Oven Baked Chicken Breast
Say goodbye to dry chicken with this foolproof recipe for juicy, golden oven-baked chicken breasts! A simple seasoning mix with a hint of brown sugar creates a subtle, caramelized crust that locks in moisture. Baked at a high temperature for quick cooking, these chicken breasts come out tender and flavorful every time. Perfect for a weeknight dinner or meal prep, serve with your favorite sides for a wholesome meal!
| Cuisine | Western |
| Category | Chicken |
| Prep Time | 5 minutes |
| Cook Time | 18 minutes |
| Marinating Time | 5 minutes |
| Total Time | 28 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Published | 8/19/2025 |
Instructions
- 1
Preheat your oven to 425°F (220°C) or 200°C for fan ovens.
- 2
Pound the chicken breasts to an even 1.5cm / 0.6in thickness using a rolling pin or meat mallet for uniform cooking and tenderness.
- 3
Mix the brown sugar, paprika, oregano, garlic powder, salt, and black pepper in a small bowl to create the seasoning blend.
- 4
Line a baking tray with foil and parchment paper for easy cleanup. Place the chicken breasts upside down on the tray.
- 5
Drizzle 1 tsp of olive oil over the chicken and rub it in with your fingers. Sprinkle half the seasoning mix over the top, covering evenly.
- 6
Flip the chicken breasts, drizzle with the remaining 1 tsp olive oil, rub, and sprinkle the rest of the seasoning mix to coat thoroughly.
- 7
Bake for 18 minutes, or until the crust is golden and the internal temperature reaches 165°F (75°C) with a meat thermometer.
- 8
Remove from the oven and transfer the chicken to serving plates. Let rest for 3-5 minutes, then sprinkle with fresh parsley, if desired, and serve hot.
Nutrition Information
| Calories | 290 |
| Protein | 45g |
| Carbohydrates | 5g |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 4g |
| Trans Fat | 0g |
| Cholesterol | 125mg |
| Sodium | 410mg |
| Potassium | 400mg |
| Fiber | 0g |
| Sugar | 4g |
| Vitamin A | 350IU |
| Vitamin C | 2mg |
| Calcium | 15mg |
| Iron | 1mg |
Recipe Notes
Chicken size – Breasts between 150-180g / 5-6oz are ideal. For larger breasts (250g / 8oz+), slice horizontally into two thin cutlets and skip pounding.
Pounding – Evening out the thickness ensures the chicken cooks uniformly and stays tender. Use a rolling pin or even your fist in a pinch.
Seasoning – The brown sugar helps create a moist, slightly caramelized crust. Swap oregano for thyme, rosemary, or your favorite herb for variety.
Cooking tip – High heat (425°F) keeps the chicken juicy by cooking it quickly. Check doneness with a thermometer to avoid overcooking.
Thighs alternative – Boneless, skinless thighs work great too. Bake for 25-30 minutes, depending on size, until the internal temperature hits 165°F.
Serving suggestion – Pair with garlic butter rice, roasted veggies, or a fresh salad for a balanced meal.
Storage – Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 2 months. Reheat gently to keep moist.
Meal prep – This recipe is perfect for batch cooking. Slice cooked chicken for salads, wraps, or sandwiches.
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