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 want the knive
I want this knife!!
Amazing recipe. I added both oregano and thyme aaand threw in some rosemary in there as well. It turned out fantastic!!!
Would love to win the knife, I’ve always wanted a Japanese knife but $$$. Thank you for the chance of winning one with this giveaway.
I can’t wait to try this recipe, it looks and sounds delicious! Not at all like the dry chicken breast that I’m afraid of.
I’d love to win this beautiful knife. Then I could finally stop mashing my tomatoes and hacking through meat like a serial killer in a midday movie 😂
I WANT THIS KNIFE SOOOO BADLY!! These knives are so expensive in the states. My sister in law went to Japan and I hoped she could find one cheaper to bring back. Fail. I WOULD LOVE TO WIN!!!
Dinner for tonight is sorted! This looks utterly amazing!
And of course I’d love to win the knife – it’s only one of the best knives in the world and it’s a beauty!
(glcc.hill@gmail.com)
Sweet mother of culinary recipies! I wish to win this and honor it to one who loves knives as much as his kids, my dad!
“I want this knife”
Thank you and your mom for all the effort you put in this page. I’m learning how to prepare more advantage meals in order to spend a nice time with family.
I would love to win the knive. It looks like a very good quality knive [ the price says it all] I enjoy your recipes, my husband really liked the meatloaf recipe. Tomorrow, I will be making the oven bake chicken breast.
Thank you, Nagi 😊
I would love to use this knife to bring joy to my family and friends by preparing many delicious recipes that we are fortunate to be able to access online readily and easily!
A Japanese knife when maintained well can be used for a lifetime, which means more love for everyone! Food like many things else in life is always better when shared! Thanks for sharing your recipes and organising this giveaway. Good luck to everyone!
OMG! With that knife I would become a Kitchen Ninja!
I need this! I want this!
Hi Nagi, I want this knife!
Also, I love, love, love your receipes (and your mums), I’ve tried so many!
What a beautiful knife! I want this knife, but I’m really entering because my boyfriend has always wanted a chef’s knife from Tokyo. He has been saving and would die from joy to win.
Thank you Nagi for doing this contest. You are fantastic! I have already made over 50 of your recipes and have never been disappointed.
Good luck to everyone!
Hi Nagi,
I am a big fan of yours and am always trilled when more recipies from you show up on facebook.
What a beautiful piece of living history this knife would be. I lived in Japan for two years when I was very young. We came back to the US with Ainu carved obsidian stone and Ainu carved wood bear, Hasui block prints, a beautiful music box of a Japanese house made of bamboo that plays Sakura along with some Hakata dolls, a cast iron tea pot and so many many fond memories. My niece Amy is even named in honor of our house-girl and beloved friend, Emiko Asada. These are all treasured pieces in our family history and are still with us some 64 years later. I would be thrilled to be able to add this knife to our living legacy and hand it down to the next generation when the time comes. Utilitarian knives are fine for creating utilitarian meals but to create a masterpiece you need proper artistic implements.
Hi Nagi–
What a wonderful giveaway! This knife is a beauty and I would love to win it to cut fish for sashimi.
Thanks for the recipe and the adorable picture of Dozer too!
Hello!
I would love this knife because I had to leave my old Japanese knives behind when I moved ☹️
Thanks!
I want this knife!!
First, I am making that chicken breast for dinner. Love the paprika and brown sugar combo!
Second, when I was in college, one of my roommates had a battered hardback copy of Shizuo Tsuji’s book “Japanese Cooking: A Simple Art.” I read it cover to cover and was struck by a cooking style I’d never learned. I’ve often tried to duplicate the results he described, doing my best to shave cucumber paper-thin and slice pork for my ramen, but my best attempts have been somewhat lacking. It might have something to do with my run of the mill knife set. With a work of art like that knife, I’d be bound to figure it out… although I’d probably have to treat it with more respect than I do the ones in my current knife block!
I want this knife!! It’s a beautiful tool to use!
What a privilege to own a beautiful knife as this 🙏 would donate all my kitchen knives if I was lucky enough to win this one🙏😀
Hello! I would love the knife…my husband would adore it even more than I.
He has been watching videos of these knives for over a month now wanting to purchase one.