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….
Hi Nagi,
I have a couple the usual Swiss Victorinox knives and the few of the many unnamed knives,
but this beautifully crafted Japanese masterpiece would take pride of place in the kitchen.
I must add that of all the recipes online yours tend to take priority.
You do an excellent job with the video demonstrations and the baby hands are a genuine trademark
and I would miss them if they were to disappear.
I love cooking aNd know how important a good knife is would love the one you are giving. Away. P.s. I really enjoy the recipient .Jim
0
Wow, those knives look like something from Kill Bill, I guess it is the same time honoured technique and tradition. Really would love to own one!
I love cooking, and having a knife like this would be amazing I would be able to actually cut a tomato with smashing it with my knife. I would never be able to spend that much money on any kitchen utensil. Great recipes, keep them coming.
Very cool of you to do this giveaway…I will probably never get to Japan, but would agree they are premier metal workers and turn out some of the very best knives (and swords!) in the world. I would be very happy chopping with a knife or that quality! Thanks for all the great recipes! I haven’t tried this one yet, but give several I have made…5
I have always wanted a Japanese knife, katana or any cutting implement made with the ancient techniques of steel and edge manufacture perfected to extreme standards by the Japanese master artists. It would be great for my kitchen use and I would even use it to cutup my furry dog kids meat too.
Addendum to previous reply ,am italian, so no problems in chatting to mum
Everything I cooked following your recipes, my kids love! Would love to get the knife.
Winning this knife would be grand as I’m a big Recipe Tin Eats fan. Slicing and dicing with this in hand always dreaming of Japan.
Hello! I am SO ready to have a wonderful knife to use in my kitchen. I only have “sort of okay” knives that leave something to be desired. (like a new fabulous Japanese knife!!)
Love your columns. They are funny, helpful and informative!
Thanks so much for all you do.
Yes please, I would like one of those Japanese knives.
I would love to win those knives and I cannot wait to make this chicken!
I would love your free knife. I could never afford to buy one.
That knife is fantastic! – much like your recipes Nagi
I want this knife!!
I’d like to think that this gorgeous knife will make me a better chef!
Hei Nagi, You are my hero!! you save me all the times in the kitchen, believe me.
I have learn to cook with you, your amazing and simple way to make the food make my home a place of delicious food. My son love all the food I cook from your site… you are TANTE NAGI (aunt Nagi) in our house. (we live in Norway, and tante means aunt) So we say… what has tante Nagi for us today… do we have ingredients for this recipe… or for this one.
I will be honor to have a knife as you use!! specially if your mommy has made the effort to take it with her to your home. WOW that knife is not just a normal knife, if I have the honor of have it, it comes from my guru chef in the other side of the world.
Thanks for inspired me in the cooking area, I follow you each day in your blog and with the emails you send to me.
I want this knife!
I want this knife….please! Hai!
Nagi, how many times is the blade folded? When i was a flight att. (long gone now) i used to go to Japan quite often and visit the local mixed hardware store ( in Narita) that carried an array of chefs knives and i use to drool at the thought of owning one. Alas, weighed the the cost and need at that time, didn’t eventuate. I’m sure you all agree there is nothing like handling a beautifully balanced and razor sharp knife while prepping and cooking. Good luck to all in this quest. A FREE GIVE AWAY! Nagi, HOW ABOUT A DAY WITH YOU WHILE YOU ARE MAKING A COOKING VIDEO OR JUST MAKING/TRIALING A SPECIFIC DISH. I has its limits in distance and cost (in travel etc ) but you have many followers out there and you could even work something out for someone over seas while you are there on one of your flying visits. What do you all think? Aside, next time in southern highlands ,email & visit me if u have time. Would like to meet. FR
I would love to own this knife I am a home cook who is very passionate about it. If I’m looking for something new to cook I always look through your recipes or cook the recipie that you have sent that through to my e mail. I have cooked dozens of them. Even with my little four year old boy he love’s to cook with me and we have made your caramel slice together. Anyway good luck with your competition and keep the great recipes coming.