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Landscape shot of one serving of oven baked chicken breast sliced with a side of steamed broccoli on a white plate

Baked Chicken Breasts

Juicy Oven-Baked Chicken Breasts are seasoned to perfection with garlic powder, paprika, parsley and thyme in this classic main course! It's an easy and healthy family dinner that never gets old. Gluten-free, dairy-free, paleo, low carb, keto and Whole30 compliant.

Course Dinner
Cuisine American
Keyword chicken breast meals, how to cook chicken breast, oven roasted chicken breast
Prep Time 15 minutes
Cook Time 15 minutes
Brining Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 chicken breasts
Calories 173 kcal
Author Kelly

Ingredients

  • 4 boneless, skinless chicken breasts about 6 ounces each
  • 4 cups warm water
  • ¼ cup kosher salt
  • 4 tsp avocado oil or olive oil, 1 teaspoon per breast
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp kosher salt or sea salt
  • 1/4 tsp freshly ground black pepper to taste
  • ½ tsp dried parsley
  • ¼ tsp dried thyme
  • roasted broccoli or asparagus for serving

Instructions

  1. Pat the chicken breasts dry on both sides.

    In a large bowl, stir together the warm water and salt. Place the chicken breasts in the water, cover the bowl and refrigerate for 1 hour or up to 4 hours.

    Once the chicken is ready, remove the bowl from the fridge and rinse each chicken breast to remove the brine.

    Four raw chicken breasts in a brine large clear mixing bowl

  2. Pat the chicken very dry on both sides, wiping away any clearly visible salt and place it in a large bowl. Drizzle the chicken with olive oil and season with garlic powder, paprika, salt, black pepper, parsley and thyme.

    Four raw chicken breasts with oil and seasonings in a large clear mixing bowl

  3. Toss to coat the chicken evenly. Let the chicken rest for 10 minutes while you preheat the oven.

    Meanwhile, preheat the oven to 425°F, coat a 9x13 ceramic baking dish with avocado oil or olive oil and set aside.

  4. Arrange the chicken in the baking dish in an even layer. Bake for 14 to 16 minutes, (or more depending on how thick your chicken breasts are) until the juices run clear and the internal temperature reads 165 degrees F using a thermometer.

    Side shot of four raw chicken breasts in a white rectangle baking dish

  5. Bake for 14 to 16 minutes, (or more depending on how thick your chicken breasts are) until the juices run clear and the internal temperature reads 165 degrees F using a thermometer.

    Side shot of four baked chicken breasts in a white rectangle baking dish

  6. Transfer the chicken to a plate or cutting board. Cover and let rest for a minimum of 5 minutes. Slice and serve with roasted broccoli or asparagus.

    Overhead view of one serving of oven baked chicken breast sliced with a side of steamed broccoli on a white plate

Recipe Notes

  • To Store: Store cooled chicken breasts in a shallow airtight container in the fridge for up to 4 days.
  • To Reheat: Bring chicken to room temperature and reheat it in a 400°F oven until it reaches 165°F, about 15 minutes.
  • To Freeze: Wrap each cooled chicken breast in plastic wrap, then store them in a freezer-safe storage bag or container for up to 4 months. Thaw in the fridge overnight before reheating.
Nutrition Facts
Baked Chicken Breasts
Amount Per Serving (1 chicken breast)
Calories 173 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.