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….
Hi Nagi
I would be so happy if I win this fantastic knife, my old knife is so dull, that it could not even make the smallest scratch in the butter 🙂
Hi Nagi.
Thanks for great recipes, really enjoy it.
But the knife looks fabulous, hopefully I’ll be the lucky one.
Ok like everyone else…….I WOULD LOVE TO WIN THIS KNIFE. I never seem to have a decent knife to use in my kitchen. I haven’t lost any digits as yet, but have had some really bad cuts because of improper knife use. I know that I live sooo far away but it would be neat if this knife came all the way to the island of Bermuda………Bermuda huh, where is that place?
I would love this beautiful knife!
I have been so glad that I found your site!!! Due to family medical reasons, I am cooking a lot more at home–I have to adjust your recipes a bit to decrease salt, but your seasonings are wonderful and I have enjoyed your three cookbooks.
I look forward to your emails and this chicken looks like it will be a dish this week!
Thanks for all the enjoyment I get from your postings!
I would love to win this knife, I started cooking early in life and could really use a good knife now that I live alone.
This looks like a fine knife–I agree that a great knife is key in the kitchen!
My 61:th birtday is on the 22:nd of March ! !
Would be a nice surprise and a lifetime memory of Nagi Recepies if I am lycky enough to be a winner of the beautiful Chefs knife.
I do most of the cooking for my wife and her 91 year old mother. Nothing real fancy but I love exploring new cuisines and types of food. My knives are nothing close to the beautiful knife you’re giving away. I would have fun with it to say the least. {lease consider this as my entry.
as a jewelry metalsmith owning a handmade knife would be a dream come true; I KNOW how much work goes into crafting and fabricating metal-works; especially something as precise as knife blades and wow; what a beautiful handle!
And, to be able to re-create your recipes with a knife from you would be a added treat!
My husband always kept my (mediocre) knives sharpened for me and I really miss that. This is a lovely piece and I would love to have it in my kitchen.
Hello from Canada.
Thank you so much for all your wonderful recipes and helpful tip. This is a beautiful knife. I have 2 adequate knives but your Japanese knife looks so superior to anything I have ever used.
Dear Nagi,
I would love to win this knife — but even more, I would love to see Dozer in that outfit!
Thanks for all the great recipes — and your fun blogs!
Donna
Ooo! I want the knife! If Japanese knives are anything like Japanese makeup brushes, I will only ever use that one forever. The quality is just – well, I stepped back and looked at the brush I was so shocked. I don’t even have words to describe the quality of the various Japanese hand crafted items I’ve come across over the years. I think it may actually be MAGIC. 😀
BTW, love the chicken recipe too. I need to use a couple of breast halves left from another recipe, and this looks like it nails it. Thanks!
Wow!!! What a beautiful knife. I’ve heard of the skill that goes into the making of Japanese knives, but I have never seen one up close as in your photo. I would really feel like an “Iron Chef” with a knife like that, and hopefully improve my knife skills to match it.
Thanks for the amazing posts you (and Dozer) give us! They are such fun and your recipes are teaching me to enjoy cooking, rather than having it be a chore.
If you love this knife, then I know it’s great…please enter me in the drawing.
Thank you, thank you!!!
I would like very much to receive one of these knives. Thank you in advance
Hi Nagi, I would love to have and use this knife. It looks wide and perfect for crushing garlic – that is how I would start using it! Thanks for your great blog and recipes. Jan
Nagi
I would love a sharp knife (my husband worries because I am clumsy) but i love your explanation that it’s safe and doesn’t slip – I would be delighted to own your sharp knife.