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 would live these knives so much! 😁
Good evening Nagi,
coming to from the great white North here in Canada!!!! I am an aspiring chef 28 years old in the process of opening my very own restaurant “Macallen’s” smoke house home made smoked flavored soups and sauces it would be an honor to add this beautiful knife to my kitchen. It’s hard to find amazing knives like this obviously without spending a little bit of money. Hope you are doing well thank you so much for this opportunity.
Oh, yes, please put me in the knife drawing.
I eat a lot of boneless, skinless chicken breasts, so this recipe looks like a winner. Will definitely be trying it. Never a miss on your recipes.
Really enjoy your recipes- would love to have that knife to complement the recipes
I really enjoy your recipes- I would love to have the knife as it would make preparation so muh easier. Thx
I’ve never had a Japanese knife but always wanted one.
I’d love to win this knife. It looks beautiful and would be useful too!
I would love to win this knife! By the that chicken sounds amazing.
Hello from Australia Nagi,
I was recently in Japan, but was unable to talk my wife into pushing me into a knife shop, I’m a double below knee amputee, and was having a wheelchair rest day.
In her opinion, I had enough knives, and wasn’t impressed with my arguments about the superiority of Japanese craftsmanship .
I have always wanted one and would love to win your knife, so I could let her use it – just the once, to prove my point. After which it would be for my use alone – cheerfully slicing with a singing heart!!
I want the knife please 😃 please twice.. and thanks for all the recipes.. love the onepot meals
Hi Nagi, I have just discovered your recipes site. Rather prosaically, I was only looking for a dish to use up some sausages. Your Sausage Bake with Tomatoes and Spinach is just the thing. But I think I’ll be back again and again! I have been doing more cooking lately, and also trying to replace my cheap old knives. I would be so happy to receive your beautiful Japanese Chef’s Knife, and the sharpening stone.
Hello, how are you? My name is Sue (Susan). Well, in all honesty, I really hope to get this knife. I can’t complain about us losing everything in a housefire becauseGod spared my life and restored us.
I know wveryone would love this knife, so, my simple reason is that I have catered, cheffed, and cook by instinct, but, I have always wanted a “real” professional knife. That it is Japanese makes it so special. Not only is Japanese and Asian cuisine my favorite but I’m sure those knives must be forged wirh honor.
The knifemakers more than likely put their heart and soyl into the kneves much like Japanese noodle chefs and broth chefs do their specialties. It is said that until the soup broth has contained the chefs tears it is not perfect. I like that. If God blesses me with this knife I will use it honorably and think of you every time, a new friend. Whoever gets a knife, I hope it blesses them with all the happiness that good food can bring to people. Thank you. Sue.
I have been following your post and love your recipes. Would love to have a sharp knife especially my husband.
He can discuss with you all different type of knives.
Oh my goodness what a wonderful knife – who wouldn’t want to be master of their own kitchen with a knife like this.
Love your recipes – delicious yet quick and easy to prepare, always a winner in my house.
All my knife suck
Ever since stumbling upon your blog a few months ago, we’ve been enjoying your recipes ever since. Thank-you!
And what better to prepare them than a spectacular new knife!👍💙👍💙👍💙👍🔪💙👍🔪👍💙
I would love the knife because it will make me believe I am a better cook than I am! Looking the part and believing my own PR is where it’s at! Seriously, love your work.
I am so up for this knife, please enter me into your competition.
Hi Nagi, I’ve got a backlog of your recipes to get through and I will. eventually!! If I was lucky enough to win the knife it would be for my son who is an avid Japanese style cooking fan and would put it to much better use than I could. Keep the recipes coming.
Oh my goodness! That is the most beautiful knife I’ve ever seen and I’m in love! Definitely want it!
BTW, I have been waiting for years for a lemon cake like the one you posted. Thank you!