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….
The chicken looks amazing! I can’t wait to try it. Yes, I would love the knife and the sharpening stone. My son was stationed in Japan with Navy for many years and does speak Japanese but don’t know if he could translate the sharpening instructions so I pray your Mom will! I enjoy your blog and recipes.
Would love to win the knife – forgot to include email. jmlechleiter@gmail.com
Hi I am new to your site just found it last weekend. and I am loving your recipes. I would love such a sharp knife as mine are woeful. Thank you for your chatty and informative recipes. I have one question do you use a15 ml tablespoon or theAustralian 20 ml one. I live in New Zealand and ours is 15 ml.
Thanks
Lynda
lyndacollins585@gmail.com
Going to make for dinner tonight. So far have liked everyone of your recipes I have tried!
Would love a new KNIFE!
Hi Nagi,
First and foremost…THANK YOU, THANK YOU, THANK YOU! You have helped fill a void (for me) and fill a hungry stomach (for my husband) for life!
I came across your site approximately one year ago. I had recently retired (for the most part) and quickly became antsy and desperate for something to focus on. Though, I never considered myself a cook (not alone a chef), my husband and I have always enjoyed well prepared and thoughtful food. Throughout my cooking life, I never had the confidence to stray from using a recipe or try learning about spice combinations, meat preparations or cooking techniques, etc., but having your simple, flavorful and meaningful recipes/videos – you have changed everything for me!
Now, approximately one year later, I look forward to cooking ALL the time! Almost every night, I cook for my husband from your plethora of delicious recipes, last year I hosted Christmas dinner last year making four of your recipes receiving RAVE reviews and I’ve started quarterly “Round Table Parties,” where I’m doing the cooking and feeling pretty confident I can pull off a gathering for friends and family members, surrounded by great food.
So thank-you! And though I’m writing to you for the first time to take a chance at winning the beautiful handcrafted Japanese Chef’s Knife and stone your giving-away, I wanted you to know how special your recipes/talents really are and how you can really change someone’s experience with cooking!
Forever grateful,
Kim Lazenby
klazenby@comcast.net
Hi Nagi, i would loveto win the knife, i agree a great knife in the kitchen is an asset
All of my knives are blunt as my wife cuts cardboard and other non-culinary items with them. This knife would be my very own! Love your recipes and try so many of them as my first choice.
Hello Nagi
I love to cook so I would love to have this knife in my kitchen!
By the way you have a very nice way to represent your dishes, I love it!
Regards
Marah
That’s exactly what my daughter (Dietitian & excellent cook) tells me, “the best tool you can have in the kitchen is a good knife”. Seeing that I love to cook & do not own an excellent knife, I would love to win this. Thank you Nagi for so many fabulous recipes & for this great giveaway!
Hi Nagi,
You are my ‘Go To’ for recipes because I know they are tried and true.
My birthday is the 26th and this world famous knife would be the best birthday present ever!
Bye for now,
Wynne Ann
I would love to receive this knife! I am always using your wonderful recipes.
Hello Naji, I would love to win this knife. Every time I watch cooking shows, and watch the chefs use a professional knife, I just see myself using one of these exceptional knives. Also thank u for opening up my tastebuds with some of your recipes.
My sons and I love to cook together and have so enjoyed your recipes. The one thing we often run into is the knives loose their sharpness. The boys said mom you need to write a comment to Nagi for this knife, we think it would be the best thing that ever happened in our kitchen. I think they are right, as we do a great deal of food preparation for several of our neighbors from the volunteer fire department here to the graduation meals for our high school grads and some of the older members of our small town who no longer are able to cook for themselves. I would so love to have this knife to share with the boys. As I get older, the wonderful times we spend together are becoming more dear and the laughter and choppin’ of the family kitchen are Hallmark moments to cherish. I had to look up how to say thank you and hope this is the right one! Dōmo arigatō gozaimashita! Again a huge thank you from Nebraska, the heartland of America!
I really really really want and need this knife. Recently my husband and I have started cooking and not ordering out for our family of 5 when I first came across you and your delicious recipes I did the lemon cream sauce for my talpia and it was delicious! I am learning how IMPORTANT it is to have a GOOD knife. I am incorporating different meats more vegetables and fruit and other ingredients in our meals and I don’t really have many tools for cooking. This knife would be excellent! Thank you for this opportunity to learn more ways to explore cooking and ways to get very useful free stuff! You are just amazing thank you and you Mum very much!
Upon retiring and therefor having more time, I decided to try and learn how to become a competent cook. Your
recipes and notes have been an integral part of that ongoing journey. A knife such as you describe would be icing
on my personal cake.
We wants a knife Precious!
You’re recipes are such a treat- specially the lentil. As for the knife, YES, I WANT THE KNIFE!! monumentally@yahoo.com.
Hi Nagi, I need that knife! 🙂
Love your recipes!!
Nagi,
I appreciate the giveaways you do along with the great recipes. I am slowly (very) redoing and updating the kitchen. I would love to add a really good knife. My email is dcduffy24@gmail.com.
Thank you again.
Dan Duffy
Hi Nagi, I want to start with your recipes are awesome and I love the updates on Dozer who reminds me of my Jake that I had to have put to sleep and miss so much, so sharing Dozer with us is a treat. I have a daughter in law who is from Yokosuka, Kanagawa (born and raised there) my son was stationed there and they were married and I could not ask for a more loving person to have in my family, her parents are still in Yokosuka and she tries to see them every other year. I would love to win the knife so that I could give it to my granddaughter when my time on earth is done, but in the mean time I would make good use of it as I love to cook and I think I do a pretty good job for being the 70 year old that I am, but following your recipes even makes it easier.