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….
First of all, the knife is beautifully aesthetic. If my husband was still in body, being a wonderful chef himself, he’d be salivating over the opportunity to own such beauty that is structurally relevant. He taught me about beauty and also about structure. I love structure, I love things that makes life easier in the work space. Add to that, beauty, particularly in the kitchen, make the preparation of food result in the high art of taste — that of love and attraction of which, I might add without understatement, also reflect in your recipes. I have so enjoyed your website and look forward to each email I receive from you. Thank you for being you! Also, I thank your mother for trekking around the world to offer such a terrific “show and tell”. I would be honored to own such a beautiful and functional knife. Thanks you for the opportunity.
Japanese knife in our kitchen collection, what not to love to have one exclusive addition. Beside what better way to win this wonderful addition from your mothers mind. Would really treasure it. Thank you n God bless.
My kitchen knives are like jewelry, I love and protect them but use them. Your knife would be a joy to own
Love love love good knifes and your recipes!
Hi Naji! How fun! *-:¦:-•:*'””*:•-:¦:-•:*I•WOULD•LOVE•THAT•KNIFE*:•-:¦:-•:*'””*:•-:¦:-* And, I’m for sure going to try this recipe. It sounds so good! Thank you!!!
Hi Nagi,
I am Japanese who has been living in Canada, and I really miss this kind of “Houchou”. It;s hard to buy it in Canada , especially around my area. Once I bought it in Japan, and brought it here. Anyway I hope I could win!!!
Whole my family including our exchange students enjoy your recipe. They are from China and Vietnam. Especially Vietnamese food was not familiar to me so that your recipe has been helping a lot. Thank you.
Nagi, I would loooove this knife! When I moved from Oz to Canad last year, I left my fancy knife block and knives behind. Why I did this, I cannot explain (I left a lot of things behind for fear of going over the size/weight allowance and I am now kicking myself). Anyhow, I need a new knife set and as you’ve said, one sharp knife is invaluable. I previously bought several knives for one of my culinarily challenged friends as she had no sharp knives at all. Anyhow, I would love the knife.
And this recipe sounds amazing, will try it as I love chicken breast.
Hi Nagi,
That looks like an awesome knife! I would a very happy camper if I were to win something as awesome as that.
Thank you for your great posts.
Hey hey hey! What a wonderful give away!!!! I’m an aspiring chef who, through some luck, managed to get a position as a prep cook/dishwasher at the 3 Michelin star restaurant Manresa in Los Gatos. Now to say that I’m in over my head is an understatement. However, I want to be able to keep up with such a high quality level of cooking and we all know that a quality knife is the basis of any good cooks repetuaire. Since I’m a 24 year old, broke college grad it will be a while until I can afford a knife of such unbelievable quality I would absolutely love to be the lucky recipient of your generous give away. Plus, I would impress all the other skilled chefs who I will be learning from. You rock!!! Thanks for your consideration and generosity!!
Hey Nagi, I love your blog. You really do have some great recipes. I’m currently working my way through your Wings cookbook one recipe at a time. The next one on the list ito try is the Honey Balsamic. Anyways I’d love the chance to win the knife. It looks beautiful and would be very handy. I hope you have a good one and keep up the good work. You’re doing a great job. 11oxbow@gmail.com
I’d love a nice Japanese knife to add to my kitchen!
Awesome blog !! All your recipes i try are a success ! Look forward to your emails each night ! Would be so excitng to win the knife .
I love your recipes and cooking them! I currently use a set of Japanese knives but nowhere near as beautiful as this one. I would be honoured to own it.
I, too, would love to win this knife. I’m sort of a collector of knives (I currently have a Shun, Victorinox, Kyocera, Chicago knife company and a German knife that was designed by a German chef). I find the hardest thing about knives is keeping them in good condition so I am the only one that uses them (my husband doesn’t mind because he prefers I do all of the cooking). I am relatively new to your blog but I’ve tried many of your recipes and love reading your stories. I think the difference in ingredients and terminology between Australia and the US is fascinating and I’m learning a lot by following you. I also wanted to tell you how generous it is that you provide leftovers to your friend in the park – more people should do such things. And, of course, I LOVE Dozer. He reminds me of our golden that we lost two years ago. Whether or not I win, I very much enjoy everything about your blog. Thank you for your time and efforts.
Hi Nagi, I would LOVE to win this knife!! I spend a lot of time in the kitchen making your wonderful recipes. Thank you for the opportunity to enter!
Nagi, I believe I am one of you few male readers. I am an amateur cook but love to try you recipes which are always generally unique and amazing.. I was not into Japanese recipes but I am a believer now.
I like others I am sure have never felt I could justify buying such a fabulous looking cutting tool. I would sure appreciate a chance to win this knife but wish everyone that enters “the very best of luck.”
Thank you again for all you great recipes and a chance to win this beautiful kitchen item
A Japanese knife! What a great giveaway. Thanks for the chance Nagi. A sharp knife makes prep a breeze – and fortunately I have a spouse who keeps my knives in pretty good order. I love your culinary creativity.
Wow! You are getting so many reply’s. Just shows how popular your site is. And with good reason. Made the Lemon Cake this week. What a winner! Nuff of that. I’m a 87 year old retired cooking teacher and I am still at it. Would love to have this knife. Would love to have had it all those years ago. Keep up the good work.
GM , 1st & foremost, Thank you so much 4 making yAL uv your recipes available for ALL who sign up w/ an email.
We, Family and Friends so enjoy making and uv course filling our pallite w/ the ever Delicous flavors and variety’s.Our Kitchen utensils r very important. My Father always took care uv our knives. our 3 most important utensils r my Prayers, our God given Hands and our knives.
Good Luck 2 All.
I am new to your site and have copied several of your recipes. You clearly have the knack for putting amazing recipes together. This one with the brown sugar spice mix is especially of interest. Will be making it very soon. Thank you. The knife is beautiful, would be a welcome addition to my kitchen.