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….
When we go to a Japanese restaurant I always wished I could have one of their knives, so this would be fantastic if I could win one.
I would love this knife. Nothing beats a good sharp knife!
This is a beautiful piece of steel. Japanese knives are truly the best in the world. Thank you for the giveaway. Next time, maybe you can give away the Yakitori grilling station…
The knife is beautiful… I want it.
I guess I finally know what dreams are made of, when I see this beautiful Japanese knife.
Thank you for the opportunity to win it but more important: Thank you for all of your amazing recipes! All of them, which I tried so far made my friends or family smile the entire time.
I would love to have the knife! I also love all of your recipes, as well. But I may love Dozed more!!😊
I would love to win this knife. I had a Kyocera ceramic knife that I absolutely loved but it broke :(. I need a new favorite knife!
Nagi,that knife is amazing,i would not mind to have(win)one.I agree,any kitchen must have a sharp,sharp knife.Be good.
I’d love that knife, please! I’ve never owned a decent knife and I have always heard Japanese knives are the best so would love to test the theory!
Every kitchen should possess
A serious knife
Of exceptional sharpness.
The knife is beautiful! I would love to own it!
Over the weekend I enjoyed more of your sausage and beef ragu that I had frozen. It just gets better with age. So good!
I think this chicken recipe will get a try this week. I love your recipes. Keep them coming!
New email below.
Hi Nagi,
If this is the single most used kitchen tool that you use, then I would love to be able to prepare meals using it.
Vicki
Why? Because I need a knife that is really sharp and can be kept that way.
Don’t think I would ever get the chance to travel to Japan and buy one. It’s to expensive to go there on a vakation So this is the for me the only chance to get one.
Thx for sharing youre great recipes and keep it up.
Greetings from Holland
Please send this beautiful knife to Ohio in the good ol’ USA, it would definitely be the best knife I have ever owned.
great chicken……..would love a new knife!!!!!!!!!!!!
I would love the knife please!
I would love to win this beautiful knife and sharping tool. I would take VERY good care of it and make it my awesome “go to” knife. I love your recipes and can’t wait to try this one. Thank you very much for sharing your recipes, keep um’ coming.
I’ve just had the 12-minute no cook couscous with sun dried tomatoes for lunch and it is SO good. Thank you for always giving us such amazing recipes!! I would love the knife – I’m challenging myself to make one new dish every week for 2018 and I can see myself using it a lot! 😉
I’d love to have a new, good quality knife! Ours are aged and overused.