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….
Greetings from Vancouver, Canada!
Love the recipe and would love the knife!!!
That knife is a work of art and superior craftsmanship. I’d love to own it! And thank you for the chicken recipe. I’m sitting in the lot of the market now writing a list!
I would so love this knife. Perfect for slicing the chicken breasts in this recipe in half. Love your recipes, Nagi! They always work.
Can’t wait to try this recipe! I love baked chicken breast and I’m constatly looking for a favorite, I have a feeling it could be this one! I can’t even list all the recipes I tired from your collection, they are all winners 🙂
That knife looks dreamy, and would look fabulous in my hand 😉 Good luck to all!
New to your site & love it. Such easy recipes with videos as well.
Have never used a knife like what you describe. Am a bit in awe of it but would LOVE to give it a go.
Must surely be better than my steak knives…….LOL
Thank you for the opportunity to win this amazing prize. I would love to have this knife in our kitchen.
I would love to have this knife, thank you for offering me this opportunity.
I love to win the beautiful knife you are giving away. Please pick me.
I would love to have this knife. A good knife makes all the difference in cooking enjoyment!
I would love this khife
I would like this knife because I need a great knife and it will serve as a reminder that I am going to take my awesome son to Japan– the country he most wants to visit- next year to congratulate him for being a great son and for graduating from high school. Truly, I am afraid of great knives, but I would use this one to help me ease me fear, as I cook every day, and use your recipes almost every day now … and comment … way, way too much. BTW, your recipes are awesome. If I do not win your knife, I would like it to go to someone who is a great home cook, but can not afford such a beautiful knife. In second place, I would love to have your list of places someone must visit in Japan destinations you love … as this would be a treasured treat. I am so very intrigued by your statement that Japan has so many Michelin starred restaurants … Nagi, you MUST share your favorite restaurants in Japan with us– I would also love your ‘Best of San Francisco” list …
The chicken looks totally yummy and that knife, WOW! Gorgeous! My boyfriend appreciates beautiful knives like this one, so it would be a wonderful addition to his collection.
I would love to have this knife! Thank you for providing the opportunity!
Nagi, I learn so much about cooking from your site. I would love to win that beautiful knife. Thanks for the great recipes and the chance to win.
HELLO NAGI,
GLAD YOU ARE BACK SAFE AND WELL FROM YOUR TRAVELS!
RE THE KNIFE. UNTIL DISCOVERING YOUR WEBSITE RECENTLY….BY ACCIDENT I HASTEN TO ADD, MY COOKING SUCCESSES WERE NON EXISTENT AND MY INTEREST IN THE SUBJECT EVEN LESS THAN THAT.
THE SIMPLICITY OF YOUR DELICIOUS RECIPES COMBINED WITH YOUR PROFOUND ABILITY TO TEACH IN AN UNDERSTANDABLE WAY, MEANS THAT I AM NO LONGER GREETED BY MY HUSBAND AT THE DINNER TABLE WITH A “WHAT EXACTLY IS THIS?” OR “CAN YOU SMELL AN ELECTRICAL FIRE?”
I NOW LOVE COOKING THANKS TO YOU!
THE ONE THING I DO STRUGGLE WITH, IS TERRIBLE STIFFNESS AND PAIN IN MY HANDS WHICH MAKES KNIFE PREPARATION OF FOODS MORE THAN A BIT OF A STRUGGLE.
A REALLY GOOD KNIFE (WHICH I CAN’T AFFORD) WOULD BE SO USEFUL AND A GREAT HELP TO ME NEEDLESS TO SAY.
THANK YOU AGAIN NAGI.
STAY SAFE AND PLEASE KEEP THE RECIPES COMING.
LOTS OF LOVE FROM SUSAN IN THE UK.
I would love this knife! I have 2 other Japanese knives for meat and bread… and they are my favorites!!!
This looks yummy…and the advice for moist chicken is appreciated. The knife is beautiful!
Nagi can this chic breast be pan fried also? Thanks.
I love your recipes and I would love this knife set. My husband has ruined all my knives by using them outdoors for his projects. I purchased some cheap knives for the kitchen that can’t cut hot butter. Got my fingers and toes crossed that I win.
You can drop a ticket in the hat for me. That beautiful Japanese Chef’s knife would be a fantastic asset to our Cucina. On the recipe: I LOVE chicken and this recipe looks so good. Love the brown sugar crust and oregano. Will definitely try this soon. Have made the baked chicken and rice 3 times now. Love mushrooms. Have a great day.