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….
Dear Nagi, out of the many thousands of food websites on the internet, your blog is the first one I go to, your recipes and tips are beautifully presented, easy to follow for an amateur cook and my Family have all thoroughly enjoyed the results. Japanese knives are the best in the World and I would so love to own one.
I would really love to win this beautifully carved knife. If I don’t, good luck to the person who does win.
Hi Nagi,
I have used many of your delicious recipes and last night I cooked for my wife the Sausage Bake with potatoes and Gravy (One Pan). She said it was the best sausage dinner she had ever had! She has been cooking for over 50 years and said: “You are not bad for a 72-year-old”. I used satay sausages from our local butcher and they complimented your recipe so much that my wife said you can cook that dish when we have visitors for dinner next.
I would certainly love to have the opportunity to be able to win that fabulous Japanese handcrafted knife.
Keep those fabulous recipes coming.
Kindest Regards,
Trev
I WANT THAT KNIFE! I have one Japanese Santoku knife in my kitchen collection of mostly German knifes. I love my Santoku and would love to have the knife you are offering.
Love your site, have shared with so many would be Japanese cooks…I haven’t got to Japan yet but gee having a little piece of it in my kitchen would be a dream come true…thank you for not only the recipes but your thoughts.
this is a nice recipe. I use a brown sugar rub with 17 different herbs and spices. currently I’m using a chef’s knife by Cuisinart. also I use a paring knife by Cuisinart as well. This Japanese knife would be absolutely wonderful. the ease of being able to use just one knife for all my projects. Because I cannot afford a knife so expensive this would be something that I would cherish for the rest of my life.
Armed with your recipes and this beautiful Japanese chef’s knife I would be able to take on the world, and even learn to cleverly chop onions with it to keep up with my chef son (who taught him to cook anyway?!)
Naaaaaaagggggiiiiiiiiiiii, you’re da bomb.
“if a journey is a hundred miles long, travelling ninety is half of it”
You have been a valuable ally in the first ninety miles of my cooking journey
Hi Nagi, I would really love to win your beautifully carved Japanese knife. Your recipes are great to use and I use all of them. It helps me work out ‘What’s for tea tonight’. They are so easy to follow and all ingredients are from Australian shops so it’s so easy.
When I was a little girl we lived in Japan and our cook used to make Rice Cakes. I’ve never been able to find a recipe for them and wondered if your Mother would know what they may have been.
I would love to have this knife. I have never had or even used a knife of this quality.
OMG This knife looks absolutely stunning, The markings on the blade is magnificent!
I would LOVE LOVE LOVE this knife for my new home we have just moved into. My knifes have had it I need new ones
:0 (
PLEASE, PLEASE, PLEASE pick me Nagi!
PS: The oven baked chicken looks beautiful, Will definitely give it a try
Thanks Katina 🙂
What an awesome knife! Would love to win this knife, and the chicken recipe will be added to my list of new favorite weekday meal.
I have five children and chicken breast is the ONLY protein they will ALL eat without complaint. I can’t wait to try this. Thank you Nagi for making this look so easy, and so delicious :-).
Please enter me into the knife giveaway, what an incredible prize!!
I’ve always dreamt of being the proud owner of one of these chef’s knives, but could never afford one in my wildest dreams.
My knife skills would go from “not too bad” to “amazing”.
Your recipes & this knife makes a perfect culinary match.
Thanks Nagi for the opportunity to win.
HI Nagi.. what a beautiful giveaway.. I would love to own such an amazing knife.. it would be a real treasure that’s for sure. Thank you for everything.. big hugs and suggles for Dozer
Very useful knife. I like to have one of those knives. Very interesting story.
I have always wanted a real chefs knife! What a fun giveaway. Chicken breast is once a week on my menu and I’m excited to try this simple, juicy recipe!
I have my fingers very tightly crossed! I would love this knife. Thanks for such a great opportunity.
Trying the chicken recipe tomorrow for dinner.
Would love to have that knife! You need a great knife in the kitchen. I’m tired of sharpening my favorite one!
Very useful knife. I like to have one of those knives.