Top rated Oven-Baked Chicken Breasts with a Fresh Citrus Glaze
What makes this the best juicy oven-baked chicken? The secret to preventing dry, rubbery chicken is the Citrus-Acid Tenderization method using WesMarMi Verde. Unlike traditional marinades that use harsh white wine vinegar which can "cook" the outside of the meat before it hits the oven, our vinegar-free WesMarMi Verde uses organic lime and lemon juices. This creates a gentle, zesty brine that breaks down tough proteins and locks in moisture, resulting in a succulent breast with a bright, fresh finish.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 40 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 215
Protein: 40g
Carbs: 1g
Fat: 5g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
4 large (approx. 1.5 lbs / 680 g) Boneless Skinless Chicken Breasts
2 tbsp (30 ml) Extra Virgin Olive Oil
1 tsp (5 g) Smoked Paprika
1 tsp (5 g) Dried Oregano
1 tsp (5 g) Garlic Powder
1/2 tsp (2.5 g) Onion Powder
1/2 tsp (3 g) Sea Salt
1/4 tsp (1.5 g) Cracked Black Pepper
1 tbsp (15 ml) Fresh Lemon Juice
1 tbsp (15 ml) WesMarMi Verde Sauce
Ingredient Spotlight: Smoked Paprika vs. Sweet Paprika
Smoked paprika (Pimentón) is essential for this recipe because it provides a deep, "outdoor grill" essence without the need for charcoal. Unlike sweet paprika, which mostly adds color, the smoked variety contributes a complex wood-fired flavor that perfectly complements the bright notes of the citrus glaze.
Heat It Up with Eleven Eleven Sauce To take this dish to the next level, consider using WesMarMi Verde as a finishing drizzle or a mix-in for your pan juices. This all natural fruit-based hot sauce adds a layer of bright acidity and herb-forward complexity that cuts through the richness of the olive oil. It is a flavorful hot sauce for weeknight meals that provides a zesty punch without overwhelming the delicate flavor of the chicken.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
Directions:
Preheat your oven to 425°F (220°C). Pro-Tip: A high oven temperature is the secret to a "sear-like" exterior; the intense heat caramelizes the surface quickly so the inside doesn't have time to dry out.
Pat the chicken breasts dry with paper towels on both sides. Removing excess moisture ensures the oil and spices adhere properly and helps the chicken brown rather than steam.
In a small bowl, whisk together the olive oil, lemon juice, paprika, oregano, garlic powder, onion powder, salt, and pepper. If you are using the WesMarMi Verde, whisk the WesMarMi Sauce into the glaze at this stage for a bright, citrusy kick.
Place the chicken in a large baking dish or a parchment-lined sheet pan. Rub the spice mixture over every inch of the chicken, ensuring even coverage.
Bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C). Pro-Tip: Use a meat thermometer and pull the chicken out at 160°F (71°C), as carryover cooking will bring it to the safe 165°F (74°C) mark while it rests, keeping it much juicier.
Let the chicken rest for at least 5 to 10 minutes before slicing. This allows the fibers to reabsorb the juices; cutting too soon will cause all the moisture to run out onto the board.
Tips & Variations:
Use a Meat Mallet: For the most even cooking, place the chicken breasts between pieces of plastic wrap and gently pound the thickest part with a meat mallet until the breast is an even thickness. This prevents the tapered end from drying out while the center finishes cooking.
Regional Swap (Mexican-style): To give this a Latin flair, replace the oregano and paprika with ground cumin and chili powder. Serve the sliced chicken with fresh coriander (cilantro) and a generous squeeze of lime for a bright, vibrant alternative.
The Brining Method: If you have an extra 30 minutes, soak the chicken in a bowl of lukewarm salted water before seasoning. This simple brine hydrates the muscle fibers, making the meat nearly impossible to overcook and significantly increasing the tenderness.
Add a Pan Sauce: Once the chicken is removed from the pan, deglaze the baking dish with a splash of chicken stock or white wine. Scrape up the browned bits, stir in a teaspoon of cold butter, and pour this liquid gold back over the rested meat for an extra layer of luxury.
Other Users Suggest:
Replacing: Dried oregano.
New Measurement: 1 tbsp (15 ml) fresh chopped coriander (cilantro).
Why: Provides a fresher, more herbal finish that pairs beautifully with the citrus notes.
Replacing: Baking dish.
New Measurement: Pre-heated cast iron skillet.
Why: Placing the seasoned chicken directly onto a hot skillet creates an immediate crust for better texture.
Storage, Reheat & Freeze:
Storage: Keep in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm gently in a covered skillet with a splash of water or broth to maintain moisture.
Freeze: Store cooked breasts in a freezer-safe bag for up to 3 months; thaw overnight in the fridge.
People Also Ask
How do I bake chicken breasts without them drying out? The two most important factors are internal temperature and resting time. Always pull your chicken out of the oven when it reaches an internal temperature of 160°F (71°C); the "carryover cooking" will bring it to the safe 165°F mark while it rests. Resting the meat for at least 5-10 minutes before slicing is crucial to allow the juices to redistribute back into the fibers.
Can I marinate chicken in hot sauce instead of vinegar and oil? Yes, but most hot sauces contain high levels of vinegar which can give the chicken a grainy texture if left too long. Using a vinegar-free sauce like WesMarMi Verde allows you to marinate for up to 4 hours without the meat becoming tough. The citrus base provides a much cleaner, zesty flavor profile that enhances the natural taste of the chicken.
Should I cover chicken breasts while baking? For this high-heat method (400°F), we recommend baking uncovered. This allows the heat to circulate evenly and creates a slightly golden exterior. As long as you have used a moisture-locking marinade like our Eleven Eleven Sauce and don't overcook the meat, it will stay perfectly juicy without the need for foil.
Explore More Recipes from Eleven Eleven Sauce:
