This is the most popular of all chicken breast recipes that I’ve ever published. It’s a JUICY Oven Baked Chicken Breast sprinkled with a magic simple seasoning, baked until caramelised. It’s simple, fast and incredibly tasty! This is a reader-favourite alongside Honey Garlic Chicken, this epic Parmesan Crusted Chicken and crispy Garlic Chicken.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
A JUICY Baked Chicken Breast!
Though I always stand firm that brown meat is better than white – more flavour, more juiciness – lean chicken breast is a regular in my shopping trolley, week after week.
So today, I’m sharing my recipe for how I make Oven Baked Chicken Breast.
We can never have too many really great quick chicken breast recipes!
As simple as it sounds, if you whack a seasoned breast in the oven without thought, the chances are you’ll be chewing your way through dry chicken, furiously squirting over copious amounts of ketchup to try to salvage it.
It doesn’t need to be that way. Enter – a fabulous simple, magic chicken seasoning for baked chicken breast:
The Chicken Breast Seasoning
Made with just brown sugar, paprika, oregano, garlic powder, salt and pepper, the secret ingredient in this is brown sugar:
Makes more seasoning, so you can coat the breast thoroughly and give it a beautiful crust without overpowering it with lots of spices that need longer to cook than chicken breast does; and
Makes it juicy – the chicken sweat while it bakes, so you end up with wetness that makes the chicken more juicy than the usual baked chicken breast.
Yes it adds sweetness but don’t worry, this baked chicken breast is still savoury!
How long to cook chicken breast
A medium chicken breast will take 18 – 20 minutes to bake at 220C / 425F. Cooking it hard and fast at a high temperature is the secret to gorgeous caramelisation and ultra juicy chicken inside. No dried out breast around here!!
The seasoning for this chicken is actually a really great indicator for when the chicken is cooked to perfection. Basically, once the surface of the chicken is caramelised, it’s cooked to perfection inside so get it out of the oven!
My last tip for a truly great Baked Chicken Breast is to pound it to even thickness, either with a rolling pin, meat mallet or even with your fist (very therapeutic). This has the double effect of even cooking as well as tenderising the meat.
The secret behind this baked chicken is the simple, magic seasoning
Most popular of all chicken breast recipes!
This Juicy Oven Baked Chicken Breast is the single most popular of all chicken breast recipes I’ve ever shared.
But don’t believe me. Have a browse below of what others have to say!
Try serving this with a side of Garlic Butter Rice with Kale, pictured in post. One pot carb + veg side, with kale made delicious! Otherwise, try a flavoured Rice Side like Tomato Basil Rice or Mushroom Rice.
If you’re in the mood for potatoes, try this Lemon Potato Salad, a classic creamy Potato Salad or a lighter No-Mayo Red Potato Salad with Charred Corn and Bacon.
And for something fresh, Spring Salad or Creamy Cucumber Salad with Lemon Yogurt Dressing would go with the chicken beautifully. Else, simply drizzle steamed greens or a garden salad with Italian Dressing, Balsamic or French Vinaigrette. – Nagi x
More chicken breast recipes readers love!
Honey Garlic Chicken Breast – Super easy, super delicious!
Crispy Parmesan Crusted Chicken Breast – No breadcrumbs needed!
Chicken Kiev – A retro classic! Crumbed and fried chicken breast stuffed with oozing garlic butter …
Browse all chicken recipes
Baked Chicken Breast recipe
WATCH HOW TO MAKE IT
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Oven Baked Chicken Breast
Ingredients
- 4 chicken breasts , 150 – 180g / 5 – 6 oz each (Note 1)
- 2 tsp olive oil
Seasoning:
- 1 1/2 tbsp brown sugar
- 1 tsp paprika
- 1 tsp dried oregano or thyme , or other herb of choice
- 1/4 tsp garlic powder
- 1/2 tsp each salt and pepper
Garnish, optional:
- Finely chopped parsley
Instructions
- Preheat oven to 425°F/220°C (200°C fan).
- Pound chicken to 1.5cm / 0.6″ at the thickest part – using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
- Mix Seasoning.
- Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
- Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
- Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer.
- Remove from oven and immediately transfer chicken to serving plates.
- Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.
Recipe Notes:
Nutrition Information:
Recipe originally published March 2018. Updated for housekeeping matters in March 2019, no change to recipe.
* The story and details of the Handcrafted Japanese Knife giveaway that originally accompanied this recipe when published was moved into a separate post because the Giveaway has finished.
