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….
Hi Nagi.. I absolutely love your recipes! Whenever I need inspiration for dinner I go straight to your page. This oven baked chicken breast is definitely on the cards for dinner soon. I would love to win this knife!! Will make it a well travelled knife if it makes its way to South Africa 😉
Hey Nagi
Just on a year since I began filing away each and every one of your obviously delicious creations.
Can’t say I followed any recipes quite to the letter actually; I’m always burning this or forgetting that or running short of something or other.
No two meals ever the same ’round here I can tell you! Kind of par for the course when you’re a retired pensioner bloke and you get to my age with arthritic fingers and stuff.
Nevertheless, I don’t really have many failures (2 years since Chris’s been “allowed” in the kitchen, since being appointed as carer for her elderly mum) although every meal for she ‘n me during our 30 odd years together had always been a celebration!
So anyhow, arthritus contributing to the curtailment of pleasure for this here old pursuer of culinary excellence, means Nagi’s Japanese knife would certainly be treasured in my little workplace.
Had been looking into knife skills, other youtube videos by American Gyuto dealers and wet stone experts.
So often their preferences seem to be the Japanese ones over Swiss and German made knives.
Yours pictured looks similar to a distinctive hand crafted blade described as the Chrysanthemum pattern(?)
I’d have ordered had they been about a grand cheaper.
Mmm Nagi – hope I’m not just dreaming again:)
Regards
Col
Always love your simple, quick and delicious recipes. It is a joy and to experiment and try them. Ideal for a busy person like me. Would be even better if I get that knife to try on your recipes.
Nagi,
I would love this knife as my fiancé keeps pilfering ours to use as ‘farm tools’. Gagh!
Would love the new knife! Been following your fb group for a wjile and just recently tried your porkchop marinade. Husband loved it so much, he thought it was steak because of how tender it was and couldn’t believe it was pork. =D
Josephinemwattigny@gmail
Ever since I found your blog and Instagram I’ve been making more dinners at home, I love it!! Would love to win this knife and take my cooking skills up a notch!
I would love to make your amazing recipes with this knife!
I would love this knife!
Nagi, I would just love to receive the giveaway of the beautiful handcrafted Japanese knife! So will over 3,900 people – wow!
So enjoy your website and recipes from my City of San Francisco from your wonderful country and mostly enjoy your loving, fun, gorgeous Golden, Dozen! 🙂
Ahh! My mom has these knives and they’re so good. Fingers crossed!
I have always been a bit scared of good knives as I think I’ll lose my fingers. I’d like to think I’m ready for one now !!
I found your site while looking for things to do with pork shoulder. I have like 8 cups of your carnitas recipe in my freezer!
Also, I know I won’t win the giveaway but that sure is a nice looking knife😍
Hello from Canada!
I’m newly married to my lovely husband Michael. Your short videos have inspired to me to cook for him. He always waiting for my signal to come taste test from the living room with our dog Foxy. I’d love to win this wonderful knife and continue with my love of cooking.
Please please please! I don’t just want, i need this night!
Thank you for sharing this hearty recipe, can’t wait to try on this weekend with my mom ❤️
Super excited to see you give away such great knife to your readers! Wish to be that lucky one.
Have a good day and keep on sharing great recipes!
I love your recipes! And i’d live to have that beautiful knife.
I totally agree with you on how important a knife is (especially one that doesn’t slip). I would definitely cherish the knife and use it all the time! Love your recipes, and blog!
For your next giveaway, maybe a recipe book of your recipes? 🤓
OMG I would love to win that knife for my daughter who is just starting her career as an apprentice chef!!! A special knife for a special daughter!!!
Love your recipes, easy to follow .
Hi Nagi,
just recently discovered your blog through Instagram. This looks like a great recipe, planning to make these this weekend. And I really love the knife been wanting to buy a Japanese knife for quite some time. I read many great things about Japanese knives, hoping to have one someday. (Or sooner 😉)
Thanks