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….
you can only prepare good food if it is cut up properly therefore a good knife is essentail
I am 70 yrs old and don’t call myself a cook. I call myself an experimentor that must be doing something right because I even eat my own food. i sure could use a wonderful knife like shown. it would make my experimenting easier.
Oh Nagi! I am drooling when I look at this beautiful knife, it is truly a showpiece! I NEED IT, I WANT IT as a stand-alone piece of culinary perfection! Never in my wildest dreams could I ever afford to buy such a magnificent tool! Fingers and toes crossed for that winning feeling! Thanks for your generous offer to make one of your fans a very happy cook indeed!
Your Japanese knife would make a great addition to my knife collection. So add me to those who want to win this special kitchen tool.
I have been doing chicken breast in a slow cooker but this recipe is awesome and a must try ASAP!! This knife is a beautiful bonus.
I just love your recipes,and lm definitely going to try your chicken juicy chicken breast ,hopefully l can win your knife as lm so sick and tired of having knifes that’s don’t cut well,when you have a good knife it’s make so much easier to do things in my kitchen ,with half the time ,l watch the video and can’t believe it’s cut paper so well better then scissors, anyway Thank you for your beautiful recipes,
I cook many of your recipes and i love how you include the nutritional chart. I would love to own such an authentic Japanese knife
Oh my gosh I have never had anything this fancy I hope I win
I want the knife please
Hi Nagi – I love your blog! I can’t wait to try this recipe, chicken breast is my favourite. Your blog is the only recipe blog where everything I’ve tried has been delicious! I told my mum how good your blog was. Now every time we go for dinner and I comment on how delicious the food is, she says it’s from the site you showed me 😀. On Sunday it was the delicious broccoli salad. Thanks for everything and I’d love to win the knife!
My knives are something of a joke in my family, especially to my son in law, who loves to tease me about their lack of sharpness. I would love to win the beautiful sharp Japanese knife, for myself, but also for a bit of cred with the family. 😄
I would really like to have this knife.
I have been looking for a good sharp knife that I could use with precision.
I just took a knife skills course at George Brown College and bought wet stones for sharpening my knives!! Your offer of a Japanese would be the Star of my knife collection!!! Thanks for all your recipes that keep coming!
Nagi…..I WANT this knife! 🙂
juarezmelody@gmail.com
Yes, to the chicken and yes please to the knife! I found you on the web about a year and a half ago and have become a better and more informed cook ever since. And Dozer is my third favorite dog in the world, right behind our two Jack Russell Terrier mix boys!
I am always looking for new chicken recipes as we eat chicken at least 3 times a week, probably 4!! This sounds DELICIOUS!!! I would love an amazing, sharp knife to use, I love to cook!
I’ve never had a nice knife. I would love to have an efficient knife
I want that knife! Can’t wait to try your recipe. Looks delicious !
Oh me! Oh my! Can’t get past the crowds today . . . I just wonder why 😉 ! Good fast recipe and am laughing at Dozer trying to remember . . . uhuh! It suited you darling guy!!!
The knife would be a great gift for my husband! And I can’t wait to try the chicken.
That video terrifies me!!!
One day recently in the process of drying a friend’s incredibly well sharpened carving knife, one got distracted with much talking to others at the party (hey I’m a female – what do you expect!!) and managed to slice a beautiful big hole in the tea towel while slicing a nice long cut along my thumb. Boy did it hurt! (no it wasn’t deep enough for stitches).
Words can’t explain how much I’d cherish and utilise this beautiful knife.
We entertain weekly, sometimes more, and more often than not I incorporate one of your recipes into my courses – think cheese & bacon cob loaf dip, cheesy bacon & jalapeno stuffed baguette, bacon tomato pasta (SO easy yet so so delicious), and just last night we had your bacon-wrapped pork tenderloin.
Without fail, EVERY SINGLE TIME I make one of your recipes, I will get comments from guests as to how beautiful and tasty it is!
Keep the delicious recipes coming Nagi, your website has become my “go-to” website for new ideas and things to cook, and I’m forever raving about it to friends and family xx