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 love knives! This one is great! Hope I win!
I want it! 😂
Nagi, I’ve been reading your blog for a couple of years now and have downloaded several of your recipes. All the ones that I have tried have been great! Thank you for writing such an informative blog!
p.s., would love to win the knife!
Dear Nagi,
The reason I would personally LOVE it, is because I know a knife like this would last a lifetime, and I would be able to pass it on to my 8 year old daughter when she’s old enough to appreciate & be responsible enough with it. Honestly I do not have the money to invest in a knife like this, and yes my $30 knife from Walmart works, but it is not a family heirloom. I’m a single mother of a 6 & 8 year old, and cook almost every meal we eat. I believe in home cooking and have recently started teaching them their way around the kitchen a little. Tonight I’m going to have them prep the seasoning mixture for the chicken breast recipe you shared. Thank you for that!
Thank you for an opportunity to win this knife. 🙂
-Jenn
Hi Nagi and Dozer! I made this recipe for my wife and kids for dinner and they absolutely loved it! No leftovers here! What a delicious way to make chicken! I sure could use a new set of knives! Please enter me in your contest Nagi and keep those recipes coming! Give Dozer a hug for me!😊😊
Excellent! I get lost in the so-delicate swirls of the Damascus steel blade; the repeated folding of two metals and then the reveal with the grinding…kinda like making marbled pound cake or rye bread. There is nothing more satisfying than to slice into a perfectly ripe, sun-warmed tomato, no resistance, no juice on the board! This treasure would do that! It would have a place of honour in my kitchen along with a superb paring knife that a friend made (and stamped) for me years ago. In this day and age it is rare, I believe, for someone to craft a knife for a specific person and inscribe his name as the maker. Such an ancient craft and much-revered. Thanks for this opportunity.
ALSO, kudos for not having restrictions on who is eligible! When blog giveaways are restricted to just US people…GRRR…I just unsubscribe.
Hey Nagi, looks like another awesome recipe! Thank you for ALL that you do!
And, btw… I will love using that knife!!
My favorite knife is a simple Japanese wood handle santoku that literally cost about $20 (*embarrassing)…
I am dreaming of the weight and precision of this beautiful knife.
Thank you for the opportunity to win this knife!
Thanks for the chance to win a great knife!
I look forward to reading your blogs, and have made so many of your recipes with success every time!
Cheers from Crystal Beach, Ontario, Canada!
Another great recipe! I would love to win the knife as well.
I would be honored to win a hand-crafted Japanese knife and sharpening stone! I look forward to read your blog, watch your video (I love them!), and check out what Dozer is up to. Have used many of your recipes. Thank you for all your work!
Nagi, thank you for not only sharing your recipes but your Mother’s recipes also. And thank you for sharing Dozer also.
Another hit recipe for my picky kids – I’m beginning to think they’re not picky, they just prefer your recipes to mine, LOL. Wish I’d found you sooner! I’d love a chance at the knives. Mine are in sorry shape!
Hi Nagi, I wish I will be the lucky one who get your give away knife. I love sharp knife in my kitchen.
Best regards from Germany xx
Nagi, you couldn’t have picked a better giveaway! I’m so excited. This would be better than winning the lottery for Hamilton tickets! I’m planning to make this chicken dish for a dinner party I have in the works. Thank You!
Hello Nagi,
I have been a big fan of all your recipes. My Asian heritage always being particular of what type of knife we use in the kitchen. I want the Japanese knife and I think it will be the best addition to my kitchen.
Thank you,
Hellen
Hi Nagi,
Will be trying this baked chicken this week. Would love to win the special knife too….would be a treasured jewel in my kitchen! Thanks for all your recipes and keep up inspiring home cooks like me! 😘
Hi Nagi,
Thank you for a creative blog with recipes I can use, and infusing your personality into your writing. Please pick me to win the knife! I assure you I would use it every day! Thanks so much, Judith.
I have just recently found your blog, and I have tried about 6 of your recipes in the last month and they are incredible. Thank you so much for posting these. I love reading your blog it is full of humor and lightheartedness which I find so nice. I am eager to learn more from you.
I would love to win a good Japanese knife. I have some ok knives but nothing like this and would be a great start of a collection. Thank you very much for doing such a give away!
How generous to offer a giveaway contest to your entire readership! I know good knives are important, but they are so expensive that I’m not given to even thinking about them. Can’t wait to try the recipe…while my husband may love “same old, same old” food, I prefer some variety 🙂
Hi Nagi
Will surely try the recipe-sounds delicious and fast. I’d also love the knife. I have a Henkel’s currently but find it’s a little heavy.
Thanks for all the great recipes
Cheers
Roy
What does it mean “your comments await moderation”?