Juicy Baked Chicken Breast Recipe | Easy Weeknight Dinner

If you’ve ever struggled to make chicken breasts that aren’t dry or bland, this juicy baked chicken breast recipe will change everything. With just a few pantry spices, a hint of brown sugar, and a high-temperature roast, these fillets emerge from the oven golden, succulent, and full of bold flavor.

Perfect for easy weeknight dinners or meal prep lunches, this go-to comfort food is versatile, healthy, and wildly satisfying. It’s one of the best baked chicken breast recipes for busy families, and it pairs effortlessly with your favorite side dishes.

Why You’ll Love This Recipe:

Super juicy with caramelized edges
Fast, fuss-free prep — ready in under 30 minutes
Made with simple pantry spices
Great for meal prep or weeknight dinner
Healthy, lean protein the whole family will eat
Easily customizable with your favorite herbs

Ingredient Breakdown:

Chicken Breasts: Lean, high-protein meat that bakes quickly and evenly when flattened.
Olive Oil: Helps the seasoning stick and promotes browning in the oven.
Brown Sugar: Adds subtle sweetness and helps with caramelization.
Paprika: Lends smoky warmth and beautiful color.
Dried Oregano (or Thyme): Brings herby depth to balance the sweetness.
Garlic Powder: Infuses a savory base flavor without the bite of fresh garlic.
Salt & Black Pepper: Essential for enhancing all the flavors.

Ingredients:

4 boneless, skinless chicken breasts (about 5–6 oz / 150–180g each)
2 tsp olive oil

For the Seasoning Blend:

1 ½ tbsp brown sugar
1 tsp paprika
1 tsp dried oregano or thyme
¼ tsp garlic powder
½ tsp salt
½ tsp black pepper

Step-by-Step Instructions:

1. Preheat the Oven
Preheat your oven to 425°F (220°C). If using a fan-forced oven, set it to 400°F (200°C). This high heat ensures a quick roast and juicy center.

2. Flatten the Chicken
Place the chicken breasts between two sheets of baking paper or plastic wrap. Use a rolling pin or meat mallet to gently pound them to an even 1.5 cm (0.6 inches) thickness.
Tip: If your chicken is large (8 oz+), slice it in half horizontally for quicker cooking.

3. Make the Seasoning Rub
In a small bowl, combine the brown sugar, paprika, oregano, garlic powder, salt, and pepper. Stir until evenly mixed.

4. Season the Chicken
Line a baking sheet with foil and parchment paper. Place chicken smooth-side down. Drizzle 1 tsp olive oil over the exposed side and rub it in. Sprinkle on half the seasoning mix.

Flip the breasts, drizzle with remaining oil, and rub in the rest of the seasoning, pressing it in for full flavor coverage.

5. Bake the Chicken
Transfer the tray to the oven. Bake for 18 minutes, or until the internal temp hits 165°F (75°C) with a meat thermometer. The surface should be slightly crisp and golden.

For very thick pieces or bone-in chicken, add 3–5 extra minutes.

6. Rest Before Serving
Immediately transfer baked chicken to a clean plate. Let rest for 3–5 minutes to allow juices to redistribute.

7. Garnish & Serve
Top with chopped fresh parsley or a squeeze of lemon juice for brightness. Serve hot with your favorite sides.

Pro Tips:

Pound for Evenness: Flattening ensures uniform cooking and better texture.
Use a Thermometer: Always check for 165°F (75°C) in the thickest part.
Don’t Skip the Resting: It keeps the meat juicy after baking.
Line Your Tray: Foil + parchment makes cleanup a breeze.
Avoid Overbaking: Even a few extra minutes can dry out lean chicken breast.

Ingredient Swaps or Variations:

Use Chicken Thighs: For a juicier, richer cut (adjust cooking time).
Spice It Up: Add cayenne, chili powder, or smoked paprika.
Herb Blend: Swap oregano for Italian seasoning or herbes de Provence.
Sugar-Free: Omit the brown sugar and use smoked paprika for depth.
Gluten-Free: Naturally gluten-free — just check your spice labels.

Serving Suggestions:

Over fluffy garlic butter rice or creamy mashed potatoes
With roasted vegetables or steamed green beans
Sliced over Caesar salad or tucked into wraps or sandwiches
Paired with creamy pasta or herbed quinoa for a hearty meal

Make Ahead + Storage Tips:

Prep Ahead: Pound and season the chicken up to 24 hours in advance. Store covered in the fridge.
Leftovers: Store in an airtight container in the fridge for up to 4 days.
Reheat: Warm in the oven at 325°F or use an air fryer to crisp it back up.
Freeze: Freeze baked chicken (whole or sliced) for up to 2 months. Thaw overnight in the fridge.

Frequently Asked Questions (FAQ):

Can I use frozen chicken breasts?
Yes, but be sure to fully thaw them and pat dry before seasoning and baking.

Why is my chicken dry?
It was likely overcooked. Use a meat thermometer and remove at 165°F (75°C).

Can I grill instead of bake?
Absolutely! Grill over medium-high heat for 6–7 minutes per side, depending on thickness.

What sides go well with this dish?
It’s incredibly versatile — pair with roasted veggies, pasta, salads, or even crusty bread.

Is this recipe low-carb?
Yes! Aside from a small amount of brown sugar, it’s naturally low in carbs.

Notes:

Be sure to trim excess fat or tendons from the chicken for best texture.
If using pre-brined chicken, reduce added salt slightly.
Allergens: Naturally dairy-free and gluten-free (verify spice brands).