in the oven at 160–170°C (325–340°F) for 8–10 minutes under foil, or in a skillet over low heat with a splash of water or broth.
Frequently Asked Questions
How do I keep chicken breast as juicy as possible?
Keep the thickness even, don’t overbake, and let the meat rest for 5 minutes under foil. A thermometer helps you catch it at the right moment.
Can I make it without honey?
Yes. Substitute maple syrup or a pinch of brown sugar. You can also leave out the sweetness entirely for a more savory, spiced flavor.
Can I use chicken thighs or drumsticks?
Yes, but increase the baking time to 25–30 minutes at 200°C (400°F), aiming for an internal temperature of 74–76°C (165–169°F).
Do I need to marinate it overnight?
No. Even 15–30 minutes gives excellent results, though 2–12 hours will deepen the flavor. Longer than 12 hours is not recommended, as it can affect the texture.