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….
Yes, I would love to win this Knife! A sharp and balanced knife is essential in my kitchen! Thank you for your your recipes…love your blog…. and the chance to win !
I’m throwing my hat to the ring: YES to the KNIFE if I should be so fortunate!
This would be such a wonderful addition to my kitchen tools. I will ise it daily and with much care
Hi Nagi!
I WANT that knife! :o))
(by the way…best knife I ever had was a ceramic knife from kyocera…must have lost it on a move. :o( )
And when I win, you will have to answer a lot of questions!
Not about that knife…I really know how to cut myself (during food preparation…on the other side…I even burn myself more often…you know it’s that eye-hand-coordination thing *lol*).
But anyway…when I know you better (don’t worry – stalking is not an option! I’m at least 15.000 km away *bg*)…getting a gift worth $500 must make some kind of connection :o) …because…I have some really, really important question about your food preparation times – I never made them – never ever! *bg*
Take care, thanks for all the recipes – keep going and please give a big beef bone to Dozer! :o)
(he earned it after all your travel – you bad mistress…is that right??? Mistress for a female dog owner?!?!? That’s what google told me?!?!)
Bernd
I would LOVE this knife!! I am trying to replace some very poor quality kitchen knives with good quality ones, and Japanese knives are the best.
Regarding your Oven Baked Chicken Breasts with brown sugar I look forward to trying this with chicken thighs. My family prefers dark meat.
I can really use this knife! The knives that I am currently using in my kitchen are inexpensive ones that do not stay sharp. This knife would make slicing and chopping so much easier when I prepare meals.
ME PLEASE !
Love and thanks from the UK.
Stephen
I totally enjoy your cooking blog. Great recipes! I would love to own this Japanese knife to use in my kitchen. Hope I win!
That knife looks great! I would love to own it! and I really enjoy getting your delicious recipes -they are fun to make and have enjoyed adding these to my rotation!
Meant to be! I took chicken breasts out for dinner tonight, thought I’d do email while they thaw and then this recipe came to visit. No trips to the store for anything, easy to do…and I’m thinking deelish! Will let you know later. 🙂
As for the knife? Some dreams do come true…I’d sure like it if this one did!
Hope to win this beautiful knife to add to my collection. Love your recipes, photography and
great writing. Keep it up. Give Dozer a scratch on the ears for us.
I thoroughly enjoy your blog and recipes! And yes, I’d love to win this knife. It’s so hard to be in the kitchen when one doesn’t have decent “tools”. Can’t wait to try this chicken breast recipe.
I stumbled upon your website by chance a month or so. I have already tried out a few recipes and I love them😍 Thanks for sharing your knowledge about food in these amazing recipes. I’ve planned to cook several more, they are jotted down on my food planner for two weeks forward.
And what a fantastic giveaway – yes I would love to be the owner of that beautiful Japanese knife😀
Best wishes from Norway👍🏼
I review all and try some of the recipes I receive
They are wonderful
I look forward to opening the next one that comes thru
I would love to win this beautiful knife. As yet, I don’t own any knife of this quality. Fingers crossed. Love all of your recipes and will try this baked chicken this week. I’ve never thought to add brown sugar to chicken seasoning. You are such a clever woman!
I really need a good knife so I can actually make some of your delicious meals, imagine my frustration at not being able to slice,dice and chop any of the ingredients! All my meals have whole vegetables in them😁HELP!
I really really want THAT KNIFE.
Hi Nagi, I would so love to win this knife. I could never afford this. Love your food. Love your style.
Hi Nagi,
Thanks for giving a knife away! I’d love to win 🙂 I bought two Japanese knives before I had a house and kids with the intention of getting more down the road but don’t see that happening for a while now… And my Japanese knives are nowhere near as sharp as this one. I guess that’s the difference between spending $100 and $500. But they’re still a life changer in the kitchen, and I use them every day 🙂
Magda
I would like the knife. I am cooking for myself and have some poor knives. I would love to try one of the famous Japanese knifes