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….
Hi Nagi,
I’m 28 and very new to cooking (I’ve burnt Mac and cheese in the microwave before ☹️). Your recipes have been life changing.
I keep coming back to your Chicken fajitas recipe, and I’ve successfully made it 3 times without burning the house down. Soooo yummy.
I was looking for a new chicken marinade and fortuitously found your newest recipe! Very excited to try this one out tonight.
Thank you so much for your detailed and easy to follow instructions (and pics!). You’re responsible for making a type A person like myself actually enjoy cooking. Now all I need are the right tools in the kitchen 🙂 thanks for hosting a great giveaway!
Sorry Nagi, did not read your instructions carefully and left out my email address in my original comment:
bunnyhop@uwclub.net
I would love to win this very special knife. It would aid me a great deal in the kitchen.
Thanks Again Nagi.
Susan from the UK.
What a beautiful knife! My father use to sharpen my mom’s kitchen knives with a sharpening stone. The blade would be so sharp. I would love to own a Japanese knife for all the cutting and slicing I do for all my meal preps.
I hope to try your chicken recipe this weekend. I enjoy your recipes and recently made the slow cooker pot roast, yum, and tonight is soup night so I am making your lentil soup.
Thank you.
Nagi-
I have been loving this blog since I found it about a year ago. I am not great at leaving comments 😊. But I love the simplicity and substitutions you provide. Oh and the recipes always turned out very tasty 😋. I agree that a chiefs kife is a must have tool in the kitchen ( still don’t have one😊) anyway my email address is: zainabysaid1234@yahoo.com
I hope to hear from you soon.
Hi Nagi!
I emailed you recently to say how delighted I was to find your website, as I am (finally!) trying to learn how to cook! Well, I have been choosing a new recipe each day, and can honestly say I have never had such great success in cooking. Not only am I very proud of the meals I have been producing, but my partner is also very, very happy 😉
The recipes are easy to follow and taste scrumdiddlyumptious!
So happy to have you here with me in my kitchen in the Rocky Mountains. I would, of course, be delighted to also have your beautiful Japanese knife with me to!!
With many grateful thanks for your awesome work,
Love Christine xox
Hi Nagi, I enjoy your recipes and reading about your relationship-adventures with your Kahsan. My mother passed in 2009, and I would love to have a knife from Japan, to remind me of her and the days when she taught me Japanese cooking. Food was a very big part of making memories for us. Have a lovely day. 🙂
Hello Nagi!… This is an Awesomely generous giveaway! I am a 76 year old . As the Mom of 3 sons ( two of whom are Graduates of the Culinary Institute of America,) and a grandaughter of a Apprentice trained chef from Alsace Lorraine ,I have been “into cooking ” most of my life. This knife would surely find a good “Forever Home”with me. Thank you for the opportunity.
I would love a good sharp knife. I have the worst luck with knives.
Hi Nagi! I first have to just say how much I LOVE your recipes. They are ALWAYS spot on, I know exactly what to expect, taste, etc. We have very similar tastes for sure, so by now I have made over 50 of your recipes! I always come back to you when I need dinner ideas. Thanks so much for all you do!
P.S. I would be honored to receive that amazing knife!
Much love,
Michelle
xo
Hi Nagi
I would love a good knife as my friend came to cook in my kitchen the other day and she rummaged in my drawer for a GOOD knife. She had to make do with a knife that I thought was good!! I wish I captured the expression on her face!!
I use a paring knife a lot and one fillet knife for meat. Having this great looking knife might bring my friend to cook in my kitchen again and probably help me a lot too!!! Thank you!
Ps I am heading to Japan tomorrow for my nephew’s wedding!! He’s marrying a gorgeous Japanese girl on the 24th March in Kobe. My first time in Japan and I will definitely look into some knife shops!!
I want this knife!!
Love your blog! My son actually turned me on to it. I’d love to own a work of art like that knife. I know I would use it daily. Thanks for being my recipe go to.
Love, love, love your recipes!! Its been a life changer! I don’t have to worry and browse, they always turn out perfect. I am excited about the knife!
Mmmmmm…I just decided what we’re having for supper tonight! And yes, indeed, that is a mighty fine lookin’ knife! I’d put it to work, for sure!
Hi Nagi! I am going to make this recipe this weekend. And winning the Chef’s knife and sharpening stone would be sweet. I do like the finish on the blade. Thank you!
I love your recipes and the photos of your dog Dozier. I had a golden retriever once upon a time and that is what Dozier looks like to me. …I would love to have that knife – it is the essential kitchen tool and makes food preparation faster! Thanks for all your witty commentary about life and food!
Nagi: I have been receiving your e-mails since November 10 2015. I am greatly impressed by your work and results. I would love to own a cooking knife from the other side of the world. I have had great results from your recipes although there are a few that I alter a bit to suit my own weird taste buds. Please keep me in mind for the knife, I can promise it a great place of importance in my kitchen Best Regards & Keep up the good work Ed C
talk about a dream of a knife! I would LOVE to win it! *millions of heart eyes* 🙂
ps – I love that you have brown sugar as one of the ways to flavor meat, I use it all the time with spices for a grilled salmon rub. It’s wonderful!
I have just retired and now have the time to make all the recipes that are more time consuming as well as the easy ones. I have more time to entertain and would love a quality knife to use. Love your recipes!
Yes I would LOVE to win this knife! Love your recipes, some of them are staples at the cottage and are regularly requested by family. Keep up the good work, I always get excited when I see an email form Nagi! Will be trying this Baked Chicken recipe this week, looks delicious, as all of your recipes are! Your next giveaway, how about a flight to Australia to come see you!! LOL