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 wait impatiently each and every day for a new recipe to try and have never had a failure. Great variety of foods and the family love them. My trusty old knife would be better as a wall ornament – if I had a new one!
Dear Nagi – your food’s always delicious. Today’s my mum’s birthday and this would be a wonderful gift (or to share with her!)
I am a newlywed and with one blunt knife in my kitchen. Its my husbands pride piece from his youth. I dont let it stop me from cooking your recipes though. But gives me quite a bicep workout. Lol. I would love this gorgeous knife as a start to other great kitchen gadgets and will make it the centre of my kitchen. Pretty please 🙂
Nagi, I would LOVE to be considered for the knife. It would be such a great birthday present for me (my birthday was yesterday). Thank you also for explaining why sugar makes tastier chicken. I’m Thai, and mum taught me to put sugar in a chicken marinade along with soy and oyster sauce. I never knew why until today. 😀
Chicken look yamolishes 😋
Last week I made meatloaf and lemon cake – both your recipes- and my husband and I enjoyed very much. I also made your chicken, broccoli and rice casserole- and that was soooo good. I like to take leftover to work for lunch next day, and share with my coworker- and she also like the dish.
Thank you Nagi.
Always looking forward to your recipes, and my favorite are videos.
Lila.
Japanese knife will be happy in my Polish kitchen 😀
Chop, chop, chop! Yes, it would be great to have a decent knife in my kitchen. It may even tempt me to cook more! Thank you for your generosity.
I love all your recipes you have tried, and given me so many ideas!
I would also love this knife. Would be such a great addition to the kitchen!!
I want this knife! Great recipe as well!
Nagi, I would love to win this knife! It looks gorgeous and is only making me want to visit Japan MORE than I already do!!
As always thank you for your fabulous recipes and the nutritional information – I adore your blog and this chick post is so opportune because I was literally just about to search for a chicken recipe for tomorrow night whilst looking for another recipe on your blog today!!
THANK YOU!! <3 ps. my email is bluetexta [at] live [dot] com [dot] au
to try and avoid all the spammers!
I will certainly try this recipe. I find chicken breast to be so bland. As for the knife- well it looks like it should be framed and placed in a special arrangement on a wall. A work of art.
Thanks for your enthusiasm.
That knife looks amazing!!
I could use a new knife, as I love to cook.
Enjoying your recipes – the ones I haven’t tried also. Would love the knife!
Hi! Nagi,
Love your recipes so unique & full of flavorful seasonings…Would love too win the Gorgeous Japanese Knife would be delightful to use & display on magnetic knife holder to be see everyday & shown off to family & friends…Thank`s for sharing Dan
Love all your recipes that I have tried, have a file with every recipe printed so I can access easily. My partner and daughter are very fussy eaters and have no problem with them finishing a meal.
This knife would be just what I would be able to use to make chopping easier than my cheap knives.
Keep up the great work.
Thanks
Hi Nagi, what a lovely and practical giveaway knife, I love it and more important, need it ! I live in Dalian, China and it is impossible to get any good knives or kitchen stuff.
Go ahead and make my day ! And keep the recipes coming ( and the Dozer pics)
This knife will compliment all of your recipes that I follow and use as much as possible. Cutting chicken breasts with a knife like that, will be a dream. Me as the man cooker at home, would surely use a knife like that every single day. Please may I have the knife.
What a beautiful knife! I’ve never owned a really good knife so would love to win. Your recipes are the best!
Wonderful recipe can’t wait to try it.
Would love to have knife also.
Dear Nagi. This knife would remind me every day of its origin. From you. A fantastic person who obviously enjoys sharing so much of your life, & Mums, & Dozers.
Thanks for the opportunity & all the wonderful recipes.