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….
Yes please. I would love this Japanese knife. I became a wonderful cook only a few years ago after my father died. My father could have been a French chef; he was that good. And I used to run away from the kitchen as I had no desire to be his marmiton. But now I not only love it but I’m really good at it. He would love it if I won this knife!!! I will use it every day! Thank you!
I love your food blog. I love your recipes. One favorite that I’ve made for my family over and over again is the one-pot Chicken Alfredo My family loves it Thank you for sharing your recipes. Love them
WOW, what a great giveaway! I WANT THIS KNIFE.
Thank you not only for the chance to win but for sharing your recipes and passion for cooking.
Please, pls pls I want this knife. Hoping to be the lucky person to get it. I have been following you on facebooks and tried most of your recipe. Thank you
I would love to win this knife!!!! It would be an amazing gift for my boyfriend who currently works at a cafe in google! His dream is to be a Michelin chef one day, please pick me!!
Dear Nagi,
You could not have struck a nerve closer to my heart then the handcrafted Japanese Chef’s Knife. Every Saturday when I go to the Sunh Fish Company for tuna, black cod, salmon, swordfish or something else, I spend as much time drooling over the MAC Japanese knives on display made here in Sacramento, by the way. All of the sushi chefs around here use them, all of the employees at Sunh, use them. There must be a reason. I would love to be a part of the “In Crowd” although I am a good cook, I do not possess the skills of a professional chef. Maybe one day I will forgo my German made irons and see what the experience would be like to own one of these masterpieces. Maybe it will make me a better cook! I’m certain my wife and friends will enjoy seeing me use what a master would use. Thanks for the opportunity, especially from you.
I love your easy and tasty recipes, all beautifully summarized on Instagram and so many helpful instructions/notes! I would love to win a real Japanese knife and marvel at it. Thanks for all your positivity and keep up the posts (including Dozer)
What a beautiful knife that I would treasure forever! I am in my late 20s and have yet to own anything better than a commercial store chef knife. I have a passion for cooking and I do my best with what I have! I love your recipes and enjoy getting to learn from your page! Thank you!
Nagi, Recipetineats has been an absolute godsend to me, who has found it difficult to constantly come up with interesting, delicious meals, but NO MORE, thanks to you! My 3 daughters are all good cooks, and they too are loving the inspiration they get from you AND your recipes. The recipes just NEVER FAIL! Of course, being able to use a knife such as this would be the icing on the cake, or the crackling on the pork belly!
The quest for an excellent knife would be over!
It would be a dream to work with this knife. Thank you for such a wonderful giveaway!
Me! I’d love to win!!!
I would love to have this amazing knife! I’m stepping up my cooking game in an effort to be healthier, also I just love food. Anyway, thanks for the opportunity! catmitchell9@gmail.com
Email is michealnewton94@gmail.com
That knife is beautiful!! I would love it!
Yes, please! This thing looks amazing!
I would LOVE that knife! I’m an amateur cook who works full time and my biggest hobby is cooking!!! Even though I love cooking and all the fun gadgets, I’m economically impaired from investing in my love!!!! Oh how I would love this and utilize this in every dish I create and I can send you some pics of my creations. I love to cook Korean and Asian food as well as seafood and fresh, funky salads!!!!
Hi Nagi,
Oh how I would LOVE a sharp knife. I don’t own one. So many of your recipes have become my new standards. I can’t count how many times I have made the One-Pot Greek Lemon Chicken and Rice – my absolute favourite go-to, for myself and whenever I have company. The flatbread recipe is quick and tasty. My young nephews loved it with the Chicken and Rice. And, what can I say about the Gourmet Cracker recipes. I have actually made it 4 times already.
Whether I’m privileged enough to win the knife or not, you are still my absolute favourite cook – actually the only one I go to 🙂
I hope this works. I’ve never tried to leave a comment before. Fingers crossed.
Give Dozer a big hug.
Freezing in Toronto.
Hi Nagi, I would love to win this knife! I have some global knives but this one would be amazing!! Also, I had some chicken breasts out for tea and didn’t know what to do with them so I’ll give this recipe a go! I’ve made a lot of your recipes so I’m sure it will be great too!
I want the knife! I was so excited when I found your Instagram. Love your step-by-step videos. I think I bookmark practically all of your recipes.