If you’re craving a meal that’s quick to prep but bursts with flavor, look no further than these Grilled Chicken Breasts. Tender, juicy, and kissed by just the right amount of char, this dish is a vibrant showcase of Mediterranean-inspired ingredients and easy summer cooking. Each bite delivers citrusy brightness, savory herbs, and the subtle sweetness of honey, all capped with a lick-the-spoon honey-mustard sauce. Whether you’re planning a family dinner or impressing friends at your next BBQ, this recipe courts both simplicity and deliciouness in equal measure.

Grilled Chicken Breasts Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Grilled Chicken Breasts lies in using a handful of pantry staples and a few fresh additions—each contributing to bold flavor, succulent texture, or a pop of color on the plate. Here’s what you’ll need and why it matters:

Olive oil: Adds richness while keeping the chicken tender and infusing Mediterranean notes.
Lemon juice: Provides zesty brightness and tenderizes the chicken for juicy results.
Lemon zest: Packs even more citrus aroma into every mouthful.
Honey: Balances the acidity and brings a touch of sweetness to both marinade and sauce.
Paprika powder: Offers gentle warmth and a gorgeous golden hue after grilling.
Dried Italian herbs: Layer fragrant, earthy flavors that make the chicken irresistible.
Garlic (minced): Amplifies savory depth and rounds out the marinade.
Salt and pepper: Crucial for bringing all the flavors together—don’t skimp!
Chicken breasts (skinless and boneless): The star of the show—choose evenly sized pieces for perfect cooking.
Extra-virgin olive oil: Adds a silkiness to the honey-mustard sauce.
Lemon juice (for sauce): Keeps the sauce light and zippy.
Salt (for sauce): Enhances everything in the finishing drizzle.
Dijon mustard: Brings tang and creaminess—this is what makes the sauce sing.
Zucchini (grilled rounds): A perfect summer side that soaks up those smoky grill marks.
Fresh herbs (chopped): Sprinkle with parsley, thyme, or rosemary for a lively finish.

How to Make Grilled Chicken Breasts

Step 1: Make the Marinade

In a mixing bowl, add the olive oil, lemon juice, lemon zest, honey, paprika, Italian herbs, minced garlic, plus a generous sprinkle of salt and pepper. Whisk well until everything is beautifully combined and the mixture looks vibrant. Don’t forget—set aside about 3 tablespoons of this marinade before you meet your chicken! You’ll use it later for an extra boost of moisture and flavor.

Step 2: Prepare the Chicken Breasts

Lay your chicken breasts on a chopping board, cover with plastic wrap, and gently pound with a meat mallet. Aim for an even ½-inch thickness throughout—this simple step ensures each Grilled Chicken Breast cooks evenly and remains juicy, not dry. Sprinkle both sides with a pinch more salt and pepper for seasoning.

Step 3: Marinate the Chicken

Slide the chicken breasts into the bowl with your magical marinade and coat every inch generously. Pop the bowl in the fridge and let the chicken bathe for at least 4 hours, flipping the pieces halfway through. Longer marinating means more flavor soaking all the way in.

Step 4: Prep Your Grill Pan

Just before you’re ready to cook, use a paper towel dipped in a little high-smoke-point oil to lightly coat your grill pan—this prevents sticking and helps those beautiful grill marks show up later. Preheat your pan on medium-high so it’s hot and ready for action.

Step 5: Grill the Chicken Breasts

Remove the chicken from the marinade, shaking off excess (discard the leftover marinade for food safety). Place the breasts on the hot grill pan, leaving space between each. Grill undisturbed for 4 to 5 minutes per side. For the juiciest Grilled Chicken Breasts, don’t overcrowd the pan—let them kiss the heat! If you like, gently press down with a spatula for deeper sears. For thicker pieces, cover with a lid after flipping to help them cook through without burning.

Step 6: Rest and Prepare the Sauce

As soon as the chicken is done, set it aside and let it rest for a few minutes. This pause locks in all those tasty juices. Meanwhile, it’s sauce time: blend or whisk together the extra-virgin olive oil, lemon juice, a touch of salt, Dijon mustard, and honey. Whip until it’s glossy and thickened—this is your drizzling magic!

Step 7: Grill the Zucchini and Serve

While the chicken rests, add your zucchini rounds to the hot, lightly oiled grill pan. Grill for a couple minutes on each side until tender and marked with grill lines. To serve, slice your Grilled Chicken Breasts, plate them beside the zucchinis, and shower generously with the honey-mustard sauce and a sprinkle of fresh herbs. Gorgeous and tasty!

