Marinated Chicken Breasts


Preparation Time: < 5 minutes; > 4 hours inactive prep time

Cook Time: Varies


There has to be at least a million different ways to prepare chicken, but if you're like most, you're stuck making the same few types over and over again. Here's a simple, but versatile, recipe that has slightly more 'adult' flavors but if your kids aren't picky eaters, feel free to serve it to them. Serve this chicken with pasta, vegetable sides, rice dishes or any other sides you desire. You can also freeze the chicken in the marinade for up to two weeks; thaw completely before cooking.


  • 1 - 2 tbsp. vinegar (apple cider, balsamic, red wine, etc.)
  • 1 - 2 tbsp. chopped mixed fresh herbs (thyme, oregano, rosemary, etc.)
  • 1 - 2 tbsp. mustard (whole grain, Dijon, etc.)
  • 1 tbsp. minced garlic
  • 1 small shallot, finely minced
  • 1/4 cup extra virgin olive oil
  • 4 boneless, skinless chicken breasts (flattened into paillards, if desired)
  • Kosher salt and freshly ground black pepper


Put the vinegar, herbs, mustard, garlic and oil into a large resealable bag. Close the bag and shake to combine all the ingredients. Add the chicken and put in the refrigerator to marinate for at least 4 hours, but no longer than 24 hours (the vinegar will start 'cooking' the chicken if you leave it in the marinade for too long and make the flesh mushy).

Heat a grill or a grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side or until cooked through; this is all dependent on how thick the chicken breasts are. Paillards will cook much faster because they are thin. You can also bake the chicken in a 375 degree oven for 15 minutes, or until cooked through.

NOTE: You may want to double the marinade, as I barely had enough marinade for two paillards.

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