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….
This recipe was so quick easy and DELICIOUS ! Super moist with tons of flavor my entire family of 6 devoured it
What pasta could this chicken go well with?
Just cooked and ate Oven Baked Chicken Breast, No photo too busy enoying the meal . Thank you very much
You nailed this! The quality of the finished chicken rivals any restaurant entree. I am truly surprised!
Thank you : )
Made it today. Everyone loved it! Even my picky 3yr old:) Thank you!
Wahoo! That’s great Michelle! N x
Cooked & ate this for our lunch today. My darling well mannered husband, ran his finger over his empty plate to relish last drops of sauce. Absolutely delicioso!
That’s the BEST Cimmie!!! N x
Hi Nagi. I’m looking forward to trying this chicken. I work late and was wondering if this could be refrigerated and eaten over a few nights?
Yes of course Sandra!! N x
Perfect! Thank you. I’ll let you know how it goes.
My 3 kids and I loved this chicken recipe! My two youngest are very picky and they ate all of their chicken! I’m a beginner at cooking so I was shocked that it came out so juicy and tender! Thank you for sharing this recipe. It will be my go to dish for sure!
Wahoo, you nailed it J.B.!! N x
I have to say, this is probably the best baked chicken breast I have ever made. Thanks so much for this awesome recipe!!!
You’re so welcome Joy, I’m so glad you loved it! N x
This is my recepies. Delicious.
Love it.
Thanks Nagi
You’re so welcome Ana!! N x
This may be the best and juiciest chicken breast I ever made, and I’ve been cooking for many decades!
Woah what a compliment, that’s great to hear Anne!!
Followed the recipe exactly. It was delicious! Entire family loved it!
This is my go to recipe for chicken. Absolutely love it and it turns out juicy and perfectly done every time. Thank you!
I make this for meal prep. Goes great with veggies or in a salad. I work nights so beating meat flat isn’t always an option when I’m getting my week together. If there’s a reason you have to skip that step or your purely unmotivated – double the spice, slather, cook for 35 min. I did this with 3.5 pounds of chicken tonight and it’s perfect.
That’s great to know Kendra!!
Beautiful meal, I served this delicious chicken and my son grilled your bread and corn on the cob recipe! Awesome
Sounds fabulous Lisa!! N x
Spot on yet again!
Chicken was tender, flavourful and juicy. Using the brown sugar was a great idea, as the colour is so rich. Loved it. Will be on our recipe rotation from now on! 🇨🇦
Wahoo that’s great to hear Linda! ❤️
I love cooking but the idea of baking haunts me. But I love how you eased out this simple formula. Looks very tempting and I am sure it would taste even better.
I was wondering whether I could use white sugar instead of brown ? Let me know.
Hi Marlene, I find white sugar too sweet and the brown sugar gives a nice caramelised flavour. Love to know what you think if you try it! N x
Made this following directions and came out perfectly!
Any tried and tried variants you might suggest?
Also, how would this fare using a stove top cat iron skillet, any ideas?
15 cm = 6 inches not 0.6 inches. You mean 15 mm…
Hi David! Just checked – the “.” is there in the right place! 🙂 Thank you for letting me know though, I appreciate it when readers review my work! N x
So so good! I did think it was a tad on the salty side- so I will be adjusting the salt level next time, but this has become a regular in our household! Thank you!
Hi Zara, sorry you found it a little salty – you can always adjust to suit – N x
Really good spice mix Nagy.I always seem to use what I have, which were skinless drumsticks. Tender and flavourful. I am eager to see the result with chicken breast.Thanks!
You’ll love it Jen!! N x