Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Everyday Chicken Marinade
This easy chicken marinade takes just 10 minutes to throw together and produces the most flavorful, juicy chicken every single time. Made with pantry staples like balsamic vinegar, soy sauce, and Dijon mustard, it works on the stovetop, grill, or in the oven.
- Prep Time: 5 minutes
- Marinating Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar (or honey)
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1-2 tablespoons Dijon mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1.5 pounds thinly sliced chicken breast
Instructions
- MAKE MARINADE. Combine olive oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, soy sauce, brown sugar, Worcestershire sauce, Dijon mustard, salt, and pepper in a large shallow bowl. Mix until well combined.
- ADD CHICKEN. Add thinly sliced chicken and stir to coat. Nestle chicken into the marinade so it is as submerged as possible.
- MARINATE. Cover with plastic wrap and marinate in the fridge for at least an hour and up to 8 hours.
- COOK CHICKEN. Heat a large saute pan over medium-high heat. Transfer chicken breast to the pan, allowing excess marinade to drip off first. Cook for about 2-3 minutes per side or until cooked through.
- SERVE + ENJOY. Serve chicken with rice and air fryer green beans and enjoy!
- SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!
Notes
- If you can’t find thinly sliced chicken breast, just buy regular chicken breast and thinly slice it lengthwise to create thinner pieces of chicken. This helps keep the chicken super tender and juicy and allows maximum surface area for that delicious dark golden-brown crust to form.
- The longer you let this marinade do its thing, the better. An hour is the minimum, but 8 hours is ideal. You’ll notice a real difference in flavor and tenderness after the full 8 hours. However, anything more than 8 hours and the texture of the chicken may be compromised (AKA rubbery), so don’t let it go too long!
- Don’t skip the rest after cooking. Let the chicken rest for a full 5 minutes so the juices can redistribute, and it stays moist and tender.
Find it online: https://midwestfoodieblog.com/easy-chicken-marinade/
