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, in our monastery I’ve seen friars ruin expensive knives. So as an occasional cook, I keep”my knives” hidden away. I practically drooled when I saw the knife in your video and I would love to have one. Since I am in the U.S., I would have no problem paying the shipping costs. But whether or not I am blessed by that knife, please run a video sometime on how to care for a good knife and its edge.
I love that chicken recipe, which is similar to one I learned from a friend in Seattle fifteen years ago. Recently, cousins made almost the same recipe using a jar of Major Gray chutney I had given. They added a bit of Dijon mustard to it and a few tablespoons of dry cider. Served with saffron basmati (cooked in a microwave in an open pot, believe it or not) it was heavenly. (The rice was cooked with 2x the water in an open casserole on high into which was set a wooden chop stick with its end resting on the rim, to prevent boil overs. They ran the rice for 6 minutes, gave it a stir, and ran it for six more and then covered it to finish steaming for five minutes. I tried the recipe last week, with the addition of frozen peas. I used three times as much rice as they did and I had to microwave it for eighteen minutes. I want to try it with a good Japanese-type rice, like Kokuho rose. I’ll be sure to presoak it.)
OK now i NEED this knife!!!!!! And a picture of Dozer 😉
This chicken recipe looks soooo good, must try.
Nagi,
We started reading your blog when we were looking for a recipe for Singapore Street noodles. Your recipe was the one that made the most sense.
My husband of 50 plus years is finally learning to cook and is still unsure with overly complex recipes (who isn’t?). He was able to make the Vietnamese Caramelized Pork Bowls unassisted. Unlike many “simple” recipes it is full of flavor and we both loved it. His favorite thing is chopping and he has been lusting for a Japanese knife, so here’s hoping we win. I want to keep him interested!,
We live in the US and love all types of Asian food, despite our southern US, Anglo heritage. Our most recent foray into Nagi-land was the Moroccan Eggplant. Loved it, so savory and healthful with so little meat.
Thanks for inspiring me with your contest, to write a fan letter, It’s been on my to do list for a while.
Good Morning Nagi,
Just removed your Salman Patties from the oven, could not wait for them to cool, so delicious, and pretty. We have started eating Tapas in the early evening and they are perfect atop a Kale salad with a little homemade tzatziki. Thank you for the recipe. Will try the Lemon Cake soon……..irby from Chattanooga Tennessee.
I love quality kitchen tools – I spend as much as I can when purchasing and enjoy the benefits for years. This knife would have a loving home with me and would be used and treasured every day. Thanks for the chance.
Would really love a good knife. Recipe looks smashing too! My Aunt used to have one similar to this one, She was Japanese 🙂 I still miss her. 🙁
I would love to have a proper knife to try out all the yummy Japanese dishes I’ve started making especially your mum’s recipes after a recent trip to Japan and getting hooked on the cuisine. I never thought I’d eat raw fish ever but now am a confirmed fan of sashimi and if I win this knife, it would be really helpful as I cannot afford such an expensive knife at the moment
I could really use this knife! I have been getting by for years with lower quality and am in definitely need of an upgrade.
I want to give the knife to my daughter who graduated from cooking school, and teaches cooking at the local community college. It is a beautiful knife, and I know it will get used a lot.
I could really use and appreciate this knife…I have never been able to afford a really good knife, but love to cook and this would certainly help me out in that regard
I’d love to have that knife! I do all the cooking at home for my wife and kids. I’ve been wanting to get a really good life for years now just can’t afford it.
Thanks!
Hi Nagi – would love to have the knife – and love your recipes! I can’t tell you how many I’ve tried and the family has loved them all. Many thanks from this “not good cook” – before I found you!
I would love to have such a high quality knife. Thanks for the recipes!
I would love to have this knife! It’d be a great addition to my kitchen 🙂
Hello Nagi,
Enjoy and look forward to your emails, they always put a smile on my face!
Your recipes are great. Make your meatballs (with turkey) . Favorite of my grandson.
Just bought myself an Instant Pot. Do you have any recipes for a slow cooker or a pressure cooker? Would love to get them.
Have never won anything in my life, but there is always a first time, so please enter me in your wonderful give away.
Thanks!
Our family needs this knife! We recently became vegan for health reasons, but I still find my best family dinners come from you! I just sub in homemade vegan substitutes like beans or cashew sauces for meat and cheese… NO ONE beats you for ease and intense FLAVOR!!! Thank you for blessing my family and letting me still provide delicious meals during a hard transition;)
You truly are the best!
What can I say that has not been said already. I love your recipes and I also love cooking.
One of my favourite recipes is your “Coconut Prawns with Spicy Mango Salsa” YUMMY
When I win this beautiful knife I will thank you everyday as I use and treasure it.
Thank you Nagi for being you, a giver of so many great recipes we all get to enjoy and now this great knife. WOW
I look forward to hearing from you Friday. Judy
Knife please!
My passion is cooking and to have a knife like this is like a racing driver owning a fararri…. Omg I could have loads more dinner parties and show off my wonderful utensils….. Can I also commend you on your amazing recipes…. My family have loved the cauliflower & courgettes soup absulutly delicious… Thank you….
i would love to win that knife. its a beautiful knife. i do lots of chopping and it would be great to win it. all my recipes requre lots of chopping. i love using a well balanced knife to do the work. the knife would look really pretty in my kitchen because i have the colors to match it. it would be wonderful to win it thanks