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,
This is a very nice and simple prepare chicken recipe.
I have trying out a recommending a few of your recipes to my friends and family members.
And Yesss, I would like to win this nice looking Japanese Knife!!! It looks really great!
would luv that knife as you said a sharp knife is a must and much safer than a blunt knife Enjoy your recipes.did you get my mail re scallops with parsnip puree and miso sauce??
O.M.G I want the knife so much ,i am so obsessed with trying to keep my knives sharp and with this Japanese knife I would want for no other. My life’s search for a truly beautiful knife would be realised.
I have purchased or been given three knife sets owner the years none of which have been of good quality despite a reasonable amount of money being spent
Tried to convince my wife to splash out and get a decent knife but without success, me being the cook and appreciating good equipment rather than her
The knife would be a welcome, well looked after acquisition
I would love to win the knife as it would happily be my friend in the kitchen. Thanks for all the wonderful recipes Nagi, you never fail to disappoint. Everything always tastes amazing and your website is my ‘go to’ when looking for something new to cook.
aandkmorris@hotmail.com
Would really love to have one of these knifes in our school canteen we are always looking for a good sharp knife to cut up our chicken
Thanks for the recipe, it looks delicious. Knife lookd great too. Please give it to me at kingpin748@hotmail.com
would luv that knife as you said a sharp knife is a must and much safer than blunt kines. Enjoy your recipes.did you get my mail re scallops with parsnip puree and miso sauce??
I have loved the grace of Japanese knives and swoon over them, when I find them in high end kitchen ware stores. As a social worker, I can’t justify the cost, but a girl can always dream…
Oh I hope I can win this knife! Thanks Nagi (and Nagi’s mother)
What a gorgeous knife. Every cook would love one like that!
I think your mother shows just how much she loves you kids! Lugging that AND her ski gear and then your knife – she spoils you all. Not that that’s a bad thing. 🙂
Love and hugs to Dozer.
This knife would get a lot of use in my kitchen!
Oh Nagi! I would so love to win this knife! I am so curious about Japanese knives, since they are so different from western knives… The steel, the single edge, the care needed. Winning this get me started in a new hobby and would be amazing! 勝てたらいいな!
I hope you can see my email address attached to the comment…
That knife is the most beautiful one I’ve ever seen! I would love it!!!
I would really love to own such a beautiful knife – I’ve been told that the Japanese knives stay sharper for longer. It looks awesome
This chicken was delicious! Served it with an avocado salad.
Dozer thinks you should give me the knife because I Rescue golden retrievers and am an American Japanese which spiritually connects us! Also, because I have been loving your website not only for your recipes, your mom’s recipes but for the love of Dozer!
Nice recipe but I would love the knife! I love a sting knife and the handle sturdy and blade I like a serated one!
I would love this!! Have always wanted an actual proper knife, it would make my absolute day 🙂
Also this chicken… are you kidding me… drooling over here!
This knife will really help in the kitchen and save big amount of time in preparing lunch n dinner…