Tasty oven-baked chicken breast for busy weekdays

Quick baking at high temperature ensures these chicken breasts are juicy and tender.

This is one of the best oven-baked boneless chicken breast recipes ever mostly because it delivers on gorgeous flavours despite a simple marinade of just garlic, paprika, honey and lemon juice.

It makes a delightfully quick and easy meal for a busy weekday when you’re juggling work, the kids and battling exhaustion.

As the oven does most of the work, this frees up your time to attend to the side dishes to accompany the meal whether it be steaming, hot rice, a stir-fry vegetable or a fresh and colourful salad.


  • 450 g skinless and boneless chicken breasts
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, minced
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt or more to taste
  • 3 dashes ground black pepper
  • 1 tablespoon chopped parsley
  • Lemon wedges, for serving


  • Preheat oven to 200°C.
  • Pat dry the chicken breasts with paper towels and score the bottom of the chicken.
Using a sharp knife, score the bottom of the chicken.
  • Drizzle the olive oil on the chicken, add the minced garlic and rub all over the meat.
  • Smear the honey, smoked paprika, lemon juice, salt and ground black pepper all over the chicken. Set aside to marinate for 15 minutes.
  • Transfer the chicken breasts to a baking dish lined with parchment paper. Bake for 15 to 18 minutes, or until the meat is cooked through.
  • Change the oven setting to grill and grill the chicken for one to two minutes or until the surface becomes slightly charred.
  • Remove from the oven, top with chopped parsley and serve immediately with fresh lemon wedges. Do not discard the juice. Serve the chicken with the juice.


  • Do not over-bake the chicken. The meat should have an internal temperature of 73°C when it is fully cooked. Over-cooking and baking will dry up all the juice, making the chicken meat chewy and rubbery.
  • The easiest way to check doneness is to cut a small slit at the thickest part of the chicken. As soon as the juices run clear, it is fully cooked.
  • You can also prevent drying by covering the chicken with a sheet of heavy duty aluminium foil. This will ensure the chicken meat doesn’t dry out.
  • Another method is to place a baking pan with about 3 cm of water inside the oven. The steam of the water will make sure that the chicken stays moist and juicy.

This recipe first appeared in Rasa Malaysia

Low Bee Yinn is a food blogger and cookbook author.