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….
This is one of my favourite chicken recipes now! I have five kids and a fussy husband, it’s hard to find a recipe that they all love! This is one of them! Thank you!
Do you cover it when you bake it or leave it uncovered ? My chicken always ends up drying out
Hi Jasmine, uncovered here – it’s cooked such a short time it won’t overcook and dry out 🙂 N x
We usually grill chicken breast, but I wanted to try something different for the family. I followed this recipe and it was such a hit, that my kids ask for the BAKED chicken instead of the grilled now. This is a DELICIOUS recipe and thanks so much for sharing!
Love this recipe! I was wondering if I can make this in advance and freeze it? Will the chicken be too dry when I reheat it?
Hi Nagi. This recipe is super popular when I make it for my family but as a pescatarian, I was wondering if I can use the same seasoning on fish? I’m really keen to get in on the hype 🙂
This looks like a great recipe. I’m making it as I type. I’m wondering if I could do both oregano and thyme or if it has to be just one or the other
Hi Lujan, yes you can or you can try my latest fish seasoning recipe too! N x
Made this today for my wife.
This is a great recipe for breasts, juicy and full of flavor! This be my new goto for chicken breast. Only thing i did different was add 1/2 tsp of cayenne pepper, good mix of heat and sweet. Thank you for this 🤘
I haven’t cooked the brown sugar chicken breast recipe because I was wondering what type of paprika you use: hot, sweet or smoked?
Hi Stephanie, any would work here but I tend to use sweet – N x
i made this today for lunch. it is quick, easy and delicious. Will certainly make it again.
Just made this tonight. It was really good. My chicken was definitely juicy, finally! I hate making chicken breasts because I always tend to dry them out in an effort to ensure they are thoroughly cooked.
Thanks, Nagi-san!
Can I drizzle butter over the potatoes instead of spraying with olive oil spray?
Hi Jessika, which recipe are you referring to sorry? N x
Thank you for getting back to me! I am referring to the roasted red potatoes. It says to spray them with olive oil cooking spray and I was wondering if I could drizzle meted butter over them instead
Making this tonight. Can’t wait, making steamed broccoli, rice pilaf. One of our fav meals.
YUM, sounds perfect Laura!! N x
Hello! I cannot wait to try this soon! Do I need to brine the chicken before baking? 🙂 Thank you!
Hi Nicole – No need to brine! Keep an eye on the chicken doneness per the recipe and it will juicy and delish! – Nxx
I realized that the chicken breasts I have here have the bone and skin on. Will it still work for this recipe? Thank you so much!
Yes! If possible though I’d debone it. At least take it off the rib cage and breast bone. This will ensure you can pound it, and that the breast sits flat and is evenly shaped, for the juiciest and most evenly cooked result! Skin though is no problem, just make sure you cook it skin side up. – Nxx
I must have done something wrong. We thought the chicken tasted too sweet. I thought all my spices were current but, maybe not. Since this recipe is loved by so many I’m assuming I messed up somewhere. I want to try this again, just to see if it comes out the same taste for us.
Hi Judy – Feel free to reduce the sugar if that’s to your taste! Recipes are just a guide 😉 – Nx
Can you season with fresh sweet basil
I tried the recipe today and it was a success. I loved it, it was absolutely delicious! I paired this with savoury rice, seriously yum!❤️
Sounds like you nailed it Asanda!!! N x
This is the best baked chicken recipe I’ve made. Mine wasn’t crispy so I’ll cook longer next time but it was very moist and flavorful. Thank you
Hi Reichel, it won’t be crispy ad it doesn’t have skin – just be careful if you cook longer as it will dry out (and no one wants dry chicken breast!!!) N x
Do I need to turn the chicken while baking?
Hi Irene, no need – just cook as per the recipe 🙂 N x
Going to make these chicken breasts tonight. If the breasts are slightly thinner than 0.6” will that affect the cooking time?
Hi Sandy, it may cook slightly quicker, just keep and eye on it 🙂 N x
do you base it with olive oile first?
No I don’t James – just prepared as per the recipe and video 🙂 N x
What goes on first? The foil or the parchment paper?
Hi Greg, foil and then paper as per the recipe, you can see the pictures as well for reference. N x