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….
Tried this recipe and it is delicious. I couldn’t believe how juicy the chicken was, I was worried it was undercooked but it was perfect. I need to make the pieces thinner next time, but practice makes perfect.
Thanks for the great recipe Nagi!
You’re so welcome Bam, I’m so glad you enjoyed it!! N x
This worked out great. My son refuses to anything but thigh because he says breasts are “dry”. I followed the instructions (well, maybe pounding a little bit thinner) and cooked for 18 minutes. It was perfect.
Tried the recipe but the chicken came out rubbery, but still tasted great! Should I have put more oil? I think I may have slumped on it a bit. I also didn’t have a cooking sheet, but a cooking pan.
Also, how can I refrigerate/store for weekly meal prep without losing taste and flavor?
I think it came out great! Except that I accidentally left it in the oven for too long and it got dry. I did a meal prep for it for 5 days and it was still pretty good.
The best chicken breast I’ve ever made . This will be my go to chicken recipe
WE loved it… I think my son said “thank you” 4 times.. LOL. This is going to be one of my favourite dishes.. to show off with 🙂
THANK YOU!
That’s the best compliment EVER! I’m so glad everyone enjoyed it Susi!!
I’ll be damned if this isn’t the most tender chicken I’ve made in my life. I plan to play around with the spices next time but overall an excellent recipe! Took under 40min start to finish.
It’s so versatile you can adjust the seasonings to taste Chiara! N x
Chicken breasts aren’t my bird but this recipe changed my mind. It is fantastic and cooks fast. This is great for meal prepping. Love it!
I’m so glad you gave it a shot Lee!
Great and easy recipe! Thank you!
You’re so welcome Amy!!
Thank you so much for this! I’ve made chicken with these seasonings before but the cook time makes all the difference. No more dry chicken 😁
YESS!! Say goodbye to dry chook!
Love this recipe! The kids who don’t like chicken had 2 servings. Will definitely make again.
Oh that’s the best compliment Gloria!!
jummy
🙂
WOW!! I’m posting this from South Africa. I’ve just made your recipe and I’m inlove!! The chicken is super soft and the sauce compliments so well! Thank you for the amazing recipe! Its now become my fave!
I’m so glad you enjoyed it Tracy!
Hi Nagi! I have tried several of your recipes and they are all delicious. I am wondering if I can make this with boneless chicken thighs (I have a lot in my fridge). Should I omit the sugar?
I’m a total idiot with cooking but this is idiot proof! Me and my husband enjoyed this chicken so much and plan to make it for friends too! No more sawing through chicken, all this takes is a simple push to be cut through! Soooooooo juicy
YES! Nailed it Lily!
Can I use this recipe to cook the whole drumsticks instead? Coz my children don’t like breast meat
Omg the best recipe ! Came out amazingly juicy like you said it would ! Yahoo ! My new favorite😊 thank you Thank you ! 💕
Made this so many times I’ve lost count , my husband requests it at least once a week , his favorite chicken recipe ever he says !!! I never change it , he says if I do he’ll divorce me ! Lol!
Made this so many times I’ve lost count , my husband requests it at least once a week , his favorite chicken recipe ever he says !!! I never change it , he says if I do he’ll divorce me ! Lol!
Great recipe, BUT, we’re so used to eating overcooked chicken (white meat) that it was a little weird how moist and tender this recipe is! We will adjust (LOL) Definitely a keeper and puttinG it in my ‘for keeps‘ recipe collection.
Oh no! No more dry chicken for you!!!
Made it and it was excellent! Juicy and very flavorful. I made it with smoked paprika and it came out great. Next time I will use the regular paprika to see which I like better.
First time visitor here. I made it and it was delicious, healthy and easy – it’s going into my 2-week recipe rotation and I’m subscribing to your site! Thanks!
Wahoo! That’s awesome Zoom!