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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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….
Just made this, it was so delicious! I baked my chicken breast, 400 degree 30 minutes, put on a slice Swiss cheese while it rested! Honey mustard is to die for! Great recipe, thank you!
You’re so welcome Vee, I’m so happy you loved it!
Omg! Made this for a family dinner and everyone was raving about it. So simple and easy yet delicious. Will become a staple for sure!
That’s so great to hear Nicole!
Making tonight. Do you flip it halfway?
As in during the cooking time. I am thinking not since you didnt indicate too.
What is “baking paper”? Parchment paper? Thank you!
Hi Barbara, yes the same thing ☺️
OMG I tried this recipe for the first time tonight, it was quick and easy , and my family loved it. This is definitely my go to meal for now on. Thanks for sharing
I’m so glad you loved it Latifah!
Hi Nagi,
cooked this dish twice, and it was delicious both times. Both time an issue came up. The chicken was great, but the spaces on the tray between the pieces of chicken burned up. Any idea what I am doing wrong?
Hi Fenesko, just sounds like some of the seasoning is just burning on the tray (that’s why I like my tray – to save me from the washing up) – N x
My go to recipe! You will never go wrong!
Let me start by saying I hate to cook and I typically hate the chicken dishes I make. I just tried this recipe and not only was it incredibly easy, but so incredibly good as well! Very juicy and flavorful. I paired it with long grain and wild rice and broccoli. This will become a regular in my rotation for sure. Thank you!
Wahoo, you nailed it Megan!
This chicken turned out moist and delicious. Such an easy recipe with great results!
Yes it’s sooooo easy!
Any suggestions for those who avoid sugar? Thank you.
Not for this one sorry – it’s the sugar that helps create a crust and keep the chicken moist here – N x
You can use brown sugar substitute called Swerve. It’s really good, same results but fewer calories/sugar. Bit pricey though
I made this chicken last night. You are not kidding! Chicken moist and flavorful! Even my picky eaters loved it. The want it regularly.. I doubled the batch and still no left overs
Wahoo! Winner winner chicken dinner! 😍
I really want to make this but don’t have garlic powder, not easy to find in SA 🙁 can I skip it or out fresh garlic, will it still be as good?
Hi Nats, how about onion powder – usually woolies stocks this and garlic powder – N x
Let me start off by saying I am probably the most picky chicken eater I have ever come across. I have yet to be able to consume a piece of baked chicken that doesn’t gross me out. I decided to try this recipe for my family and WOW! We all loved it. Even my extremely fussy 7 year old loved it! He ate so much, which is a rare occurrence. My chicken didn’t brown as much as yours did in the picture and I added extra seasoning too which was so yummy. This is going into the regular rotation from now on. Thanks for bringing my faith back in chicken!
That’s awesome to hear Elizabeth!
I made this chicken tonight. My brown sugar was dry so I added a bit of water. Turns out I added too much. Made the brown sugar seasoning more like a glaze. Most of it ran off into the pan and just burned. The chicken looks like it did fine. It’s standing right now before I cut into it. I learned that the mixture needs to be like a dry rub. May have got a smokey flavor which isn’t all bad but we’ll see once I taste it.
I made this for the first time about two months ago and we’ve been hooked ever since! My mom doesn’t like chicken breast because it’s always so dry but because the chicken turned out so tender and juicy using this recipe, she’s been requesting it again n again. Our family loves it so much, this has become one of our favorites!!!!
Wahoo! You won’t look back now, no more dry chicken breast!
I have never tasted a more flavorful juicy chicken recipe then this Oven Baked Chicken Breast and I have searched for years possibly decades!! Everyone should try this one at least once! I used the thyme, my paprika was smoked sweet and I made it in my Nuwave oven. I would give this one 10 stars if I could. Thank you, finally!!
Thanks so much Cheryl!
Do you used smoked sweet paprika or non smoked regular paprika?
Hi Tanya, either would work fine ☺️
We love this recipe! In this hot weather I’d rather not run the oven. How would you adjust for bbq cooking?
So yummy and juicy!
Wahoo, thanks for the feedback Diana!
GREAT and quick recipe for a week night!! I was so pleasantly surprised. I tenderized by wrapping the chicken in plastic wrap and pounding it with a pan since i didn’t have a mallet. Highly recommend this recipe when looking for something delicious and simple!!! 🙂
Hi Nagi,
I have not had great success with pounding chicken breasts. I can buy it pounded thin or is it best to pound it yourself? Thanks, Abbe
Hi Abbe, I usually just do it myself so I can control the thickness – N x
Hi! Thank you so much for this recipe. I’m new to cooking and this was an easy recipe to try. I paired it with basmatti rice and some salad and it was great!
Great combo Dominika, I’m so glad you enjoyed it!
AMAZEBALLS!!!
I’m creatively cooking backwards and yet this turned out DELICIOUS!! Thank you from the full tummies of my family!!
We were hangry and i pulled out the chicken with no idea what to do with it and then found this!! I can confidently say we are no longer a hangry household!!
Wahoo, I’m so glad it was a hit Charlotte!
Really liked it, very easy recipe with only ingredients I already had. This chicken was not dry at all. Will do again for sure.
I’m so glad you loved it Lauren!!