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….
Nagi!!! It will be a dream come true to win this Knife!!!
I really want this knife! I love the really great recipes on your website.
Hello there. I follow you on Instagram also, and I love that you teach us how to cook. I make your recipes with my family so that we all learn good skills using ingredients we can readily get and are healthy and great to eat. I would love to be able to use a proper knife while creating your wonderful dishes, and hope that the Japanese knife may come to help us cook at our home. Thank you for sharing your great ideas and skills with all of us. Please say Hi to Dozer for us, too!
Your recipes have become my 1st go-to list of recipes.I even made a special page just for Recipe Tin Eats. I so much would love to have this knife. Blessings from Nashville!
Thank you for your wonderful recipes! I would LOVE this knife!
Yes, want in on the drawing for the knife and stone
Hi Nagi,
I would love to use this beautiful handcrafted chef knife together with trying out more of your recipes.
I do love the simplicity of the ingredients and methods of your recipes.
I recently made your Oven Baked Chicken with Rice Pilaf. I used a smaller sized baking dish than suggested so the chicken was more submerged than it should have been, so this one needs a redo. It’s a keeper.
I’m currently using a dull 24 year old knife of which I am too embarrassed to take to get properly sharpened.
Whomever is the Lucky Winner will really appreciate the quality of the craftsmanship of a Japanese knife.
Thank you for offering it and your Mom for dragging it home :0)
Recipe looks delicious! And the knife looks amazing too! Would love to work with both 🙂
Nagi this recipe was delicious. It would be even better if I had this knife to filet the chicken breast. I can’t seem to keep a knife sharp enough to do all your wonderful recipe’s justice. I would love this knife.
😍 nice knife!
Ohhhh I want this knife 😍
Hi Nagi,
I would love to use this beautiful handcrafted chef knife together with trying out more of your recipes.
I do love the simplicity of the ingredients and methods of your recipes.
I recently made your Oven Baked Chicken with Rice Pilaf. I used a smaller sized baking dish than suggested so the chicken was more submerged than it should have been, so this one needs a redo. It’s a keeper.
I’m currently using a dull 24 year old knife of which I am too embarrassed to take to get properly sharpened.
Whomever is the Lucky Winner will really appreciate the quality of the craftsmanship of a Japanese knife.
Thank you for offering it and your Mom for dragging it home :0)
Hi Nagi
Love love love! All your recipes. In fact just making little smashed potatoes to go with the baked chicken! Keep up the brilliant work & it’s great to see your lovely hands in the videos! Would be so good to have a special knife in my collection but if I don’t win it’s just been nice to send you this message 😊 xx
That’s one awesome knife! I’d love to have this!
Nagi,
I love your site and your take on life.
I’d love to have this knife in my kitchen, I may not be able to go to Japan and this knife would almost make me feel like I went there!!!
Cannot wait to try this chicken recipe. And of course I want to win this amazing knife!!!!
Hi I’d love to win one of these amazing knifes the head chef I work for has a few there amazing but a little out of my budget but well worth the money I used his and there made to an amazing quality and so sharp I have a few global knife but like these much better
I just started cooking, and i’ve been lokking around and this is hands doen the best recipe website out there. Thank you for all the knowledge and effort
I would be great to have a knife like this one
Sincerely,
Boris
Borismultimedia@gmail.com
I would love to have a good knife that does not squish my tomatoes.
Dear Nagi,
This could my dream come true. I was reading about the different makes of knives from different countries and stopped to read more about the mastery of Japanese knives made by the Japanese knives masters. It has become a hobby to go to the shops that sells Japanese knives to admire them. I drool over the hammer marks, the forged curves, the organic layers present on the exquisite craftsmanship. Would be so grateful to own a beauty that make slicing a pleasure too. Thank you.