My 3-Ingredient Chicken Breasts Are Endlessly Riffable (And Always Delicious)

Boneless skinless chicken breasts are best marinated, even if it’s just for a couple of hours. Right after I pick up my kids from school, I throw some chicken breasts into a zip-top bag, then add a fast and easy marinade. Come dinner time, they’re ready to bake, air fry, or sear in a pan.

Marinating chicken breasts transforms them from bland to flavorful, even when you use as few as three ingredients. My go-to template includes citrus juice, a seasoning blend, and a good glug of oil. You’ve got all of the necessary elements to a good marinade right there: acid to tenderize the meat, spices to contribute flavor and/or a kick of heat, and some added fat to help the meat brown as it cooks.

There’s plenty of opportunity for creativity and variety when you start with this formula. I begin by squeezing whatever citrus I have on hand, then I open the spice cabinet to look for a blend that sounds good. I add olive oil when it makes sense with the flavors, or a neutral oil like canola or avocado if olive oil would clash. If the spice blend is salt-free or low salt, I add some salt, too. 

Spice It Up

Since chicken breasts are a blank canvas, they go well with just about every savory spice blend you can think of. Cajun, Italian, and tandoori seasonings are excellent. I also love the Cuban Style Citrusy Garlic Seasoning from Trader Joe’s, especially when combined with lime juice.

My other favorite is the Greek-inspired Super Gyro Seasoning from Primal Palate, which I mix with lemon juice and olive oil. Whichever blend I choose, I add a generous amount—a teaspoon per chicken breast—to make sure the quick marinade imparts plenty of flavor.

To figure out how much salt to add, taste the spice blend. A little pinch of it on your tongue will let you know what it needs. Or check the label for the sodium content—if it’s close to 400 mg per 1/4 teaspoon, then it’s basically salt with a little bit of spice, and you probably won’t need to salt the marinade further.

If your seasoning blend is under 200 mg of sodium per 1/4 teaspoon, you’ll want to add another teaspoon or so of kosher salt to the marinade. If the blend is salt-free, 1 1/2 teaspoons of kosher salt is a good starting point. 

Cooking Options for the Chicken

I usually bake my chicken breasts in the oven or air fryer. If they’re on the larger side (10 or so ounces each), they take about 30 minutes to cook through. Smaller ones (8 ounces or less) should be checked on at 20 minutes. They’ll also cook much faster if you flatten them out with a meat mallet or cut them in half crosswise to make thinner cutlets or fillets. For the speediest cooking method, flatten them to about 1/2-inch thick, then sear them in a skillet for 4 to 5 minutes per side.

Whichever way you cook your chicken, an instant-read thermometer is useful for testing their doneness. They’re fully cooked at 165ºF. You can pull thicker, larger chicken breasts out of the oven at 160ºF, and they’ll rise a few more degrees as they rest. 

How To Make My 3-Ingredient Citrus-Marinated Chicken Breasts

To make four to six servings, you’ll need:

• 4 large boneless, skinless chicken breasts (about 2 1/2 pounds total)
• 1/2 cup freshly squeezed lemon juice
• 1/3 cup olive oil
• 4 teaspoons Greek seasoning blend (such as Primal Palate Super Gyro)
• 1/2 teaspoon kosher salt, or to taste

Pat the chicken breasts dry with paper towels. Place them in a gallon-sized zip-top bag or a baking dish with a tight-fitting lid. In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, spice blend, and salt. Pour the marinade over the chicken, then close the bag or cover the dish and put it in the fridge. Marinate for at least 2 hours or up to overnight.

When you’re ready to cook, set your oven racks in the middle and upper-middle positions, with the top rack about 8 inches from the broiler element. Preheat the oven to 425ºF and line a baking sheet with aluminum foil. Remove the chicken from the marinade and transfer it to the foil-lined baking sheet (reserve the marinade). Bake the chicken for 20 minutes on the middle oven rack.

Remove the chicken from the oven and turn on the broiler. Spoon some of the reserved marinade on top of the chicken breasts, then return the baking sheet to the oven on the upper rack. Broil until the chicken breasts are well browned but not charred, about 5 minutes.

Use an instant-read thermometer to check the chicken for doneness. It should register at least 160ºF in the thickest part of the breast. If it’s not quite up to temperature yet, return the oven to its bake setting and cook the chicken for a few more minutes.

Transfer the cooked chicken breasts to a carving board or serving dish. Let the meat rest for about 5 minutes, then slice and serve.

The cooked chicken will keep, refrigerated in an airtight container, for up to 4 days. Enjoy it cold in sandwiches or salads, or reheat an individual breast in the microwave at 70 percent power until heated through, about 2 1/2 minutes.

More Chicken Recipes That Are Anything but Boring

• Garlic Knot Chicken Breasts
• Italian Butter Chicken (Petti Di Pollo al Burro)
• 4-Ingredient Ranch Chicken Breasts
• Skillet Pizza Chicken