Garlic Herb Baked Chicken

5 from 1 reviews

A juicy baked chicken recipe that’s great for keto meal prep, and also makes a quick and easy high protein dinner. Swap the chicken spice mix with your favorite spices to keep this simple chicken recipe interesting.


  • 1.5 lbs chicken
  • 2 tbsp Olive Oil or Avocado Oil (not extra-virgin)
  • 1 tsp Garlic powder 
  • ½ tsp Thyme 
  • ½ tsp Paprika 
  • ½ tsp Sea Salt 
  • ½ tsp Black Pepper 

For Brining:

  • 2 tbsp salt
  • 2 cups cold water


  • Start by brining the chicken: pour water into a bowl and stir in salt. Add the chicken into the water and place in the fridge for 10-30 minutes.
  • If you have thick chicken breasts, slice in half to create chicken cutlets. This will reduce cooking time. 
  • Next, mix the olive oil with the spices in a small bowl into a paste. Set aside.
  • Preheat the oven to 450 degrees.
  • Then remove chicken from the brine and pat dry with a paper towel. Allow the chicken to sit out while the oven heats up so it comes to room temperature.
  • Brush oil mixture onto thinly sliced chicken breast. Coat both sides until well coated and place into the baking dish.
  • Bake for approximately 15 – 20 minutes, or until the chicken reaches an internal temperature of 165 degrees. 
  • Remove chicken from the oven. Allow it to rest for 5-10 minutes to seal in the juices.


  • Cook chicken at a higher temperature so it doesn’t dry out.
  • Baste the chicken with the juices halfway through cooking for even juicier chicken.
  • Coat the chicken liberally with the oil and spice paste to lock the juices inside.
  • It’s imperative to allow chicken to rest after cooking for best results. 
  • Keep chicken in fridge while brining to avoid harmful bacteria.


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