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….
Jennifer Conroy says
I would love to win a Japanese knife! Cooking is something I share with my kids, one of whom is thinking about becoming a chef. Your great recipes have given us new dishes to eat healthy foods at home, even on busy weeknights. Thank you!
Kerry Peddle says
Hey Nagi! Thanks for the good looking recipe, I’ll be trying it very soon, probably Thursday this week! I’d love to win the knife! Love your emails and love lots of your recipes! Thanks so much and keep them coming!
Karen Carney says
Thank you for a chicken breast recipe. Looks delicious. I would love to have a nice sharp knife!!
Anas says
I’ve cut myself quite a few times due to bad knives, and this just looks perfect and life changing.
lenore schlissel says
i would love this knife for my son, who is a fabulous cook. thank you for all your recipes. i’ve tried many, with much tasty success!!
Colette Bowdish says
I would like to win the knife because I have never had such a wonderful thing as an excellent knife. I have always had walmart specials which work fine for 6months or so and I have learned how to sharpen them correctly as a result. Ah, but the joy of a well balanced, easy to hold, forged knife for chopping, slicing, and dicing a variety of foods. Something a chopped-wanna-be home cook only dreams of. Dreaming is free. Children’s shoes and classes are not.
Trish says
Hello from Vancouver! Nagi, really, who wouldn’t want such a beautiful knife to show off in their kitchen?
I’d love to own one but never seem to have the money to splurge.
Thank you for your great recipes. I eat Keto and can’t try them all, but those I can, including this one, fast
become favourites.
Cindy Chu says
I love your blog and Instagram feed. Your recipes are easy to follow and taste delicious. I would love to win the knife if this giveaway.
Neneng says
I’d love to win this Japanese knife. My daughter brought a Japanese steak knife a few years ago..my husband loves it but i love it more. It keeps its sharpness all these uses and years..hence, another one would be lovely.
ALICE ALSOBROOK says
HI NAGI! I WANT THAT KNIFE! IT LOOKS FANTASTIC.
ALICE ALSOBROOK says
WHAT DOES IT MEAN WHEN IT SAYS MY COMMENT IS AWAITING MODERATION?
I REALLY DO ENJOY YOUR WEBSITE RECIPE TIN EATS
Diane says
Nagi, love your recipes! Please enter me in the contest for the knife. Thanks!
stephaniel says
Hi Nagi,
thank you for the delicious recipes. And wow do I want this knife. It looks amazing, and a great tool for the kitchen.
Alan smallbone says
I would love to have a nice sharp knife. I can really appreciate a fine knife as I have learned from cooking more. Love the recipes.
Alan
Catherine Doris says
Thank you for this very kind gesture, particularly to anyone no matter where in the world.
I live in Scotland and collect all of your wonderful recipes and passing them on to my family and friends.
Please enter me into your draw.
Catherine
Irene says
I would love to win this knife
Walt Kagel says
Howdy Nagi,
I enjoy your emails and have tried many of the recipes. I usually can’t help making a change or two, but the recipes provide a wonderful starting point.
I would very much like to win the knife; Japan is one of those places I would love to go and is at the top of my list when I get the chance.
Take care and have fun,
Walt
Pam Grundmann says
I would be so grateful to receive this knife!! I just found your blog last week, and I’ve made the honey garlic chicken twice already!! My entire family loves it. I’m going to try your baked chicken this week. I can’t wait to cook my way through all of your recipes, I used to hate cooking, but your blog has inspired me☺️Thank you, so much for these creative easy recipes that are budget and family friendly!
Trish says
Hello from Vancouver! I would love to own this knife. I would keep my husband away from it though as he has a habit
of breaking the tips off my Henckels.
Thank you for your inspiring recipes. I eat Keto so I can’t try all your recipes but those I can, like this one, are our favourites.
Daniel says
I would love to enter your drawing. The recipe looks lovely. Thanks!
Penny S. says
I love your recipes and enjoy reading your blog. I have cut my fingers several times because I don’t own a knife sharp enough. Please enter me in your drawing to win this fabulous and beautiful knife.