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 recently took a knife skills class and all I am missing is a good quality knife to practice! I enjoy getting your recipes and always look forward to trying them out. Thank you for all the work you do posting them.
Well, can I tell you about my knife skills?? I don’t have any!!😢 If I were to attend the CIA my Hubby would advance past the knife skills in no time and I’d still be cutting carrots or my fingers. I truly need a good knife so I can improve. It’s pathetic to watch me hack at a chicken as I’m butterflying (spatchcocking) it. But I do want to get good at it. I know you’re supposed to curve your fingers and kind of let the knife do the work but it’s one of those skills that’s eluded me. I can play the piano but that doesn’t help in cutting up veggies. *sigh* Anyway, whoever is lucky enough to win the knife will have a great gift!! And thank you for giving me the opportunity to enter. Your chicken breasts sound marvelous!! I will be making your recipe soon. 🤗
I thoroughly enjoy reading your comments preceeding your recepies. I am not known as a good cook but my family loved this dish! Thank you for helping to improve my status in the kitchen. Cheers!
Hi Nagi, The universe must be on my side today. I happened to put chicken breasts into my shopping basket and wondered on way home how I was going to cook them. Thank you for the easy great recipe. My son is a brilliant cook ((Unfortunately he is living in another city). He loves Japanese food and cooks it often He would go crazy if he could own a Japanese knife. Would be amazing if I won it for him. Thank you
This chicken recipe looks great! I would love to win the Japanese knife! It looks beautiful and sharp!
Wow! A sharp knife in my kitchen is just what I need. Did you see that demo? I want this knife!
Hello Nagi, I’ve not emailed in before even though I have tried several of your recipes now, latest was the meat loaf which turned out really well – thank you. I love receiving them so I can try different things. I can’t always get some of the ingredients here in England or understand the measurements as they aren’t the same here but I manage to get by somehow. The knife looks super cool not sure if it would be any good to me as I’m just a house cook as it looks a proper chefs knife, but you’ve got to be in it to win it as they say over here. Thanks again for sending me your recipies look forward to the next one to try x
would love to have knife…all my old dull knives nearly cut my finger off!!!!!!!!
Japanese knives are indeed the best in the world – bar none. My son is a chef and he will use no other. What a generous giveaway and I’d be thrilled to win it. This is probably also a good chance to tell you how many of your recipes I prepare repeatedly with excellent results – but I can’t – the answer is many!! Thank you for your recipes; I’m truly grateful.
I would love these knives so I stop nicking my fingers with the dull ones I have now!
Well I certainly swoon if I would win such a beautiful knife although poor me is extremely happy with your great recipes. Next giveaway,, I suggest you loan out Dozier for a playdate. Now, that would be a real heartfelt gift!
I want
Hi Nagi, I would love to win this beautiful knife because my husband is retiring at the end of June and I am hoping to coax him into the kitchen and to try cooking. This knife might just be the incentive he needs to start his culinary journey! Thanks for all the great recipes and Dozer photos.
Please I would absolutely love this knife. My husband and I would both be using it. 💙
Nice looking knife. I’d like to have it. 🙂
Japanese, handcrafted knife, would love one.
I’ve tried several of your recopies and find them better than very good.
Both on your blogs and your recipe book.
Keep them coming.
Regards
Richard
I have used a couple of your recipes and my family has gone crazy with requesting them all the time. I would really like to have the knives for preparing additional Nagi recipes.
Why do I want this knife? I want this fabulous looking, and performing, knife because…..I have always loved to cook, especially Asian foods! We have lived in several countries around the world, so I was fortunately able to learn many different styles of cooking. And, as you said, a GOOD knife is the most important thing to have in your kitchen.
(Oh….and another reason I’d love to win is, because March 23rd will be my 38th wedding anniversary!!!!!!!!!!!!!!!!!!! With every additional year I tell my husband that I deserve a medal – in the shape of an ever growing diamond! (ha ha) Maybe this year I won’t need to tell him that, cuz I MAY win a contest!!!!!!) Woo Hoo!
Looks fab!!! I would also LOOOOOOVE this knife!
You are so awesome, giving this beautiful knife away! I would love it. Thanks too for all your amazing recipes, I look forward to them every day.