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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 really really love the knife.
Also your recipes are fantastic.
I would love this knife and it would be so great to receive something from you Nagi! LOVE your recipes!
Nagi, i can never find a good knife soI would like this one 🙂
My husband and I both love to cook. So lovely that you are sharing such a gift!
I cook a lot and would love a really good knife to speed up the process
I want these knives! They make cooking a lot more fun
Making this tonight… Looks delicious! Would love to win the knife. My knives are dull and cheep as I can’t afford decent ones. Love to cook and try new recipes and this would make it much easier and pleasant. Thank you!
What a beautiful knife! I love things that are both beautiful and functional. I would use this everyday.
Would love to have this knife 😊
Wow, would love this beautiful knife. I could use this with a lot of recipes, mostly yours of course 😊
Nagi!! YES!! I WANT THE KNIFE!!!! And, hey, my birthday is coming up…soooo…… lol
This recipe looks awesome and is making my mouth water! I seem to almost always have chicken breast in the fridge or freezer, so this will be this weekend’s project!
Dozer is adorable-give him a hug and treat for me?
Nagi , that is my knife!
Why? Because I’m your most devoted follower!
I am a 72 years old male , and have , for many , many years , done all of the cooking , and of course , the associated shopping, for my family.
These days , if it’s not one of my own standard dishes (pretty limited ) , my iPad is on the cook top bench on your website.
I’m just not interested in cooking complex , fussy , pretentious creations. I don’t want to eat them , let alone cook them. Your dishes are simple , fast , feature fresh easily obtainable ingredients , and are delicious.
I have actually emailed you before to express appreciation at the importance that you place on workflow during the process , makes things even easier for us amateur cooks to get a great result.
Keep up the good work , I don’t know where you get the energy.
Regards
Ken
This knife looks like a piece of art, but a practical one, so it fills both my criteria of things in the home, useful and/or beautiful! Have a daughter getting married in June, and been wondering what to get them….my Libran dilemma would be, mine or hers?
i would really like to own this knife,looks beautifully made and the patterns in the steel are beautiful,would be like art and cutting at once,want,want,please
I want this knife, Nagi.!! … but can’t afford it..I had to retire last year, on my haematologist’s advice. Now, I have to conserve what’s left of my savings(not much!), to last me until I can qualify for the old age pension. With time on my hands, I started to learn how to cook, mainly using your recipes!.. Stir fries are my favourite, and always have a jar of your Chinese stir fry sauce in the fridge! It’s great stuff..easy to make & tastes soooooooo yummmmhhhh!!!!… I am familiar with Japanese knives, how they’re made and their sharp edge!.. I’ve always longed to own one..to be able to slice meat so thinly, as required in most stir fry recipes.!!
Thank you, Nagi
Nagi, you are my newest hero! Thank you for all of your easy, delicious, inexpensive recipes that can be made quickly for one person. I’ve been trying to “up” my nutrition game, and you’ve been such a big help and motivator to me. Plus, your posts are sweet and funny. Carry on, Girlfriend!
(P.S. I think your mom should have brought back TWO knives from Japan, don’t you? Everybody seems to want in on this giveaway. 😋 )
Love your site, love your recipes—they always work! (Lov eyour dog….dogs are the best!)
Would really like this knife a lot 🙂
Thanks!
Dear Nagi I would love to win your beautifully handcrafted Japanese knife. A sharp knife is your best friend in the kitchen. I enjoy reading your blog and have tried some of your recipes and saved others to use later.
Regards and thanks, Betsy Nield
How beautiful… I want that knife! and that chicken. Going to make it tonight. Thankyou for all the wonderful recipes.
I have now been an avid Nagi’s Recipe hunter for quite some time, and my family have been eating better since. For that I owe you a big thank you.
I would dearly love to have this knife, to help prepare another great Nagi recipe for my family. To own a handcrafted Japanese knife has been a bit of a dream for me, but not being able to afford one has always been an obstacle as well.