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….
Excellent as well as easy!!
I used thin breast cutlets and still pounded just a little bit. They came out perfect!!
Perfect Amy! I’m so glad you loved it!
I just made this last night & really liked the flavor of the seasonings here, as well as how easy it is to make! I used aluminum foil, didn’t have parchment paper and it worked fine. Thanks for the suggestion for easy clean up as it is very sticky! One issue I had…my chicken breasts were thick so I cut them horizontally as stated in recipe, didn’t pound them as they seemed the right thickness. I set timer for 18 minutes, and really that was too long so they did get more dry than I wanted, not juicy at all. So I will definitely try this again, no changes other than to watch cooking time closer. Thanks for recipe Nagi!
Hi Di, sorry yours were a little dry, it all depends on the size of the chicken breasts – but I’m glad you’re planning on giving it another go! – N x
I didn’t have brown sugar and made my own with maple syrup! I was excited and nervous at the same time lol. My husband loves it, he was like what did you put on the chicken omg thank you and I am picking up brown sugar tomorrow!
How did you use maple syrup?! I don’t have brown sugar either lol
Sorry I am just seeing this. I pulled up recipes on google and basically mixed some maple syrup with the white sugar. I think it’s best to pick up some brown sugar though.
Great Kim!
Made this for supper tonight. Added a tad more garlic. I
Mean, really,… who doesn’t like garlic!!!. This was delicious and I will definitely add to my rotation
I hear you there! I can never have enough garlic ☺️
Made this for dinner this evening. I split the chicken breasts horizontally, but they were not consistent in thickness, perhaps a bit too thing by the time I pounded them out. They were not dry as chicken breasts often seemed to be, but would have been moister had they been a tad thicker. The seasoning mix was very good, but the thyme I used was a bit overwhelming. I would cut the thyme in half next time. Overall a very delicious recipe and I will be repeating it. Thank you.
Hasn’t come out of the oven yet but wow! Such a truly easy recipe w/ ingredients I always have in the house. Two thumbs up there. Taking away the higher temp/faster harder cook method from this recipe. Cannot wait to taste the final product !
Oh the anticipation! I hope you love it!
Hi Nagi! Quick question regarding chicken size and cook time…. I’m using just under a 1.5lb of **thin sliced** chicken breasts(boneless/skinless)…. Do you suggest I still do the pounding? I’m still hoping for the juicy and tender outcome, if possible with this cut of chicken….Also, in your opinion, should I continue with the same oven temperature and cook time? Thank you!
Hi Trisha, how thick are your chicken breasts?
It was really good. My kids loved it. I doubled the spice rub to make sure I had enough for the chicken I had. Definitely a keeper. Try it, you won’t be disappointed. Quick, easy, very tasty.
I don’t have baking paper (parchment paper). Husband claims Publix didn’t have it. Here goes nothing… I really hope I can line with Reynolds wrap (aluminum foil). 😫
I made this tonight and it was tasty! Everyone liked it! It was so juicy and tender. I added it to my favorites.
This recipe was amazing! Its easy to do, and and the family loved it. It is one of my go to recipes and I wouldn’t change a thing. Thank you for sharing!
Hi Nagi. I found your recipe on Pinterest but it linked to a lookalike spam site here: http://edufoxy.com/chicken-breast-recipes/ They posted your recipe as a PDF or something and have “online criminal justice” spam below it. I wanted to let you know so you could go after them if you want! I hate content stealers! Best, JD
The first time I make chickenbreasts that my family loves ! Usually my chickenbreasts are dry BUT this was tasty and juicy ! Even the dog was excited . THANKS
Wahoo!! I’m so glad it was a hit with the family!
Tasty, juicy, easy & quick to prep & cook. Another keeper for the menu rotation.
Perfect!
So simple and surprisingly flavorful for such limited ingredients! Plus I learned a perfect temp to cook chicken breasts to keep them moist ….I used to always default to 350….but it really does make a difference to cook at a higher temp….thank you!!! =]
I’m so happy you love them Jill ❤️
Great chicken and we did it using salmon (less cooking time 15 minutes at 425.) Chicken and salmon very moist.
Sounds great John!
The Oven Baked Chicken Breast was a hit and I loved that it’s so easy to make. Thank you
I loved it! I forgot the oil, but it still turned out good. I also added basil (I like basil) and left out the paprika. It didn’t caramelize on top, but it was still the juiciest chicken I’ve ever made. EVER! So what I’m taking from this is shorter cooking time, higher temperature.
Sounds fab Sarah!
Came out amazing, and I’m terrible at cooking chicken breast! Thank you!
Sounds like you nailed it Sara!
Ummm yumm, my wife said to make dinner tonight so as I looked in the fridge I saw chicken!! I thought how can I make this different you know then the regular stuff!! I found this recipe and she along with my 3 boys loved it!! Thank you so much and will be using this again and again
Wahoo!! You’ll be making dinner from now on! 😂