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 tonight. Cooked my pounded breasts at 425° for 18 minutes and your were right they were juicy. The seasonings were nice, light, and tasty. I paired my chicken with roasted Golden Yukon potatoes coated with olive oil, garlic and rosemary
Hi Nagi, Love this recipe however for someone who does not want to use sugar, will they get the same result WITHOUT the sugar? Also is there somewhere where you have other spice options for this recipe? Thanks and look forward to your reply. Regards, Jane
Hi Jane, no sorry – the sugar forms the crust here and keeps it moist!
I tried this last night.Some picky eaters in the family.We all really liked it. Great recipe
for adding to a green salad also or putting in a wrap.Yummy! Really liked that you didn’t say olive oil. Not everyone likes olive oil or olives. Will use this again. Thank You very much!
Can this be cooked on the grill or will the flavoring just get stuck to the grill? I am thinking that the oil will help it not stick but I don’t have a good track record with chicken so I wanted to set myself up for success lolol
Hi Lynda, this one is better suited to the oven so it doesn’t stick or burn. N x
This recipe is the real deal
My wife asks me every day to make it for dinner!
I’m so glad it’s a hit Stephen!! N x
Oh yum yum yum !!! I didn’t even pound the chicken. I cut it in half as you said and oh so juicy – my new favourite – so quick and easy! Thank you Nagi
Wahoo, that’s great to hear! N x
This recipe was incredible! That’s all I can say! Try it!!
Thanks so much Dee! N x
Added more garlic powder and also onion powder. More smoked paprika too. Delicious.
Sounds great Karen! N x
I’ve made this recipe a couple of times now. Easy and tasty. I would recommend making a few marks on top with a knife before massaging the chicken with oil and spices.
This is one of my favorite! I love your recipes… easy and always so delicious 😊 Thank you!
Thanks so much for the great feedback Emma, I really appreciate it! N x
Hello, is this recipe sweet? Im not a fan of sweet savoury that much but this recipe looks amazing so im thinking of giving it a try! If anyone can tell me if its sweet or not i’d aprecciate it a lot 🙂
I made this tonight and it was fantastic! I used Italiano seasoning instead of oregano.
I also added in cajun spice and crushed chili flakes for some pow. I will 100% be making this on the regular. Thanks for the recipe 🙂
Thank you for this beautiful recipe. Absolutely loved it.
You’re so welcome Richa! N x
Recipe Notes:
1. If your breast is quite large..
Not really 🙂
😂 The chicken that is! N x