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….
Family loved 🥰 it. I doubled the seasoning.
Easy to make and very tasty! My all time favorite way to cook chicken.
Easy, very tasty and very moist! Pounding step very helpful as it cooks evenly and you don’t have to wait for center to cook and have dry edges. Perfect!
That’s the key!! N x
I am not a good cook and have avoided baking chicken for years since it was always dry and awful. Tried this recipe two weeks ago and the kids keep asking me to make it again. “When are you making that amazing chicken again?” Amazing? My cooking? What’s amazing is the simplicity of the recipe! Yet it yields such great results! Thanks so much for helping me become a better cook! I’m sincerely grateful.
Awwww!! Made my day!! N x
Delicious and so easy!
Nagi, you’re the best I look ve your recipes. Not only are they easy to make but the are delicious also. I love with your chicken breast honey and garlic and found this one today. Quick, easy and delicious! ❤️
Could I use coconut sugar? Looking forward to this one!
This is my favorite boneless chicken recipe! Everyone loves it and it’s super juicy and delicious.
I don’t have all the ingredients but i d have the sugar and packets of italian seasoning dressing will that work?
That would depend on the taste of the packet seasoning Lorraine so I am not sure that would work. Sorry. N x
Perfect chicken and for those health concerned, the brown sugar is not much and doesn’t have a flavor once cooked out. I made this as a chicken caprese and it was incredible! Thank you so much for this recipe, my new go to juicy baked chicken!
Ive tried this a few times, but everytime the seasoning slides completely off the chicken and creates a sticky mess on my pan, leaving the chicken flavorless. This is all while following the recipe thoroughly. What am i doing wrong?
Have you tried patting the chicken dry before coating with oil and seasoning? Are you preheating the oven completely before putting the chicken in? If it’s yes to both of these, then I can’t think of any other reason why this might be happening to you.
Hi Nagi
I’m a big fan of you recipes and have made so many of them, all perfect.
I don’t know where I’ve gone wrong with this one. My chicken is rubbery (not dry). any ideas why. The chicken breast is from my regular grocer.
I’m a bit sad coz all the comments show everyone had amazing results 🙁
Hi Anne Marie – I am sorry it wasn’t good – I am not sure what went wrong. Maybe try it one more time and double check your oven temperatures and settings and let me know how it goes! N x
Thanks Nagi but I followed the instructions precisely, I think I’ll just move onto a new recipe of yours, sabishii kara 🙂 I’m blaming the chicken breast quality!
So easy and delicious! Thank you again for another great recipe!
Hi Nagi, if I’m making this with boneless chicken thighs, do I still need to pound them?
Thanks!
As long as they are even thickness Dana then they will work! N x
I never leave reviews on anything, but I have to say, I need to share how amazing this chicken is! I tried the recipe thinking how can I try something new with chicken. I can’t say enough about how a few simple ingredients can come together to make something so good! I’m converted!!!
Can this be made with bone in chicken breast and legs?
What if I have frozen chicken?
I have never left a recipe review in my life, but I had to on this because it has literally CHANGED my life. I have always struggled with chicken, but this time it was cooked perfect and tasted amazing. I cooked for closer to 30 min then 18 because I am always paranoid of under cooking and doubled the seasoning mix because it didn’t seem like enough for as much chicken as I was making after slicing the breasts in half, but it was perfect. My kids even ate it and loved it and they eat nothing!!!!!. I am so proud of myself. Thank you so much for sharing this.
Hi Heather – well done! I am so glad you were happy with it! But seriously try it with the recommended cooking time – you will not be sorry! N x
This chicken was everything advertised and a hit at our table.
This recipe is amazing! I am another one who can never get chicken right, but tonight it was perfect! Thank you so much for this recipe. I am definitely going to check out your other recipes!