The Best Savory Chicken
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This Savory Chicken recipe packs a punch! In fact, I think it may be the BEST chicken marinade you’ll find. Enjoy your chicken a la carte, on top of a salad, on a sandwich, or in a wrap.
“Full of flavor and easy to make! My husband is picky and he even loved it!”
– Ali ⭐️⭐️⭐️⭐️⭐️
Ingredients
Here is what you’ll need for the marinade.
Ingredient Notes:
- Red wine vinegar – Red wine vinegar lends an interesting twist to this recipe, but almost any vinegar will work.
- Dijon mustard – Just enough to add a bit more acid and a small amount of mustardy flavor.
- Worcestershire sauce – This everything-but-the-kitchen-sink type sauce makes this marinade different than our others–more savory.
How to Make Savory Chicken
Only three steps are required for this tender, flavorful Savory Chicken recipe.
Prepare Marinade
Place the marinade ingredients straight into a gallon-size freezer bag and give it a good shake. This saves you an extra dish. You could also mix the ingredients in a small mixing bowl and pour it over the chicken. Options galore!
Marinate Chicken
Add the chicken to the Ziplock bag with the marinade. Close securely and gently massage it into the meat. Marinate in the fridge for at least 2 hours and up to 24 hours.
Cook the Chicken
Here are four easy ways to cook marinated Honey Mustard Chicken:
- Bake in the oven – Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, depending on the thickness of the chicken, until done.
- Slow Cooker – Place chicken and marinade in slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours.
- Instant Pot – Place chicken, marinade, and 1/3 cup chicken broth in a 6-quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth. Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up.
- Grilled – Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. This step is super important. Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for 4-6 minutes per side, closing the lid in between flipping. The cook time may take a little longer, depending on the thickness of the chicken.
How to Know When Chicken is Done
Chicken is done when it reaches 165°F internal temperature. A digital meat thermometer is a must to help cook chicken perfectly!
Make It a Freezer Meal
While you’re already making this recipe for dinner, we suggest using your time wisely by prepping a few freezer meals of this chicken marinade at the same time. Your future self will thank you!
To Freeze:
Like most of our chicken freezer meals, simply combine the ingredients (the marinade & the chicken) and freeze for later. No need to let the chicken marinate before freezing.
To Prepare:
When you want to use it, let the chicken thaw one of these safe ways.
Then, grill, slow cook, pressure cook, or bake your marinated chicken. We’ve included instructions for how to cook boneless chicken breasts in the recipe below.
FAQs
The ideal marinating time for chicken is anywhere between 2-24 hours. The specific time can depend on the type and cut of chicken, as well as the acidity level of the marinade.
Absolutely! As freezer cookbook authors, we especially love how easy it is to prep these chicken breast marinades ahead of time and freeze them to have on hand for another night. Every recipe includes freezing instructions, so you can double and freeze a batch anytime.
You shouldn’t reuse marinade but you can boil it to use safely as a sauce over your finished dish using these directions. I actually do this all the time.
To kill all the raw chicken germs, be sure to bring the marinade to a rolling boil in a pot on the stove for at least 1 minute, according to the CDC‘s directions for making water safe to drink.
The World Health Organization (WHO) notes that bacteria are rapidly killed at temperatures above 149°F (65°C), which is below that of boiling water or even a simmer. So rest assured you’ll be safe if you boil it well for 1 minute. We’d suggest straining it after boiling to remove any chicken pieces.
In our tests, we found that it’s best to marinate your chicken in the refrigerator for at least 1-2 hours and up to 24 hours. Less than 1 hour didn’t seem to infuse enough flavor into the chicken breasts and more than 24 hours (unless the chicken was frozen for part of that time) can cause them to become a bit mealy and mushy, especially if the marinade has a high acid content.
Absolutely! All cuts of chicken can benefit from a dip in a marinade. So, these marinades work just as well for chicken thighs and bone-in chicken. Cooking time will vary from our recipes, however, since we direct you how to cook chicken breasts.
How to Serve Savory Chicken
I have three great ideas for how you can serve this marinated chicken recipe.
- Grill it up (or cook using whatever method you want below) and serve a la carte with Boursin Cheese Mashed Potatoes (or Instant Pot Mashed Potatoes) and Garlicky Green Beans. Boil the marinade and then strain it to use as a sauce over the chicken and potatoes. Yum!
- Slice the cooked chicken and serve over Our Favorite Cobb Salad. Double the marinade. Use half to marinate chicken and and use the other half for salad dressing.
- Cook and serve on a whole grain bun with your favorite cheese, lettuce, tomato, and condiments. Add bacon to take it over the top!
Another idea is to serve it over butter noodles. This would be such an easy dinner!
More Chicken Marinades
Try some of our other favorite healthy chicken marinades to mix things up:
- Lemon Garlic Chicken
- Cilantro Lime Chicken
- Balsamic Chicken
- Asian Chicken
- Southwest Chicken
- Honey Mustard Chicken
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Savory Chicken
This Savory Chicken recipe packs a punch! With just a few pantry staple ingredients, boring chicken is taken to a whole new flavor level.
