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 always appreciate good, sharp knives and would love to add this one to my collection.
Also, will be trying the oven baked chicken recipe tonight.
I love your recipes posts and humour and have followed you for several years now 😍 having such a special knife would mean the world to me – love your sharing of beautiful recipes so please do not stop anytime soon 😋.
I WANT … NO I NEED THAT KNIFE!
Recently divorced and learned what an pleasure and emotional release cooking is. I love your recipes and have made a few that turned out just as delicious as your photos! Thanks 😁
I want that knife. It is a beautiful knife!!
Chicken recipe also looks tasty!
Mmmmm, can’t wait to try this chicken breast recipe and I must say, finding a decent kitchen knife has been the bane of my existence way up here in northern Ontario! I would soo love to have this one!
Yum the chicken look delicious, will definitely have to give it a try.
And yes I would love to win this knife
Hi Nagi
Love your recipes and have used many of them.
Would love to have this knife
Susan
Hi Nagi!
I would love to win this knife – I’m a broke student who loves cooking and this would help me out immensely! I scrimped on a cheap Japanese steel knife from TK Maxx which is obviously no good, so I would love a real one.
nadia.yates-stephenson@hotmail.com
I would love this knife! I’m constantly sharpening my knives before use and have bought different brands (including German made ones) and can’t find the perfect knife! I cook and entertain a lot and have made quite a few of your recipes – love them!
I enjoy preparing your recipes and can’t wait to make this one. Oh, and I want that knife!
Your recipes are outstanding. Thank you for all of your efforts at helping us serve delicious meals that are as painless as could be to prepare. I am sansei generation and have had knives from Japan readily available in Hawaii where I am from. Thank you for this opportunity to win a fantastic edition to our kitchens!
This recipe was delicious and I want this knife to help me out the next time I make it!
I would love the knife. Love your recipes. The flavours are always spot on. Thanks
Hi there Nagi and of course the lovely Dozer,
I am a hairdresser in a past life to trade and i would whole heartedly agree with you on the Japanese precision instruments being of the finest quality. I trained with Japanese scissors and they were my instrument of choice throughout a 30 year career. To whoever wins this wonderful knife i wish you many happy creative hours with it but please sharpen it properly as it is such a special knife. Wonderful recipe yet again Nagi and one that i will for sure be trying out this week as i am a chicken fanatic. Thank you Nagi’s mum for translating instructions and well done on learning Italian.
Have lusted for a Japanese folded steel knife for a lot of years. A friend found a beautiful example
at a store closing and is amazed at how it has improved his game.
The addition of brown sugar to a savory rub is a confirmation of what I thought was my secret weapon.
Keep doing what you Do!
Brian
Hi Nagi; This would make a beautiful birthday (and appreciated) gift to me. It is my birthday soon. It would also help with the family dinners we have every second Sunday. Lots of chopping for 15 – 32 people. Keep up the yummy work.
I would be delighted to win this knife…am a little nervous about learning to sharpen with a stone, would hate to ruin the lovely blade, but I have always thought knife sharpening to be such an admirable and timeless skill.
Thanks for offering this fantastic giveaway!
Would love to have a decent sharp knife!
I have been searching for a high quality kitchen knife fore a while now. Sure will be great to win such a nice piece of cutlery! My fingers and toes are crossed!! Lol and good luck to all who enter the drawing.
I love all your recipes and that Japanese knife would look great in my kitchen. I have a hard time justifying the cost of a really good knife. I have a Henkel set now but it doesn’t have that knife in the set.