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 then baked until caramelised. It’s simple, fast and incredibly tasty!
An incredibly easy chicken recipe that’s a reader favourite alongside Honey Garlic Chicken, this epic Parmesan Crusted Chicken and crispy Garlic Chicken. You’re going to love it!
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 wack 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 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 or a classic Potato Salad. And for something fresh, 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 quick and easy
- Sun Dried Tomato Stuffed Chicken Breast
- Crispy Parmesan Crusted Chicken Breast – no breadcrumbs!
- Foolproof Poached Chicken Breast
- Browse all chicken recipes
Baked Chicken Breast recipe
WATCH HOW TO MAKE IT
Quick video tutorial on how to bake chicken breast!
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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 425F/220C (standard) or 390F/200C (fan / convection).
- 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 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 165F/75C 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….
What did I do wrong? 🙁 I missed the note at the bottom about cutting large pieces in half, so I just pounded them a lot. Is that why there’s so much liquid?? Thanks!
Sorry, my photo didn’t post. But the entire bottom of my pan is covered in a quarter inch of liquid
hihi!! i chanced upon your recipe while googling for dinner ideas. this was quick and foolproof!! i usually stay away from chicken breast because it tends to be dry but i love how this turned out!! cooked it with another of your recipes – mushroom rice. perfect combination. i am definitely gonna cook this again. thank you so much for your recipes!!
You’re so welcome Chias! I’m so glad they both turned out for you ☺️
Fantastic! So easy to make, the flavors are amazing and the juiciness is beyond perfect. Make this asap.
Thanks so much for letting me know what you think ❤️
Hi can I use organic raw cane sugar instead of the brown?
Hi Syuhada, as long as the granules are the same size as brown (fine) that should be fine – N x
Thank you
Do you need to turn it over or just leave on one side?
I just leave this on the one side – N x
I made it exactly as the recipe and it came out perfect and juicy, my family loved it!
Wahoo you nailed it Isabel!
Very good. Moist and flavorful
Thanks so much Janine!
Can you use bone in chicken for this recipe?
Hi Taylor, I use boneless as you need to pound the breasts out to be thin before cooking – N x
Can I make it without the paprika? Or substitute the paprika? I have two little ones and it will be too spicy.
Hi Cindy – paprika isn’t spicy, use the sweet paprika – N x
I know these are old recipes, but they turn out exactly like you say.
I’ve made all three of you chicken recipes and they were awesome.
Even made the cauliflower mash, was unbelievable! I don’t even like cauliflower!
Never stop what you are doing.
Thank you,
Rath.
Wahoo you’re converted now!
Indeed!
Hi Navi,
This recipe sounds like what I am looking for. Can I use it for Cornish game hens? If so, how would I adjust cooking time and test for doneness?
Hi Susan, I haven’t tried to be honest!
Hi Nagi,
Will the chicken breasts still be moist if made in advance and reheated for a party? Temp and time recommendations would be great! It looks perfect for a crowd and the reviews are wonderful. I’m vegan so I need extra advice. Thanks!
Hi can u tell me ht other sides i can use with this instead of rice
Loved this recipe and my son 29 said he wouldn’t eat chicken any other way now …Major compliment
It was great. Wish you were specific about cover or not. I covered for about 10 minutes then uncovered.
Hi Robin, if something needs to be covered I will usually specify that. These don’t need to be covered but I’m glad you enjoyed them!
Wow, just tried this recipe as an experiment and it turned out sooo well! Thank you!
Wahoo, great Jena!
Tried this recipe for dinner today, turned out really well and flavorsome – love the combination of spice n herbs. Sugar is such an unexpected ingredient, I’ve not used it in savoury dishes – have to say I loved it though would bring the sweetness down a notch to suit my palate when I try it again. And, it was so easy to make! Thanks for sharing 🙂
I’m so glad you gave it a go Usha!
I made this tonight and it was delicious and juicy! I couldn’t decide on which ingredient to use, the Thyme or the Oregano so I used a little of both, turned out very flavorful. Definitely will be making this again and again, I think I found a new favorite chicken recipe!!! Thank you for sharing your talent!! Your family must love living and eating at your house! 🙂