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….
Can’t wait to try the recipe! Count me in on the knife give-away! Love the wood handle and the pattern on the blade. It’s beautiful!!
Good luck to all!!
Hi Nagi, I look forward each day to see what recipe you will share with us. I forward onto my daughters and we trade success stories. Finally after many years, we have a functioning, lovely kitchen. I would love win the knife as our current stock hasn’t moved on like the kitchen.
Hi! I found your blog recently and have tried a couple of your recipes and have many more I can’t wait to make! I also love that you always include picture of your dog:) I would really like to own that knife! It would be a great addition to my kitchen.
Oh my goodness that knife looks heavenly. It needs to be in my kitchen now! Obsessed with your recipes and expert blends of flavours. My other half would be over the moon if I came home with this knife… win me some brownie points! Sophie x
I really want this Japanese knife, because your recipes are so inviting but I am getting fed up wearing through the food I am trying to prepare using my old tired knives.😂😂
I would love to win that much needed Japanese knife!
Hi Nagi, I’ve been on your mailing list and love the recipes you share! Have tried a few of them and bookmarked many of them!! Would definitely love to win the japanese knife!! look so awesome!! hope to get lucky!! xx
I love to cook I’m 63 my wife 65 I cook for the both of us been married since 1982 . It’s hard to find a good knife . I cook every day. That’s a beautiful knife that you are giving away. Like very much that great chicken recipe. If I was a lucky one to receive the beautiful knife , it will have a special place in my kitchen. Thank you 😊 for giving us a chance to Participate for this offer.
I would like 1 of those knives…. Your chicken recipe looks so good… Can’t wait to try it……
my wife has a birthday coming up and it would make a great gift has she enjoys cooking a great deal.
thank you
brian foley.
WOW what a beautiful knife! A tribute to Japanese craftsmanship. Killer chicken recipe simplistic excellence.they compliment each other.
Mahalo Nagi
Please give Dozer a pat on the head for me
Maui Mike
Hello,
I had tried most of your recipe from Asian Takeout, 15 mins meals, and fast prep big flavors. And I have to say, LOVE IT! Every recipes that I learned from you was so good that I couldn’t stop myself from checking my email for more recipe!
P.S I’m looking forward to win this giveaway beautiful knife! I would love to get to hold it in my hand, lol. The work on the knife is beautifully done.
Hi Nagi, I have tried a lot of your recipes and I just love them because they are so easy, some quick and very tasty but I especially love watching the video, I am one of those people learn quicker by watching. Thank you. I would love to win this beautiful knife because not only does it look good but I really need a good knife especially now that I am trying a lot of your recipes and my knives at home are old and blunt.
This recipe is divine and so tasty. I would love to win this knife, and hide it from my partner, because he keeps stealing my ‘ok’ knives and using them for fishing or cutting open boxes (or, oh dear, putting them in the dishwasher after I have told him many many times they don’t go in. It would be brilliant to have a knife he actually respects enough not to abuse.
Hi Nagi. The chicken breast looks great. I usually try not to leave a comment before I’ve made the recipe but I promise I will give it a try soon. Also, I would LOVE to own that knife. Have a great day 🙂
Great timing – I didn’t know what to cook for company on Wednesday; this recipe will be perfect!
About the accompanying pilaf – would it be made in a similar way as your Lemon Rice Pilaf recipe but adding chopped almonds and spinach?
Having cut myself twice (1 ER trip), I could use a safer = sharp knife.
To win would solve the problem of which knife to buy. I never know if I’m going to be ripped off or you get what you pay for.
As a lover of japanese culture and food, your post caught my immediate attention. This is an absolutely stunning knife! Being so far from Japan (I’m in California), the only way I’m able to purchase anything remotely close to this is in Little Tokyo in downtown Los Angeles. My son Ronin and I drooled over the pictures of this chicken; definitely going to make it this week. Happy spring!
I was pulling together this week’s menu and saw this in my inbox. Only 6 more meals to go. I’d love to have that knife too, put my name in the hat.
I WANT THE KNIFE !!!!