Juicy Oven Baked Chicken Breast
Tender oven baked chicken breasts that are crispy and caramelized on the outside and juicy in the center. This recipe holds the secret to perfectly baked chicken breast every time.
Servings 4 servings
Calories 396kcal
Ingredients
- 4 chicken breasts 6 oz each
- 1 tablespoon Allulose or preferred sweetener
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper to taste
- 1 tablespoon olive oil
Finishing touch
- 3 tablespoons butter
- 2 cloves garlic minced or finely chopped
- 2 teaspoons fresh chopped parsley
Instructions
- Preheat oven to 425°F or 220°C
- Cover breasts with parchment paper and using a rolling pin or mallet, pound each chicken breast to about a half inch. Make sure your meat is all the same thickness to ensure even cooking.
- Combine allulose, and all of the spices together in a small cup.
- Prepare a baking pan with oil so the chicken doesn't stick. Transfer chicken to the pan and drizzle with the oil, then rub seasoning all over each piece to evenly coat.
- Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C). Your chicken should be golden by now.
- Broil on high heat during the last 1-2 minutes until crispy on the edges.
- Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving. IMPORTANT- let the chicken rest before slicing.
- While chicken is still in the oven, melt butter in a small skillet. Sauté garlic until soft and fragrant and remove pan from heat. Stir in chopped parsley.
- To serve, drizzle pan juices and butter mixture over the chicken and garnish with freshly chopped parsley or fresh rosemary.
Nutrition
Serving: 1breast | Calories: 396kcal | Carbohydrates: 1g | Protein: 54g | Fat: 18g | Sodium: 777mg | Fiber: 0.4g | Net Carbs: 0.6g | Fat Ratio per Serving: 40.91% | Protein Ratio per Serving: 54.55% | Carb Ratio per Serving: 0.61%