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….
How exciting to own such a beautiful work of art. In my kitchen it would feel WANTED (used every day) ,
ADMIRED (in a place of honor) and would have no competition for my affection (it would be the ONLY one).
Glad your Mum would give a translation for the stone usage or I would be in the dark.!!!!
I want this knife! If I had money to splurge…it would be on a Japanese knife. I feel like its beautifully handcrafted with love and care knowing that the handler will love and care for it! Please Please I want this knife!
Awesome recipe btw!
OMG! A chance to win a real Japanese hand crafted knife? I’m all in! I currently use a knock off brand of knife for all my cooking needs but I’ve longingly looked at the Japanese knives on Wm Sonoma and Sue La Table websites and stores. But, the cost…although I know they are worth every penny they cost much more than I can afford. Your website has introduced me to many styles of cooking and EVERY one of your recipes is excellent! The amount of effort and trial and error and experience is evident in your final recipe. I appreciate the work and videos you do because I know when I make your recipes that it will turn out excellent and I don’t have to consult similar recipe websites for advice. (like your chocolate pie from heaven or that salmon recipe with mustard and brown sugar!). And I promise to care for this knife and pass it on to my cooking children so it will always be in respected hands. We cook every night. It will be used and loved. Pick me! Pick me please!!!🔪🔪🔪🔪🔪
PS: I haven’t tried this chicken recipe yet but it looks like a winner winner, best chicken dinner!
Since seeing the iconic scene in Kill Bill 1 and seeing the beauty of real “Japanese Steel”, I have been dreaming of owning my own Hattori Hanzo steel. While I have no desire to slice a person into shreds, I do have a a whole chicken in the freezer that I would love to cut up in preparation for making one of your incredible chicken recipes…Black Mamba has nothing on me! 🙂
I just recently stumbled upon your Instagram page and have been a big fan ever since. Hopefully those knives would help me do your recipes justice!
Whoo hoo that knife looks amazing! So happy ur sharing the love 😉 💕 chicken looks bad ass too .. can’t wait to try it!
Nathalie_girl1@me.com
This knife looks fantastic. I work with butchers and would love a knife so I can cut meat the same as they do.
Recipe looks great. Trying it for tea tonight.
I want a knife!!
What a great gift! Thank you for being so thoughtful.
Omggggg! I’m in love. I love the handcrafted and the size but most of all I know there is a story of how it all began from the beginning of making such an amazing knife. That’s the best part. To have something like that in my kitchen would be wonderful.
I love your recipes! Everything I tried has been a success and I also love sharing your recipes with others. Thank you for the generous giveaway! 😃
I want this knife. Probably better than all my other knives combined.
I would love to have this knife😍
I dropped my Scanpan cooks knife 2 years ago and the blade snapped off 😑 I bought a cheap replacement, with the thought of Hubby buying me a proper new one. According to him, it’s not romantic to buy knives for gifts, so I’m still waiting ha. What I wouldn’t give for a wonderfully sharp and classy Japanese knife!
Oh wow Nagi, I’ve dreamt of using a Japanese knife since I watched Hideo Dekura on Food Safari using it to cut sashimi slices and how he said he can ‘taste’ when an inferior knife is used!! Blew me away…
Your recipes just WORK and this is another I’ll be trying, thanks so much!
Wow would it ever be ~knife~ to own something like that!
Oh weird my autocorrect changed “nice” to “knife”! Silly autocorrect 😉
I’d love to win this beautiful piece and display it proudly in my kitchen!
Fingers crossed I get picked!
heather.c.a.stewart@hotmail.com
I want to win this knife for my dad because he is one of the best cook I’ve ever wished for. The first time I remembered when I was cooking with him, he was teaching me how to use a knife. I want to win this for him to appreciate whatever he had provide to the family (yummy delicious meals) !
I would love to use this knife in my kitchen. I just made your Vietnamese caramel pork and it was so amazing. I was shocked at how easy it was!
Thanks for your recipes!
Wow, what a wonderful giveaway. I want the knife!
I WANT this knife!! Your recipes are bomb and your dog is always a cutie to see. Love your posts!!
I would love this knife!!