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….
Would love this knife to further my beginner cooking skills in the kitchen and make my meal preps so much smother and easier
I came for the knife giveaway entry and am leaving with a great chicken recipe! Thanks for all the great posts!
I would really really really love this knife!
Please!
Hey Nagi, thanks for the giveaway! Would love to win the knife – heard they are amazing. Knife or not though, I look forward to new posts, and of course, Dozer’s adventures :)!
I would love love love to win this knife.
Btw thank you for all the amazing recipes. They are easy to follow and yummy too.
I would love to win this knife because I am learning the art of Japanese cooking. This would be the perfect tool to treat my family and friends to my new skill with precision cut ingredients. Thank you for your inspirational recipes.
I’d love to win this knife!! I might need a couple of lessons before I use it so I can keep my fingers!!
Been trying to save for a Japanese knife through our company bright idea program but I still have a looonnggg way to go. So I’ll try if I get lucky here. 🙂
Wow! Learning Italian is so much fun and that’s awesome that your mom is learning it now! I remembered the joy I had when i started understanding the language! Anyways, I’m going to try my luck here! I never won any giveaways but a Japanese knife would be an awesome addition to my kitchen. I really love all the recipes you posted and also your updates about your dog, Dozer! It’s all I love in one: dog and food. Thanks for making my day with your posts!
such a beautiful knife,i would love to have it in my life))
Yes please, I have never had a real quality knife😢 This would be my first and I am in my 40’s😳😊
I really really want this knife😜 this website has changed my life my family will actually eat my cooking now, just imagine what I could do with a knife as well. Move over Nagi
I want this knife for my mom.
She is the best cook I know. She’s mentoring me on cooking and I hope to be half as good as her 🙂
I wish i could wine this knife.
I would sooooooo love to win this knife! 😩🙏🙏
Hi Nagi,
Thanks for all the great recipes. I’ve tried more recipes from your site than any other cooking site and my boys and I have for the most part thoroughly appreciated your tutelage.
It would be truly awesome to be able to use a handcrafted knife like this one to food preparation and with such a rich cultural history that would make it extra special.
At any rate, keep up the good work. I learn a lot from your site and love the recipes.
Cheers,
Andrew
I would love to win this knife it looks amazing and would make cooking in the kitchen even more enjoyable as my wife says when I’m in the kitchen cooking I’m in my happy place 😁
I would love the knife as I’ve always used a cheap blunt knife in case I chop myself, but like you said I do slip a lot and end up getting hurt😂.
Love all your recipes too, they’re easy to follow!
What beautiful knife! Thank you for your weekly recipes Nagi, I look forward to them and I make them on weekends!
Love 💕 your recipes , would love a Japanese knife , thanks for the chance 🥞🍳🍣🍲🍰🍩🍾🍽