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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 really love to have the knife. It simply reminds of the studies I had on Samurai Sword, two metals were used to forge it.
Nagi,
I made this tonight along with the mushroom rice recipe. WOW!
You are right! The seasoning for the chicken was flavorful and most importantly it was so juicy not dried out. The cooking method of the mushrooms enhanced the jasmine rice even more. Both were so delicious and everyone enjoyed it. Thanks so much for your generosity. I would love to have the handcrafted Japanese chef’s knife; it would be a welcome addition to my culinary adventure :).
Awesome recipe!
I would love a knife like that!! It has been a long standing dream to own and be able to cook with Japanese steel. One of my biggest regrets is not being able to afford to bring home some when I visited Japan 2 years ago as they are second to none.
Hi Nagi,
Firstly, thank you for your many wonderful creative recipes. Our latest attempt was cooking your baked salmon rissoles which we really enjoyed as a pleasant healthy change to the salmon potato rissoles which we shallow fry.
Having recently returned from holidaying in Japan for the first time, we now regret not stretching our spend to buy one of those beautifully crafted knives that Japan is famous for. Maybe entering this lucky draw prize of your amazing knife provides us with a second chance! It would indeed be valued and take pride of place in our kitchen!
Hi Nagi, love your recipes! Following instructions exactly:
I WANT THIS KNIFE!!!
Regards Steve.
sphandley@gmail.com
Nagi, You know I want this knife. I saw all those knife shops in Kappabachi (sp?) and was in complete aww! I should have brought one home. I hope to win your knife contest. And I love all your videos and all your great ideas.. Thank you Thank you for all your inspiration. since January I have made about 15 of your recipes and have loved them all.
I have been cooking for most of my 86 years and am a great collector of cook books and recipes. Lately the internet has been my main source but when I accidentally came across your site I have forsaken all others and now only cook from your recipes – so simple, so tasty and the mouthwatering pictures don’t lie about the quality of the finished product. I would love to be the recipient of your giveaway knife and I can then relegate all my others to the other members of my family who don’t know how to treat a knife with the respect it deserves. I promise I will keep it locked away so family can’t get at it.
omigosh, I need that beautiful knife in my life!
It looks like it would slice through bone as easily as it could slice tomatoes! <3
Hi Nagi
Can’t wait to try this recipe – am often doubtful about how juicy baked breast will be, but you’ve never failed me yet.
Would love to win the beautiful Japanese knife because then I won’t need to use our mandolin slicer any more, and it scares me since I cut the end of my finger off with it . Actually I feel queasy just looking at the slicer now!!
Wow Nagi what a beautiful piece of art that knife will have a special place in my kitchen
Dear Nagi
As a long time devotee of your website, the desire for a great knife is on my eternal wish list. My darling husband was not born with the “handyman” gene, but he believes he is the best knife sharpener in the world. Every time I hear him using the sharpening stick and proudly proclaiming how sharp the knife now is, I prepare for the worst. I would really love a fabulous new “sharp” knife and use it to continue my way through all of your recipes!
Dianne 😄
I and my husband are 83 years old both a bit disabled He with chronic lung disease and me with arthritis in my thumbs and wrist so that our major hobby these days is what to cook next? as we want to stay at home as long as possible we look forward to your recipes every week as they are easy for us to follow and very tasty
I can no longer cut up the veges with my sore hands and so Hubby tries to help and continually nags me about my knives not being sharp enough
This special knife would be a blessing and make our cooking life so much easier.
Love your newsy letters and recipes Nagi
Joyce
I would LOVE to win this knife! Since I just retired, I am expanding my use of home-cooked recipes. (Love your recipes; thanks for sharing them)! The one item I do not have is a good knife. I’m finding that this is very important to have.
Thank you!
Oh man, I’ve been in the market for a new regular knife for the kitchen. I’d love to see that in my knife drawer.
Would love to win this knife!
Would love to experience creating a meal using a Japanese knife!
SIX YEARS AGO MY WIFE HANDED HER APRON TO ME AND SAID “NOW IT’S YOUR TURN” THIS WAS AFTER 45 YEARS OF COOKING. I INHERITED KNIVES THAT HAD SEEN BETTER DAYS BUT HAVE CONTINUED TO USE THEM NOT WANTING TO BUY MORE INFERIOR KNIVES. I WOULD DEARLY LOVE THIS HANDCRAFTED KNIFE AS IT IS “THE BEST OF THE BEST”.NOW THANKS TO YOUR MANY AND VARIED RECIPES I NOW COOK FOR FAMILY DINNER PARTIES OF 10 TO 15 PEOPLE.
THANK YOU
PETER
I’d really love to have this knife. I’m looking forward to use this knife to prepare the delicious recipes you are sending to us.
Thanks
Yes, please add me to the competition!! A good knife is worth its weight in gold. I love the craftsmanship and quality of Japanese knifes and the cute smile of the gentleman in the video is sweet. You can tell he has pride in what he sells. Love your recipes and love Dozer! Thanks!
What a beautiful knife! I would be so proud to own such a useful tool