Oven Baked Chicken Breast is easy, juicy and ready with 5 minutes of prep. Coated in a simple, but flavorful seasoning mixture, cooked to tender and moist perfection in less than 20 minutes! Perfect for meal prep or easy dinner!
Tender and full-flavored, our simple and easy-baked chicken breast recipe uses skinless and boneless chicken breasts baked in the oven until golden and caramelized.
If you are looking for an easy way to make your weeknight dinners a bit more exciting, but with not too much effort, I’ve got you covered with this baked chicken breast recipe.
This is an easy, fast and simple chicken dinner. No weird steps, no wrapping, tenting, brining, or marinating needed. Just a good flavored seasoning rubbed all over our chicken and let your oven do all the work. The seasoning is the secret to making the most flavorful chicken breast. The seasoning consists of 5 simple spices including salt and pepper. The easiest oven-baked chicken breast recipe you will ever make!
To make perfectly baked chicken breasts, you simply need to follow this 5-step acronym: Brine, Brush, Rub, Roast, Rest.
Brining chicken is super-easy, it makes your chicken extra juicy, and best of all, it can be effectively done in just 15 minutes. Plus, if you brine chicken in lukewarm water, it also helps bring the chicken to room temperature, which makes for more even cooking.
To brine chicken, simply fill a big bowl with lukewarm (not hot) water. Stir in a handful of salt until it mostly dissolves. Then add your chicken breasts and let them sit in the saltwater to brine for at least 15 minutes. If you are doing this in advance, you can cover and refrigerate the bowl of chicken and saltwater for up to 6 hours. But you don’t want to let the chicken brine for much longer than that.
When you’re ready to go, remove the chicken from the brine. Give it a good rinse it with cold water to wash off the salt, and then pat it dry with some paper towels. And your chicken is officially brined.
Really, don’t skip over this step! It makes a world of difference.
Cooked chicken temperature
I highly recommend investing in a small cooking thermometer to measure the cooked chicken temp in order to tell if it is ready to go.
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.
Ingredients to make this Perfect Keto Baken Chicken Breast
- Keto brown sweetener, packed
- Paprika
- Dried oregano, (or thyme, parsley, rosemary)
- Salt
- Garlic powder
- Onion powder
- Cracked black pepper, to taste
- chicken breasts
- Clive oil
- Butter
How to make Perfect Keto Baked Chicken Breast
- Brine the chicken. 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.
- Heat the oven. Preheat oven to 450°F.
- Season the chicken. 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, onion powder, oregano and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
- Bake. 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.)
- Rest the chicken. 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.
- Serve. Serve warm and enjoy!
HOW TO STORE BAKED CHICKEN BREASTS:
Once the chicken has been baked, it can be stored in a sealed container in the refrigerator for up to 3 days. Or you can freeze it for up to 3 months. (I recommend shredding, dicing or slicing the chicken before freezing for easier use.)
Side dishes Recipes Ideas
Green Beans with Bacon & Almonds
Best Sauteed Mushrooms & Onions
More Keto Chicken Recipes
Easy Keto Chicken Broccoli Stir Fry
Keto Chicken Thighs with Mushroom Sauce
Keto Chicken Tenders in Mushroom Sauce
Creamed Parmesan Mushroom & Spinach Chicken

Prep Time | 10 minutes |
Cook Time | 15 minutes |
Passive Time | 25 minutes |
Servings |
servings
|
- 1 tbsp Keto brown sweetener
- 4 chicken breast
- 1 1/2 tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp Salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Black Pepper
- 1 tbsp olive oil
- 2 tbsp butter
Ingredients
|
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- Brine the chicken. 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.
- Heat the oven. Preheat oven to 450°F.
- 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, onion powder, oregano and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
- 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.)
- 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.
- Serve warm and enjoy!