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….
I started making a double batch of this recipe and realized as I was making the seasoning that I didn’t have more than a pinch of paprika. I always keep a big supply of both smoked and regular paprika in my pantry, so I found myself in a waking kitchen nightmare.
I was already committed, having already added several ingredients (rookie mistake). I decided to substitute a half-and-half mixture of my competition spicy chipotle brisket rub and homemade Chinese Five Spice (my version doubles up on Sichuan peppercorns) in place of paprika. I added the pinch of paprika I had left for luck, and used thyme and marjoram in place of the oregano.
I pounded the chicken breasts flat with my fists. Pro tip: use your door-knocking knuckles instead of your MMA ones or you will get chicken pudding. I was glad that I made a quadruple portion of the seasoning, because I ended up using most of it. I guess I use twice as much seasoning as Nagi does.
I wound up baking the chicken for 22 minutes to get the desired caramelization. The resulting chicken was ridiculously tasty and my kids 4 and 6 agreed.
These breasts will be back, and in greater numbers.
😂 I’m so glad it worked out for you & that the kids loved it too!
I was afraid this might be too sweet because of the brown sugar, but it was actually PERECT! Thank you, for the best chicken breast I have ever made!
I’m so glad you loved it!
I tried this recipe tonight as it is simple and quick. Amazingly delicious. My husband loved it too.
Great!
Excellent! Glad I found this recipe – will definitely make again! Thank you.
Thanks so much Cheryl!
Best chicken recipe…so quick… had everything at home….only 1 problem….the big boys hoovered it up…I only had a small taste no chicken left so Mum had a tin of tuna😄
Oh no! Double batch next time (or take your serving first)
Wahoo! Thanks for letting me know Vijay ❤️
Looking for quick dinner fix tonight and this certainly ticks all the boxes and I don’t need a special trip to the supermarket.. yay
Winning! 🙌
Thanx
You’re so welcome!
Will do this tonight, it looks amazing. Thanks for publishing it. Do you think it is ok with whole chicken? If so, how long should I cook it for?
I am going to cook this tonight, Do you use regular paprika powder or smoked paprika powder?
I just use regular but smoked would be terrific too, extra flavour edge! N x
So simple & quick!! Perfect mid-week dinner. My husband really liked it and commented on the seasoning.
Can you use canola oil instead of Olive oil?
This was delicious! It tasted like it was grilled! Keeping this is in our weekly rotation! Served with Balsamic roasted brussel sprouts and au gratin potatoes! YUM!! Thx for sharing your recipe!
Made this tonight scrummy and so simple and quick! I also made the rice but alas no kale so I picked a couple of young zucchini grated and stirred through the rice – delish – thank you once again Nagi 🙏🏻
Definitely trying this, Nagi! Looks easy and delicious – just up my street!
Hi! I was wondering if it’ll alter the flavor if I put the rub and leave it on the chicken over night? It would save me time as I come home late from work but if it’ll ruin it, then I’ll wait 🙂
Hi Marisol! You could but you will find that the salt and sugar draw out liquid, so it won’t brown as well. On the other hand it will be juicier, because it got brined! ☺️
Boom! So pan fry instead;)
It’s no wonder this is your most popular chicken recipe. I’ve been making this once a week since you first published recipe. Chicken is so juicy and I don’t think it’s too sweet…just savory. I add 1/2 Tbs. butter to pan which creates a delicious sauce. Perfection!!
Hi Nagi we ran out of brown sugar can i use white sugar instead?
Thank you for this recipe! Once again it was a hit! I’ve become a great cook thanks to you!
That’s so fantastic to hear Marianne!
great!! and so easy to make. I loved the sweet from the brown sugar and the savory from the herbs.
Great Nicole, I’m so glad you loved it!
can this brown sugar be light brown sugar?
Sure can Patricia!