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….
Does chicken need to be thawed prior to baking??
Thank you!
Can I substitute coconut sugar instead of brown sugar? Haven’t tried this recipe out yet, but will tonight! Thanks for the recipe!
Hi – is dark brown sugar or light brown sugar recommend?!
Either is fine! I use both 🙂
This is the best chicken recipe!! I cannot wait to share it– and you’re right, it’s the perfect savory dish. Would pay a high price for this at a resteraunt and I love how EASY it is!! Thanks so much 🙂
I’m so pleased you enjoyed this so much Merri! N xx
Nagi, I made this chicken with the oregano to serve to my daughter’s family. She has five children and all have different taste. Everyone really enjoyed your chicken recipe. It is definitely the best. Thank you for sharing!
Love hearing that Peggy! Thanks for sharing your feedback! N x ❤
Can I use this recipe for chicken thighs?
Love your recipes Nagi.
Hi Janet! You sure can 🙂 Please see note 1 for cook directions! N x
Thank you Nagi, my question had already been answered in notes I see, hopeless I am sometimes!!!!!!
Do you need to brine the chicken?
Nope! That’s the beauty of this recipe 🙂 N x
I made this recipe and I used thyme. DO NOT USE THYME! It’s too strong and ruins the chicken. I’d use oregano next time for sure! Although the thyme was super heavy it was delightful. Really enjoyed this. 18 min was perfect time too.
Sorry to hear that Shelly. Are you sure you measured the right amount?? Glad you enjoyed the rest of it though! N x
As someone who eats chicken and rice most days for lunch, this recipe is incredible. Easy to cook in bulk and the chicken is so juicy even after a couple of days in the fridge. I used half the amount brown sugar that the recipe called for and it still turned out great. Thank you and I’ll be sure to try out some of your different recipes
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Nick! N x
Is there another spice I can sub for Paprika?
If you’re in the states, Chili powder is a terrific sub 🙂
Have you ever subed the brown sugar for honey? I try to stay away from processed sugar…
This chicken is fantastic!!! I added more salt and after removing from the oven, I let the chicken cool for a minute and then rolled it around in all the delicious sauce that was sitting on the foil ( I used 14 chicken tenders as a family of seven and no rolling or pounding needed) oh my gosh…. my fam scarfed this up so fast it was gone in the blink of an eye… made the garlicky kale rice too…. delish!!!!
This is fantastic! Thank you!! I have never commented on a recipe before-followed exactly-perfect! Only change-I dipped in masango mayo sauce…in heaven…thank you!
That’s great to hear Jeff! So glad you enjoyed it! N x
Will be trying this tonite. Wish me luck🤗
Did it work out for you? Doing it with my mom as I type.
I made this recipe with out brown sugar added some Latin spice make it spicy omgs is the bom thanks for the recipe
That’s terrific Erika! I’m so glad you enjoyed this one – thanks for letting me know! N x
Best chicken ever
That’s great to hear Leslie! So glad you enjoyed it! N x
if olive oil’s smoking point is under 200 degrees c and I’m supposed to bake it at 200. won’t the oil start to smoke? or is smoking olive oil the whole point of it?
Hi Ivan! Nope it doesn’t because it’s on the chicken, the oil never gets to that temperature. It will only smoke at that temp if you pour it straight onto a pan and put that in the oven 🙂
I have been searching for the secret to edible chicken breasts…hot blast is GENIUS! Don’t know why I didn’t think of that, since that’s what I do for wings. And pounding first is another hot ticket. So much better!
THANK YOU!
That’s terrific Susan! I’m so glad you enjoyed this one – thanks for letting me know! N x
Are the chicken breasts boneless and skinless?
Ohayo guzaimasu. Thanks for the recipe. I left 8 chicken breasts overnight in the car so this was a salvage play. Unfortunately I had to cram the pan to do it in one cooking. I love the idea of unifying the thickness. I will do it next time. Good flavor and easy recipe. I will flag your site
That’s terrific to hear Rob! So glad you enjoyed this! N x
isn’t olive oil’s smoking point under the temperature I’m supposed to be baking at?
As I type and post this comment; I am making this dish. My husband who is a firefighter (and always cooks) is always pushing me to try new dishes… I came across this one while the chicken was defrosting… My house smells delicious! I can’t wait to eat this chicken dish! What kind of sides is everyone serving?
Thanks for the recipe!
I LOVE hearing that Crystal! Did you see the link to the garlic butter kale rice in the recipe? It’s the side that is pictured in the photos that everyone was asking about! N x
I just made it and it was delicious! My husband loved it too. For my sides, I cooked some yellow rice and brussel sprouts. The whole meal was perfect!
That’s terrific to hear Melissa! So glad you enjoyed this! N x