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….
Beyond my dreams to buy,but what a beautiful looking knife to own .It would certainly be wonderful to slice with and show off while preparing food in front of guests.Fingers XX🤗t
I’m just learning to cook, and your meals are simple, but so delicious!
I would love to have this knife! I need a good knife that will keep it’s edge.
Nagi, what can I say except I will never be able to afford such a beautiful knife, the knives I have are cheap and every time my daughter asks me what I want for my birthday or Christmas, I say a great knife (but never get one).
I love trying your recipes and try one at least once a week, even though it is only me at home that I cook for, also my two fur babies Bailey and Daisy.
I love reading your stories on Dozer they are so creative haha.
It’s a safety issue!! A sharp knife means you use less force when slicing, become more precise and avoid injury. A good knife is to be treasured and not to be put in the DISHWASHER as my children do!!
I am so pleased I have discovered your recipes, Nagi. I’ve yet to try one I don’t like.
Lyn xx
Amazing blog. A tanks for zone free books. I want that knife!!!!
My email is: jaime@szapary.org
This knife would be a treasured tool in my kitchen …. I would LOVE it!!!
Most home cooks are struggling with second-best knives so this beauty would make a chef out of any cook.
Yes please.
There is nothing better than using knives that work magic in the kitchen!! Every step of food prep is made so much easier when it comes to chopping, mincing, slicing, dicing or cutting vegetables thinly with a knife born to the task!! I would absolutely be thrilled to be able to have this knife grace my kitchen and would cherish it forever…
P.S. I didn’t rate the recipe because I haven’t made it yet : )
What a dream kitchen addition, I would love this Nagi! Thanks for giving us fans a chance to win 😀
Thank you for all your recipes and the chance to win this great knife. I want this knife.
I would love to win this knife! My husband and I love cooking and we have loved everyone of your recipes that I have tried! It would be great to win this and make more of your recipes!
I love your recipes! Of course, I want the knife, but if I could only choose one, I would still take the recipes first.
Another fabulous chicken recipe I can give to my chicken hating husband! He is slowly being converted by all the delicious chicken recipes I get from you. He now eats chicken with no complaints (except roast chicken).
I also would love the knife, just because it is absolutely beautiful .
A good knife is the best investment a person can make in the kitchen. Love your recipes. Keep them coming.
Oh, wow!
I’ve never had a good knife and would love to have one. Please and thank you!
BTW, chicken knocked hubby’s socks off!
I would love to have this knife. It would make my work so much faster and you can never have too many good knives.
Wow – what a beautiful dish to go with a beautiful Knife – you’ve outdone yourself again Nagi!!! However, I also wonder how many bits of fingers I might leave behind after using it…..it must be so sharp, but let’s hope somewhat forgiving to the amateur 🙂
Would love this knife. But mostly love your recipes. You’ve become my new “go to” replacing Ina! Every recipe has been perfect and delicious. I’m using your Mac and cheese for my Easter brunch this year. Have never had Mac and cheese for a holiday, so looking forward to something new. ❤️ (Your beef ragu is my fave so far!)