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 would love to win this knife, I love cooking so many of your recipes (my go-to dinner site at least 2 times a week) but would never be able to justify buying such a beautiful knife for myself.
Also thank you for all the fantastic (and yet simple to make) dinner recipes.
Hi Nagi, what a great idea for the chicken so it doesn’t dry out.
And yes, I’d love to finally have a decent knife, please.
Hey Nagi !!
Love your stories & your family! !
I’m Canadian-born but love the different cultures and their foods…I love trying a lot of recipes….I enjoy being in the kitchen. .. it’s my playground!!
All my gadgets are my toys!! Lol
Would love the gorgeous knife in my kitchen! !
💌
A Nihon knife would be awesome. Count me in for the giveaway please.
Would really, really love to have this knife. I keep spending good money on knives that never seem to stay sharp, and I guess I am not very good at sharpening them. Very anxious to try this recipe.,
still loving your recipes and would love the knives!!
Working as a prep cook I spend many hours per week chopping & cutting. Then when I come home, because I love to cook I do the same. A wonderfully sharp knife is truly a cook’s very best friend & if I were lucky enough to win this knife it would get many years of great appreciation. And learning to use a stone is on my to do list!
Cheers
Kate
PS Last month I passed on your website details to my boss who owns & runs our gourmet food business, as a source of recipes that never fail.
I WANT THIS KNIFE! I’m not a chef, Nagi but with 3kids of my own and up to 3 more that I feed daily, plus my husband is a charter fisherman, and also hunts wild beef 🥩 this knife will definitely go to good use!
Love your work!
Hi Nagi.. I would love this knife. It would definitely make my chopping up and preparing your delicious recipes a lot easier and done in style with this beautiful knife..
Thanks Nagi..
(Heathrh@live.com)
I am a high school culinary teacher, and I would love to show my students what a beautiful Japanese knife can do! It’s truly gorgeous! Btw, made the chicken with my culinary 2 class today. It was really delicious! They felt like rock stars….
Nagi, This recipe looks fantastic! (I must be hungry) But I LOVE your website and enjoy your postings. You make me feel as if I have a friend in Australia. I’m not in the habit of posting comments (this is my first), but I want it to be known that I would truly love to be the owner of that amazing knife. Also, may I congratulate you on your great gift of photography. You make the food come alive! Beautiful!
Hi Nagi, I would love the Japanese knife. We are in the process of subdividing our block and rebuilding – getting ready for retirement. I have started a new folder for all your recipes – so that my husband can start cooking them when he retires before me (I am hoping to have a lovely meal ready for me when I get home from work!). I have also started buying all new items for the kitchen, as mine are soooo old. A new knife would be lovely for my new kitchen.
Love the look of this recipe Nagi, another winner I expect. Would love to win the knife, looks fabulous and I love Japanese tools.
Hello Nagi,
I would love to win the beautiful Japanese knife.
I wait impatiently each and every day for a new recipe to try and have never had a failure. Great variety of foods and the family love them. My trusty old knife would be better as a wall ornament – if I had a new one!
Dear Nagi – your food’s always delicious. Today’s my mum’s birthday and this would be a wonderful gift (or to share with her!)
I am a newlywed and with one blunt knife in my kitchen. Its my husbands pride piece from his youth. I dont let it stop me from cooking your recipes though. But gives me quite a bicep workout. Lol. I would love this gorgeous knife as a start to other great kitchen gadgets and will make it the centre of my kitchen. Pretty please 🙂
Nagi, I would LOVE to be considered for the knife. It would be such a great birthday present for me (my birthday was yesterday). Thank you also for explaining why sugar makes tastier chicken. I’m Thai, and mum taught me to put sugar in a chicken marinade along with soy and oyster sauce. I never knew why until today. 😀
Chicken look yamolishes 😋
Last week I made meatloaf and lemon cake – both your recipes- and my husband and I enjoyed very much. I also made your chicken, broccoli and rice casserole- and that was soooo good. I like to take leftover to work for lunch next day, and share with my coworker- and she also like the dish.
Thank you Nagi.
Always looking forward to your recipes, and my favorite are videos.
Lila.
Japanese knife will be happy in my Polish kitchen 😀
Chop, chop, chop! Yes, it would be great to have a decent knife in my kitchen. It may even tempt me to cook more! Thank you for your generosity.