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’m a man cooking for
My wife. Would really, really appreciate a set of knives of this quality!’
I check out your recipes daily’
Gene
Hi Nagi. I have always been a keen cook and make dinner at least once a week for my daughter and family – eight of them! – and know that a really good knife is an essential part of our kitchen equipment. It is also safer to cook with a properly sharp knife than a bluntish one. Having said all that , my main reason for having this knife is because I’ve coveted one such as this and drool ( like Dozer does over something he really,really wants) over it.
PS I love your recipes and your humourous, down to earth style. You make your readers feel like friends. Enough said.
The knife looks beautiful. I would love one. Thank you for all your recipes. I look forward to them and enjoy your commentary.
YES, YES, YES I want it!
How did you know I bought chicken this week? I knew you’d tell me how to cook it better than I normally would.
Awesome knife!!! I would love to have one.
Thank you Nagi for the giveaway and your recipes!!!!
Such a fan of your website! Your recipes are so”doable” with ingredients I usually have on hand. The knife would be so welcome and needed in my kitchen. Thanks for keeping my families meals interesting!
Hi Nagi,
How generous of you to have the knife give-away in addition to all the great recipes.
Yes, I would like the special Japanese knife. I’ve never had one of its caliber.
I have tried quite a few of your recipes already and been very pleased with them and I am sure this chicken one will be another which I will enjoy.
HI There to you and Dozer, thank you for this opportunity to win this knife, I thank you for the great recipes you have, I love making them and we love eating them.
Thank you. Rita –
Hi Nagi!
I would love this knife as I’m still getting my cooking chops sharpened and need a nice knife to help me do that 🙂
You have fans in MN, USA!
~Miranda
What a generous offer, I would love to receive this legendary knife. But I will also be happy to continue to receive your great recipes.
I would live to win the knife and I can’t wait to try the recipe.
Dear Nagi,
I’ve only recently discovered your website and I have instantly become a huge fan.
Your posts, recipes and photographs are amazing. You are doing such a fantastic job in teaching and explaining how to cook delicious food and never compromise on flavour. Thank you for that!
Your knife is a piece of art. It is so beautiful, it belongs in a display cabinet.
Given an incomparable Japanese craftsmanship in knife making, one would be absolutely delighted to have it.
I would love to win the knife.
Oh how much I would LOVE LOVE LOVE to have this knife!!!! I’m a big fan and always look forward to your posts–especially the pics of Dozer! 🙂
Another wonderful recipe. Will be making it for our family dinner this week. My man is also obsessed with his Japanese knives. When he bought his first he said it should be framed and hung on the wall because it cost as much as some of his art ( another obsession ). I would live to have one to give to my son. He is a true foodie and appreciates owning the best equipment you can afford.
I would love to win this beautiful knife. I’ve seen similar knives on cooking shows (Morimoto on Iron Chief) and know they ate to resected and cared for. Please consider this email as my request to enter the contest. Thank-you.
Oh my! I would love to win that knife :).
I enjoy reading your blog and trying out your recipes. I *should* be doing more productive things during my toddler’s nap time but no, I use the time to browse through your website. Gives this mama time to rest!
Good times and good eats! Thanks Nagi for doing what you do.
Hello from New York. I am. an avid reader of your blog and cooking is my passion. I enjoy reading your posts and would like to have the Japanese kitchen knife. Appreciate if you please put me into the draw. Thank you so much for sharing great recipes. Please keep it up! Regards
Hi Nagi I would love this knife! I enjoy reading your recipes & your food pictures are fantastic! I’ll be trying some of your postings very soon!