Back to Basics: Marinated Chicken Breasts – Cooked Three Ways

As I’m writing this, it is 10:15pm. It was one of those days that I planned to get this post done by 11am, but time goes by way too damn fast at this moment in my life so here we are. And since I told myself I would get it done today, I’m getting it done! I’m also sitting in a sticky mess of self tanner since tomorrow I have a quick photo shoot to capture some new photos for my next fitness program. Do you care about any of this stuff? Of course not, but again, here we are. What you do care about is chicken breasts that don’t taste like plastic. Chewy, dry, plastic. And believe me, I don’t want your chicken breasts to taste that way either. I want your chick boobs to taste juicy and flavorful.

Are you creeped out I said chick boobs? I made it weird, didn’t I? I feel like I made it weird.

Now there are a few ways to make sure you don’t dry out your chick boobs:

1. Marinate. Which is what you’ll see for this rest. Marinating the chicken locks in flavor and moisture inside.
2. Check the internal temperature. If you don’t have meat thermometer, get one. This will help you not overcook your chicken.
3. Let your chicken rest before you slice it to ensure the juices don’t ooze out immediately on your cutting board, leaving behind dry, sad boobs.
4. Eat chicken thighs because they are way juicier. Best solution.

I don’t eat chicken breasts very often because, honestly, chicken thighs are about a million times better. But sometimes chicken breasts are easier to come by so you gotta do what ya gotta do.

Now on a completely unrelated note, because that’s where I prefer to take things with every post I write, I had an akashic records reading today. If you don’t know anything about akashic records, welcome to the club! Akashic records are supposed to hold the record of your souls journey, past lives, present, and even future possibilities. When the akashic records are opened by a reader, your are able to ask your spirit guides questions and guide yourself on your own path through what you learn from the reading. Super woo woo and so much freaking fun. If you’ve been following along on my podcast, I’ve been sharing my own spiritual journey throughout the past year and this is another stepping stone along the way. I’m going to talk through the entire thing on the podcast this week, but I thought it was necessary to talk about it in a chicken recipe post, as well. Makes total sense. Anywho, it was amazing and I can’t wait to do more in the future. Spirituality is wild and mind-bending. I love it! Kloveyoubyyyyyye.

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Back to Basics: Marinated Chicken Breasts – Cooked Three Ways

Print Recipe

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5 from 1 review

• Author: juli
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 2 pounds chicken breasts
• 1/2 cup olive oil
• 1/3 cup honey
• 1/4 cup balsamic vinegar
• 2 tablespoons dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon Italian seasonings
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Place chicken in a baking dish. Whisk together the remaining ingredients then pour the mixture on top of the chicken. Cover and place in the fridge overnight.

To Bake

1. Preheat oven to 425 degrees F. Grease a baking sheet.
2. Remove chicken from marinade (discard marinade) and place on baking sheet. Put in the oven to bake for 20-25 minutes or until the chicken reaches an internal temperature of 165 degrees F. This time will range depending on the thickness of the chicken breasts so be sure to check at the 20 minute mark to not overcook. Let rest for 5 or more minutes before slicing.

To pan cook

1. Place a large nonstick pan over medium-high heat and spray with olive oil spray. Remove chicken from marinade (discard marinade) and pat dry. Once pan is hot, add chicken to the pan and let cook for 5-6 minutes, until browned, then flip and cook for another 5 minutes. Reduce the heat to medium then add 2 tablespoons of water and cover with a lid to cook for 3-4 more minutes. This will finish steaming the chicken and cook it through. Let rest 5 minutes before slicing.

To grill

1. Preheat outdoor grill to 425 degrees F or higher. Brush grill grates with oil.
2. Remove chicken from marinade (discard marinade) and pat dry. Place chicken on the grill to cook for 5-8 minutes per side or until the internal temperature reaches 165 degrees F. Let rest 5 minutes before slicing.

What I Used to Make This Recipe:

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