Citrus and Pepper Baked Chicken Breast

Name: Citrus and Pepper Baked Chicken Breast
Prep time: 15 min
Total time: 43 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken breast (boneless, skinless, trimmed (4 pieces, ~150g each)); 1 pcs orange (zested and juiced); 1 pcs lemon (zested and juiced); 2 tbsp olive oil; 4 pcs garlic (cloves, minced); 2 tsp honey; 1 tsp black pepper (freshly cracked or coarsely ground); 0.5 tsp salt; 1 pinch smoked paprika; 2 tbsp parsley (chopped, for garnish)

RATING

4.5/5(85)

TASTE SCORE

8/10

Juicy, tender chicken breasts baked in a bright, zesty citrus marinade with a bold cracked black pepper crust. The natural acidity of fresh orange and lemon keeps the lean meat incredibly moist while a touch of honey caramelizes the edges. A simple, wholesome dinner that tastes like sunshine on a plate.

PREP

15m

COOK

SERVES

100 G

351 cal

SERVINGS

METHOD · 5 STEPS

prep · ~30 min
Marinate the chicken.
1.Pat chicken breasts dry with paper towels.
2.In a bowl, whisk olive oil, orange zest and juice, lemon zest and juice, honey, minced garlic, black pepper, salt, and smoked paprika.
3.Place chicken in a baking dish and pour the citrus marinade all over.
4.Turn chicken several times to coat evenly. Cover and rest at room temperature for 30 minutes, or refrigerate up to 4 hours.
TIPLet the chicken come close to room temp before baking — it cooks more evenly.
prep · ~10 min
Preheat the oven to 400°F (200°C).
Position a rack in the middle of the oven.
bake · ~25 min
Bake the chicken.
1.Arrange the marinated chicken breasts in a single layer, spooning any remaining marinade over the top.
2.Bake uncovered for 22-28 minutes, depending on thickness.
3.Check doneness: insert a meat thermometer into the thickest part. Chicken is safe at 165°F (74°C).
4.The top should be lightly golden and the juices should run clear.
TIPPull the chicken at 160°F (71°C) — carryover heat takes it to a safe 165°F while keeping it juicy.
rest · ~5 min
Rest the chicken before slicing.
Remove from oven, tent loosely with foil, and let rest for 5 minutes. This allows the juices to redistribute so every slice stays moist.
TIPNever slice chicken straight out of the oven — resting is the secret to juicy breast.
garnish
Garnish with fresh parsley and serve.
Slice the chicken breasts against the grain. Spoon any pan juices over the top and finish with a generous scatter of chopped parsley. Serve warm.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Pat chicken dry before marinating for better flavor absorption.
2
Marinate up to 4 hours for deeper citrus notes, but not longer or the acid will toughen the meat.
3
Use a meat thermometer for precision; pull at 160°F and let carryover heat finish the cook.
4
Spoon pan juices over the sliced chicken for extra moisture and flavor.
5
Slice against the grain for the most tender bite every time.

RECIPE VARIATIONS