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….
WOW! We make chicken about 3x a week; grilled, air fried and baked. This recipe was absolutely as advertised! So juicy and a great flavor. Big hit at our table and will DEFINITELY make it again!
My sister-in-law made this for us yesterday and everyone raved about how juicy the chicken was. I think my husband said more than once “I’ve never had such tender, tasty chicken breasts.” Thank you, Nagi!
Made this for lunch today. It was so good. Very flavorful and easy to make. Thanks!!
Why do you need both foil and parchment paper or is it one or the other?
Made this for dinner tonight and it was a hit! The chicken was delicious and incredibly juicy! I just read a comment left by someone who said their chicken was bland. They must have not followed the recipe! Hands down one of the tastiest and perfectly seasoned chicken I’ve ever made! Delicious!!
It was pretty bland. I had two chicken breast that I cut in half horizontally and I liked the idea but won’t make this again. Too bad because it was super easy
MY FAVORITE RECIPE! I have used for years and passed on to friends and family! I use left overs in sandwhiches, salads, plain etc etc. so versatile and delicious!
These chicken breasts were delicious! Whipped them up quickly and they came out perfectly. Amazing recipe!
Good without being sensational but then that’s the fault of chicken breast rather than the recipe.
I had leftovers so reheated gently with a touch of chicken bone broth to keep them moist.
I don’t think I’ve ever made a chicken breast dinner that was deliciously moist as this one. The taste was amazing. Quick and easy too. Thank you.
Hi Nagi, I follow your recipes and thank you. but this recipe seems to be off in the ingredients if i do it your way i dont have enough coating for only 1 breast.
Does it matter if it’s light brown sugar or dark brown sugar?
I just have to make a comment on this recipe. This has become the only baked chicken recipe I make now. It is so juicy and delicous and everyone loves it when I make it. My grandchildren beg me to make it and ask me to share it with their mom! I highly recommend everyone to give this recipe a try.
The best chicken breast ever! This recipe is 5 star. It’s so versatile too. As Nagi notes, you can replace the oregano with any spice you like. Finally, juicy, tender chicken breast! I never thought that was possible for me. Thank you Nagi.
This recipe is so simple and tastes amazing. I added 1/2 teaspoon of Chipotle powder as I like a little background heat and also the smokey flavour that it brings.
Thanks for yet another ripper recipe Nagi!!
If you are diabetic, leave out the brown sugar. It’s still delicious!
Made this last night and my 9 year old said, “This is the best chicken you’ve ever made.”
This is the first chicken breast recipe (without any sauce) that actually turned out juicy and tasty!!! I’ve tried so many and never really liked any because you either have to make it with a sauce of some sort or it doesn’t really taste good or dry.
Thank you so much!! I will def keep this recipe. I do half the amt of sugar and it was still really good
Hi can you do this in a air fryer
my family loves this recipe. we make it all the time…….so quick and easy!