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….
Hey Nagi,
Love your site! Every recipe of yours that I have tried have worked out fabulously (I made my wife your meatloaf last week and she commented “nothing like the dried pucks we used to eat as kids” with 2 thumbs up. And ya, would love to add a fine Japanese knife to my kitchen. I’ve never had the opportunity (or $ for that matter) to own a fine knife. My current knives leave much to be desired. Keep up the fabulous work.
Sure would love to receive this knife, as all I have is a cheap set given to me by my son.
Just tried your meatloaf recipe last night. YUM!!!
Also tried the no knead buns. They turned out perfectly. Shared some with the neighbor.
I would LOVE to win the knife. Good kitchen knives are a definite plus.
Love your recipes! Such a wide variety of recipes! I would like to win the knife because, like someone else commented, my knives get very dull and need sharpened often. I don’t have the time or the money to get them sharpened or get better knives.
Thanks!
LS
I want this knife, absolutely gorgeous. Love you’re chicken recipe. Guess what’s for dinner tonight? Thank you for offering a great giveaway.
OMG! What a beautiful knife! I love your website. Your recipes are always a hit with my family and I get a kick out of your sense of humor. Thank you.
Hi Nagi! I WANT THIS KNIFE!!! I am a budding chef from Vancouver Canada, and a wanna be “Nagi” and am literally a student of yours online these days. I have learnt so much from your website, and have to say I love your life story. I am trying to change the direction of my life from being an audiologist to becoming a chef, but I am sorely laking in the “tools of the trade” so to speak, as feeding, clothing, sheltering my family takes precedence over $500 knives. I WANT THIS KNIFE!!! Seriously, knife or no knife (I WANT THIS KNIFE) I just wanted to tell you that I really admire you, you are my inspiration these days, I love your dedication to your craft, I feel like I am part of your family as I love your Mom too and Dozer (we have Bruce in our family who shares many similar expressions with Dozer). Keep cooking, and stay cool! With thanks from the West Coast – I WANT THIS KNIFE -Catherine xo
Saving this recipe for later (and if I win this knife that I really, really want 🙂 I can use that to cut the chicken breasts when I make this), and I am wondering if you have a separate recipe for the rice in the photos. It looks delicious! Do you simply mix in the almonds?
I would love to use such a fine knife. Mine are not very good ones.
LOVE your recipes Nagi! (My fave is your brown sauce Charlie). I would absolutely love this knife, I have a set of ok knives that are about 30+ years old, keep getting them professionally sharpened every couple years, but they’ve seen better days. Thanks!
I love your recipes Nagi, and I would sure love to have this knife in my kitchen! Thanks!!
Hi Nagi,
That knife is beautiful. A work of art. I’ve always prided myself on my knife skills but I have to wonder how lovely it must be to cut with that knife. Maybe it’d be like an extension of my arm?
Anyways, I will make this baked chicken this week as I just took some breasts out to thaw. I made baked chicken only once before and it was good but I’m always looking for improvement. You’re recipes never fail me.
Thanks for all you do!
This recipe looks easy and great, thanks for sharing! I would love to have the Japanese knife. They are the best in the world!
Sharp knives have always scared me but as my hands become more crippled the thought of the ease of cutting with a good knife sounds glorious! I would love the opportunity to win this knife and make cutting in the kitchen a less painful chore! Thank you 😊
Hi Nagi and Dozer, I love him,
I really, really, really, REALLY need a good sharp knife. I love your recipes, how you explain things and mostly pictures of Dozer.
Hi Nagi, This backed chicken is next on my list! The side dish looks great too and not boring! Could you pls post a recepie for that side dish?
The knife is beautiful AND practical! Everyone needs a great knife in the kitchen for meal prep, and it might as well look good too.
I love your recipes and the beautiful knife would only make preparations easier.
Yes, I’d love to have this knife. I don’t really have the money to afford some knives I’d like to acquire so winning would be wonderful. Just started following your recipes and have found several I’d definitely try. Thanks for putting me into the mix to possibly win.
OMG I need to have this knife I have bandaids already on standby, I love cooking but as much as I try to buy a decent knife it never really cuts like you see on tv …. keep up the great recipes.
Especially one pots 😜.
I really would appreciate a great knife! As my name brand knives are not.