You will love this marinated chicken breasts recipe because it's really easy and versatile. We use this recipe for a pan-fry chicken dinner, on the grill or oven bake! Very convenient.
So what exactly are you going to need for this recipe? Well besides a few essentials like olive oil salt and pepper you will also need a special tasty chicken spice. Why? Because the combination of a great spice blend is underestimated in how it can elevate your food! Here we are using our Smell and Taste 13 Spice Chicken blend. If you don't have this particular spice, then please add minced garlic to your marinade or use a chicken spice of your choice. Our chicken spice has natural dried onion and garlic in so you are not always obligated to add those in. Sometimes I do still add them depending on the other ingredients in the recipe like cream and making a sauce etc. you can watch that quick video here. That creamy sauce chicken breast bake is the best!
Marinated Chicken Breasts
I use this marinade a lot because I love chicken breast dinners because they are quick and easy. The problem is that cooking chicken breast can be quite a challenge if you're over cooking it leading to rubbery chicken or under cooking it which is then a food safety issue. That's why it's important to know how to cook chicken breast perfectly and today I will share a few tips with you that might help you out. If you can, invest in a kitchen thermometer, not only for chicken breast recipes, but for all meat and chicken roasts and so much more.
What is Umami Anyway?
There are 5 flavors that make up Umami and here they are;
Sweet, salty, sour, bitter - these are the umami flavors and Umami is the fifth. You can find umami flavors in condiment's like soy, fish sauce, hoisin sauce which you find in Asian foods that we love so much and cannot get enough of!
How Long To Bake Chicken Breasts
The million dollar question because no one wants dry chicken!
As mentioned throughout my blog it always depends on big the size of the chicken breasts and the oven being used. Sometimes you might see a recipe that says 'pound the chicken breasts' but if you are using thin/flat chicken breasts you don't need to pound them. Most of the time you need to pound more the thicker parts so that the chicken can cook evenly. So take into consideration, size and oven temperature but generally, it can be anything from 18 to 30 minutes.
This recipe: The chicken breasts are cooked for 15 minutes on high and grilled for 3 to 5 minutes to get that char over them.
How To Read A Thermometer
Insert the thermometer into the thickest part of the chicken, usually the thigh or breast and it should read 165°F (74°C). Also take into consideration that the temperature will rise a little more after it's rested for a couple minutes. My suggestion is to take them out on 70°C then with the added time for resting they will be perfectly succulent!
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The same theory applies as a regular chicken roast although the
Tip: To be 100% sure that you are not over cooking your chicken, use a kitchen thermometer. I use 15 minutes because once you've cut them into 2 fillets each breast they are already thinner meaning less cooking time not only even cooking. Then they sit in the marinade for an hour, trust me roughly 18 minutes is good including the time for a quick grill.
How To Ensure Perfect Marinated Chicken Breasts
A few points to help you achieve succulent chicken breasts;
Room Temperature Get the chicken out the fridge about 15 minutes ahead of cooking. If cooking from frozen take them out the night before and bring them to room temperature before cooking.
Pound Them: Chicken breasts are almost always thicker on the one side than the other. Use a meat mallet or rolling pin to pound them.
Tip: Use cling wrap over the chicken when pounding them to ensure they don't tear.
How To Make Marinated Chicken Breasts
Very quick and easy and mostly hands off that's why I love it. The fact that it's perfect when you crave that savory umami taste is an added bonus.
Marinade: Mix the marinade ingredients. I like using a measuring jug which makes it easier to pour it over the chicken breasts. If you like you can use a ziplock bag.
Prep The Chicken: Place the chicken breasts into the same oven tray that you will use to bake them it's less dish washing and most convenient. Pour the marinade over and cover with cling wrap and into the fridge.
How easy was that?!
Bake: When you're ready to bake them, preheat the oven to 200°C and while the oven preheats, remove the dish from the fridge so that it can reach room temperature. Drop the temperature to 190°C and bake for 15 minutes, rotate the tray and put it on grill for 4 to 5 minutes.
More Delicious Chicken Breast Recipes
- Oven Baked Flavorful Chicken Breasts
- Chicken Parmigiana
- Spicy Oven Baked Chicken Breast
- Grilled Chicken Breast
Marinated Chicken Breasts
Ingredients
- 4 chicken breasts
Marinade
- ⅓ cup olive oil
- ¼ cup white wine you can also use fresh lemon, juice
- 1 tbsp. soy sauce
- 2 tbsps honey or brown sugar for less sweetness use 1 tbsp.
- 1 tbsp. Dijon mustard
- 2 tsps Chicken spice 13 Spice Smell and Taste
- 2 tbsps garlic crushed
- 2 tbsps. water
- 1 tbsp. chopped parsley
Garnish
- Fresh chopped parsley
- Lemon slices
Instructions
- Chicken Breasts: Slice each one lengthways and pound the thicker parts to get an even size.
- Season: Sprinkle and dab the 13 spice chicken seasoning, both sides. You can also use salt and pepper.
- Mix The Marinade: Use a measuring jug to mix the marinade and pour it over the chicken breasts in an oven dish (same dish you will use to bake them in) or you can use a ziplock bag and get them into the oven dish later.
- Marinade Timing: for 30 minutes to an hour. If you're going to be leaving the chicken breasts in the marinade for longer then don't add the wine/vinegar/lemon until you're ready to bake them.
- Oven Bake: While you preheat the oven to 200°C remove the dish from the fridge to give it time to reach room temperature before placing into a hot oven! See more on the Notes below. Once preheated, drop the temperature to 190°C and bake the chicken breasts for 15 minutes.Rotate the tray and turn the grill on. Use a spoon to scoop the marinade and base the chicken breasts while rotating the tray. Grill for 4 to 5 minutes. The internal temperature should read 75°C if using a kitchen thermometer. If not simply bake for 18 minutes in total.
- Use the marinade as a sauce for serving and add fresh parsley for garnish. Served here with roasted bell peppers.
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