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….
Visit your site every day and my girlfriend and I love making your recipes (the chicken fajitas were especially yum and perfect for lunches). We would love to have a knife like that.
Some unknown person from my construction crew decided they needed my chef’s knife and my scissors more than me. I need a replacement and this one has my name on it. LOL
I print all your recipes out, and I love getting emails letting me know when you publish a new one!! I even have your free e-cookbooks! This chicken looks delicious, and I never thought to add brown sugar on chicken. I usually add brown sugar to my asparagus though.
Also, I would LOVE to have a knife like that! I absolutely hate sharpening my knife so I never go out and do it, so at least this one comes with your own sharpener. I wish I bought one when I went to Tokyo a few times, but I wasn’t sure how I would transfer it in my luggage.
Good Day Nagi, I would love to have this amazing knife, actually it would be for my husband as he is an amazing cook. This would help him in the kitchen so much as he is retired and since then has jumped into cooking. A recent trip to Paris has him cooking like a champ but his knives are dull and old, this knife would really be a dream thank you.
The knives look amazing.
Chicken dish looks great! I will definitely try it soon. Everything I have made of yours comes out fantastic! And that beautiful knife would make an excellent addition to my kitchen!
Hi Nagi (and Dozer), I would really love to win this beautiful damascus knife! There is a store in my area that teaches knife skills and I would take the course if I win. Here’s hoping!
Hello Nagi! I’m writing from Poland, I totally admire your recipes 🙂 I found your blog after visiting my sister in Sydney and still making food using your site to remind awesome Sydney restaurants tastes (asian tastes in general from food market especially:)).
I would be honoured to win this great handcrafted knife!
Have a nice day!
Hi Nagi, you hooked me with your Charlie sauce and I’ve started working my way through your recipes. That authentic knife would look fantastic in the UK!!
A *REAL* Knife is a dream to us. We went to a local store and THIS was the exact knife that fit us.
Imagine the happiness of someone about to reach that magic retirement age (4 months) with that knife!
AMAZING!
We would be extremely honored.
We have followed you for the last 2 years and mention it to our cooking friends time and time again- your recipes are the best. Thank you for those!
Love your site, Love your recipes. I would love this knife to add compliments to your dishes. They have been a hit with my love. Thanks Nagi!
Hi Nag
I follow your recipes all the time and cook for family and friends they look forward to coming round to my place, your food gives me the opportunity to create fantastic food that looks and tastes like restaurant prepared food they love it, I’ve only just given up my secret of success.
Keep them coming please Nag.
Hi Nagi,
I would love to have the knife! Thanks for the giveaway & recipe.
Hi Nagi,
Love your recipes! And I love Dozer! One request, include more pics of Dozer so I can continue to live vicariously through an actual dog owner of a great breed.
Keep writing good recipes, your chicken wings recipe brought me to you a few years ago. And that knife! Wow! It’s beautiful and looks very sharp. Please include me in the drawing for the amazing knife.
Paula in Omaha, Nebraska
I would have to have a knife like that. Will definitely try the chicken. Do enjoy your recipes
The most important tools in a kitchen are good knives and after upgrading I wonder why I didn’t do it sooner. This is a beautiful knife and I hope whoever wins it treats it well (no dishwasher!). Finally, this looks like a good recipe and I always enjoy your great photographic work.
Hi Nagi,
My hubby would love to get that knife. He back packed in Japan to learn how to cook, and his teacher gave him a Japanese knife (which was a honor), but that was so long ago. The knife is falling a part. You would make him so happy if he received the knife.
Thanks. 🙂
Haven’t made the chicken, so I can’t rate it yet, but will sometimes this week.
I would love to own this knife!!!
Hi Nagi,
I love your recipes and would love to win the knife so I could use it making your dishes. You’re the best! The knife is beautiful.
Hi Nagi – I look forward to your recipes and have tried many of them. They are always a hit. Thank you for sharing these wonderful recipes. I especially enjoy watching the videos on how you make them. You are a real treasure. I would love this beautiful knife. It seems like I never have a sharp knife when I need one! Thanks!