Name: Easy Oven-Baked Chicken Breast
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 4 chicken breasts, 150 – 180g / 5 – 6 oz each; 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

Easy Oven-Baked Chicken Breast

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Golden on the outside and tender and juicy in the middle, this oven baked chicken breast is the kind of
simple dinner I’m always happy to have in my back pocket.

The seasoning takes just a few pantry staples, the prep is quick, and the chicken is on the table in a little over 20 minutes.

Chicken breast can be tricky in the oven. Give it a few minutes too long and it can go from juicy to dry surprisingly fast. Here, pounding the chicken to an even thickness and baking it quickly at a high temperature makes all the difference.

And then there’s the seasoning. Brown sugar might seem like an unexpected addition,
but paired with paprika, oregano, garlic powder, salt, and pepper,
it helps create that beautiful golden coating while keeping the overall flavor savory.
Add a simple side, and dinner is done.

Why You’ll Keep Coming Back To Make This Recipe Over and Over

We’ve been talking about juicy chicken, and that’s really the reason to make this recipe. Instead of baking thick chicken breasts for a long time, you flatten them first and cook them quickly in a hot oven. It’s a small extra step that helps the chicken cook more evenly and stay tender inside.

I also love how simple the seasoning is. You only need brown sugar, paprika, dried oregano or thyme, garlic powder, salt, and pepper. There’s nothing complicated here, but together these ingredients give the chicken plenty of flavor and a lovely golden finish.

And because the chicken is so versatile, you can serve it differently every time. Add rice and vegetables for dinner one night, slice the leftovers over a salad the next day, or tuck them into a sandwich or wrap for lunch.

Ingredients You’ll Need

Here’s a quick look at the simple ingredients that make this oven baked chicken breast juicy, flavorful, and golden on the outside.

For the Chicken

Chicken Breasts – Use 4 chicken breasts that are about 150–180g / 5–6 oz each. Pounding them to an even thickness helps them cook quickly and evenly, so the thinner parts don’t dry out while the center finishes cooking.
Olive Oil – A little olive oil helps the seasoning stick to both sides of the chicken and encourages that golden finish in the oven.

For the Seasoning

Brown Sugar – This is a small but important addition. It gives the seasoning a touch of sweetness and helps the outside of the chicken develop a beautifully caramelized coating as it bakes.
Paprika – Adds warm, savory flavor and helps give the chicken its appetizing golden-red color.
Dried Oregano or Thyme – Either herb works beautifully here. Oregano gives the chicken a slightly bolder herbal flavor, while thyme is a little more earthy. You can also use another dried herb you enjoy.
Garlic Powder – An easy way to add savory garlic flavor throughout the seasoning without worrying about fresh garlic burning in the hot oven.
Salt and Pepper – Simple essentials that season the chicken and bring all the other flavors together.

For Garnishing

Fresh Parsley – This is optional, but a little finely chopped parsley adds freshness and a pop of color just before serving.

Step-by-Step Instructions

Step 1

First, preheat the oven and prepare the chicken. Pounding the breasts to an even 1.5cm / 0.6″ thickness is important here—it helps them cook at the same rate from edge to center.

Step 2

Next, mix the seasoning. The combination is simple, but make sure it gets distributed generously over the chicken so you get plenty of flavor in every bite.

Step 3

Now, season the first side. Place the chicken upside down on the prepared tray, drizzle it with oil, rub the oil over the surface, and sprinkle it with the seasoning.

Step 4

Flip the chicken and repeat. Rub the remaining oil over the second side and cover as much of the surface as possible with the remaining seasoning.

Step 5

Then, bake. The chicken only needs 18 minutes in the hot oven. Look for a golden surface, or use a meat thermometer and check that the center has reached 165°F/75°C.

Step 6

Finally, move the chicken to serving plates as soon as it comes out of the oven. Give it 3–5 minutes to rest, sprinkle over some freshly chopped parsley if you like, and serve.

Expert Tips

Start with evenly thick chicken. This is probably the most useful tip in the whole recipe. Chicken breasts naturally have a thick end and a thin end, which makes even cooking difficult. Pounding them to 1.5cm / 0.6″ at the thickest point helps solve that problem.

Don’t be shy with the seasoning. Rub the oil over the chicken first so the seasoning has something to cling to, then try to cover as much of the surface as possible.

