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 have never left a review on a recipe before, but i had to. i can’t cook very well and chicken? even less! but this recipe was awesome and so good. i used rosemary instead of oregano/thyme and it was delicious. thank you!!!!
You’re so welcome Sunny! Glad you enjoyed it 🙂 N x
I was searching the web for a chicken breast recipe and decides to try this one. All I can say is wow! This recipe was exactly as it is described, juicy, tender and delish. Thanks for the recipe..
This is great chicken! The first week after my wife found this recipe I had it every night straight for the entire week.
Wow, high praise!! 🙂 N xx
Thanks for sharing this awesome recipe! It was easy to put together and very tasty!
That’s wonderful to hear Jess! Thank you for letting me know you enjoyed this! N x
I wanted to try this with one large chicken breast instead of 4. How long should I cook it?
Hi Stephanie! How large is large? I think 20 minutes at the same temp will be fine for one around 250 – 300g / 6 – 10 oz, if just one (single breast cooks faster than multiple) 🙂
Can anything else be sub’d for thr brown sugar? Trying to watch my calories and go sugarless.
Hmm…. maybe add some extra garlic powder, onion powder and if you are in the States, 1/2 tsp Chili Powder. 🙂
Does chicken need to be thawed prior to baking??
Thank you!
Can I substitute coconut sugar instead of brown sugar? Haven’t tried this recipe out yet, but will tonight! Thanks for the recipe!
Hi – is dark brown sugar or light brown sugar recommend?!
Either is fine! I use both 🙂
This is the best chicken recipe!! I cannot wait to share it– and you’re right, it’s the perfect savory dish. Would pay a high price for this at a resteraunt and I love how EASY it is!! Thanks so much 🙂
I’m so pleased you enjoyed this so much Merri! N xx
Nagi, I made this chicken with the oregano to serve to my daughter’s family. She has five children and all have different taste. Everyone really enjoyed your chicken recipe. It is definitely the best. Thank you for sharing!
Love hearing that Peggy! Thanks for sharing your feedback! N x ❤
Can I use this recipe for chicken thighs?
Love your recipes Nagi.
Hi Janet! You sure can 🙂 Please see note 1 for cook directions! N x
Thank you Nagi, my question had already been answered in notes I see, hopeless I am sometimes!!!!!!
Do you need to brine the chicken?
Nope! That’s the beauty of this recipe 🙂 N x
I made this recipe and I used thyme. DO NOT USE THYME! It’s too strong and ruins the chicken. I’d use oregano next time for sure! Although the thyme was super heavy it was delightful. Really enjoyed this. 18 min was perfect time too.
Sorry to hear that Shelly. Are you sure you measured the right amount?? Glad you enjoyed the rest of it though! N x
As someone who eats chicken and rice most days for lunch, this recipe is incredible. Easy to cook in bulk and the chicken is so juicy even after a couple of days in the fridge. I used half the amount brown sugar that the recipe called for and it still turned out great. Thank you and I’ll be sure to try out some of your different recipes
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Nick! N x
Is there another spice I can sub for Paprika?
If you’re in the states, Chili powder is a terrific sub 🙂
Have you ever subed the brown sugar for honey? I try to stay away from processed sugar…
This chicken is fantastic!!! I added more salt and after removing from the oven, I let the chicken cool for a minute and then rolled it around in all the delicious sauce that was sitting on the foil ( I used 14 chicken tenders as a family of seven and no rolling or pounding needed) oh my gosh…. my fam scarfed this up so fast it was gone in the blink of an eye… made the garlicky kale rice too…. delish!!!!
This is fantastic! Thank you!! I have never commented on a recipe before-followed exactly-perfect! Only change-I dipped in masango mayo sauce…in heaven…thank you!
That’s great to hear Jeff! So glad you enjoyed it! N x
Will be trying this tonite. Wish me luck🤗
Did it work out for you? Doing it with my mom as I type.