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 do not need that beautiful knife, however I would love to have it as I love cooking and love sharp tools. I cannot afford to spend so much money on such magnificent item. I was to win it, it would get a sacred place in my kitchen and would be used with care, love and affection.
I like reading your stories and recipes. I will share the knife with my mom if I win!
Going to try your recipe next time I make chicken. By the way I would love the knife!!
I would really love that knife please.
P.S. I’m cooking your meatloaf tonight and your chicken doner kebabs on Thursday, that knife would have surely come in handy slicing the juicy meat from the skewers 😉
P.P.S Love your blog
I definitely want that knife!! I love my kitchen knives and believe them to be an asset to any kitchen, treat them with respect and care and they will in turn look after you for a lifetime!
Love your blog Nagi! Great recepie!!
Cheers
Evea
Nagi you are turning me into a cook! I love your recipes and videos. And I would LOVE to own that knife. Thanks for your instruction and your inspiration.
Hi Nagi, I love your recipes and having a great knife would be a great help making them. So I want that knife. Thank you for everything you do for all of us.
I am constantly in the kitchen cooking and would love to have a great knife to use that looks like a great knife and I would enjoy using it
holy moly i LOVE Japanese knives and would absolutely love this one 🙂 this recipe looks great as well!
I would love to win the knife. Thank you so much for the wonderful recipes.
Hi Nagi,
I just absolutely love your recipes i have family dinners on Sundays and always try your recipes out on the family.
They love them and you help me look like a great cook lol.
i love cooking for my family or parties.
A knife like this Japanese one would be such a great accessory to my kitchen as i really dont have a great knife set and this one will be a great starting point.
so i would really love one please 🙂
Hi Nagi, I’m 75years young and I love to cook for my family-especially for my grand children. I love your recipes and I love you,and dozer. I’m happy when I check my E-mail and there you are! I look forward to read what you have to say, and of course your delicious recipes which I make often.I really would love to win the knife because-it’s coming from you,and also,because there’s less of a chance for me cutting my self. Keep up the good work. You’re awesome!😊 T. F
Hi Nagi
For as long as I can remember I’ve wanted to own a beautiful Japanese knife, but unfortunately I’ve never been able to afford one. I would be indescribably happy if I won this and I’m already picturing all the amazing dishes I’ll make using it!
I love using brown sugar in stir fries, I will now difinetly try this with chicken. I would love a shap knife like this as I shy away from some recipies because my current artillery dosent cut it (pun intended) and I cannot commit to spend the $$$ on myself. Keep up the great recipies love it…..
So I’m entering to try for that knife and I’m making that chicken tonight. Hard to lose either way in my opinion!
I want the knife
Hi Nagi .
I made your slow roasted leg of lamb yesterday and it is definitely foolproof. I’m not the best cook so I’m thrilled with the way it turned out. .It was so good I’m going to do it again Easter Sunday.
That knife would really come in handy now that I’m getting more confident …
I have tried and spent a lot on knives. I would love to try a knife I’ve never used. Thanks
Been enjoying your blog, and drooling over your pictures for a while now – keep up the great work! I too would love to own the knife. Also enjoy hearing about Dozer.
Wow, I want that knife!!! And the stone sharpener!!! My daughter has been pestering me to get a Japanese knife, but it’s rather out of my budget (we were on a short holiday to Japan, but my excuse then was that we just had hand luggage and couldn’t possibly get a knife through airport security!) Your recipes are lovely, I’ve pinned so many as Keepers in my Pinterest account. Like u, I much prefer chicken legs to breast. Maybe it’s because chicken breast always turned out tough & dry for me. But I’ll give this a try and see how it works out.