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….
Nagi!! This is incredible!! I can’t describe how delicious this is. I used oregano as the herb the first 3 times, and then tried thyme. The thyme is the winner for us, absolutely perfect flavour. Simple, fast and incredible. This ROCKS!! Thank you for making me a better home cook through your wicked recipes. My husband and I are working our way through all of the recipes on your website. We have been blown away time and time again. You’re the best!!
So freaking good!! And very simple. Will be making it repeatedly
Wow is all I have to say quick easy delicious 👏 I’m cooking what she’s cooking from now on lol
So easy, so yummy. Had it with the Garlic Butter Rice with Kale. Thanks Nagi.
Perfect Sue!! N x
My kids and I loved it! It’s easy to make and looks beautiful when serving friends and family!
I’m over 60 and have loved to cook my entire life. This recipe was a 5-star winner!!! Thank you so much! PS … Dozer looks like our dog! 🙂
I loved this and it was super easy. I have one kid who doesn’t really like chicken. I made this tonight and he came back for seconds! I have another kid who pretty much only eats bread, and he ate an entire chicken breast. Definitely saving this recipe. Thanks!
So good! Followed the recipe exactly except I used smoked paprika. Delicious!
So good! Followed the recipe exactly except I used smoked paprika. Delicious!
Love your recipes!
I am an excellent cook but I don’t ever use a recipe to make my meals. Yesterday I was bored so I started looking at recipes for a quick dinner and came upon your oven baked chicken breast. Just want you to know that my husband and I both loved it! And it was so darn easy that ANYONE could make it. Now I’m going to be trying some of your oriental food recipes because they sound amazing! Thanks😉
Hi Nagi, I’m planning to try out your recipe for lunch. Just curious – why do you layer baking paper on top of the foil? Is this a must?
The chicken will stick to the foil so I like to use parchment paper too 🙂 N x
Thank you, Nagi!! This recipe is amazing and so simple to make! For my work lunch, I cut up the chicken and added it as part of my stir fry rice, it was the best lunch I’ve had at work in months! The dash of soy sauce with this chicken was perfection!
I’m hoping to make this for a dinner party – is there an OK way to prep the chicken ahead of time and refrigerate it so that I can pop it in 20 minutes before we eat?
Hi Lizzie, I wouldn’t as it will make the coating sweat. I would have the chicken ready to go, the seasoning ready and kept separate, then dust over the chicken just before cooking. N x
I cooked the Oven Baked Chicken Breasts this evening for dinner. And everyone loved it! The chicken was so juicy and delicious. My husband raved about it. Thank you so much for the recipe!
Hello! This looks like the best recipe for when I have guests. Problem is, I only have a toaster oven that holds only a 9 x 9 pan and need to feed six. Could I overlap the breasts with the same bake time or cut them in half to help them cook thoroughly? Thanks!
Hi Christina, you can’t overlap them unfortunately – but they still need to be pounded thin enough (similarly to cutting in half) to cook in time. N x
Thanks so much! I’ll be borrowing the neighbor’s oven to do it right!
Tried it for the first time today, it was spicier then I imagined. It tasted very good and my family liked it, although I’ll have to add less paprika next time
Hi Teagan, it shouldn’t be spicy! Try sweet paprika instead of hot paprika 🙂 N x
I wasn’t feeling the greatest but had to cook up my chicken breast before they went bad. I found your recipe and decided to make it. This was a huge success! Everyone loved it! I have never left a comment on a recipe before but yours so deserved a Thank-you for sharing it.
What can I use instead of brown sugar? Just realized I am out of it but want to make it tonight.
I tried this recipe this 4th of July weekend and my family loved it! We used the leftovers to add to our salad. Thank you so much!!!
What do o need to do differently if I have chicken breast on the bone??
Hi Isa, you’ll need to take it off the bone for this recipe 🙂 N x