Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 6 oz / 170g each)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 teaspoon dried thyme (5ml)
  • 1 teaspoon garlic powder (5ml)
  • 1/2 teaspoon paprika (2.5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 1/4 teaspoon black pepper (1.25ml)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, thyme, garlic powder, paprika, salt, and pepper.
  3. Place chicken breasts in a baking dish or large ziplock bag. Pour marinade over the chicken, ensuring each piece is well coated. Allow to marinate for at least 15 minutes. (Alternatively, marinate in the fridge for up to 4 hours).
  4. Line a baking sheet with aluminum foil or parchment paper for easy cleanup (optional).
  5. Place marinated chicken breasts on the prepared baking sheet, leaving a little space between each piece.
  6. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer inserted into the thickest part of the breast. Important: Do not overcook!
  7. Remove from oven and let rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender chicken breast.