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….
I made this for supper tonight and it was a hit. I used large chicken breast and with a mallet pounded them making each one a large portion. Used the exact recipe with oregano. Will definitely be making this one again. It is a keeper.
I’m so happy you loved it Sally, thanks much for the feedback!
This was delicious (kids agree!). So moist and flavoursome, though perhaps on the sweet side. I served these with cauliflower mash (my first time) and peas & corn. Thanks Nagi; I can always trust your recipes!
Thanks so much for the feedback Cat ❤️
Everyone in my family loved it, especially my brother. He’s the most pickiest person alive so that should tell you how good it was! 😂
Woah that’s awesome Sharmayne!
Is baking paper parchment paper?
Sure is Cheryl ❤️
Can you used bone in chicken breast?
Hi Angela, this recipe is perfect for boneless as you need it to be about 1.5cm thick – N x
My three sons tell me this is their favorite dinner! I cook a variety of recipes every night, but this one is the kids’ absolute favorite- and mine, too. I substitute chili powder for the Italian seasonings.
That’s so great to hear Clif – winner winner chicken dinner! ❤️
Thank you so much Nagi for the very tasty and juicy chicken!! I already made it several times since it’s now a family favourite 🙂
cheers from Vienna (Austria)
Wahoo! That’s great Vivian!
This chicken was quite tasty and very juicy! I think this will become a regular item in our house. Next time I might use little less papirika for those in my house that would prefer a little less spicy.
I’m so glad you loved it Kate, you can definitely adjust to taste ❤️
Made this last night for my boyfriend and I. Followed the recipe almost exactly to the T besides the fact that I left the chicken to brine in some salted water with added red pepper flakes for about 2 hours. Chicken was juicy and delicious! Very simple recipe but quick and tasty. Served with mixed vegetables and mashed potatoes.
Sounds amazing Chirese!
Just wondering …cause I really want to try this today but I am too lazy to go out to get brown sugar ( always dries up before I use it!) can I substitute honey or regular sugar? Thinking it won’t work but figured I’d ask. Otherwise , looks like I’m going shopping whether I like it or not!
HI Taz, this won’t work with honey unfortunately and I think white sugar would be too sweet. The brown sugar gives it a lovely caramelised flavour – N x
I used regular sugar. It was excellent! But I imagine brown would be better.
Brown sugar if kept in a closed container with a slice of bread stays soft.
This is my new go-to chicken breast recipe. Moist, flavorful, excellent!
Woot! Thanks so much for the feedback Terri ❤️
Great recipe! Simple ingredients, easy to process, this is my favorite thing in this recipe. thanks a lot
You’re so welcome!
Hi. The flavor was good, but unfortunately, so much liquid released from the chicken that the bottom of my dish was covered in juice and it kind of steamed my chicken…no crust for me. I did pay the chicken dry before adding the seasoning, but it didn’t help. Any idea why?
Hi Kim – were the chicken squished up close to each other in the dish? If that was the case then yes, they kind of steam and end up releasing liquid instead of browning, like they do on a tray. I am just guessing because you said “dish” rather than tray 🙂 N x
I just made this and all I can say is WOW this is the best. My two toddlers(1 and 3) devoured it and they don’t like chicken that much. This is a keeper!! 👌Thank you for amazing recipes!
Winner winner chicken dinner!!