Use a hot oven. This recipe is designed around a temperature of 425°F/220°C. The high heat cooks the relatively thin chicken quickly while helping the seasoned exterior become golden.

Check the temperature if you’re unsure. Chicken breast can dry out when it stays in the oven too long. A meat thermometer takes away the guesswork—the recipe calls for 165°F/75°C in the center.

Let it rest. Those final 3–5 minutes might not seem important when everyone is hungry, but give the chicken a moment before slicing and serving it.

Recipe Variations

One of the easiest ways to change this recipe is with the herbs. The seasoning already gives you the choice of dried oregano or thyme, so use whichever one you have or prefer. Another herb of your choice can work here too.

You can also make the recipe with boneless, skinless chicken thighs. Follow the same recipe, but adjust the baking time as directed in the recipe notes: 25 minutes for small or medium thighs and 30 minutes for larger ones.

Have extra-large chicken breasts? If they’re around 250g / 8oz or more each, cut them horizontally into two thin steaks instead of pounding them. The important thing is to keep them no thicker than 1.5cm / 0.6″ at the thickest point.

Storage & Reheating

This chicken is handy to have left over, especially if you like putting together quick lunches during the week. Once it has cooled, place it in an airtight container and store it in the refrigerator.

When it’s time to reheat it, the main goal is simply not to overdo it. Chicken breast is already lean, so gentle reheating will give you a better result than blasting it with heat for too long. Reheat it covered in the oven or use short intervals in the microwave until warmed through.

You don’t necessarily have to reheat it, either. Slice chilled leftover chicken and add it to salads, sandwiches, wraps, or grain bowls for an easy meal.

Serving Suggestions

I love this chicken with something simple that can catch all those flavorful juices. Rice is an easy choice, whether you keep it plain or make a more flavorful rice side.

Potatoes work beautifully too. Try roasted potatoes, mashed potatoes, a fresh potato salad, or whatever potato side you already love.

For something lighter, serve the chicken with roasted broccoli or cauliflower, steamed green beans, sautéed greens, or a big crisp salad. The seasoning has enough flavor to make a simple vegetable side feel like a complete dinner.

And if you have leftovers, slice the chicken instead of serving the breasts whole. Add it to a salad or grain bowl, tuck it into a wrap, or layer it into a sandwich. It’s the kind of simple cooked chicken that’s useful well beyond the first meal.

Recipe FAQs

1. How do I keep baked chicken breast from drying out?

Pound the chicken breasts to 1.5cm / 0.6″ at the thickest part before baking. This helps the chicken cook evenly and quickly, so you don’t end up with dry edges while waiting for the thicker middle to cook.

2. How do I know when the chicken is done?

The easiest way is to use a meat thermometer. Insert it into the thickest part of the chicken and once it reaches 165°F/75°C, it’s ready. The outside should also have a nice golden finish.

3. Why is there brown sugar in the seasoning?

The brown sugar adds a little sweetness, but it also helps give the chicken that delicious golden, caramelized coating. Combined with the paprika, oregano, garlic powder, salt, and pepper, it creates a simple savory-sweet seasoning without making the chicken taste overly sweet.

4. What if my chicken breasts are really large?

If your chicken breasts are around 250g / 8oz or larger, cut them in half horizontally to make two thinner pieces. There’s no need to pound them if they’re already 1.5cm / 0.6″ thick or less. If they’re still too thick, give them a quick pound before seasoning.

5. Can I use chicken thighs instead?

Yes, boneless skinless chicken thighs work great too. Follow the recipe as written, but bake small or medium thighs for 25 minutes and larger thighs for 30 minutes.

Easy Oven-Baked Chicken Breast

Tender chicken breasts are coated with a simple brown sugar and herb seasoning, then baked at high heat until golden on the outside and juicy in the center. Flattening the chicken to an even thickness helps it cook consistently, while the brown sugar in the seasoning encourages a lightly caramelized finish.

Print Pin

Course: Main Course

Cuisine: Western

Keyword: Easy Oven-Baked Chicken Breast, Oven-Baked Chicken Breast

Prep Time: 5

Cook Time: 18

Total Time: 23

Servings:

Ingredients

4 chicken breasts, 150 – 180g / 5 – 6 oz each
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

Optional Garnish

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.

Notes

Nutrition

Nutrition information is per serving, based on the recipe card provided and assuming a 150g / 5oz chicken breast.

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