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….
Delicious !!!! This was the best baked chicken and so juicy. This will be my go to chicken recipe from now on. Thank you!
My exact words! Second batch in the oven as I type this 🙂
I’m so happy you both enjoyed this so much! Thank you for letting me know! N x
I googled “baked chicken breast” and your recipe was the first that came up. It looked beautiful, delicious and I had all the ingredients so I decided to make it. Oh. My. Goodness! It’s amazing!! My incredibly picky eater was stealing pieces of her plate while I was trying to cut it up for her! Thank you for such an amazing recipe!
I’m so pleased you enjoyed this Rachel! Thank you for letting me know! N xx
How do you keep the chicken warm without drying out
Hi Tereaa! Like all protein, it does lose moisture as it cools down. Just reheat briefly and it will be fine! 🙂
Am I missing something? The only seasoning is brown sugar? or are there other spice to go along with that?
Nevermind. My phone did not show the whole recipe. On screen I can see what you are doing. Sorry
My husband and I just finished eating this chicken and it was DELICIOUS – not only juicy but also extremely flavorful. We’ll be having the leftovers tomorrow and I’m sharing this with everyone I come across!
I’m glad you enjoyed this Amanda! Thank you for letting me know 🙂 N x
Hello, quick question. When bakeing the chicken, should it be placed on the bottom or top rack? ( I have a gas oven btw).
Great Recipe! Just wondering, how long to cook if only using two chicken breasts rather than four?
Same cook time! 🙂
We only have these big chicken breasts (300g +) available. I got them down to 1.5cm thickness but now wondering about the cooking time
I would do 25 minutes 🙂
Do you cook 20 minutes if cken is frozen
Please thaw first! 🙂
I made this last night, served with fresh homemade bread and a tomato-cucumber salad. What a hit!! It was absolutely delicious. So tender and juicy, and I usually avoid cooking with chicken breasts because it usually comes out dry. The fast-blast in the oven really makes a difference! Even my chef husband, who is very hard to impress, couldn’t stop singing it’s praises. Thank you, Nagi, for this wonderful recipe! I’ve bookmarked it because I will definitely make it again and again.
That’s great to hear Danielle! Thanks so much for letting me know you enjoyed this! N x ❤️
If I plan to serve this hours later, will it remain just as juicy?
Hiii! Breast is always drier when reheated simply because the meat itself doesn’t have much fat. But this is still lovely reheated! Be sure to scrape every bit of pan juice over the chicken just after it’s freshly cooked and best reheated in the microwave very gently, covered in cling wrap – for best results! 🙂 N xx
Hi! I am not a person who really enjoys to cook, but I am getting married soon and need to learn/start somewhere! So this is my very first recipe, and it’s in the oven right now. However… I didn’t realize until I got home that I bought the wrong kind of brown sugar (not the good sticky kind… it’s an easier bottle that you can just sprinkle into the bowl). Do you think it will still turn out okay? If not, I am determined to make this perfect so I will try again after I try another one of your recipes! Thank you for the detailed recipe, I am so grateful!
Hi Ashley! Don’t worry I’m sure it will be fine! And congratulations on your upcoming wedding! N xx 👰🏻
I am SO happy with the way the final result turned out… sooo juicy and delish, but I am definitely going to try it again with the other type of brown sugar. Thank you for reading my comment & for the well wishes! Time to cook! Thanks again! – Ashley
I’m so pleased you enjoyed this Ashley! Thanks for taking the time to leave feedback! N x ❤️
Terrific recipe, the entire family, including the teenagers, loved it. Quick, easy, and delicious, served with your coconut rice recipe. Thank you, Nagi!
Made this with boneless chicken thighs last night and it was great. Definitely going into dinner time rotation. Thank you!
That’s great to hear Tammy! So pleased you enjoyed this! N xx
prepared tonight…awesome, delicious, mouth watering
I think it needed a little more salt .. it was juicy though
Hi I love your recipes and really love how you go into so much detail. This recipe looks amazing and l will try it with breasts but just wondering if it works just as well with thigh fillets?
Hi Tania! I’m so glad you like my recipes, thank you for following along! This will work great with thigh fillets too, boneless ones 🙂 I’ve just added a note about this with cook time. Hope you enjoy! N x
I ran up on this today. I tried it and it worked out great! I love it. Thanks!
That’s great Zakeya! So pleased you enjoyed this, thanks for letting me know! N x
I tried this and it didn’t brown at all, which means I totally overlooked it and it dried right out. Was this skinless or was I supposed to get ones with the skin on?
Hi Cat – I’m sorry to hear that. This is definitely skinless. The colour comes from the spice rub – the paprika and brown sugar. Did you definitely use these in the recipe??
Great recipe ! Threw some cubed sweet potato tossed with a small amount of olive oil with salt and pepper and baked as directed.
That’s great Patty! So pleased you enjoyed this, thanks for letting me know! N x
I made it tonight and idk why but it was spicy. Did I do something wrong? I didn’t use paprika. Is it supposed to be spicy?
Spicy?? Did you accidentally put chilli in??