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….
I would dearly love to win this knife! My knives, unfortunately, are inexpensive and require sharpening constantly. I know it is dangerous to use dull knives, but they are all I could afford.
This just made my mouth water plus the knife would be a treasure to win! I WANT THE KNIFE 🙂
I would absolutely LOVE to win this knife! I am so grateful for your and your mother’s blogs! I have gotten so many new recipes and twists on things I’ve made for years, and I find the posts very engaging. I’ve also learned a bit about Australia and Japan, and that has been fascinating for me! Thank you, so much, Nagi, for opening the giveaway to all your readers worldwide! 🙂 Hugs to you, your mom, and to Dozer, too! 🙂
Hi Nagi, i am currently using my knives that i have had since i went to collage over thirty years ago. So i think I’m in need of some new ones, this knife would get me started on building up my new set. Pretty please….
Nagi
I would like to enter your giveaway. I have one Japanese knife, I cut myself and didn’t notice until I saw the blood. anyway love your posts.
Hi Nagi!
I want this knife! There is nothing better than an excellent quality knife. What a awesome giveaway. I’m also going to try this baked chicken breast recipe. It looks yummy ! Keep up the good work Nagi. I love trying your recipes they make me look like a great cook !
Thank you !
Hi Nagi,
Kudos to your wonderful blog. Not only are your recipes wonderful but the photography…. WOW is all I can say, you sure are great with a camera.
I am 75 years young and still cook all my own meals. I also have been looking for a new good chef’s knife for about a year now and cannot find one that fits my hand, has a good weight and that works well with me. Now that beauty of a knife you are giving away looks like it would just fit the bill. Gorgeous! And, I agree with one of your commenters that anyone who hand crafts a knife like that and signs his (or hers) name to it should be very proud of their work. They honor the knife and themselves when they sign. I would love to be the winner of this giveaway. Please enter my name. Thank you Nagi for your wonderful wit, your generosity and your lovely heart! Blessings to you!
I always have a supply of boneless, skinless chicken breasts vacuum sealed in my freezer. And I am always trying to figure out a different way to change it up from the typical marinate in Italian dressing to give it some flavor and moisture. In fact, I did that just this past weekend. You can be sure that the next time I cook up a chicken breast, which will be sometime this week, I’ll be using this spice mix to change things up a bit! I bet it would also be great on pork chops too!
And please, please, PLEASE put my name into the mix for that incredible knife! Like someone else mentioned, it’s so refreshing to see a give away that is actually open to everyone, everywhere. And that is a knife that anyone who is serious about cooking would be more than happy and proud to own. A true culinary work of art, a masterpiece of cutlery! Someone is going to be really lucky to be the owner of such a fine blade. Thanks for offering all of us the chance to win such a great knife. 🙂
What a generous heart you have Nagi, to give away such an amazing knife! It would be a wonderful tool to add to my kitchen! Love your blog and recipe!
I’d love to win this knife and give to my son who is a wonderful weekend chef for his family and friends and would have great appreciation for a knife of this magnitude.
I would love to win this beautiful Japanese knife. I love your recipes & your blog. You’ve inspired me back to my love of cooking & baking. Thank you Nagi xx
I am a huge Nagi/Recipe Tin Eats fan and have made and shared so many of your amazing recipes. I also have old, dull knives so this knife would be the best tool ever to have in my kitchen. And would probably save me from many knife slips!!
Hi Nagi, love your recipes and your descriptions and explanations… DOZER too!!!!!!!
I would love to win the beautiful knice😊🌼
Hi Nagi,
I love your recipes and so do my family. I would love to win this knife. I have one sharp knife that I use for everything and I have never cut myself with it. This beautiful Japanese knife would be much appreciated.
I’m so glad you posted this chicken recipe today, I happened to load up on chicken breast this week and was wondering how to cook them. Looking forward to it.
Hi Nagi
Would love to win the Japanese knife. You are so kind to offer us this opportunity to own such a gorgeous knife.
Always love your stories and recipes. Dozer is still the star.
That sounds like a great recipe I was sure would love to win the knife
Just had a random thought. Your Dozer pic made me wonder. Do dogs know that they belong to a particular ethnicity…like Dozer, Japanese and now Australian? Do they associate more with their own breeds? No, I think…they are a model we should follow. Just pure love they give….and get to dress up from time to time!
A greeting Nagi, from Barcelona Spain and I want that knife, I love the simple and delicious method, that transmits in each recipe, and every time I open my mail with the curiosity of the new recipe.
Just getting into healthy cooking and love that knife!!
What is the rice dish pictured in this recipe? It looks delicious! Recipe?