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….
Can I make the chicken on the stove?
I just made the Oven baked chicken breast and garlic and kale rice dish. It was a hit! My husband went back for seconds and told me I should have made more. This one is getting printed out and staying in my rotation. Thanks for sharing 🙂
Awesome Sheila!! I’m so glad everyone loved it!
Are we missing a Dozer photo? Or is it supposed to be like ‘Where’s Waldo?’ and he’s hiding behind the chicken breast?
Don’t tease us like this!
🙀🙀🙀 Don’t know what happened! FIXED!!!
Majority of oven baked chicken breasts I’ve had in the past are bland and rubbery. Not this! I enjoyed every bite and can’t believe oven baked breasts were so juicy and tender. Thanks Nagi!
WOOT! Awesome!
Oh, my goodness. My SUPER fussy kids and I have just finished eating this and we loved it. Thank you so much for sharing, it was tasty, moist and best of all so easy. Look forward to trying more of your recipes.
Awesome!!!
Can I substitute oil with butter?
Sure thing Maria! 🙂
Nagi, can sugar be substituted with maple syrup?
Thanks!
Brown sugar is better in this recipe as you’re creating a rub that essentially coats the chicken and keeps it moist ☺️
Made the chicken and the garlic butter rice. It came out sooo good. Plates all cleaned and smiley faces around the table. Best compliment for the cook. Thanks for sharing so many great recipes Nagi.
What can I substitute for Brown sugar, I’m out?
Any type of sugar!
This chicken is so tasty and tender! I’m amazed. Very simple prep. This is the best chicken I’ve made. Beating the chicken with hands made a big difference on making them tender!!
Glad you enjoyed it Leah!! Thanks for sharing your feedback 🙂 N x
Ah—mazing! This is the 5th recipe I’ve made of yours… I RARELY compliment my own cooking, if I even cook. But you’re changing my ways..
Your recipes are so simple, no fancy cuts of meat, etc. which at first, evokes the thought, no-way-will-this-be-good (weird wired brain of mine) but when dinner is ready, I’m cooing just as loud at as everyone else- Ha-ha!
Thank you for the videos too! Short. Sweet to the point. You make it easy for me! THANK YOU! I’ve gone from least likely to cook to ‘Wow! Susie homemaker’ *wink wink*
Sending good vibes to you and yours.
Graciously,
-S
Glad you enjoyed it Somaya!! Thanks for sharing your feedback 🙂 N x
Has anyone made this in a dutch oven dish? Thx.
Hi Nagi,
Discovered you website some months ago. Going to try this recipe this week. Is smoked paprika too much for this recipe or is there not too much difference? 🙂
It will be fabulous in this! 🙂 N x
I had the same idea! However, I worried that using all smoked paprika would be too much of a good thing, so I subbed just 1/4 teaspoon of the regular paprika with smoked paprika. It was delicious, not too “barbecue -y” at all. I think I’ll try half smoked paprika next time just to see what that’s like. I honestly think it would be pretty hard to mess up this excellent recipe.
Faroh, if you did try all smoked, I would be curious to hear how it came out.
I used thyme as my herb and it was lovely. I think I’ll have fun trying tarragon, oregano, and other herbs, too.
I had had two larger chicken breasts, and followed your advice to slice them in half horizontally. Worked perfectly. The meat was so moist and tender. My husband loved it.
What an easy, delicious recipe. And the video was very helpful. Thank you, Nagi!
Could you do this with bone in chicken breasts?
I just did.
It’s juicy, delicious and easy! Thank you Nagi! I just made it and my 14 year old daughter loved it and asked for more 😊
Can you do this with chicken breaths pieces because that’s all I have??
Yes
Awesome!
OMG! When I tell you this recipe is a “KEEPER!”, BELIEVE IT! SCRUMPTIOUS, MOIST and DIVINE are the first three adjectives that come to mind when describing what I experienced at first bite! Who knew a chicken breast could be so good!? Thank you times a million for this one! Please do share more of your delicious recipes!
Sincerely
That’s great Ms E! So pleased this was enjoyed – N x
Has anyone tried this without sugar? How was it without the sugar?
This is an amazing recipe! My family and I absolutely loved it and i was able to make it unique in my own way also!
That’s great Molly! So pleased this was enjoyed – N x
You are the best. Great recipe. I have never failed on any of the other recipes you post. Any time I want to make Ssomething I go straight to your site. Thanks a bunch.