Forget dry chicken with our Juicy Oven Baked Chicken Breast Recipe! Deliciously seasoned before being cooked in the oven until golden with mouthwatering crisp edges!
Tender and full flavoured, our simple and easy baked chicken breast recipe uses skinless and boneless chicken breasts baked in the oven until golden and caramelised. For extra flavour, garlic butter mixes through the cooked pan juices to serve your chicken drizzled in the best sauce!
THE JUICIEST OVEN BAKED CHICKEN BREAST RIGHT HERE!
For years I tried so many recipes and techniques for a juicy baked chicken breast. Disappointed every single time and having to chew though mouthful of dry chicken, dipping each forkful in mayonnaise just to get through it. If you love food as much as I do, this is usually a completely heartbreaking experience.
Enter our recipe: easy, fast and simple. No weird steps, no wrapping, tenting, brining or marinating needed. Just a good flavoured seasoning rubbed all over our chicken and let your oven do all the work.
This is how I make the most incredible baked chicken breast that retain all of their natural juices!
The best part about this recipe are the pan juices that mix through the seasoning to give you a little something extra to drizzle them with when serving.
CHICKEN BREAST SEASONING
You only need a handful of seasoning ingredients for this one: paprika (mild, sweet or smoky), brown sugar (or a brown sugar substitute for Keto readers), oregano (or Thyme), onion powder, garlic powder, salt and pepper.
Adapted from our Cajun Butter Chicken recipe without the heat! Of course, you can add the heat if you desire!
All of these ingredients together smothered all over your chicken breasts makes MAGIC and the perfect balance. The brown sugar lets the chicken sweat while baking, making our baked chicken breast even juicer! Much like our your favourite Chili Lime Chicken.
HOW LONG TO COOK CHICKEN BREASTS
Large chicken breasts (7oz or 200g) take about 20-22 minutes to cook. Medium-sized breasts (5 – 6oz or 150 – 180g) take about 18-20 minutes. You also have the option of throwing on your broiler in the last 2 minutes to get crispier edges!
Cooking them at high heat ensures the crispy, caramelised edges, while keeping your chicken super juicy on the inside. Once the chicken is golden and caramelised, it’s cooked! Let it rest for about 5 minutes to recirculate all of those natural juices through the meat.
COOKED CHICKEN TEMPERATURE
If unsure your chicken is cooked through, use a meat thermometer. It should read 165°F (75°C) when inserted in the thickest part of the meat.
WHAT TO SERVE WITH BAKED CHICKEN
So many options go with this recipe!
- Mashed potatoes
- Mashed cauliflower for a low carb option
- Simple tomato salad
- Black beans and rice
- Smashed potatoes
MORE CHICKEN BREAST RECIPES YOU WILL LOVE
- Balsamic Baked Chicken Breast With Mozzarella Cheese
- Caprese Stuffed Balsamic Chicken
- Crispy Chicken Parmesan (Parmigiana)
- Creamy Garlic Chicken Breasts
- See all chicken recipes here
Juicy Oven Baked Chicken Breast
Ingredients
- 1 heaping tablespoon light brown sugar FOR KETO: use brown sugar substitute
- 1 1/2 teaspoons mild paprika
- 1 teaspoon dried oregano, or dried Thyme
- 1 teaspoon salt
- 1/2 teaspoon each garlic powder and onion powder
- 1/4 teaspoon cracked black pepper to taste
- 1/4 teaspoon cayenne pepper, (or chili powder) for an extra kick. OPTIONAL
- 4 large chicken breasts (7oz | 200g each)
- 1 tablespoon olive oil
OPTIONAL:
- 3 tablespoons butter
- 1 large clove garlic, minced or finely chopped
- 1 teaspoon fresh chopped parsley
Instructions
- Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
- Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
- Combine sugar, paprika, oregano, salt, powders and pepper(s).
- Line a baking pan with parchment (or baking) paper. Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat.
- Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*
- For crispier chicken, change your oven setting to broil (or grill in Aus/UK) on high during the last 2-3 minutes of cooking until golden.
- Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.
- OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavours together.
- To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.
Kate says
This came out amazing!! This is the only way to go for chicken breast from here on out, seriously. I never comment on recipe blogs but this one is a legit winner winner chicken dinner.
Melissa says
I work in a residential facility and everyone here loved it! Definitely staying on rotation
Pam says
I agree with all of the above, these were fantastic and more! Thank you very much.
Amy says
Excellent recipe. Moist and tasty.
Even my 14 year old daughter enjoyed
Jade says
I can agree that this is the BEST chicken breast recipe I have ever used. I LOVE this I will for sure use again. Thank you so much for the recipe.
Rena says
Oh my goodness. I’ve always had trouble making chicken breasts cause they’d come out dry, so I primarily stick to thighs. Well…after tonight, breasts are back on the menu. This recipe is delicious. Made it tonight and my husband already gave the thumbs up. Will make this again.
Kellie says
This was amazing and so easy! My husband raved about it and even had seconds. Thanks for the recipe! Definitely a keeper!
Helen Milchling says
My first one of your recipes.
Yummy and moist!!
I used oregano but I think I will skip it next time. I made the sauce.This is a keeper!! Thank you!
Valerie Salter says
I made this tonight and it was amazing. I broiled them for a few minutes at the end of cooking and made the garlic butter topping mixed with the pan drippings. This recipe is quick, easy and definitely a keeper!!
Vicki Schmitt says
I was looking for a baked chicken recipe that didn’t rely on a high calorie coating to keep the chicken moist. Even though I wasn’t sure how this recipe would keep the chicken moist, I decided to try it and am so glad I did! It was surprisingly moist, had a good flavor and the short cook time was a plus.
Dennie says
I made this last night, wow…so tasty and very easy.
Sandra Ruble says
Oh my! This was everything you wrote and more. It was quick. It was moist. It was full of flavor. I’ve made other recipes of yours too and they are so delicious. Excuse me I have to go make those fabulous looking chocolate cookies covered in confectioners sugar…
Shona says
For some reason my stars disappeared so I’m commenting again to make sure they stay. If I could give this 100 stars I would!
Karina says
Wow that was quick! Thank you for your feedback, I’m so happy you liked the recipe!
Shona says
Made this for our Sunday lunch as soon as I got your email and I couldn’t believe how they turned out! These really are the best baked chicken breasts. So good my family is asking i cook them again tomorrow! Thank you for making me look good in the kitchen lol
PLEASE COME OUT WITH A BOOK ALREADY! Publishers should be banging down your door!