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’ve accumulated over100 cookbooks and unknown number of personal recipes from many of the top chefs and menu developers I’ve worked with. But I never seem to get around to using them now that I have your blog. If it’s not a new recipe from you, I end up with one that you’ve previously shared and which now has become one of our special favorites. While the knife is an enticement to tune in, your recipe ideas are the main attraction. And checking up on Dozer is always a treat.
Hi Nagi,
In the short time since I discovered your blog your recipes have become a staple in my kitchen!!
Now that I am benefiting from your recipes and advice…..maybe with the addition of that gorgeous knife in my kitchen too …. I would (will 🙂 ) become even closer to being a great cook. (My family would really appreciate that !)
I have admired Japanese knives for awhile now. When I research the best knives they are always at the top of the list. It would surely be my pride and joy to use one!
P.S. You tell the best stories ! Please keep them coming.
I want this knife.
Good day Nagi,
I am fan of your site for many years now and never get disappointed with any of the recipes. Of course I would like to win this Japanese knife, I love it. Thanks for all your efforts.
Francine
I would love the knife! Owning a Japanese knife is like the ultimate kitchen goal, haha.
Thanks for the recipe too – so simple and delicious-looking.
Hey Nagi,
Recipe Tin Eats is my favorite food blog. Simple, easy and great ideas.
I would be proud to own that Handcrafted Japanese Knife. It would be a great addition to my kitchen.
Thanks for all you do. Never thought of brown sugar on chicken, recipe looks delicious.
I love good sharp knives to cook with…
Love this recipe! I cook every single day! Breakfast, lunch and dinner. Would love to win this beautiful knife!
I would love to win the beautiful knife. I look forward to your recipes in my email. Thank you!
Heyyyyyy, I would love to win the Japanese Knife! I think I should win because I just moved into a new home and I don’t even own a proper knife. Perfect addition to my new home and my new kitten!
I’d love the knife. Thanks for the offer, and the baked chicken recipe. This knife would make my mum proud!
Hi Nagi,
THANKS for loving your readers by giving one of us the chance to win this Japanese knife. That is one sweet mom you have.
We eat mostly white meat, translation is chicken breast.
I do hope this Japanese knife will love it’s new home in the Netherland 😁
When we moved to the Turkish Republic of Northern Cyprus from the USA, a box of my kitchenware went missing – and in that box were my knives and my inheritance from my grand mothers: a rolling pin and a flour sifter. Please help mend a broken heart!
Nag please keep your excellent recipes coming they are excellent, the knife would be the cherry on the cake.
Cooked the mince and rice tonight you were right EVERYONE loved it. Btw love to win the knife mine are never sharp
👩🏼🍳
Nagi, your chicken shawarma recipe is one I make at least twice a month, and all of us LOVE it! I make the couscous too.
I used to be a professional chef, years ago, but it’s not compatible with family life, really – I retrained as a therapist years ago. I love cooking, but the daily grind of feeding a family of five, with three teens gets to one.
You’re my secret weapon in the kitchen, helping me keep it fresh, week after week!
I’d love the knife, but I really just wanted to say thank you. Your blog has helped me so much.
Would feel really lucky to win this beautiful knife. Even though I am past the point where I need to gather recipes , I find myself with a whole book from your site.
I love baked chicken!! And would really love a nice knife.. Thank you for the great recipies!!
I am so happy I found your site. I love your recipes. I have made it my goal to try them all one by one.
Your stories and your wonderful outlook on life make my day. And, of course, Dozer!
It would be terrific to have a knife that actually cuts things 🙂
Thanks again from Shelton, Connecticut USA!
Maura
Nagi, I would love that wonderful knife & sharpener! Love to cook and enjoy your recipes. Have tried a number of them and all of them were great. Thank you for your postings. I also love Dozier. He is a darling.
Maryann