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….
Hi Nagi,
I would love this knife it is so beautiful 😍. I love so many of your recipes and selfishly take all the credit when I cook them up for my family lol, they are big fans of your shortbread and I love that the recipe is so simple and easy and to remember and I’m totally going to try this chicken
Hi Nagi,
I promise I’ll love and treasure the awesome knife!
Thanks for all your yummy and always reliable recipes. Have cooked many of them for family & friends since I found your site over a year ago. Always a hit!! Big thank you ❤️ ありがとうございます
I would love to have the experience of prepping my family meals with such a device!
I would LOVE to have this knife because I revere Japanese culinary style and I agree with you Nagi- Japanese knives are known to be some of the best knives in the world because of their attention to detail and craftsmanship.
BTW- For Easter I am making your (or should I say Dorothy’s ?) carrot cake again…..(probably for the 6th time now since I discovered it on your website! I get requests for it EVERY TIME we have a family gathering.)
Love your recipes! And I really would be happy to get this knife.
Hi Nagi,
I am your fan since day 1 and I really love all your dishes. My husband and my kids loves this recipe of yours so much. Thank you for your time in sharing alll of your dishes. Very inspiring. Keep up the good work.
I will be blessed if given the chance to have this beautiful knife of yours for I do really love to cook. Such a beautiful remembrance.
Would love to be person to win the Chefs knife. In the last 6 months I have been really love doing the cooking for the family. I have started to slowly building my utensils needed for cooking and this would be a great addition. Love your site and your crispy chicken thigh recipe was a super hit with my picky eaters (kids). They love the Japanese style of cooking. You helped open my kids eyes to food other than popcorn chicken. Thank you so much Nag .
Hello Nagi,
Glad I happened upon this blog of yours. Diggin the recipes I’ve tried so far. Thanks for the opportunity to own a Japanese knife.
My mom is a lawyer and private chef — though she practices law, cooking has and always will be her true passion! I remember growing up with the most amazing, inventive meals, many inspired by my Indian heritage. As Mother’s Day is approaching I would love to give my mom something amazing, because she is amazing! However, I just graduated university and am struggling to find work. I wish I had the money to purchase a knife like this for her, but probably won’t have funds like that for a long time… meaning, I would love to win this knife and give it to her as a gift <3 my mom deserves the whole world, and a sharp knife to match!
want to cook a whole meal for family. Thanks for the chance.
I would love to use this knife and try more of your recipies. I’m actually thinking about making this dish tonight. Keep up the good work i highly enjoy your dishes.
Hi Nagi,
What a wonderful idea to give away such a precious implement. We would be honoured to have it reside in our kitchen.
We are really enjoying following your journey and, of course, the recipes.
Ross
https://coub.com/view/1ox0u
Brennonr@yahoo.com
Wow! By far the best giveaway I’ve seen. And thank you for all of the great recipes. My “collections” page is basically your feed. Lol.
Thia knife is just what I need to slice meat, vegetables, etc. — so much better than my pathetic little knife I usually use.
Hi Nagi, I love getting your recipes and have loads of them on my computer (and which I do make). Have always wanted a really sharp knife so that when I chop onions I don’t cry. Look forward to many more recipes.
I would love this knife. I am from Hawai’i & I am from Japanese descent. Me & my wife love cooking your recipes. We cook about 2 or 3 recipes a week. We always get so excited when you post a new recipe for us to try. Thank you for all your inspiration.
jeffrey.kihune@gmail.com
Your recipes amaze me! I would LOVE to win this knife!
Mama Mia! I would love this knife.
And a plate of that chicken. 🤤 Everyone here loved the recipe. Thanks for sharing always easy and tasty ideas!!!
Hi Nagi
Like many others, I’m a fan of yours and greatly appreciate the many tasty and manageable recipes. As an 80 year-old who recently started cooking for the first time and who loves Asian food, I’ve built up an extensive library of your creations (and your mother’s). I cook for my grandson and me and we love your use of flavours and vegetables.
In my imagination I can see me wielding your Japanese cooking knife and putting it to good use. Thanks for everything, especially this opportunity to win a top-quality cooking knife.