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….
Everyone in the family loves it. Thank you so much!!!
Made baked chicken for the first time and it came out so juicy and perfect even though i had to cook it for a little longer. I am so happy with the recipe and my family loved it too. Thankyou for the recipe it’s absolutely amazing!
Thank you for this amazing recipe! The most tender and juicy chicken I have ever made. This will absolutely be in dinner rotation. So simple. I usually over do everything with chicken from the marinade to seasoning. I recommend this recipe to everyone. Delicious.
Every time I make this the chicken is almost raw? It’s not enough time or the temp shouldn’t be 350. Any suggestions ?
Hi Edythe – The recipe says to cook at 425 degrees (not 350) – I just made for the first time and it turned out PERFECT – good luck!
PERFECT!! Juicy BEST CHICKEN BREAST IVE HAD , with no bone or skin. I was worried about the high temp, but I went for it and my son (33 yrs old) loved it as well!!! Good job !!!
This was delicious Nagi, I’ve always been dubious of chicken baked, but I’m a convert now. I used chicken tenderloins and sprinkled cashews on the same tray sprinkled with a little of the seasoning, highly recommend! I served with roasted Mediterranean veg which required the same oven time & tenp. Thanks Nagi
I made this recipe but put it in my Instantpot with 1c. Chicken broth And erithritol replacing the brown sugar, for 25 minutes manual, quick release. It was SO GOOD!! I made a gravy with the juices and a cornstarch slurry. Amazing!! Thank you !
I can’t get over how juicy and just down right delicious (and easy) this was! The brown sugar is the best hack!
It was really delicious! Will keep this in my go to recipes😄
I’m so glad you love it! N x
I’ve made this three times already for the family and we’ve all enjoyed it! The chicken is tender and the seasoning is so delicious !!
Hello Nagi! I stumbled on your site, while I was looking for a salmon recipe. It’s my lucky day cause all your recipes look delicious and you seem to use ingredients that are accessible and what I have in my pantry. I’m going to print and try others!! I promise to give you all the credit when my husband compliments me!!! Thanks again! Connie Barrientos
So delicious! so tender and perfectly caramelized! I actually put 1Tbsp of brown sugar and added some onion powder to it. I can just eat this everyday. definitely will make this again tomorrow! thank you for this yummy recipe! 🙂
Another winner! We have been enjoying many of your recipes lately, so thank you for the inspiration. Your recipes are easy to follow, and I love the many pictures. I used thyme, and the only change I made was to add some hot pepper flakes, because we like everything with a little heat. I served it with grilled polenta topped with spinach, roasted tomatoes, and goat cheese. It was a great combination of flavors. I have shared your site with friends that are looking for inspiration, as we all seem to be cooking a lot more at home these past few months.
Would this work with chicken tenders? It sounds delicious and I want to make it for dinner tonight.
Hi Lori – you definitely can, as long as they are pounded out to the same thickness 🙂 N x
Very quick and easy to do and nice flavor! Juicy! However, mine was not carmelized on the top! It looked like the brown sugar melted and ran off. No crust! An idea what I did wrong? My oven was at 425. Thanks!
Hi Karen, sorry you had issues here – did you pat the chicken dry before adding the rub? N x
I think I patted them dry, but will note that next time I make them! It seemed like there was a lot of liquid in chicken breasts based on the amount in the pan. Thank you so much for responding!
to Karen S : Lich many meat products, suppliers pump/inject the meat with water/brine to increase the weight. Change supplier !
Sorry!! 🤦♀️🤦♀️🤦♀️
Nagi I only have Boneless skinless chicken thighs. Would that work and should I change any cooking times or anything?
Hi Jessica, I talk about this in the recipe notes 🙂 N x
I just left a comment, but forgot to mark the stars! Definitely 5! Sorry!
I’m not a bad cook, but I’m not a super star either, so I’m always looking for recipes that are easy, delicious and reasonably healthy. This one is all three. I especially like it with thyme as the herb. Thanks!
Thanks for this recipe Ms nagi they love them so much I’m from bahrain working as a housemaid here