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 cooked it on a pan with just parchment paper, and it turned out great. I was wondering why you used both foil and parchment?
This is just a guess but I believe it’s for an easier clean up.
Parchment doesn’t always keep the juices from leaking through, and because there’s sugar in seasonings, it can become a really “sticky” mess have to clean.
So good! Even my picky eater loved it!
Wahoo! Winner winner chicken dinner! N x
Great recipe. No tough baked chicken. Chicken can be used in thousands of other dishes! Fantastic
completely and utterly yum-a-ratto, served it with steamed cauliflower tossed in butter and coriander…. the secret, you’re right, is cooking at the higher temperature. Very inspiring site by the way… keep up the good work !
Came out perfectly! Spices were good. Excellent
The chicken came out great. Thanks for the recipe.
That’s great to hear Michelle, thanks so much for the feedback! N x
You’re welcome
I want to make it ahead. How do I heat up the chicken without drying it since after it’s cooked?
first let it sit out for a bit to get to close to room temp. then turn oven on and pace the chicken in as soon as you turn on the oven. I usually warm it for about 20 min. make sure to turn oven off after it has reached 350 for 5 minutes or so. you don’t want to cook the chicken, just warm it.
check it after 10 min. that will give you an indication of how much time you need as ovens vary.
Family loved it! Even the kids! They ask for it all the time now. Didn’t change anything
Checked on chicken, kitchen smoky, all the brown sugar burnt to crisp on parchment paper, sugar black and hard and had only cooked 12 minutes
Love this recipe! I recommend it to my friends and family. Its helped me to eat chicken when before I felt it not flavorful enough. Thank you!
Beautiful tasty juicy chicken
Rate this 5 stars!
Tonight, for the second time, I’m making this recipe. Loved it the first time. We’re trying to eat healthier and this goes into my recipe folder.
I made this for supper tonight and was very pleased with the flavour. Followed the recipe exactly. Mild spices with just a hint of sweetness. Even my picky eaters had seconds. There were no leftovers. Adding this one to our regular menu rotation for sure.
This is my new favorite way to bake chicken. I didn’t change a thing!
Going to try this tomorrow, can I use a cookie sheet/pan? I have 6 breasts to cook
Delish. I used split breasts with bone and it tasted amazing and very juicy.
Can I ask you if you cooked bone in breasts at 425 as recommended…. and if so how long. Was afraid sugar would burn with a longer cooking time. Thanks in advance.
Ran out of olive oil can I use vegetable oil?
Is it necessary to use parchment paper?
The parchment paper keeps it from sticking to your pan. I now keep parchment paper on hand. It helps.
I always line my baking dishes with tin foil shiny side down and spray a bit of Pam cooking spray before adding the meat.
This recipe is very good. Fast, easy & Lee all the ingredients in the pantry.
Being a vegetarian myself I have trouble cooking meat that my family likes. This recipe got rave reviews, and it was so easy. It’s a keeper!
Very tastee!! Juiciest chicken I ever made. Pound my breasts to about 1″, they were big, cooked for 28 mins, but came out perfect still. This is a keeper for me. Thanx for sharing. 5 stars.