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, 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 quick and easy
- Sun Dried Tomato Stuffed Chicken Breast
- Crispy Parmesan Crusted Chicken Breast – no breadcrumbs!
- Foolproof Poached Chicken Breast
- Chicken Breast in Creamy Mushroom Sauce
- 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 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 make this time and time again. It is as promised
Would this work with thin chicken breast cutlets or it would it dry out?
This is some of the best chicken I’ve ever had—we made this tonight and my family is hooked. It’s an instant favorite. Thank you!
Absolutely amazing!!!
This was so easy and so delicious. Will make again and again and again!!
Easy and tasty, my son approved
Would add picture but dont know how to.. also nice colour and smells delicious.
Made this dish tonight. Followed the directions exactly. One of the best chicken roast I’ve made!! Even my picky boyfriend approved
Oh dear! Let me tell you….this was amazing! So sweet and savory and juicy!!!
This turned out phenomenal! I had 4 large chicken breasts (250g each) but I didn’t slice them in half, just beat them flat with a rolling pin. I also doubled the spice mix. My chicken didn’t caramelize like your photos but I pulled it out once it reached an internal temp of 165. Juicy, moist and perfectly flavored. My daughter who doesn’t even like chicken much had third helpings! A keeper recipe for sure.
Light or dark brown sugar? Smoked or sweet paprika?
Hi M, light brown sugar and any type of paprika will work here 🙂 N x
This dish was not just any oven baked chicken, it was soooo delicious!!! My family gave both thumbs up! Too bad I can’t share my picture 😉
loved it
easy fast and delicious.
it was a big hit .
his recipe was absolutely delicious! my family truly enjoyed it. Thank you Nagi.
Pro tip; I had a bit of spice left over (I made a double recipe, for 7 pieces) so I mixed it with a bit of peri peri sauce, and used it as a “baste” to ensure the chicken doesn’t dry out.
I also paired it with this quinoa salad :https://www.forkly.com/recipes/quick-easy-mediterranean-quinoa-salad/
absolutely perfect meal😊
So easy, quick and delicious! It kind of reminded us off BBQ potato chip seasoning. I used smoked paprika instead of sweet. So good!
Super simple yet tasty. I’ll admit i thought this would be just another disappointment boy was a WRONG. My 4yr old cleaned her plate. Pls give this ONE try 🙂
I made this last week and it was a hit with my husband.
I loved it as well.
Very tasty and flavorful.
Tender and juicy
Perfect 🤗
Hi can i still do this without the parchment paper?
Hi, was looking for something quick to use up the chicken breasts I had in the fridge before they went bad. So glad I found this!! I only have minced garlic, but I reckon it should still be ok! Pity I didn’t have any basil or kale to make the rice. But it’s added to my shopping list!!
My boyfriend said this was delicious like 5 times in 3 minutes and I am a pretty good cook. So if he was above and beyond impressed, that tells me that this is a real winner. I also think it’s delicious by the way haha. But he was really loving it. Great recipe. I even shared it on my Facebook.
Made this tonight with sprouting broccoli in the rice. Really good
Delicious and simple