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….
I’m going to try this yummy chicken breast! Win win !
I would absolutely LOVE this knife! Thank you for another great recipe 🙂
I so enjoy your recipes and have made this chicken recipe. It is moist and delish.
Thank you for all your recipes.
Les
Yoshihiro
Who would say no to a Japanese masters chiefs knife like this I would love to be the owner of a hammered texture blade that eliminates friction and keeps food from sticking to the blade. Knives from Yoshihiro are handcrafted by master artisans creating a unique one of a kind work of art. Additionally to offset this dutiful Japanese chef’s knife would be the Naniwa sharpening stone a top brand for many years with chefs and enthusiasts.
Love reading all your posts and receipts.
Hello again,
I posted a comment yesterday but it’s not come up did I say something wrong? Just curios??
Thank you for the most amazing dishes! I second Sue, above, in that the peanut sauce stirfry with noodles was wonderful!
OH! And sign me up for that knife!!!
Hi Nagi,
What a great idea for a giveaway! I would dearly love such a beautiful knife in my kitchen. Recently made your lemon pepper chicken which was very tasty
and got the “thumbs up” from the family. Looking forward to trying this juicy baked chicken recipe too 🙂
Hi Nagi!
I would love a knife.
Hi Miss Nagi,
I would love to Win Your knife. It`s very Beautiful and it would last me for the rest of my life and I would pass it down to my Daughter after all I will be 59 this year and It would be the first Professional Knife that I have ever owned. Thank You for the opportunity for a chance to win such a Gem.
I would love this knife as I would’ be the envy of all as I show off my knife skills. Haha not! Thanks Nagi love your recipes
Are you kidding Nagi? I’ve never had a decent knife in my life! Oh please, pick me! I’d give the knife such a good home. It will feel loved and cherished always, and cared for like one of the family. We would create amazing dishes together, and when we receive accolades from friends and family we will simply smile knowingly at each other…because we just work so well together!
Nagi count me in for this knife please. I’d absolutely love it! Just like I love all of your recipes and I’m working my way through every single one of them. Butter chicken on the menu tonight. My fridge smells amazing whilst it’s marinating away in there! x
I really like the idea of the pounding of the breast. I never thought about that before.
As for the knife. I’ve been wanting a piece like that for a long time. But… My wife nixed that idea. Something about new born twins and saving money.
What to do with such an awesome knife?
But cook up a delicious meal, something nice.
Id invite them fam and friends too
And showcase my skills whilst feeding a few.
And when the guests are full and bellies filled
I can say it was all thanks to my awesome knife skills!
If I’m ever going to be a wizz in the kitchen a great knife would be a terrific start. I love to try out recipes (with mixed success) but at least my knife skills could be flawless!
Hi Nagi,
Those look delicious!
By any chance is the recipe for the rice pictured with the chicken also available? It looks like a great meal 🙂
Thanks for the pounding tip. I stupidly never thought about that and I get peeved every time I get a cooked outside / undercooked inside.
As for the knife. I’ve been wanting a nice piece like that for a long time but my wife nixed the idea several times.
I would love this knife! I’m Japanese (American) also, but haven’t been back to Japan in a while.
Hi Nagi,
Would love to win your knife !!!!
I would also like to thankyou for your amazing recipes. I look forward to opening up and seeing a new post or email, it makes my day. Sunday night dinners are our main family get togethers, so trying something new is so exciting. My Daughter Emily has just recently married, the ease of following your recipes have been a blessing to her. Keep up the great work you do Nagi, love the sound of the oven baked chicken breast 😊
i love your “prehistoric” way and not a fan of fancy forms!!!! hope to win this ultra-modern giveaway though!!