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 would simply adore this knife in my kitchen. I always love your recipes and watching the videos . I also love watching your puppers pictures pop up.
This knife sounds incredible Nagi. This recipe is another winner 🏆 Love all your recipes, they’re my go to because without fail they always work. Particularly love your ricotta gnocchi ❤ and at the moment your Middle Eastern Chickpea Salad is getting a regular workout in my household. Thank you!!! 😚
YES I want this knife! I love to cook.
I would love this so much!!! My knives need so much sharpening and still they feel so blunt 🙁 modt important tool in a kitchen, I agree, so I’ve been trying to find the best one to upgrade, but it’s hard to know what’s good when looking kn the internet…
Always need a good chef’s knife… and good chicken breast recipes 🙂
I like the recipe…it’s so yummy! I hope I win the knife it’s gorgeous.
I’ve been saving up to get my husband one of these knives for our anniversary! We both love to cook and need pots and pans too but I knew he’d rather have this knife, hope I win!
Hello Nagi,
Firstly thank you for your inspiring recipes!!
I would love to win that beautifully crafted Japanese Knife.
I’m the cuisinaire at home and I live to cook!
Cheers,
Katy
I would be so so thankful for this knife! I really want to add this professional piece to our kitchen! And love your recipes too by the way 🙂 Not just saying that for the contest either!!~ ^^ Thank you!!
Oh would be perfect to take the skin off of salmon which I torture every time with my less then sharp knives. As well as deboning chicken .
Thanks for all the great recipes, tried many.
I want this knife to be my best kitchen tool
My dream to have knives like these to complement your recipes 💕💕
Love the knife!
I would love to have this knife. It’s simply gorgeous and I’ve always wanted one.
I would love to give this knife to my husband. He is an amazing cook and has a pasion for quality knives.
And I brought home chicken breast meat this week too. Mine was coated in a mix of mayo and mustard then breaded with panko and baked.
I’d love to be entered in for this giveaway! Side note, thanks for all the recipes you’ve posted. I’ve tried many of them!
That knife is truly beautiful! What a wonderful tool it would make.
I live to cook all kinds of food, and the prepping part is where I relax and de-stress from my career as a nurse and healthcare advocate for our elders.
“I want that knife!!!” please 🙈 I mean who doesn’t want it, amirite?
PS: Loving the recipes you post. Especially how easy they are and how often times you put alongside substitutes for some ingredients. Thank you for that 🙂
My family would be grateful for the opportunity to cook with this knife! We follow and use all your recipes! Thank you!!! Lkberkley@gmail.com