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….
Hi Nagi,
Your recipes are my favourites and I have them all printed and filed in my Nagi Recipe file. I cook mostly asian meals and your knife giveaway would be amazing when I am preparing all my vegie’s. Oh to have a sharp knife.
I love this recipe, Nagi 🙂
The knife looks beautiful and I would love to win it as it would have great sentimental value for me as well as being my Number 1 kitchen assistant. When my only son was getting married a few years ago he had his wedding ring made by a local craftsman in exactly that “tree bark” design on the blade. So unusual.
Not only that but he loves dogs (has 2 now) and grew up with a golden retriever like Dozer 🙂 I send him all Dozer’s escapades 😉
Please keep sending us your yummy reliable recipes.
Love
Carol in Auckland x 🙂
Hi Nagi, I would love one of these knife sets, I only wish that it would miraculously allow me to cook as good as you. Practise makes perfect they say so I’ll keep practising, thanks for all the wonderful recipes my family love them.
This is a beautiful knife. I look at it, I feel it was created with a sense of the heritage of the people that formed it. It would be a privilege to hold it. If I won it, I would be honored.
Wow, what a beautiful knife! I would KILL for a knife like that, but since that may get locked up for ever, I’ll give entering a comment here a go instead 🙂 .
This recipe sounds like another winning one too Nagi, and I’ll definitely be giving it a go this week.
Thanks Nagi
Margaret
That knife is a work of art! I would love to win it 🙂
Love your recipes, and especially love Dozer xx
Nagi every recipe you’ve posted and I’ve tried, I’ve LOVED! Thank you!!!
I’m Japanese/American an YES a good knife is essential and I agree with you…the japanese knife is the best in the world. I would die for the knife your giving away!
I soooo need this knife in my kitchen. Every knife I own is blunt, this would be my new best friend. Thanks Shirl
Oh Nagii .. I need that beautiful knife .. I really want that beautiful knife and for 12 long months I have been kicking myself ( I am now permanently black and blue )) because I didn’t buy a Japanese knife at the Kyoto markets when we were lucky enough to visit Japan. Last year.
I feel that today will be my lucky day !
Fondest regards to your mother for bringing the knife home. What a sweetheart she must be !
You’ve said anyone in the world. So I thought to myself, why not? Yes, I would love that beautiful knife. I agree, a knife is key to good cooking.
Thank you for your wonderful recipes. I have an extensive background in Japanese cooking and is why I thoroughly enjoy your website.
I do believe with you in that Japanese knives are the best. In my experience, I have also owned knives made in other countries and have found Japan knives can not be replaced. I have meticulously cared for my knives for many years and if well taken care of, the knife will provide many year’s of good service.
I hope I am fortunate to be able to win your prized giveaway.
Yoroshiku Onegaishimasu.
Oh wonderful knife
Your sharpness piques my int’rest
Come to my kitchen
Hello Nagi
I am new to your page and new to the kitchen and I want your knife.
Me and My family love all your recipes. We have cooked the baked rice, butter curry, flat bread, soft cookies etc using your fabulous recipes! I hope to have this knife as a memorable gift whenever we cook.
Hi Nagi,
This is a very nice and simple prepare chicken recipe.
I have trying out a recommending a few of your recipes to my friends and family members.
And Yesss, I would like to win this nice looking Japanese Knife!!! It looks really great!
would luv that knife as you said a sharp knife is a must and much safer than a blunt knife Enjoy your recipes.did you get my mail re scallops with parsnip puree and miso sauce??
O.M.G I want the knife so much ,i am so obsessed with trying to keep my knives sharp and with this Japanese knife I would want for no other. My life’s search for a truly beautiful knife would be realised.
I have purchased or been given three knife sets owner the years none of which have been of good quality despite a reasonable amount of money being spent
Tried to convince my wife to splash out and get a decent knife but without success, me being the cook and appreciating good equipment rather than her
The knife would be a welcome, well looked after acquisition
I would love to win the knife as it would happily be my friend in the kitchen. Thanks for all the wonderful recipes Nagi, you never fail to disappoint. Everything always tastes amazing and your website is my ‘go to’ when looking for something new to cook.
aandkmorris@hotmail.com
Would really love to have one of these knifes in our school canteen we are always looking for a good sharp knife to cut up our chicken