Baked Chicken Breast

Baked Chicken Breast


Prep and Cool time: 10 mins

Cook time: 20 mins

Total time: 30 mins


Author: Vered DeLeeuw

Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo

Yield: 2 servings



  • 2 large (8 oz each) boneless, skinless chicken breasts
  • Olive oil cooking spray, or 2 teaspoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon Freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon paprika


  1. Preheat oven to 450 degrees F. Line a baking dish with foil.
  2. Spray or brush both sides of each chicken breast with olive oil, and sprinkle with the seasonings.
  3. Bake, uncovered, for 10 minutes, flip to the other side, lightly spray/brush again and bake for 8-10 more minutes, or until juices run clear when pierced with a fork (it’s fine to make a small slit in the thickest part and see if it’s done!).
  4. Transfer the baked chicken breasts to a platter. Loosely cover with foil and allow to rest 5 minutes before slicing and serving.


You’ll need to adjust the baking time to the size of your chicken breasts. This recipe is perfect for 8 oz, but if yours are much larger (say, 10 oz each), you might need to bake them for 12-15 minutes on each side, and if they’re smaller (6 oz each), 8 minutes per side will probably be just right. The best way to make sure they are done is to use an instant-read thermometer. It should read 165 degrees F when inserted into the thickest part. If you don’t have a thermometer, make a small slit in the center and peek to make sure it’s white and opaque, not pink.


Nutrition Per Serving

Calories: 272; Fat: 7g; Carbohydrates: 0g; Sugar: 0g; Sodium: 640mg; Fiber: 0g; Protein: 46g


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