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’d really like a new knife, but $500 is a lot of money. Would love to be convinced it is wirth that.
I love your recipes and cook them every week. I would LOVE to win this knife to help me be a better cook. Many thanks Nagi!!!
I would love to be the new owner of that lovely knife you made your mother buy. Thank you to her
Linda
I would love to win this knife, Nagi. It would be a much loved tool on my kitchen and preparing your recipes for my family would be even more enjoyable
I would LOVE this knife!! I have bought many and given them away each time hoping I’ve bought a better knife. Fingers crossed!!! PS.. loved the Vietnamese Coconut Caramel Chicken -my favourite!!!
I would love to win an authentic Japanese knife, Thank you so very much for offering this give away!!!
I really really want that knife, I love to cook and I could use a knife like that…
The knife is stunning! Please enter me in the give-a-way because I’m tired of cutting myself with my bad knives.
I could use another good knife. I only have one and it is one of the best investments I have made for the kitchen. It slices through everything like butter. I actually enjoy prep work with whenever I use it.
That sure is a beauty! That knife would come in so handy with my daily meal preparation 🙂
Amazing site, amazing recipes and an amazing knife. Thank you for them all Nagi
Hi Nagi!
Wow the knife is beautiful and would enhance and regal my humble kitchen, yes please I would love it!
I love your recipes and try them all, thanks for the great blog 🤗
Steve
I would love to win this so I have at least one decent knife in my kitchen. Thanks for the great Recipes Nagi always look forward to them
Sorry if this has gone twice. I was not too sure how to do it being the first time commenting
I would love to win the knife and sharpening stone although i’ll need to learn how to sharpen the knife! I do know a good business that does this. Who knows they may show me how.
You and your recipes are so enjoyable!
Yes, I would love to win the knives!!
If winning this knife helps me cook like you, then I am in 🙂
You are perfectly correct, the Japanese do make the best knives in the world, I have studied the art of knife making and the method that is used to make Samurai Swords and the dedication of the masters that make them, from the three types of steel which are low carbon to high carbon, heated and folded, several times, hammered during each stage to remove any impurities. This truly is an art. Japanese kitchen knives are made in a similar way, if you want the real quality, you have to pay dearly for them and of course, these knives are very expensive, as is the one that you are giving away. I could never afford a knife like that and I doubt that I will ever have the chance to win one ever again but I am just one of many that have always wanted a knife like that. I have a part set of Global knives, they are OK but compared to Japanese steel, they are very inferior. I will stop there but thank you for at least giving your fans a chance to win one of these magnificent knives, it would be great to follow your recipes using a knife like that.
I would love to win this very special knife!
I love Japan, love cooking, love Japanese food and love your recipes! I would also love to win that purdy knife!
A japanese knife like this
In my kitchen would mean
A great deal to me
Just as a samurai sword would
Mean to a samurai