Oven Chicken Recipes

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.

Oven Baked Chicken Breast

Recipe VIDEO above. My tips for a truly juicy, Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken sweat while it bakes so it creates a semi “sauce”, and cooking fast on a high temp! Go by the colour of the crust to know when it’s cooked through.

Prep: 5min

Total: 23min

Serving Size: 158 g

Nutrition Facts: servingSize 158 g, calories 286 kcal, Carbohydrate 4 g, Protein 46 g, Fat 7 g, Saturated Fat 1 g, Cholesterol 127 mg, Sodium 403 mg, Sugar 4 g, unSaturated Fat 2 g

Ingredients:

• 4 chicken breasts (, 150 – 180g / 5 – 6 oz each (Note 1))
• 2 tsp olive oil
• 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
• Finely chopped parsley

Instruction:

1. Preheat oven to 425°F/220°C (200°C fan).
2. 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).
3. Mix Seasoning.
4. 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.
5. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
6. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer.
7. Remove from oven and immediately transfer chicken to serving plates.
8. Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.

Baked Chicken Breasts

Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.

Prep: 20min

Total: 35min

Yield: 4

Ingredients:

• 4 boneless skinless chicken breasts, pounded to even thickness
• 1 tablespoon melted butter or olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly-ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

Instruction:

1. (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
2. Preheat oven to 450°F.
3. Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
4. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
5. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
6. Serve warm and enjoy!

Juicy Oven Baked Chicken Breast

Tender baked chicken breasts are so JUICY and full flavoured! Forget dry chicken with our simple and easy winning recipe. Deliciously seasoned before being baked in the oven until golden with mouthwatering crisp edges!

Prep: 10min

Total: 26min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 166 kcal, Carbohydrate 1 g, Protein 24 g, Fat 7 g, Saturated Fat 1 g, Cholesterol 72 mg, Sodium 713 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 tablespoon brown sugar, packed (– FOR KETO: use brown sugar substitute)
• 1 1/2 teaspoons paprika
• 1 teaspoon dried oregano, ((or thyme, parsley, rosemary))
• 1 teaspoon salt, ((use seasoned salt, Adobo or chicken salt for extra flavour))
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cracked black pepper, (to taste)
• 1 teaspoon chili powder, ((or 1/2 teaspoon cayenne pepper) — optional for a kick of heat)
• 4 large chicken breasts (7oz | 200g each)
• 1 tablespoon olive oil
• 3 tablespoons butter
• 2 cloves garlic, (minced or finely chopped)
• 2 teaspoons fresh chopped parsley

Instruction:

1. Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
2. 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.
3. Combine sugar, paprika, oregano, salt, powders, pepper and chili (if using).
4. Line a baking pan with aluminnium foil (or parchment/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.
5. 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.*
6. Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.
7. Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.
8. 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.
9. To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

Garlic Butter Baked Chicken Breast

Tender, juicy Garlic Butter Baked Chicken Breast, that’s packed with flavour from the garlic butter sauce. It’s totally a win win!

Prep: 5min

Total: 30min

Yield: 3

Serving Size: 1 /3

Nutrition Facts: servingSize 1 /3, calories 377 kcal, Carbohydrate 1 g, Protein 41 g, Fat 25 g, Saturated Fat 12 g, Cholesterol 176 mg, Sodium 375 mg, unSaturated Fat 11 g

Ingredients:

• 3 boneless skinless chicken breasts
• kosher salt and freshly ground black pepper
• 1 teaspoon paprika
• 4 tbsp butter (melted)
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh parsley (chopped)
• 2 cloves of garlic (minced)
• 1 tbsp. olive oil (extra virgin)

Instruction:

1. Preheat oven to 400°F. Season chicken breast with salt, pepper, paprika and set aside.
2. In a small bowl mix together paprika, butter, Italian seasoning, parsley, and garlic. Set aside.
3. In a cast iron skillet, heat olive oil over medium heat. When the skillet is really hot add chicken breast. Sear until golden. It’s about 1-2 minutes each side.
4. Pour garlic butter mixture over the chicken breast. Place skillet in the oven and cook until cooked through. It’s about 20-30 minutes or until chicken breasts gets to an internal temperature of 165F.
5. Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the chicken breast before serving.

The Best Oven Baked Chicken and Rice EVER!!! | Baked Chicken Recipe

FAQ

Is it better to bake chicken at 350 or 400?

How do I bake chicken without it drying out?

Do you cover chicken when baking in oven?

Do you bake chicken at 375 or 400?