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Marinated Chicken Breasts Recipe

Marinated Chicken Breasts

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Average Rating:

Total Reviews: 125

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  • on May 21, 2013

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    This is a great recipe. The meat is juicy and tender -- it will definitely become a favorite. I did in on a George Foreman grill and it was fantastic.

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  • on April 24, 2013

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    like the 3rd reviewer I used the "food saver" marinade container. I used apple cider vinegar, fresh oregano and dijon. SOOO good! Will definitely keep this recipe.

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  • on March 29, 2013

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    Fantastic! Great basic marinade to use for all kinds of meat!

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  • on March 19, 2013

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    I had most of the ingredients on hand already. I decided to use Grinder Italian Seasoning, minced garlic from the jar, frozen chopped onions I had in the freezer, French's Dijon mustard and Balsamic vinegar and EVVO. I never measure for marinades, so I just made sure I had more oil than vinegar. I also used Pink Himalayan salt and coarse ground pepper. I marinated unfrozen chicken split fryers (they were on sale for 24 hours in a zip lock bag. I placed the chicken in a cast iron skillet and since my oven runs very cool, I put the skillet with the chicken into the oven at 450 degrees for 15 minutes. I turned the chicken over and cooked for another 15 minutes. I should have only cooked the other side for 10 more minutes! I deglazed the pan with some lemon juice. The chicken was tasty and had a smokey taste to it, which I am thinking is from the cast iron skillet I used. That was a nice surprise as I could see how this would be a great recipe in the summertime on the grill!

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  • on February 23, 2013

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    Easy dish with great flavor. I didn't freeze them, just used fresh chicken. However it took more like 35-40 minutes to cook, well over the 15 mentioned. I sliced the chicken when done and put it in a mixed green salad with bacon, avocado, cherry tomatoes and a honey Dijon dressing - it was yummy!

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  • on February 10, 2013

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    This is a super-good, solid recipe. As others suggested, I pounded the breasts to about 1/2 in thickness. I used aged balsamic for the vinegar, and skipped the freezing step. After marinating for 3-ish hours, I cooked the breasts on the George Forman grill. I collected the "drippings" and made a sauce, adding a pat of butter, 1/4-1/2 c of Chardonnay and a corn starch slurry. This chicken would be great atop a bed of greens, or in a panini. I will definitely make it again. Looking forward to enjoying these as leftovers for work tomorrow! Thanks food network.

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  • on January 12, 2013

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    Love love love it! but 15 mins in the oven wasn't enough. I cooked them in the oven for 40 mins, and it came out great!

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  • on January 02, 2013

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    Excellent flavor. Only thing I'd do differently is thin out the chicken breast next time.

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  • on October 25, 2012

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    Exceptionally easy and delicious! I used balsamic vinegar, an oregano/thyme/marjoram spice mix and pureed garlic instead of garlic powder. This is definitely getting added into the regular rotation!

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  • on October 22, 2012

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    Easy, flavored and healthy just as I like it :

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