Ingredients
- 6 tablespoons olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon Mustard
- 2 teaspoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 – 2 pounds chicken breasts, tenders, or thighs
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Make Marinade: Add the oil, vinegar, Dijon mustard, Worcestershire sauce, garlic, salt and pepper to a gallon-sized freezer bag, seal, and shake. Either seal and refrigerate until ready to use, OR add 1 1/2 – 2 pounds chicken to the bag, seal, and squish around to make sure the chicken is covered in marinade. (Freezing instructions begin here.)
- Marinate Chicken: Place the bag in the refrigerator for at least 2 hours and up to 24 hours. (Tip: Set the bag in a container to prevent any leaks.)
- Cook Chicken: Cook the chicken using one of these methods. The chicken is done when it reaches 165°F internally and/or is no longer pink inside.
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- Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. (Tip: Spray the dish/sheet pan with cooking spray to prevent sticking.) Bake uncovered for about 20-25 minutes, until done. May take longer depending on the thickness of the chicken.
- Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise, you’ll overcook and dry it out.
- Instant Pot: Place chicken, marinade, and 1/3 cup chicken broth in a 6-quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
- Grill: *Before marinating, pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. To do this, place one breast at a time inside a freezer bag and pound with the flat side of a meat mallet. Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for about 4-6 minutes per side, closing the lid in between flipping, until done. The cook time may be longer depending on the thickness.
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- Make Extra Sauce (optional): Instead of discarding the leftover marinade, place it in a small pot and bring it to a rolling boil on the stovetop for at least 1 minute. Watch closely so it doesn’t overflow. Strain it, if desired, and use as extra sauce over the cooked chicken.*
Freeze For Later: Follow step 1. Freeze for up to 3 months.
Prepare From Frozen: Thaw, using one of these safe thawing methods, and follow Step 3. No additional marinating time needed once it is thawed!
Notes/Tips
How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. A digital meat thermometer is a must to help cook chicken perfectly! Another way to tell is if it has no more pink inside when you slice into the middle.
How to Safely Turn the Marinade Into Sauce: To kill all the raw chicken germs, be sure to bring the marinade to a rolling boil in a pot on the stove for at least 1 minute, according to the CDC. The World Health Organization (WHO) notes that bacteria are rapidly killed at temperatures above 149°F (65°C), which is below that of boiling water or even a simmer. So rest assured you’ll be safe if you boil it well for 1 minute. We’d suggest straining it after boiling to remove any chicken pieces.
Ideas for Serving Cilantro Lime Chicken: Make Chicken Burrito Bowls, serve on our Mexican Chopped Salad, make Shredded Chicken Nachos (or tacos), or serve it over our Instant Pot Cilantro Lime Rice.
I have made this chicken marinade twice already, and it is amazingly delicious. Best chicken ever!
Well we love hearing that! So glad you enjoyed it. Really appreciate the time you took to leave a review!
Flavor is good. However, chicken came out dry despite the oil and vinegar and 20 minutes in the oven. Might be better on a grill since I baked mine.
Hi Jennifer. Glad you liked the flavor. It is always good to go by internal temperature since chicken breasts can be different sizes. Our 20-minute baking time is approximate. We appreciate you taking the time to leave a review.
Still a favorite after several years. It’s our go-to! If I don’t get time to throw it in when I first freeze our chicken (genius idea btw), I just whip it up and throw it in while chicken is slightly thawing in cold water (in ziploc). I put it in the fridge to finish thawing when I head back to work and VOILA!!! A great meal is enjoyed by all!
Hi Cindy! Glad you’ve found a favorite that has lasted over time. Thanks for detailing what you do when the chicken breasts are frozen. I’m sure that will help others.
Savory chicken marinade the best ever!
So glad you enjoyed this. Thanks for the review!
Wow!! Tasty and moist!! Amazing marinade
Hi Ang! So glad you enjoyed this recipe. Thanks for leaving a review.
This marinade recipe is truly delicious. It has become my go-to marinade for chicken!
Hi Betsy! Thanks so much for the review. We’re so glad you’ve found a repeat winner!
So good!!! Can’t wait to try more of your recipes! Definitely keeping this one close!
Yay! Glad you liked it Kristy. Thanks for taking the time to leave a review.
I made this ahead and froze it, then baked it in the oven on another day. It turned out flavorful and moist.
Wonderful! Thanks for the review, Debra. Really appreciate it and happy to know you enjoyed this.
So simple and such great flavor! Made this last night for the 1st time. Put the chicken thighs in the marinade before work and then baked them when I got home! Excellent! Pairs beautifully with a glass of Rose’. (I work at a winery and I’m always looking for good food pairings) I made a single batch, but since it’s just me and hubby, I split the marinade between 2 quart freezer bags and put 4 chicken thighs in each, so 1 is in the freezer for next time.
Hi Andrea! Thanks for the wine pairing suggestion. So fun! Glad to hear you have one in the freezer as well.
This was a fantastic marinade! We cooked about 3 chicken breasts after marinating it for 5-6 hrs. My hubby cooked it on the blackstone and then we sliced it up. Used it for chicken sandwiches with bacon and cheese, added it to salads for lunches, and served it up alongside veggies and potatoes. This is going to be a great staple in the house! Thank you for sharing it with us!
You’re welcome Leslie. Thank you for sharing all the ways you use the chicken. It all sounds delicious!