LIFE OF DOZER
It’s just hanging there, taunting him. He sniffs at it, suspiciously….
Your site is a regular with me – I’ve yet to try anything that we didn’t love – thank you!
I’d love the knife. I am a gadget girl in the kitchen, but my knives are never sharp enough. I would love to try it!
Dozer is incredible – I love that face 🙂
That must be an amazing knife! I want it!! Thank you! moxiemel@hotmail.com
Hi Nagi,
I’ve popped in today for weekend cooking inspiration and a bit of help with a great Easter menu. Already know I’ll find absolutely everything I need right here…. Plus the chance to win this magical knife. This would be the greatest asset and most treasured kitchen tool. Even after my knives get sharpened they aren’t quite like this piece of art. Love to hear from you Friday Nagi xx
lizmullers@yahoo.com.au
Dozer is one handsome dude! Bet he looks spectacular in that wicked handsome outfit. Especially if he can’t get his teeth on those pompoms…
Would love the knife! And, my husband can be the official sharpener.
Love, love, love your recipes! If I lived near you, I’d make sure we were friends so I could come over for dinner at least once a week to test recipes. (But, I’d be sure to reciprocate with my killer brownies or CCCs, as my husband calls my chocolate chip cookies.)
Hi Nagi, what a gorgeous knife that is. I’m also impressed by it’s use in the short video. I would love to be the proud owner of such a masterfully made knife, I’m tired of using brute force with my Henkels to get the job done.
A good sharp knife is always appreciated in the kitchen. The knife looks beautiful. Thank you for the chance. My email is gulotoni@yahoo.com
Time is always the first thing I look at a new recipe and then the ingredients.
A new cookbook to try new recipes. I’m always up to trying new recipes. Thank you!
Hi Nagi! That’s a beautiful knife that I would be so grateful if I won, esp since a fav knife of mine was stolen. I bought it when I was 16 yrs old..don’t sell that one anymore..heartbroken and felt violated! Stole my silverware too! I love chicken and always looking for different ways to cook it. Can’t wait to try this recipe out..it looks sooo good! I love the pictures of Dozer too! If we could only know what our dog was thinking. Lol. I had a golden too that I dearly miss! She got cancer in the leg again..was cured. A neighbor brought her for a walk without permission. A pitbull bit her in the neck and same place in the leg..couldn’t save her this time. Thank you for your generosity Nagi!
I like to use your recipes to convert them to vegan.. too many dead animal products.
Hi, Nagi
I am so glad and happy to receive your wonderful recipes with beautiful photos and video, especially with so kind and useful notes.
I can’t wait to try this recipe to night for my family.
I have made one master file filled with your wonderful recipes.
Good knife is indeed a better half in the kitchen, isn’t it ?
I have a knife from Japan which is 28years old kept in good condition with sharpening stone.
It is still my favorite, but handle is now not secured.
I would love to have another one from Japan !!!
Thank you / いつも楽しみに しています。
As if the recipes are not enough to make me love you! LOL That knife is the absolute definition of a QUALITY tool and winning it would be awesome! Thanks for the opportunity and the chicken breast tips!
Your site is my favorite to go to for unfailing recipes!!!! I am making your butter chicken tonight yum! I would love this beautiful knife!
Tedfordteatree@gmail.com
This is such a gorgeous knife, and I have found that sharp, quality knives produce better results in the kitchen. Hoping!
I used this knife at someone’s home and loved it. I would love to win this knife. Nagi thanks for the opportunity.
It would be amazing to have a new knife but I’m not sure how many fingers I would have left I’m willing to take the chance lol
I love your blog and have tried many of your recipes. Your pictures are beautiful.
I would use that knife to make the best thin sliced tuna. What a beautiful knife – Making those chicken cutlets this week – the look so delicious – thank you for the giveaway.
I would love to have the knife and I love your recipes.
I, too, love knives of all kind! Would love to own one of this quality!
Hi Nagi,
I would love to enter and hopefully win the Japanese knife. I don’t have a good knife so this would be perfect in my kitchen. I love watching Japanese chefs when they are slicing the fish for sushi etc.
In addition, I love your recipes because they are simple to follow instructions and your explanation are thorough and clear. You also include what not to do as well as substitutes ingredients and alternative cooking methods.
Thank you very much,
Rose
Hi Nagi,
I forgot to add my e-mail address : Alruy@hotmail.com
Thanks again,
Rose