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….
Best chicken recipe I’ve had in years. Tender and very tasty!
Thanks For Sharing this recipe.
Excellent
Delicious! My whole family loved it! This recipe is going to be on our regular rotation as it’s super easy and always turns out great. Thanks!!
Made these last week..DELICIOUS.
Making again today.
Made this today for first time. Right after making your chilli. 🙂 I sliced my breasts in half horizontally as suggested and doubled the seasoning mix. Baked for 15 minutes. Delicious! Will make again. Thanks Nagi, once again.
Guuuurrrrl!!!! Thank you! This recipe is officially in my repertoire! Both kids (7 &9) devoured it! I’m talking they asked for a second helping! I can’t believe it! 10 stars from this mom.
Nagi this is superb! I’ve made it twice now for my family. So easy. I think it’s good enough for company for a summer lunch. Serve the chicken sliced at room temperature. A kilo of lovely prawns. A yummy homemade Caesar salad. Some crusty bread. Friends can serve themselves and make a chicken or prawn Caesar salad. I’m doing this at my next gathering. A Pav for dessert? With summer mango of course.
Best ever
this was super quick and easy .Really tasty
Delicious. I baked for 23 minutes because the chickens were thicker.
Nagi this recipe is so delicious! My teenaged grandson makes it a point to not be late for dinner when I fix these. Thank you so much!
So tasty and EASY! Perfect, thank you!
Cooked perfect. I am incredibly pleased and have cooked it twice in the last month.
Quick, easy, and so delicious!!
This recipe is amazing- so easy and sooo yummy.
This baked chicken has been on rotation in our house for months! So easy, so yummy & not at all dry!! I’ve been known to dry out chicken breast but I never seem to get this one wrong! I use coconut sugar instead of brown sugar & I omit the garlic powder & instead coat garlic infused olive oil on each chicken breast & sprinkle the seasoning (minus the garlic powder) over the top. My daughter is fructose intolerant so I can’t use garlic but can use garlic infused olive oil. That way we still get the garlic flavour without the painful tummy! Perfect!
Made this for 12 people, quick and easy, I eliminated the brown sugar for a few pieces to please my non sugar guests
Best chicken breast I have had. I am not a fan of white meat as find it dry and much prefer the dark meat but this was the exception. Delish!
This dish was delicious
Absolute success and added to my arsenal of treating fussy eaters. Thank YOU Nagi