Easy Keto Baked Chicken Breast Recipe: Juicy, Low-Carb Guide

If you’re craving a juicy, no-fuss dinner that practically guarantees success, this Easy Keto Baked Chicken Breast is going to be your new weeknight hero. You’ll get tender, flavorful chicken with minimal prep and only a few everyday ingredients—nothing fancy, just solid technique that delivers big results. Whether you’re new to keto or simply want a reliable protein to meal prep, this recipe keeps things simple and delicious.

Expect chicken that’s seasoned just right, baked at the perfect temperature, and rested so every slice is moist. I’ll walk you through easy steps, explain the why behind the how, and share a few tricks I use to make chicken taste like it came from a favorite café. Ready to make a staple you’ll turn to again and again?

Reasons You’ll Adore This Keto-Friendly Baked Chicken

This dish is special because it’s straightforward to make and tastes like more than the sum of its parts. High heat, simple seasoning, and a little rest time create chicken that’s tender, satisfying, and versatile enough for salads, bowls, and quick leftovers. It’s keto-friendly, quick to prep, and consistently juicy.

What You’ll Need: Ingredients with Purpose

• Boneless, skinless chicken breasts (2 large or 4 small) — The star of the show. Choose evenly sized pieces for even cooking.
• Kosher salt — Essential for flavor and moisture. A quick dry brine helps the chicken stay juicy.
• Olive oil or avocado oil (2–3 tablespoons) — Adds richness and helps the spices cling while encouraging browning.
• Garlic powder (1 teaspoon) — Savory backbone without the risk of burning fresh garlic.
• Onion powder (1 teaspoon) — Gentle sweetness that rounds out the seasoning.
• Smoked paprika (1 teaspoon) — Subtle smokiness and beautiful color; sweet or hot both work.
• Dried thyme or Italian seasoning (1 teaspoon) — Aromatic herbal note that complements poultry.
• Black pepper, freshly ground (1/2 teaspoon) — Adds warmth and balances the salt.
• Lemon zest (from 1/2 lemon) — Brightens the flavors without adding carbs.
• Lemon juice (1–2 tablespoons) — For finishing; lifts the richness and adds freshness.
• Unsalted butter (1 tablespoon, optional) — Swirled into the pan juices for a quick, glossy sauce.
• Chicken broth or water (2–3 tablespoons, optional) — Helps deglaze the pan so you can capture every last bit of flavor.
• Fresh parsley, chopped (optional) — A pop of color and freshness for serving.
• Grated Parmesan (2 tablespoons, optional) — A low-carb sprinkle added at the end for a savory finish without breading.

How to Make It: A Simple, Step-by-Step Walkthrough

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil for easy cleanup. If you have a wire rack, set it over the sheet; it promotes even cooking and keeps the underside from steaming.
2. Prep the chicken. Pat the chicken breasts thoroughly dry with paper towels. If any pieces are very thick on one end, gently pound to an even 3/4–1 inch thickness. Even thickness = even cooking.
3. Season with salt first. Sprinkle kosher salt on both sides of the chicken. If time allows, let it sit for 10–30 minutes at room temperature. This quick dry brine boosts flavor and juiciness.
4. Make the seasoning oil. In a small bowl, mix the olive/avocado oil with garlic powder, onion powder, smoked paprika, dried thyme (or Italian seasoning), black pepper, and lemon zest. Stir into a fragrant paste.
5. Coat the chicken. Rub the seasoning oil all over the chicken breasts, making sure every surface is well covered. Place the chicken on the prepared rack or sheet.
6. Bake. Cook in the preheated oven until the thickest part registers 160°F (71°C) on an instant-read thermometer. Depending on thickness, this usually takes 16–22 minutes. Thinner pieces may be done faster; check at 15 minutes.
7. Optional color boost. If you want extra browning, switch to broil for 1–2 minutes at the end, watching closely so the spices don’t scorch.
8. Rest the chicken. Transfer to a plate and tent loosely with foil. Let rest for 5–10 minutes. Carryover cooking will bring the internal temperature to 165°F, keeping the meat moist.
9. Make a quick pan sauce (optional but lovely). Place the hot baking sheet over low heat on the stovetop (or pour drippings into a small skillet). Add broth or water and lemon juice, scraping up the browned bits. Swirl in a tablespoon of butter until glossy. Taste and adjust salt and pepper.
10. Serve. Slice against the grain and spoon over the pan juices. Finish with a sprinkle of Parmesan and fresh parsley if you like. Enjoy hot, or cool for meal prep.

Your Game Plan: Timing and Prep at a Glance

Equipment: Baking sheet, parchment or foil, wire rack (optional), instant-read thermometer (highly recommended), small bowl, spoon or brush, knife and cutting board.

When it’s ready: Once the chicken has rested and reads 165°F (74°C), slice and serve. The rest time is what makes each bite juicy, so don’t skip it.

Pro Pointers for Best-Ever Results

• Salt early for juiciness. Even 10 minutes of dry brining makes a big difference. If you can plan ahead, refrigerate salted chicken uncovered for a few hours for even better texture.
• Go hot and fast. A 425°F oven helps the outside color up while keeping the interior moist.
• Use a thermometer. Chicken breasts vary wildly in size. An instant-read thermometer removes the guesswork and prevents overcooking.
• Cook to 160°F, rest to 165°F. Pulling slightly early lets carryover heat finish the job without drying the meat.
• Even thickness matters. A few gentle taps with a mallet or rolling pin create a uniform piece that cooks at the same pace end-to-end.
• Keep spices in the safe zone. Ground spices can burn if the broiler is too fierce. If broiling, stay close and watch.
• Make it your own. Swap thyme for oregano, use lemon pepper instead of black pepper, or add a pinch of cayenne for heat. It’s flexible.
• Use the drippings. Those browned bits are pure flavor. A splash of broth and lemon juice turns them into a fast sauce that tastes like you cooked all day.
• Meal prep friendly. Bake a double batch. Slice and store in shallow containers so it cools quickly and stays safe.

Macros at a Glance: Nutritional Snapshot

Approximate nutrition per serving (1/4 of recipe; about 6 oz cooked chicken with seasoning and 1 tablespoon oil):

These values are estimates and will vary based on exact ingredients, size of chicken breasts, and how much sauce you use.

Your Questions, Answered

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs are delicious and very keto-friendly. Bake at 425°F for about 18–24 minutes, or until they reach 175°F for tender results. The seasoning and sauce work just as well.

How do I keep chicken breast from drying out?

Pat dry, salt early, bake hot, and use a thermometer. Pull at 160°F and rest to 165°F. Even thickness and a brief rest are the biggest game-changers.

What’s the best way to store and reheat leftovers?

Cool quickly, then store in an airtight container for 3–4 days. Reheat gently: in a skillet with a splash of broth over low heat, covered, or in the microwave at 50% power in short bursts to keep it tender.

Wrapping It Up with a Warm Note

There’s something wonderfully reassuring about a recipe you can make on autopilot, especially one that tastes this good. This Easy Keto Baked Chicken Breast is simple enough for a busy Tuesday, yet polished enough to serve to friends. With a bright squeeze of lemon, a quick pan sauce, and those fragrant spices, it turns into a meal that feels both wholesome and a little special.

I hope this becomes a go-to in your kitchen, the kind of recipe you can lean on when you want dinner to be easy and satisfying. Share it at the table, tuck it into meal-prep bowls, or slice it over a crisp salad—however you enjoy it, you’ll have a reliably tasty plate that brings people together. Happy cooking, and enjoy every bite.