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.
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.
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.
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.
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.
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.
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.