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’ve never punched my chicken before, but it’s good stress relief. I mix it up with the spices just a little bit, but it’s great every time. I don’t use quite as much salt, either. But I love this recipe!
Thank you for this beautifully simple, delicious recipe. This has become a regular fabourite in our house now.
Absolutely delicious!! I followed the recipe exactly and it was amazing!! My husband even loved it and he’s picky. We will definitely be making it again!! Thank you 😊
Left out paprika cos it wasn’t the flavour we were going for tonight. Still very yummy. I took the chicken juices from the tray and put into a saucepan with some corn flour and it made a lovely gravy. Thanks for the recipe!
Loved this recipe! So simple and delicious!
Make this recipe part of my dinners now and my family love it even my little son. I have made this more then 10x now and it’s super easy and quick!
I cut my chicken breast into chicken tender size and works out great!
We make this once a week with an arugula/spinach salad with red onion, small cubes of white cheddar and apple. We use the simple balsamic dressing as well. Love this chicken recipe! I always pound any chicken breast I intend to bake on high heat now. Perfect!
Can this chicken recipe be grilled instead of baked?
Delicious!! Thankyou very much.
Fantastic Quick and Delicious recipe. On rotation at our house. Plus teens cook this if home alone as sooo easy and good
As with every Nagi recipe, this is amazing! Super easy, exceptionally tasty
Great article. This article is full of information & knowledge. Many thanks to the author for sharing this informative and useful recipe.
Husband, teenage boys and myself love this so much! Not too sweet at all (I read another comment and wondering if they got the portion ratios wrong). Definitely a do over. And, yes I pounded chicken – always best to do so.
One time I forgot to add the salt. No idea how I missed that. Wonder if they accidentally did that. I never find it too sweet when I actually follow the directions. Lol
Made this! Im wondering if I used too much olive oil? Basically the brown sugar started to burn and roll off of the chicken in to a black smokey mess on my pan!
Mine did the same and I used even less oil than recommended. It still tastes pretty good though!
Same 😕 and it didn’t look browned at all. The amount of seasoning seems too little.
I also had the black burned mess…but on my foil lined pan. I forgot to oil the chicken and all topping were in place when finished. Looked beautiful and tasted very good. I’m guessing you may have had too much oil.
Same thing happened to me, I liked the recipe, paprika was a little to hot, if I fix again, maybe just do one side with rub or eliminating paprika
love this recipe. Haven’t tried a Nagi recipe that wasn’t delicious!
I want to make this for a crowd. Is it possible to freeze and then reheat? Do you have an idea for a glaze or topping I can put on it while reheating, so it doesn’t dry put?
Hi Nagi, congratulations on your cookbook and all of the recent media attention. I’ve always loved your website. I tell all of my friends about it and all of our family staples are from your website. You basically taught me how to cook. I was just wondering, with your skills in determining seasonings/flavourings, if you would ever consider publishing your versions of some of the packet spice rubs e.g. Nandos Peri Peri and Garlic Chipotle etc? My kids tried them for a baked chicken recipe at a friend’s house and they couldn’t get enough. I have tried my best at recreating them but I can’t manage it. You’d probably be able to do it easily. At $3.50 for a packet it seems a bit steep, plus I’d rather not include some of the questionable additives. Thanks so much, Mary
I have cooked this chicken forever. I preheat oven to 325 and depending size of breast I cook for 56 – 58 minutes.
Juicy! Delicious!
SO GOOD! I made it as written and it’s delicious. But I’ve also made it using a little oil and the spices, and another time with some salad dressing (it was what I had on hand lol) and spices… But otherwise followed the instructions and it turns out perfectly every time. Sometimes I do cook it about 4-5 minutes longer because I can usually only find thicker chicken here and it’s hard to pound too much… But no more dried out chicken here. 😀
Hello Nagi! Thanks for sharing this recipe, it’s amazingly delicious and juicy! It is now my favorite baked chicken recipe! Hope you have a nice day, greetings from Venezuela.
Way too sweet for my taste. I threw it away.
Amazing and very simple! Chicken is Soooo juicy!!