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 have a set of 4 high end knives. It is definitely the best investment. I would absolutely love to win this giveaway and put this craft piece to daily use.
I’m excited to try this. Chicken breasts never excite me since they get dry so easily. Hoping this one will be juicy and delicious as yours looks!
Your cooking principles and I are so alike. Being a super busy Mom working full time and 2 young kids, I often reached to your recipes to make quick,, simple, fresh and nutritious meals for my kids. Would be awesome to win the knife. I love knife too. My knife, my pride in the kitchen 😊
All of your recipes look very good and I can’t wait to try some. Thanks for the chance to win an awesome knife.
Hi Nagi,
I really, truly, deeply want that Japanese knife.
Does the fact that I cooked your Honey Garlic Chicken TWICE this week count (even if it’s also not relevant to this post)?
Thank you for making my life in the kitchen a bit easier and a lot yummier with your recipes.
❤️,
Jo Anne
Oh my we were just talking about a knife like this last night (over a meal of your chicken with creamy lemon sauce!! 😋)
A knife like this would be amazing! We LOVE your recipes,Nagi – every one of them has been a success!
What a lovely knife! i need a knife that is very sharp and looks good to all my knives blunt so easily even though i sharpen them made chicken dish and was great!
I would love these knives! Thanks for the chance!
I’d love this knife because my breast is quite large and I’d really like to cut horizontally and skip the pounding. seriously I’d love to win this knife as I hate slicing and dicing and reckon this would make my kitchen life soooo much better
I really, Really, REALLY WANT THIS BEAUTIFUL JAPANESE KNIFE…PLEASE!
My husband is a chef and i’m a pastry chef.He’s addicted to beautiful knives and he uses knives more than i use of course 😊 I’d love to give this knife to him on his birthday 😍 Good luck everyone and thank you Nagi!!!
The knife is beautiful, as is the baked chicken! I would love this special knife to adorn my new kitchen 🙂
Thank you for these incredible recipes and the knife offer.
I really really really really need this knife in my life
I would love to have your knife I’ve always wanted a Japanese knife noted as the best in the world but could never afford to get to get to Japan to get one crafted I hope you select me thanks Nagi 😍
Love your recipes! Flavorful and easy to follow.
Have even shared these with my daughter.
Dreaming of this Japanese knife! Present kitchen knife needs a super upgrade. ☹️
Always love your recipes! This is such a great recipe!
I would absolutely love the knife😊.
if the knife as sharp as a samauri sword I would realy love to own it
Not enough superlatives for this one Nagi.
Chicken is my favourite protein but never added brown sugar to it in a rub.
I didn’t want dinner to finish, AMAZING flavors, lips are a licking.
Come on Friday lunch.
On to Storm v Cowboys…life is complete!
Hi Nagi.
I’m in Mudgee and I made this tonight.
I used Thigh Cutlets (skin on) from Woolworth’s.
Set the old ordinary oven at 200c and cooked them for 45 minutes.
Turned off the oven whilst I prepared the Mash and Coleslaw.
I am pleasantly surprised that the brown sugar made for an excellent crunchy skin.
This will go into my regular rotation of Chicken Dishes.
Thank you.
Ken
I REALLY want that Japanese Knife.
I’m willing to give this a go, but it will have to be really flavoursome to beat your recipe for the Rotisserie Flavored Chicken on Potato Gratin, which is a family favourite.
Having a knife of that sort of quality may encourage my husband to try his hand at some of your other recipes. Would make a nice change for him to do the cooking 🙂 instead of just doing the dishes.