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….
Love how moist and delicious this looks, must give it a try.
Wow! That was so good, and I’m a novice. I’m thinking next time I might add some spice. But yummm!!! Will make again and again.
I’m so happy you loved it Tabitha!
So simple yet so satisfying! It’s quick and easy. I always used smoked paprika for that extra southerny flavour. I always always use this recipe. Sometimes I tweak it but the original is the best.
This is THE ONLY way I make chicken now. Thank you!
This looks so good! I only have smoked paprika, so could I use that instead of regular paprika?
Sure can!! I hope you love it!
Made this tonight and it turned out perfectly seasoned and juicy. Will definitely make this again. Thank you!
Great!!
So easy and excellent! I am a vegetarian who makes chicken for my husband. He raved about these. I think the brown sugar is the secret because I did not do any pounding.
That’s so great Barbara!!
I just tried out this recipe for the first time. I thought that the chicken was absolutely delicious. It had the right amount of seasoning and was very tender. And it paired well with roasted brussels sprouts.
That’s so great to hear Meghan!
I’ve tried this twice and the topping just slides right off once it carmelizes. I’m so frustrated! What am I doing wrong?
I usually don’t cook chicken breast to often, but this is the second time this month. I didn’t change a thing an it’s 💯 % perfect. Didn’t make the rice the first time but I am tonight, have leftover Fresh escarole gonna use that instead of the kale. Thank you. Wonderful Recipe
The chicken breasts were perfectly moist – my husband and son loved it.
This will be part of my regular rotation.
Only thing I changed was I didn’t pound the large breasts and cooked a few minutes longer at 425 to compensate. Very moist!
Can I prepare chicken I.e. put oil and seasoning on and put in fridge until it is time to bake? Thank you
Loved this recipe! Chicken can be very boring but its cheap! Had this all on hand which I love. I omitted the thyme herbs because I felt I wouldnt like the taste. It was perfect without it. I didnt thin out my chicken breast but I baked it another 5-7 minutes and it was perfect. Thank you so much. Keeping this on file!
Fantastic Monica!
Chicken breast does not sound interesting until I discovered. Who would have thought that such recipe of this part of the chicken taste so good? It would be best to serve this during lunch or dinner, I guess. Rice may not even be necessary here.
I’m so glad you loved it Donna!
This was very easy and tasty! Thank you. Mine came out a bit overcooked but I think it’s because I had made the chicken too thin but the recipe was great and I’ll make it again!
Thanks for the feedback Sasha!
My picky son loved these. The only change I made was using smoked paprika in place of regular paprika because that is all I had. They turned out great. We will be making these often..
Smoked paprika would be perfect here too, I’m so glad your family loves it!
Made them tonight for dinner, the wife’s verdict was that they were “company good”! Now I’ve gotta find some people to invite over…
Thank you!!
😂 Love this!
These breasts definitely held their moisture. Mine weighed in at nearly 15oz a piece so I did slice them in half lengthwise and needed no pounding. Recipe states to
pound to no thicker than 0.6″, but since breasts cook pretty quickly I would say no THINNER than 0.6″. Definitely didn’t want to overcook them so I set my timer for 15 mins. (My original 1978 Gaffers & Sattler oven is still going strong!) Plan to serve them right away bc they will dry out a little if they sit out too long. Pretty tasty overall, but next time I’ll try brushing them with bbq sauce after cooking to add some extra flavor. Very simple recipe and easy to follow. Would reccomend!
I’m so glad you liked them Tony!
Delicious recipe – made tonight for my husband & I !! The only alteration I made is cooking for an additional 10 min or so !! We also drizzled the excess juice on our rice . So yummy 💙❤️
So happy you loved it Angie!
OMG…just made this. It was good. My oven is broken so made in a toaster oven. I pounded the chicken, but after 15 minutes, still needed to bake more (checked with thermometer). Baked for an additional 15 minutes, but I think that was just a little too long. Next time, will check after 20-25 minutes. I will also double the seasoning. After chicken baked and ready to eat, poured juice over the chicken. Delicious!
Sounds great!! 30 minutes sounds too long, but I’m sure after 20 minutes this would be done!
Was sooo good, making again tomorrow night. Thank you very much for posting this recipe!