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….
Well, if not a problem — I’ll understand if it is — I would gift this to a close friend if I won…rather than keep it myself. Cooking is a passion and an art with her. I’ve tried to convince her to go to the Cordon Bleu in Phoenix…but she can’t afford to take the chance and leave her weekly paycheck behind. For myself, I have terminal cancer and would not be able to fully enjoy or appreciate it in the time remaining to me.
Creestof@roadrunner.com
I’m due for new knife, I got same knives since 2002!
I have always wished I had a great quality knife. without using the tools to sharp my knives.
My daughter and I love your delicious recipes on instagram and enjoying the delicious meals.
Hello! Thsnk you dor sharing your amazing recipes. I have been making your inspire greek chicken with lemon rice for 3 years now. My husband loves it. I hope I win this as I am palling ti suprise him.He always want to have a japanse knife and we were planning to buy once we visit Japan but I don’t think that will happen anytime soon as we are bith busy with work. Thank you again.
I cook daily and this gorgeous knife would make that task so much more enjoyable. I want it!
rusthawk at gmail dot com
Hi would love this . all mine please. Would love to do some cooking with this looks awesome.
I’m not sure what looks more tasty … the chicken breasts or the knife 🙂
I would love this knife. Sounds like it would end my search for that elusive ‘perfect knife’
Love your recipes keep up the great work would love to own this knife
Queensea5@iinet.net.au
I want this knife!! I cannot wait to make this chicken!
I absolutely NEED these knives! Ive never had anything that really wasnt a hand me down (when it came to Kitchen utensils, pots and pans, etc). So to get this would absolutely make my year! I love to cook and I love your recipes and the videos that go with them. Being in a hotel, they dont give you any options for knives or heck options to cook, but having a great set of knoves would definitely make up for lack of 😛. Thank you in advance!!
I am a pensioner i cant afford a good knife my knives are very cheap i would
love a great knife like this one heres hoping
Hi Nagi,
Love your recipes, I’ve made so many of them. Just moved into my first place so I’d love to have this knife. I’m just starting to buy kitchen equipment and boy is it expensive! lol
Take care,
-Adam jawascloset@gmail.com
This is a great knife it would be great if by any slim chance i would win it i cook asian food love it so this knife would be ideal for me good luck to everyone who enters.
I REALLY need a good knife!! It makes such a difference with your cooking to have a GOOD knife! laura.noonan@Macquarie.com
I love your blog and recipes; several of my “go to”s are Pork Carnitas and Lamb Shawarma, both adapted for the pressure cooker, Pico de Gallo, Red Rice and more… I have been using the same small paring knife for over 20 years! It is no longer perfect, but every time I go to replace it, the new knife is just not good enough – too thick or not balanced. Just as I trust your recipes, I trust your knowledge of knives and would love a new Japanese knife. Here is my 0.02% chance…
Viva
Hi Nagi, thank you for this generous competition 🙂 like everybody else, I would love love love to be the einner of the knife. Always enjoy tour recipes, please keep them coming! 😍
A beautiful Japanese crafted knife in my kitchen would be wonderful,but I already feel like. a winner each time I use one of your recipes. I especially like the way you generously share your extra tips and suggestions. Good job Nagi
I’d love to have that pretty knife. Thanks for being so generous!
Email: tiffanysasmito@gmail.com
I look to you first when I have a hunk of meat to cook oe a tate for a particular dish! We are huge carnitas fans 🙂 Thank you !
I love to have the knife.
Every time I cook for my family, I will use it.
Thanks!
My email: annettenguyen79@yahoo.com.
Minh Anh Nguyen
Hey Nagi!
I like your recipes a lot and I have cooked a few and they’re fast becoming family favourites so obviously would like the knife as well!
My email issophiegrubben@hotmail.com
Lots of love xxx