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….
You would laugh if you saw my knives! 🤣😂😢
SO need a good one!!
Definitely would love an incredible knife like that!
I would love a knife that works😆 Mine never seem to be sharp enough and I am always wrestling with my food.
Hi Nagi,
Love your recipes, and would probably be a much better cook with a really good knife! Would love to have this knife to surprise my family and friends the next time I host a holiday dinner.
Thank you so much for the idea!
Also, hello and best wishes to Dozer!
Karoline
Would love love to win the knife giveaway!!!
I want the knife!!! Drool!! Seriously Nagi, yours is the only recipe blog I actually get delivered to my email. Everything you make (except fish😛)goes in the try box. Love that you are calorie conscientious and explain everything so well. Keep cooking and thanks “Mom”.
That is a beautiful knife. It definitely knocks off my filleting knife in the “precious knife” department!
Can’t wait to try this chicken breast dish. A beautiful knife indeed Thank You XX
I am a huge fan of cooking and Japanese aesthetics! I would be honored to have a beautiful knife to further my personal culinary journey =^,^=
Thanks for the chance!
Hi Nagi,
Yes, I would like to go into your draw for a chance to win this beautiful kitchen knife and the sharpening stone.
Thank you for sharing about your experience, life and cooking. I enjoy reading your cooking tips and keeping it simple, and I especially like your demonstration videos. Thank you again!
Happy to have a new chicken breast recipe and can’t wait to try it. Very beautiful knife and very generous of you XX
Nagi I have enjoyed making lots of your recipes and pass it along my two daughters… Just learning to cook good flavorful food…my kids and husband are happy to try new recipes… plus couple of friends are beneficiary of your recipes too. As I am learning , it would be an honor to receive this beautiful knife. Thanks you for your love of making and developing great tasty food… [p.s. I am vegetarian [never eaten any thing that flies, walks ,creeps or swims]… so most of theseI have never tasted but love to try new recipes
Great giveaway!! I would love this knife because the handle just broke on my “good” one. Love your blog and recipes 🙂 I have made MANY 🙂 🙂
Dear Nagi, out of the many thousands of food websites on the internet, your blog is the first one I go to, your recipes and tips are beautifully presented, easy to follow for an amateur cook and my Family have all thoroughly enjoyed the results. Japanese knives are the best in the World and I would so love to own one.
I would really love to win this beautifully carved knife. If I don’t, good luck to the person who does win.
Hi Nagi,
I have used many of your delicious recipes and last night I cooked for my wife the Sausage Bake with potatoes and Gravy (One Pan). She said it was the best sausage dinner she had ever had! She has been cooking for over 50 years and said: “You are not bad for a 72-year-old”. I used satay sausages from our local butcher and they complimented your recipe so much that my wife said you can cook that dish when we have visitors for dinner next.
I would certainly love to have the opportunity to be able to win that fabulous Japanese handcrafted knife.
Keep those fabulous recipes coming.
Kindest Regards,
Trev
I WANT THAT KNIFE! I have one Japanese Santoku knife in my kitchen collection of mostly German knifes. I love my Santoku and would love to have the knife you are offering.
Love your site, have shared with so many would be Japanese cooks…I haven’t got to Japan yet but gee having a little piece of it in my kitchen would be a dream come true…thank you for not only the recipes but your thoughts.
this is a nice recipe. I use a brown sugar rub with 17 different herbs and spices. currently I’m using a chef’s knife by Cuisinart. also I use a paring knife by Cuisinart as well. This Japanese knife would be absolutely wonderful. the ease of being able to use just one knife for all my projects. Because I cannot afford a knife so expensive this would be something that I would cherish for the rest of my life.
Armed with your recipes and this beautiful Japanese chef’s knife I would be able to take on the world, and even learn to cleverly chop onions with it to keep up with my chef son (who taught him to cook anyway?!)