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 WANT THIS KNIFE! A knife like this is on my wish list and it would be amazing to win!
It’s amazing how many comments you get when you are giving something away .
Would this work not using paprika (my husband doesn’t like it )maybe chilli powder? Thankyou
Yes Nagi, I would love to have this knife!!
I was once given one of these knives by my mother who brought it back from a visit to Japan. I fell in love with it the first time I used it. And then my darling husband put it in the dishwasher. That was the closest I ever got to becoming a murderer.
Perfect timing for this chicken breast recipe, I need to serve a reliable recipe to a group this week! I would love this knife, I use quite a few during the week and this one would be a treat!
I want this knife!
Such a beautiful tool. It speaks to my Japanese soul. This would be past down through generations of family.
Hi Nagi,
Thanks again for another great recipe. Whenever our house hits the recipe wall we head to Recipe Tin Eats for inspiration. Many of our now regulars have come from here and I have spent happy hours exploring and drooling. As food and cooking lovers we appreciate well crafted tools and a Yakitori knife has been on our wish list for years. Thanks for the opportunity to win one! Keep the recipes coming and Dozer content. Cheers!
Thank you for this delicious recipe and yes, i would love to win this knife.
i am going to cook the chicken breasts tonight.
Would LOVE LOVE LOVE some decent knives in my kitchen.
Please consider me.
I would loveeee this knife 😍😍😍
why would I like this beautiful Japanese steel crafted knife because using a knife that is sharp makes all the difference when slicing dicing or whatever. Yes Please. Your recipe looks fantastic will try it for sure.
Hi Nagi, I have been enjoying your recipes for a number of years now and each one is a hit. My confidence as a cook has been building and I feel I can attempt anything. My dream is to own just a couple of amazing knives so this beautiful Japanese knife would be a fabulous start.
Thanks for all your hard work in putting the recipes together. You’re a star!
Hi Nagi,
Yeah I could do with a proper knife here in my kitchen (it could be something to hand down to one of my kids in many years to come 😉)
Really love making your recipes.. mostly I love the variety you offer. Thanks 😊
Oooh, the knife is so pretty! I love how Japanese craftsmen refuse to sacrifice either form or function.
I would love to win this. I’ve always wanted a good quality kitchen knife but have never been able to afford the price leap to get up there (I think the most I’ve ever paid for a knife is $10, sad to say) – this would definitely make me feel like I’ve levelled up!
Hi Nagi,
I was going to send you a photo of the kitchen knife I use but I am too embarrassed!!! It’s one of those little yellow handled knifes that my husband bought me at a market in Vietnam, it now has a bent tip and is as blunt as can be. I keep telling my husband it’s the knife causing my cooking to fail!! Maybe it’s time I grew up and used a ‘proper’ knife and tried a bit harder with my cooking. I do love to cook but I’m just not great at it!
I think I need your beautiful knife Nagi!
I would SO love this knife! (Also going to make this recipe — looks great)
I already have a half decent kitchen knife, but nothing like this beautiful hand crafted number, using it would a privilege and be the ultimate thrill for me.
As a person new to independent life (and away from home for the first time!), I’m giving my best effort to build my kitchenware collection (basically non-existent at the moment) and cooking skills (with the help of your recipes, of course) – this great knife would be a wonderful and precious treasure. 🙂
OMG whilst there are many wonderful reasons to visit Japan my ultimate (sadly unrealised as yet 😞) dream has been to bring back an exquisitely crafted Japanese chef’s knife … please enter me in your inspired competition Nagi 🙏🏻
I would like the free knife from Japan please