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….
I agree that good quality sharp knives make all the difference in the kitchen. I would love to win the knife. My dream is to go to Japan one day. It’s been on my bucket list for a while.
Nagi. I surely would love to have that knife. I love to cook but to be honest I have never owned a really GOOD knife. I just took chicken breasts out for dinner and am going to use your recipe above. Always love what you share and you have taught me so much! You are always my first go to!!
I’m a big fan of your recipes, use them regularly and know they’re going to be good when I see a new one.
Would love a new kitchen knife and that one looks a work of art.
Hi Nagi,
Thanks for all your recipies and advice.
Here in Cyprus we can get most of the basic ingredients to crate your dishes. But such a professional knife would be a great help and would make cooking more fun and creative.
Thanks a lot
Klaus
I would love this knife to be the capstone and final glory on my new kitchen. Began demolition today … 89 days to go. I’m crazy obsessed with preparing Japanese dishes, thanks to you, Nagi, and your mum (both of you are great teachers). You inspire me to do better and reach higher. Thanks and that comes from the bottom of my heart!
Wow that knife looks amazing and I absolutely need it. I’ve been suffering for so long with my current dull, boring chef knife.
Love the idea of adding brown sugar to the seasoning mix. Can’t wait to try it out this week.
Hello Nagi, what a great and generous idea.
Would love to own such a knife.
My story: I am (almost) a septuagenarian, lived and worked (for big Corporate) around the world for almost 40 years. Recently decided to take it easy and joint a “cooking class”, besides my occasional lecturing in SE Asia and normal family activities (I am the cook at home).
The class is not about cooking potatoes only, but we make Michelin star equivalent meals with the twelve of us and enjoy it afterwards together at the dining table, wher one of us, by rotation, acts as the Maitre d’.
I would love to show up in the class with such a jewel of a kife!
Keep up the good work, stellar recipes you write. They are always good, not like a lot of the other recipe on the web, that generally produce disappointing meals.
Keep up the good work, I follow you every day from the otherside of the world 🙂
Nagi, I’ve been meaning to leave a comment for a while to say: I don’t know how you – sitting in Australia in the opposite season – always seem to know what I – sitting in Texas – am craving for dinner, but you do! One day I am thinking, “I haven’t had Thai food in a while…” and I open my email and there is a recipe for a meal with peanut sauce. Or there is the ‘comfort food’ recipe when I need it. Or the one loaded with veggies when I am overdue. Thank you for the diversity of your dishes and styles. I always find something good.
As to the knife – so beautiful! I only own two knives because I hate using bad ones. My knife sharpener is Japanese-angle, so I am all ready to add another Japanese knife to my (small!) collection! 😉
I’m just starting to learn to cook. So this would be great to start with!!
I’d love the knife. Thanks for the offer, and the baked chicken recipe.
OMG – on three counts!!
First, I can’t wait to try this recipe. I am not a fan of chicken breasts but have tried over and over and over…. to find a way to make them palatable, but to no avail. Your seasoning mix is brilliant, so I’m getting some chicken breasts today to try.
Second – that knife!!! It’s so beautiful! And I am fanatic about having top quality knives. My husband is a real doll in that respect – every time he washes a knife after I’ve used it to prep dinner, he sharpens it before putting it away so that I always have a sharp knife the next time I need it. Of course, not only does it make prep work so much easier, but it is so much safer to have a well-sharpened knitfe for every task. So, my fingers are crossed that I’ll win it!
Third – that suit is sooooooooo cute, and I bet Dozer is thinking “wow – will I look good in this, or what??””
All the reasons you state that a good knife is important are the reasons that I’d love to have this one–plus it’s simply beautiful to look at!
I truly appreciate a fine quality knife in my kitchen, what I gift! I would treasure it always.
Nagi. I surely would love to have that knife. I love to cook but to be honest I have never owned a really GOOD knife. I just took chicken breasts out for dinner and am going to use your recipe above. Always love what you share and you have taught me so much! You are always my first go to!!
Just discovered this site about 2 months ago, love all your recipes, love Japan’s obsession with great food and great knives!
I’m gonna have to try this recipe. Looks delicious. I’ve been a subscriber for awhile. I love cooking and trying new recipes. What a difference a good knife makes with food preparation. Mine have dulled and would love to own such an awesome looking knife.
Would I love to have this knife? YES! I mean, yes, please. Just think how far it would travel if I won it – all the way from Japan to Texas!
And when I am making your wonderful Nagi recipes – that my husband thinks are THE best – they will be even better when prepare with this gorgeous knife!
Hello Nagi,
Thank you so much for all the recipes, and yes, I would love to win the knife!
Kind regards from The Netherlands, Menno
Thanks for your recipes and humour!
I’ve never owned a knife such as the one you are giving away so would be thrilled to win
and have it shipped all the way to the Rocky Mountains in Canmore Alberta 🇨🇦 Canada!
I would dearly love to have this knife. My son wants to be a chef and he’s always talking about a good knife. This would be great 🙂