How to Serve Grilled Chicken Breasts

Garnishes

Bring each plate to life with a scatter of freshly chopped herbs such as parsley, thyme, or rosemary—the green not only brightens flavor but adds garden-fresh appeal. For extra zing, a little squeeze of fresh lemon over the top is always welcome. Serve the chicken sliced for easy drizzling of that luscious honey-mustard sauce.

Side Dishes

Grilled Chicken Breasts pair wonderfully with more grilled veggies like bell peppers or asparagus. Fluffy couscous, herbed rice, or a crisp summer salad make perfect accompaniments for soaking up every drop of sauce. Don’t forget crunchy bread for sopping up the golden juices!

Creative Ways to Present

Turn your Grilled Chicken Breasts into the centerpiece of a colorful platter: layer with grilled zucchini and tomatoes, and fan out sliced chicken on top for a feast-worthy spread. Or, serve on a wooden board alongside small bowls of the honey-mustard sauce and extra herbs for a build-your-own dinner party style. These breasts also make delicious sandwiches with a swipe of sauce and a pile of greens tucked inside a crusty roll.

Make Ahead and Storage

Storing Leftovers

If you have leftover Grilled Chicken Breasts, let them cool to room temperature before transferring to an airtight container. Store in the fridge for up to 3 days. Slice before storing to make packing lunches or topping salads incredibly easy the next day.

Freezing

These Grilled Chicken Breasts freeze beautifully! Wrap tightly in plastic wrap or foil, then place in a freezer-safe bag or container. They’ll keep for up to 2 months—just label and date them so you can find your next quick dinner in no time.

Reheating

To reheat, gently warm the chicken in a skillet over medium-low heat, covered, until heated through. You can also reheat in the microwave in short bursts, covering with a damp paper towel to help retain moisture. Avoid overcooking, as it can dry out the chicken.

FAQs

How long should I marinate the chicken for best results?

For the most flavorful and juicy Grilled Chicken Breasts, marinate for at least 4 hours. If you’re in a hurry, 1 hour will impart some flavor, but longer marinating always delivers a tastier bite.

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! While Grilled Chicken Breasts are classic, boneless, skinless chicken thighs also work beautifully—just adjust cook time as thighs may need a minute or two longer per side.

What if I don’t have a grill pan?

No grill pan? No problem! Use an outdoor grill or a regular skillet—the flavor will still be fantastic. Just don’t skip the resting step, as it ensures juicy results regardless of your cooking method.

Can I add other vegetables to the grill?

Definitely! Peppers, red onion, asparagus, or even halved cherry tomatoes all grill up wonderfully alongside your chicken and zucchinis. Mixing it up keeps every meal exciting.

How do I know when my Grilled Chicken Breasts are done?

Your chicken is ready when the juices run clear and the internal temperature reaches 165 degrees Fahrenheit. Letting the chicken rest for a few minutes after grilling is key to keeping it juicy.

Final Thoughts

If you’re ready for a weeknight meal that feels just a little bit fancy but involves hardly any fuss, give these Grilled Chicken Breasts a try. Each bite is packed with flavor, and the recipe is flexible enough to become your own signature dish. Fire up your grill pan, gather a few fresh ingredients, and enjoy a plate you’ll want to revisit all summer long!

Grilled Chicken Breasts Recipe

★★★★★

5 from 29 reviews

Author: Sophie
Total Time: 4 hours 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Delicious and juicy grilled chicken breasts marinated in a flavorful blend of herbs and citrus, served with a tangy honey-mustard sauce and grilled zucchinis. A perfect dish for a summer barbecue or a quick weeknight dinner.

Instructions

Prepare the marinade: In a bowl, combine olive oil, lemon juice, lemon zest, honey, paprika powder, dried Italian herbs, garlic, salt, and pepper. Set aside 3 tablespoons of the marinade.
Marinate the chicken: Pound chicken breasts to ½-inch thickness, coat with marinade, and refrigerate for 4 hours.
Grill the chicken: Preheat grill pan, grill chicken for 4-5 minutes per side. Rest before serving.
Serving sauce (honey-mustard sauce): Blend olive oil, lemon juice, salt, Dijon mustard, and honey until thick. Serve with chicken and grilled zucchinis.

Notes

For best results, let the chicken marinate for at least 4 hours.
Ensure grill pan is properly preheated for optimal grilling.
Let the grilled chicken rest before serving to retain juices.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce and zucchini
Calories: 380 kcal
Sugar: 7g
Sodium: 430mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 35g
Cholesterol: 95mg

Keywords: Grilled chicken, Honey mustard sauce, Zucchini, Summer recipe, BBQ chicken