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….
I think it needed a little more salt .. it was juicy though
Hi I love your recipes and really love how you go into so much detail. This recipe looks amazing and l will try it with breasts but just wondering if it works just as well with thigh fillets?
Hi Tania! I’m so glad you like my recipes, thank you for following along! This will work great with thigh fillets too, boneless ones 🙂 I’ve just added a note about this with cook time. Hope you enjoy! N x
I ran up on this today. I tried it and it worked out great! I love it. Thanks!
That’s great Zakeya! So pleased you enjoyed this, thanks for letting me know! N x
I tried this and it didn’t brown at all, which means I totally overlooked it and it dried right out. Was this skinless or was I supposed to get ones with the skin on?
Hi Cat – I’m sorry to hear that. This is definitely skinless. The colour comes from the spice rub – the paprika and brown sugar. Did you definitely use these in the recipe??
Great recipe ! Threw some cubed sweet potato tossed with a small amount of olive oil with salt and pepper and baked as directed.
That’s great Patty! So pleased you enjoyed this, thanks for letting me know! N x
I made it tonight and idk why but it was spicy. Did I do something wrong? I didn’t use paprika. Is it supposed to be spicy?
Spicy?? Did you accidentally put chilli in??
I’m planning on making this. It says to cook for 18 minutes, but it doesn’t mention flipping it to cook on other side. Is that not necessary because it’s so thin? Thanks.
I have been looking for a great chicken breast recipe for years – and now I’ve finally found it! Thank you! Loved by all. What’s that rice spinachy looking side in the photos??
Hi Aimee! So pleased to hear everyone enjoyed this! It IS a great staple 🙂 The side is a garlic butter kale rice. I keep meaning to share it! I will try to remember to drop a link here when I do. N x
From what I’ve seen in some major supermarkets, poultry and meats have been injected with a liquid to raise the weight of the product. Be careful what you buy and where you buy.
Hi Sue! In Australia if meat has been injected or marinated with anything, it has to be disclosed on the ingredients 🙂 So if it’s over the counter it’s 100% meat! N x
Nagi, you are so fortunate. I have to to be so careful what and where I buy. Thank you for your response.
Could I leave the seasoning on the chicken and then place it back in the fridge for a later cooking time ?
Thanks!
Hi Jess! You can do that for up to 24 hours. Any longer and I would mix the seasoning then put it on just before cooking. 🙂
Hi Nagi.
I made these about a week and a half ago and forgot about leaving the review but am now because I just left one for the dumplings. This recipe received a rave review from my husband who ate all 4 servings. This will be one of my go to recipes due to how easy and quick it is to make. Thank you for the recipe!
Fantastic! So glad you enjoyed this Alexandria! N x
Gosh I hope you see this, I know there were so many comments.
But I finally got around to making the chicken breasts and when they were done, they were standing in water.
Anyone know what’s up with that?
Hi Cheryl! That sounds odd, breast shouldn’t leech that much liquid! Where they by any chance pre brined, store bought?? That might explain it? N xx
Thanks Nagi….After a lot of googling, I think I need to try a different chicken brand and/or cut up my own chicken. My only store is Walmart but we do have a butcher shop that carries whole Amish-raised chickens.
From what I’ve seen in some major supermarkets, poultry and meats have been injected with a liquid to raise the weight of the product. Be careful what you buy and where you buy.
Another delicious recipe that the family loved. I don’t think they’ve enjoyed my cooking as much as they do now since I stumbled across your site. Thank you for all the wonderful recipes and the videos to make it so easy to follow.
I know this is sooo super late responding but I just saw this and wanted to respond quickly to say that I’m glad you enjoyed it!! N x
This chicken is so delicious, so tender, and so easy to prepare. I just entered the recipe into my permanent file. Many thanks!
I love your recipes and your dog.. (I have two Golden retrievers myself, Bentley and Buster!) Thank you for all the TASTY recipes and videos, which help me a lot haha!! I would love your knife especially because all of mine are dull. Thank you again, and keep those yummy recipes coming!
Could you please share the rice pilaf recipe pictured with the chicken? Thanks!
By popular demand it is coming soon! It’s a Garlic Butter Kale Rice Pilaf 🙂 N xx
Thank you so much for posting your recipes with the world. There are only a handful of food accounts I follow and yours is my favorite. Your honey lemon chicken is a winner in my home and everyone loves when I make it. As someone who enjoys cooking and is getting more into it your simple yet delicious recipes are great. We love you! The knife would be a gorgeous addition to my home and used in the house as a new favorite knife. (We have a little coated one that doesn’t even hold a candle heh). Keep on doing what you do and thanks for being so amazing!
Aww Jen what a lovely message, thank you! I’m sorry to say the giveaway is over but keep your eye out because I am going to do another one soon! N xx
I made this tonight and it was like you say – easy, efficient and delicious! My preference is normally dark meat but I was happy with the chicken breast tonight. 🙂 Thank you for a great recipe Nagi!
Can you share what the rice recipe is that you have paired with the chicken? It looks like it has nuts in it?
Cheers!
Wendy
HI Wendy!! It’s a garlic butter kale with rice! I have it on my list to share soon! N xx
My son bought me a really nice chef knife for Christmas a couple years ago he loves to cook and and has turned into a better cook than me. Thing is, he doesn’t even have a chefs knife himself. I would love to give him this knife. ❤️ Thx.
I’m so sorry to have to tell you the giveaway is over Becky! N x
This will be making regular encore appearances in our kitchen for dinner. It’s very good, and was a much needed addition to our regular rotation of chicken recipes! I’ve used brown sugar rubs on other meats, especially ribs, but hadn’t thought of using it on chicken, and it’s just as wonderful on chicken too!!
This is Actually the 4th time I’ve written a review of this, but each time I’d tried to post those on my iPad, the page had crashed and reloaded! It had no problem with letting me post about the potstickers, but I’d had to switch to a PC to post this one. NOW, the PC is trying to restart, so I’d better post this one while I still can!
Crashing computers is my LIFE Wynn! So glad you enjoyed this one! N xx