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….
Delicious! I cut pepper in half and left out salt. Will definitely use this recipe again.
I made this recipe a few nights ago, was looking for something quick to make with defrosted chicken breasts. It took me three minutes to put together, I lightly sprayed the coated breasts with olive oil and then threw it into the air fryer for 7 minutes a side on 180c. Absolutely amazing! The chicken was so nice and juicy, the spices were just enough to not be overpowering. One of the first dishes I’ve cooked in my new air fryer. Looking forward to adapting more Recipe TinEats recipes to air fry.
Thanks for the air fryer tip. Worked really well 👍
Looking forward to trying this recipe. Is it the same recipe if I only cook two breasts?
Made this tonight, absolutely delicious, cooked it in my air fryer, 180c, in 5 min increments to make sure l didn’t overcook it, it took 15 mins.
Hi Nagi. I am 76 and have “tried” to be a good cook. Lol. Just found your oven baked chicken recipe and excited to try it. All your recipes look good. Thank you very much. Bonnie
If I’m using boneless skinless chicken thighs, do I still pound them before cooking them?
This was so good! I used a bone in breast and it was great. That rub is so good!
Yep, I shouldhave waited until I could get bone-in chick breasts. Thought about it but I was so hungry and only has a Boneless breast. I spun,the wheel a came away a big looser.
Add panko bread crumbs to seasoning mixture and fully coat both sides. Flip after 15 minutes and roast till very browned (about another 10 minutes).
Excellent flavor and very juicy. I baked it in a 9×13 baking dish coated with baking spray first and we were able to save the juice for when we cook the leftovers.
My husband doesn’t like chicken unless roasted – but he cleaned his plate and said it was absolutely delicious – so you must know it was really good! With your lovely kale rice, will make this one often!
Maybe it was me but 2000+ five star ratings? I Must be doing something wrong (but don’t think so). I promise to re-try and repost.
Made this tonight! Just subbed the brown sugar with coconut sugar for a healthier option. Delicious!!! Thanks for sharing!
Well… it looked too simple to be tasty… and darned if it wasn’t really tasty!!! A big hit with the family. I need to find a way to have more sauce because the sauce is delicious. I’m also buying the cookbook when it comes out on Amazon in February, because every Nagi recipe I’ve tried has been a winner.
Amazing! Can’t wait to make it again!
It was good .. I’d probably put it in a pan and fry it a couple minutes to hold the flavor maybe a little more salt but it was delish
OMG, the best and juiciest baked chicken I have ever eaten. I will always make baked chicken like this. Never was a huge fan of baked chicken but I love this recipe. You can cut it with a fork. Thank you so much for this recipe. Just ate it and am full but I want more it was so good………….
HELP! There is an advertisement that says keep scrolling for content, but it is blocking instructions 1-6 so I cannot use the recipe.
My husband loved this chicken so I am planning on making it for a larger crowd. What are your suggestions for preparing the breasts ahead of time? How long before baking can the sugar/spice mix be applied?
“Pound using fist.” LOL
This is in the oven with your smashed potatoes right now, Easy peasy! And smells great. Baking both at 425 convection, putting the chicken on the same sheet pan after 25 minutes.
Sounds Awesome!
Quantities for brown sugar and spices?…
It’s right there in the recipe.