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….
Even if it weren’t for this knife, I would come back to your website over and over and over. I just love your take on food and I have learned so many options I had not thought of myself. At the same time I am a utensil geek too and I have never used a knife that sharp.
I sid not see the eval stars until after I hit the Post button. I will go get a breast out of the freezer and make your recipe with the sugar. I am sure it will be excellent.
God knows I’ve dried many a chicken breast in the oven so this looks like a good relief plan.
I’ve had the same chef knife for 25 years which I find I have to sharpen more and more — and yes, it has slipped on me (hope no one tasted that fingernail in their salad — 🙂 ) — this knife looks gorgeous ! What a tool! Want!
I’m learning my way around the kitchen, people say I’m a natural, so I would want this beautiful knife to help me cut perfect schnitzels of that gorgeous chicken breast 🙂
The knife is an absolute work of art and is simply beautiful to look at. The precision is clear and would lend beauty and elegance to any dish…even a grilled cheese sarmie😂😂😂. I would be honoured to have this knife in my collection💕💕
I would love to win that knive! Such a beautiful piece!
Hi Nagi,
I agree Japanese knives are the best. I’d love to win this knife. Thank you for doing this giveaway and for your delicious recipes 😊
Would love the knife, love the recipes. Keep them coming!
So excited to try this chicken tonight! Thank you for the chance to win this Japanese knife! My kitchen is in desperate need of knife that works. Will make all the chopping for my family so much easier!
I want to win this knife!
Hi Nagi,
Love your blog and would love love to win the knife.
Uma
Greeting from Louisiana,
I’m here for my knife! But by the way I make your recipes all the time. I made the lemon cake and thai chilli basil chicken last night and have a slice of cake for lunch today. I love that your recipes have taken my family from the boring stuff they say I used to cook (the nerve of them!). But keep them coming on instagram cause I get to save and watch while I’m making my food. Thanks a bunch.
I’d love to win this knife as I like to cook & a good knife is one of the most important tools in the kitchen.
Nadi you give us so much free stuff Tips, Recipes, pictures of Dozer, books, ideas, nutritional values, shortcuts, but most of all your time and your lovely web site, Am I giving you so many complements to help get the free Japanese knife ——- of course I am 😎. Seriously I love your recipes I have cooked so many of them and look forward to your weekly recipe
I would love a knife!
I’m a Nagi fan-girl & I would LOVE to have this knife!!! We lived in Tokyo when I was a teenager & my father, who was an excellent cook, had great Japanese knives. My sister claimed them when he passed away & they have been sorely missed. Thanks for this cool giveaway & all the fantastic recipes!
Hi Nagi,
Fab recipe and I would also love the knife =)
I have a favorite Japanese knife a friend from Korea gave to me 25 years ago, the brand is MAO, I could always use a new knife – who couldn’t? I love to cook (like you do), so value a good knife very much.
Hi Nagi,
How generous of you to give away such an expensive knife. And how kind of your mom to bring it back for you! Oh how I would LOVE to have this knife. Hopefully I will win it and if not, hopefully I will win the lottery and buy one! Cooking has been my hobby for years and my hubby is happy because of it. I’m finding that my older recipes need to be kicked up a notch because we’re so used to tastier foods these days. I love your recipes because they are so full of flavor, yet simple. We seldom go out to eat at restaurants because the food is better at home, thanks to people who create and share their favorite recipes.
Thanks Nagi.
P.S. Your baby hands are cute!
I love your recipes, I use them often for my family!! I would love this knife 😊
Would love to win the knife! Thanks for so many wonderful recipes~