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….
Oh you razor friggin shiny multilayered precious beast of a kitchen knife yes please!!! Do you actually use it for everyday cooking or just put it on a pedestal and bow to its magnificence? 🙂
Never could afford a quality chefs knife, I would love one. They say a craftsman is only as good as his tools………
Never thought I was much of a cook,
These recipes of yours should be put into a book,
Recipe tin eats has added so much to my life,
Imagine how much my skills would improve if I could win this knife!
Please enter me !
Hi Nagi, I read your blog faithfully although this is the first time commenting. I love the look of that knife! And I love special knives. (food related knives, that is) Last year I coaxed my dad to give me an early inheritance – the bread knife that his father hand-made out of a saw blade and carved wood handle over eighty years ago. And I still have my first ever ‘good’ knife, a Zwilling Henkles chef’s knife I bought while a uni student forty years ago and have lugged around with me for three overseas and two cross country moves. If I were to win the Japanese knife I would treasure it. And eventually pass it down to my daughter along with my other special knives (but only when I’m good and dead! 🙂 Thanks for all your great recipes! I’ve made more of your dishes than any other food blogger I visit.
Hi Nagi,
I would love to win the knife! Thank you for the opportunity to try my luck 🙂
Good quality knives make cooking a much more enjoyable experience.
The pattern on the knife is absolutely stunning as well..
And trying out the chicken recipe later this week 🙂
Thanks again
Shannan
This recipe looks delicious. Also, definitely count me in for the knife giveaway!
Printed the recipe, which I cannot wait to try. Keeping my fingers crossed I can use this fabulous knife in the preparation!
“I said, i, i, i, i, want the knife… ” iiiiiii want the knife…. pleaseeeeee…..” (Eddie Murphy) The Golden Child circa 1986
Nagi, I would SERIOUSLY love this knife. What an asset it would be in my kitchen. Please pick me!
Would I ever love to win this knife. Everyone of my knives has been sharpened to death and now are all wavy like gravy.
This recipe looks so good. Making my mouth water.
I’m obsessed with finding the perfect kitchen knife. I have seen many in Japan, unfortunately they are beyond my financial means. I would love to win this, thank you for the opportunity to try, Darryl
I would love that beautiful knife!
Would love this knife! Beautiful blade and it would make cooking for my 86year old Dad a dream.
Wow! The craftsmanship in that knife looks amazing. Hugely generous of you to give it away. Thanks also for this great recipe, and all your others, of course! I have to confess, your creamy chicken and bacon pasta, (yes, the one with loads of cream!) is a fave 🙂
Cheers – Adrian
Hi Nagi,
I want this knife, but then who in their right mind wouldn’t.
What a generous prize, such a beautiful knife.
How would you go convincing your Mum to bring back another charcoal grilling station for the next one?
Thanks for the recipes
Iain
Nagi, words could not express how much I would love to win this knife, my knife collection at present is very sad so I know this knife would fine a worthy new home in my kitchen. I love all your recipes and look forward to your emails, keep em coming. Huge fan Deb
An excellent recipe. Love this site as the recipes are quick and easy to prepare and of course consume!! Everyone looks forward to what will be dished up for dinner next. Being able to use such an awesome knife to help prepare dishes would be a welcome addition to my kitchen. Thanks again for the wonderful recipes
OMG I need this gorgeous knife !!!!! Please enter me to win , this knife would make my life much easier when cooking and trimming . I make so many of you’re recipes and I appreciate the opportunity you’re giving us to win this knife !!! Please pick me
Lovely knife, definitely need it in my kitchen
Yes please – I need this knife, I have a collection of knife block sets (3 so far) and still in search of the perfect knife ! I’m forever sharpening the ones I have and it just doesn’t stay sharp.
For this very reason I would love to win this knife. Many thanks for the opportunity.
I love your recipes. Cooking the oven baked chicken breast tonight !
Thank you