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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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….
Julie Watkins says
Thank you 😊 As a vegetarian Mum who cooks Chicken for her sons this was super easy and so helpful when I find meat stressful to deal with. Very grateful 🙏🥰🌺
Jean Brubaker says
This was very good! I will make it again. I may add oil to the rub, marinate the chicken and cook it on the charcoal grill.
Renee Livingood says
Very basic & simple prep – Superb flavor & tenderness!!!!!
Cheryl says
Just excellent! I never, ever get chicken breast right, but this recipe is so easy to follow with clear directions. It came out very moist, and the mix of spices makes the chicken very flavorful. Thank you so much!
Melissa Schildtknecht says
By far one of the best baked chicken recipes I’ve made. Tender and juicy. I doubled the seasoning recipe to make sure I had enough. I also cut 4 large chicken breast in half then followed to a T. Even my daughter who typically hates anything new or that isn’t chicken nuggets loved it. My son and husband said to keep it on the rotation for sure.
John says
a lot of the reviews on this site seem fake, how could you possibly have 5 stars on everything
Carole says
Because she is that good, never had a miss in the several years I have been using her recipes
Karen says
You should try some of Nagi’s recipes and you will know why there are 5 stars, I have a fussy husband and he loves her recipes
Melissa says
I had some boneless chicken breasts but they were “seasoned”, so very tender. I used this recipe but did not add salt and did not pound the chicken as they were already tenderized. Turned out perfect! Exactly as described, tasty, perfect coating, moist. Very good recipe that I will use again and again.
Eliza says
I tried your recipe with my very fussy son…. It was a total hit 100%! I swapped the paprika for cayenne pepper as my son prefers it to paprika was very spicy but with mouth watering flavours you just can’t say no! I would say I would be doing it again but I’ve already done it again! Your secret ingredient is definitely the key to this recipe; works so well with the rest of the flavours. Looking forward to more recipes. Thank you
Kyle Dodd says
Excellent! My husband is a chicken hater, he’s gonna like this !
Isabel says
This is the only way I bake chicken breasts. Perfect results every time. Made this a number of times and it never fails. Thank you.
Kimberly Kauffman says
Delicious! It’s now my go to chicken breast recipe. Thank you!!
lyn says
I liked it but Hubby didn’t, the chicken didn’t dry out, nice with gravy
Rakel says
Had chicken breasts in the fridge that needed to be used up, so of course you were the first person I thought of, straight to your recepis and found this one, super easy and really nice, my teenage son has started cooking for him self and he will use this recepi a lot, I just know it 🙂 x
DeSadie says
Delicious! I cut pepper in half and left out salt. Will definitely use this recipe again.
Loxy says
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.
Charles K says
Looking forward to trying this recipe. Is it the same recipe if I only cook two breasts?
Loxy says
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.
Bonnie says
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
Kate says
If I’m using boneless skinless chicken thighs, do I still pound them before cooking them?
Elaine Torrence says
This was so good! I used a bone in breast and it was great. That rub is so good!
Lorrie says
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.