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….
OMG do I need a sharp knife. I had a great chicken filleting knife but last year the handle broke. My husband threw it out, not knowing how hard it was to find such a great knife in the first place. We have a new knife but it doesn’t cut as smoothly. Looking at your recipes I have decided I need a knife that slices with more accuracy.
If you chose to bless me with this knife I will be eternally grateful… and so will my family as I know it will improve my home cooking.
PS. I want to cook this chicken recipe this week. Chicken is my go to protein and this juicy recipe looks like it will be a hit with the family for sure.
What a beautiful knife. I would be so pleased to own it!
I’ve used many knives over the years and never really had one I’ve been happy with, I’m quite sure the Japanese knife would be the exception.
I so want this knife!
It is the most artistic kitchen tool I have ever seen. Chopping can not get better than this..
Everything in Japan is perfectly made, it does not matter if is a tiny piece of paper or a household appliance, or even a car… and of course this knife could not be more perfect – specially if is an offering!
Japanese people are very polite and cleanness for them is almost sacred! Just see how they prepare food and the culture of green tea!
I love every bit of Japan culture.
Hi Nagi,
I’ve always cooked from scratch, mostly using an old cleaver to chop everything!. I especially love your recipes, so simple and they turn out great! I don’t mind that I’m getting older but it really scares me that lately I’ve been tempted when I walk past the frozen meal section in the supermarket! God forbid I should succumb! A superb Japanese knife might keep me honest! Regardless of whether I’m a fortunate one, thank you for your generosity.
Hi Nagi,
My husband is the most kind man, and understands how much I love to have sharp knives in the kitchen, and while we cannot afford the real deal, he has found me many on auction sites at bargain prices (bargains because water leaks out of the seams after washing them!!).
If I won this knife, it would last me for the rest of my life.
Thanks for the competition, and your amazing recipes.
Good Evening Nagi
I would love to win this knife. Also, I will definitely try your recipes
Oh man I neeeeeed this knife! I’ll have to list my reasons or I’m sure to forget something!
1. It. Is. Stunning! I have a soft spot for handcrafted knives and a heart of love for all things Japan. This knife is a real treasure and I can’t tell you how thrilled I would be just to hold it.
2. My chopping skills would benefit greatly from this knife. All we own at the moment are Woolworths serrated steak knife things. I can tell you, it makes chopping an ordeal. And it certainly isn’t easy to cut up your caramel slice (you featured my comment in your write-up there – thanks! I am honoured ^_^ )
3. I would feel so cool cutting with that knife! Like a sushi chef or something ;-P That is, as long as I don’t slice my finger open on it!
If I do win it, I hope to do you proud <3
<<>>
OK
I want this knife!!
Nagi, one of my biggest frustrations in the kitchen is a blunt knife! I would love to have a knife like this looks absolutely fabulous! Love your recipes this one looks great 😊
Hi Magi
Your recipe for everything will bring the one thing I always say “I like to eat”, that’s why I cook! Making amazing food simple, fresh, inexpensive!!! Keep up the inspired work. Would love to win the knife and put to good use!
I would love to have this knife! Japanese make the best knifes. This is a real beauty!
I would love to win – I’m biased too, but Japanese knives are the best!
I would really love to have the knife. It simply reminds of the studies I had on Samurai Sword, two metals were used to forge it.
Nagi,
I made this tonight along with the mushroom rice recipe. WOW!
You are right! The seasoning for the chicken was flavorful and most importantly it was so juicy not dried out. The cooking method of the mushrooms enhanced the jasmine rice even more. Both were so delicious and everyone enjoyed it. Thanks so much for your generosity. I would love to have the handcrafted Japanese chef’s knife; it would be a welcome addition to my culinary adventure :).
Awesome recipe!
I would love a knife like that!! It has been a long standing dream to own and be able to cook with Japanese steel. One of my biggest regrets is not being able to afford to bring home some when I visited Japan 2 years ago as they are second to none.
Hi Nagi,
Firstly, thank you for your many wonderful creative recipes. Our latest attempt was cooking your baked salmon rissoles which we really enjoyed as a pleasant healthy change to the salmon potato rissoles which we shallow fry.
Having recently returned from holidaying in Japan for the first time, we now regret not stretching our spend to buy one of those beautifully crafted knives that Japan is famous for. Maybe entering this lucky draw prize of your amazing knife provides us with a second chance! It would indeed be valued and take pride of place in our kitchen!
Hi Nagi, love your recipes! Following instructions exactly:
I WANT THIS KNIFE!!!
Regards Steve.
sphandley@gmail.com
Nagi, You know I want this knife. I saw all those knife shops in Kappabachi (sp?) and was in complete aww! I should have brought one home. I hope to win your knife contest. And I love all your videos and all your great ideas.. Thank you Thank you for all your inspiration. since January I have made about 15 of your recipes and have loved them all.