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 would love to have that knife for my kitchen
Your chicken dish is great! However, I think I must have had a senior moment. Having cooked the chicken I put them on a warm plate and covered with foil for a couple of minuets and put in the warm oven till the rice was ready. Put rice on plates, chicken on rice with parsley then carefully dripped LIME JUICE OVER IT…… Oh……… Blow…. However, my error turned out to be an amazing accident. The juice cut through stickiness and added another dimension to it. It wasn’t a lot just about half a teaspoon but I would recommend you try it.
You and your recipes are amazing! Please give your mom a big kiss for bringing the knife here for us. Sad, but true, I have no sharp knives in my kitchen. Please, I need help!!! Thanks for everything you do for us!
I’d love to have that beautiful knife! Thanks for having this giveaway. The chicken breast recipe is another one I’ll add to my repertoire of chicken dinners. The side dish next to it looks delicious, too.
Dear Nagi, My question has to do with a friend looking for a bread like wrap for a German take on a gyro she serves in her little cheese shop cafe. I made her your soft flatbread but she wants something more bread like (what she has is so thick that you have to seriously work to get to the filling). I have been thinking about naan bread but wonder if you have a better idea.
I thoroughly enjoy your recipes and most of all your humour. I would love to be chosen to own this knife and would cherish and use it often when working with chicken, other meats and fish. Will be making your oven baked chicken breast recipe on Friday and then fish pie (OMG the fish pie, can hardly wait for Easter to try this).
Thanks for the help Jude
I’m of Sicilian decent & grew up cooking with my momma. I love to cook. It’s very therapeutic for me & I love to eat. I could put the knife to great use.
Hi Nag,
I stumbled across your blog this morning. I am definitely trying this chicken breast tonight and I see so many recipes on here that look amazing. Also I really want that knife!
Being recently divorced and back to dating, cooking is important and a great way to have time to talk to someone new. Your recipes are definitely my go to on what to make and how. I would love that knife ! Thank you for the great recipes.
Nagi
I love following you. You have awesome recipes and I have tried several. You explain them all so well which I like and appreciate. It was really nice of your mom to bring back that awesome knife especially since you were just there. I would really love 💕 to win it I know it would help me be better at my knife cuts an such. I have some good knives but nothing like the one your giving away. Plus I always love the life of Dozer. I have a 7 month German shepherd named Heidi that’s a goof ball but she’s my baby like Dozer is yours. Keep up the Awesome work Nagi. Hope you really consider me for that great knife.
Thank you for giving such a lovely give a way I REALLY need to win this as I do not have a single decent knife in my kitchen 😣
Thanks for sharing all those recipes.
I would love the knife too 😋.
Just realized I didn’t rate your recipe really love the idea of the sugar to preserve moistness.
Great recipe for chicken, I’ll definitely have to give it a try. I am always cooking new stuff in the kitchen and find that my knives continuously get dull due to how much use they’re getting. I’d love to have the opportunity to get one of these knives in order to better my cooking skills and meals!
That is one beautiful knife I would absolutely love to have that in my kitchen.
Yes I want the knife. And I love all the recipes you post
I would absolutely love to add this knife to my kitchen! I always have to saw my way through meat haha Thank you for such great recipes that help me feed my family!
i would like to win that amazing knife to give it to my sister. She is always talking about your recipes and she loves to cook following it.
I haven’t been a fan of chicken breast or turkey breast because I had always found them to be too dry. But once I learned to brine the turkey (using a plastic baking bag to bring the brine all around the turkey and tied up tight – I use a bath towel or other large cloth to support the fragile bag) the turkeys came out so moist and delicious, and I am delighted to find this recipe for chicken breast – love the fist pounding to tenderize, never thought of it!
I think that such a wonderful knife as you say, a handmade Japanese knife must have centuries of sword-making tradition behind it! Oh, to have such a knife in my kitchen!
I would love to have this knife, looks so sharp!!
I would love to win this.
And this recipe is going into my ToMake pile right away!