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….
Magi – thanks for sharing such wonderful recipes – your sugar made my chicken amazing
I don’t own any decent knives and your freebie knife looks great – I’m sure my food will taste even better if cut correctly
Thanks so much
Lynn
I would love to build my knife set around this high end, Japanese, hand crafted knife.
It would be a pleasure tu use a knife such as this. I really enjoy your blog and the recipes you provide.
It would be fantastic to win this knife! My husband has been looking at getting one of these for a long time – he even watches videos on how they are made and then drools over the finish product. This knife is really beautiful 🙂 I love your recipes and your photos are sublime!
Hi Nagi,
I would love to own this knife, Have I told you that you are my favorite, favorite recipe site! And I am a big Dozer fan!
My husband says all my knives are never sharp. I’ve always had Henkels.
This looks like a really cool knife. I would love to try it.
Oh I am at that place in my kitchen that i try knife after knife to see if I cant find one that is at least a little but sharp! And my word, that Japanese knife is a thing of beauty and elegance.
And thank you for your expertise! I have used so many of your recipes: noodle soup, lemon rice pilaf , chinese stirfry noodles and the ham and cheese pockets and the fluffy pancakes !
I love you’re no-fuss, easy, restaurant quality recipes.
And I, too would like that knife, please.
HELLO I WOULD LOVE TO WIN THE KNIFE , AS I LIKE TO COOK AND CHOPPING IS A LOT EASESER WITH A SHARP KNIFE
First I want to tell you your recipes are fanstaic. I am a retired chef. Had to quit due to carpal tunnel so I would like a good knife to my job easier in the kitchen also I just started making new asianflare recipes . Thank You Joanne
I am a new follower to your recipes and blog and am really enjoying both. I love trying new recipes and look forward to trying these chicken breasts. The knife would be a wonderful addition to my kitchen utinsels. Knives are so very important in the kitchen and a good one takes away much frustration in meal preparation.
Hi Nagi,
I would love to win this Japanese knife. It might be just what a (left handed person) like me needs.
Like almost everyone else I use inexpensive knives in the kitchen but they blunt so easily so it would be great to win one. Love your recipes, they are soooo yummy.
Hi Nagi. First of all, thank you for providing such wonderful recipes. Each one I’ve tried has turned out perfectly! I would love to have this knife, and I asked my fur kids to keep their paws crossed that we’re winners. (o:
Hi Nagi, I agree that the most important tool in my kitchen is a sharp knife. I have spent years looking for one but can’t bring myself to justify the cost, and then the thought, what if it’s not as sharp as it says it is. So, after many years of looking, I currently use a porcelain knife but it’s not more like a paring knife. It won’t last forever either. I would love to win this knife because you say it is the best (I’m half Japanese so I believe you!). I do love your recipes and have tried many, so thank you for that!
What is the rice side dish pictured with your chicken dish here? I hope I hear from you! Dawn at akemi0@hotmail.com
Love your website and Dozer! Would love a new knife too!
I would love this knife! My husband and I haven’t invested in knives yet – we were hoping some nice relative would get us a set for a wedding gift and now it’s 2 years later and we are still waiting!! Haha… On a side note, I’m really enjoying trying your recipes – I found your site a couple months ago and have found myself using it as my go-to. Authentic Japanese food from your mom and the lemon cake with lemon glaze this weekend and others too – it’s all turned out great and my baby and husband LOVE all of it.
Nagi, I’m looking forward to making this chicken! I feel our family eats so much chicken and it gets boring!! I think I’m going to make it tonight😊
Please enter me in the knife giveaway. It’s so wonderful that you offer this to your readers!! All my knives are dull. I try to sharpen them but they never are sharp enough!!cheers!
This recipe looks delicious! And the excellent knife would be a wonderful addition to my kitchen.
Yes, I would love to win the knife! I agree with you that Japanese knives are the best in the world. Just wish I could afford to have more than one. I was going to ask the location of the knife shop, but figured it out by looking at your picture. Watched the YouTube video and will definitely check out the store (1500 knives!) if I ever get back to Japan.
Nancy
I’m sure I would enjoy using that incredible knife.