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….
Helen says
Hi Nagi
Look forward to Monday Wednesday and Friday when I know more of your fab food lands in my inbox.
Why do I deserve the knife? Because I am Dozers number one fan!! (Maybe you consider him as the next giveaway??! 🐶)
Keep up the good work 👍🏻
Stephanie Minkin says
What a great giveaway! You’re the best, Nagi! If I’m the lucky winner, I promise to give that amazing knife a wonderful home.
As for using brown sugar for a chicken recipe, it adds an unexpected depth of flavor to a dish. I have used a spice blend of cinnamon, nutmeg, clove, allspice, salt and sugar on whole chicken, and even though it may sound like dessert, the chicken is savory, a little sweet and the skin is crackly beyond belief.
Maria Fontanilla says
I would love to win this knife because I am very sure that this will make my cooking job a lot easier!!!!
Hoping for the best!!!!
Chelle says
I’m trying my very first recipe from you tonight! The knife is gorgeous! I’d love to win it! 🙂
heather says
i love your RECIPES!!! I DROPPED MY GOOD KNIFE AND IT BENT THE TIP!! I WOULD LOVE TO win!!
Wendie Steinhour says
The knief is gorgeous and something I would cherish for along time. You can’t see that it was handcrafted with pride. This would be a family heirloom for sure and it would be past down from generation to generation. I would love this knief and so would my family! I want this knief!
Julia says
Hello Nagi I LOVE 💕 getting your emails – they always make me hungry 😋 and yes I too would love to have such a wonderful knife in my kitchen. My son can never wait to see what Dozer is up to next!
Joseph Hemopo says
Hi I love all you’re recipe, s and I really need a decent knife! I would greatly appreciate it, thank you. kolalucky.jh@gmail.com
Jennifer says
Your recipes make up at least 50% of my kids’ favorite meals! I have so many printed out to try! The knife looks fantastic, I would love to win it! Then I could give my husband a break, constantly asking him to sharpen our knives!
Tortoise Blue says
Hey Nagi,
Love your site! Every recipe of yours that I have tried have worked out fabulously (I made my wife your meatloaf last week and she commented “nothing like the dried pucks we used to eat as kids” with 2 thumbs up. And ya, would love to add a fine Japanese knife to my kitchen. I’ve never had the opportunity (or $ for that matter) to own a fine knife. My current knives leave much to be desired. Keep up the fabulous work.
Ken McLoughlin says
Sure would love to receive this knife, as all I have is a cheap set given to me by my son.
Jo-Anna Natrop says
Just tried your meatloaf recipe last night. YUM!!!
Also tried the no knead buns. They turned out perfectly. Shared some with the neighbor.
I would LOVE to win the knife. Good kitchen knives are a definite plus.
Lynne Smith says
Love your recipes! Such a wide variety of recipes! I would like to win the knife because, like someone else commented, my knives get very dull and need sharpened often. I don’t have the time or the money to get them sharpened or get better knives.
Thanks!
LS
Natalie Standerfer says
I want this knife, absolutely gorgeous. Love you’re chicken recipe. Guess what’s for dinner tonight? Thank you for offering a great giveaway.
Tina Keates says
OMG! What a beautiful knife! I love your website. Your recipes are always a hit with my family and I get a kick out of your sense of humor. Thank you.
Catherine Zak says
Hi Nagi! I WANT THIS KNIFE!!! I am a budding chef from Vancouver Canada, and a wanna be “Nagi” and am literally a student of yours online these days. I have learnt so much from your website, and have to say I love your life story. I am trying to change the direction of my life from being an audiologist to becoming a chef, but I am sorely laking in the “tools of the trade” so to speak, as feeding, clothing, sheltering my family takes precedence over $500 knives. I WANT THIS KNIFE!!! Seriously, knife or no knife (I WANT THIS KNIFE) I just wanted to tell you that I really admire you, you are my inspiration these days, I love your dedication to your craft, I feel like I am part of your family as I love your Mom too and Dozer (we have Bruce in our family who shares many similar expressions with Dozer). Keep cooking, and stay cool! With thanks from the West Coast – I WANT THIS KNIFE -Catherine xo
DogRescuer says
Saving this recipe for later (and if I win this knife that I really, really want 🙂 I can use that to cut the chicken breasts when I make this), and I am wondering if you have a separate recipe for the rice in the photos. It looks delicious! Do you simply mix in the almonds?
Karen Ranlett says
I would love to use such a fine knife. Mine are not very good ones.
Dona Patterson says
LOVE your recipes Nagi! (My fave is your brown sauce Charlie). I would absolutely love this knife, I have a set of ok knives that are about 30+ years old, keep getting them professionally sharpened every couple years, but they’ve seen better days. Thanks!
Barb says
I love your recipes Nagi, and I would sure love to have this knife in my kitchen! Thanks!!
Kelly L. says
Hi Nagi,
That knife is beautiful. A work of art. I’ve always prided myself on my knife skills but I have to wonder how lovely it must be to cut with that knife. Maybe it’d be like an extension of my arm?
Anyways, I will make this baked chicken this week as I just took some breasts out to thaw. I made baked chicken only once before and it was good but I’m always looking for improvement. You’re recipes never fail me.
Thanks for all you do!