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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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….
yes please, i’d like to win the knife 🙂
Hi there what a great kindness I would be estatic to win such a collectors item. I have truly enjoyed all of your recipes your honesty and very informative instructions even the products, thank you so much and I am going to make the parm reciipe from diana in toronto
Oooh pick me me me! I want the knife!! 🙋🏼♀️🙋🏼♀️ I’m right here!!
Saw this as I was looking for your easy dinner Asian bowl recipe…it’s become a weekly staple but always look at the sauce recipe cause I’m too nervous to mess it up 🤷🏼♀️
Love love love your blog have tried many of your recipes what what is the side dish in your picture it looks wonderful!!!!
Hi Nagi – another devoted fan here! I have the worlds WORST knives and your beautiful knife would bring joy and happiness into my kitchen! Dinner prep in my household is often fraught with frustration and chopping and slicing is always accompanied by plenty of cussing. This knife would not only be worshipped and revered, but would be used and enjoyed and would help to bring the love back into cooking for my family.
Thanks for the opportunity 💗💗💗
my email address is wealleans@optusnet.com.au
I would love to have a beautiful sharp knife please 😁
Have made many of your recipes, but have not done this chicken one and am getting to prepare it for this coming
Sunday.
Would love to have one of these knives in my kitchen. I am sure it would make preparing my meals a lot more
enjoyable!
Unlike many other recipe blogs, your recipes come out exactly how you describe! On top of that, the Dozer dose is a cheeky bonus and now you are giving away a knife. It should be us, your readers giving you something for all that you share and the confidence you bring to kitchens around the world. The knife would be lovely but if not, thank you for all that you do!
Emma
emmahurley05@hotmail.com
I love to cook and try new recipes and I just love yours. I would very much appreciate winning this knife.
Thanks for letting us entering such a win-win offer.
Rachel
Hi Nagi. Bet you never thought that you would get a comment from the African plains – I live in Lusaka Zambia.
I have just retired and plan to spend more time cooking and trying out more of your great recipes. The Damascus steel in this cooks knife looks fantastic and I desperately need a really good knife. We have great quality food supplies here ranging from red claw crays to farmed game meats and I even grow my own coffee and vanilla in the garden. If I get the knife I will let you know more which I am sure you will find interesting.
I would be so excited to own a beautiful knife like that! It would be well used and cared for. Also, thank you so much for all the hard work you do to make our dinners so delicious! I cook from your blog several nights a week. Much appreciated. Also, what is the side with this chicken? Looks tasty.
Nagi, great looking recipe and easy, the knife looks awesome, would love to have it when cutting up a huge stir fry!!
Rich in Canada
Hi Nagi!,
I would love this good sharp knife. I would love to win this special knife!
I am trying your chicken recipe tonight.
Thank you.
I would love this knife!! I love all of your recipes.
lfcompta@gmail.com
Started cooking at 49, love your fusion of professional and home cooked recipe. Follow all your recipes, I’m afraid I add my own touch to most of them. Would really love that knife!!
I agree that a quality knife is a must! I would use this knife when slicing vegetables. Thanks for the great chicken recipe.
I have wanted a very good kitchen knife for a very long time.Yoirs seems petfect.I hope I win it!
Hi
Am 80 years old and still cook ever night for the two of us. Have never had a good knife. Would appreciate bein considered.
I have been enjoying your website for years. I find that I can even make one of your recipes for the first time for guests with the confidence that it will always turn out.
I would love to be entered to win the hand crafted Japanese knife.
Your loyal reader
Emily
That knife needs me!