This Baked Marinated Chicken is juicy, tender, and packed with flavor thanks to a simple yet bold marinade. It’s one of those go-to meals that always turns out delicious, and I love how easy it is to prep ahead and toss in the oven when I’m ready to eat.

Why I Love This Recipe

I love how the marinade works its magic, turning basic chicken into something that tastes like it took way more effort. The combination of lemon juice, mustard, and spices adds just the right balance of tang, richness, and depth. It's perfect for busy nights when I want something quick but still really satisfying. Plus, it goes with just about any side dish.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Lemon juice
Dijon mustard
Garlic powder
Onion powder
Paprika
Chili powder
Salt
Black pepper
Optional: everything bagel seasoning for extra texture and flavor

Directions

Make the marinade
In a bowl, I whisk together olive oil, lemon juice, Dijon mustard, garlic powder, onion powder, paprika, chili powder, salt, and black pepper until smooth.
Marinate the chicken
I place the chicken in a resealable bag or shallow dish, pour the marinade over it, and make sure each piece is fully coated. Then I refrigerate it for at least 30 minutes, or up to 24 hours for deeper flavor.
Bake
I preheat the oven to 425°F (220°C). I arrange the chicken in a single layer on a baking sheet lined with parchment paper. If I’m using everything bagel seasoning, I sprinkle it on top now. Then I bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Rest and serve
I let the chicken rest for 5 minutes before slicing. This helps keep it juicy. Then I serve it with my favorite sides like roasted veggies, rice, or a fresh salad.

Servings and Timing

This recipe makes 4 servings.
Prep time: 10 minutes
Marinate time: 30 minutes to 24 hours
Cook time: 20–25 minutes
Total time: about 40 minutes (plus marinating)

Variations

Use thighs instead: I sometimes swap in boneless chicken thighs—they’re extra juicy and full of flavor.
Make it spicy: A pinch of cayenne pepper or crushed red pepper gives it a nice kick.
Add herbs: Fresh rosemary, thyme, or parsley mixed into the marinade gives a great herbal twist.
Sweet version: I add a spoonful of honey or maple syrup to the marinade for a sweet-savory vibe.

Storage and Reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F for about 10 minutes, or in the microwave in 30-second bursts until heated through. I add a splash of water or broth if it needs a little moisture.

FAQs

Can I grill this chicken instead of baking?

Yes, I grill it over medium heat for about 5–6 minutes per side, depending on thickness. It turns out just as flavorful and juicy.

How long should I marinate the chicken?

I usually aim for at least 30 minutes, but if I have time, I let it go overnight in the fridge for the best flavor.

Can I freeze the marinated chicken?

Absolutely. I place the raw chicken in the marinade in a freezer-safe bag and freeze it. When I’m ready to cook, I thaw it in the fridge overnight.

What should I serve with this chicken?

It goes with everything—roasted potatoes, steamed broccoli, a tossed salad, or even pasta. I mix it up depending on the season.

Can I use this marinade for other proteins?

Yes, it works great with turkey, tofu, or even salmon. I just adjust the cooking method and time based on the protein I’m using.

Conclusion

This Baked Marinated Chicken is one of those easy, reliable recipes I keep coming back to. The marinade adds so much flavor, and baking keeps the chicken juicy and simple to cook. It’s perfect for meal prep, dinner parties, or just a regular weeknight when I want something that hits all the right notes.