Keto Juicy Baked Chicken Breast

Keto Juicy Baked Chicken Breast

As easy as it sounds, baking chicken breast in oven needs a good recipe and careful instructions. It turns into a dry chewy mess with no flavor then you will have to smear it with mayo to salvage.

And I know chicken legs or chicken brown meat parts are more Keto, more flavorful, juicier and definitely less error prone but I still regularly  get chicken breast during my grocery trips.


  • Sheet pan
  • Aluminum foil
  • Parchment Paper
  • Measuring Spoons



  • You can replace allulose with some brown sugar substitute. Or even you can use 2 table spoon of regular brown sugar together with 1/2 tsp cinnamon. It will increase the carb amount to about 4, cinnamon will prevent blood glucose spike.
  • Don't worry about chicken turning sweet. It won't. It will be savory and very delicious
  • Allulose will help with juiciness of the chicken while keeping it covered and adding its own
  • Do not overcook, nothing can help an overcooked chicken breast. Once the tops turn caramel color, remove it from the oven
  • Even thickness is important since thicker parts take more time to cook, thinner parts will dry out while thicker parts cook appropriately 
  • Play with herbs, add more of the ones you like make it your own

KETO Juicy Baked Chicken Breast





Prep Time

10 Minutes

Cook Time

20 Minutes

Net Carbs

0 g



The seasoning you cover the chicken is the key here.. Taste and Juiciness


  • 2 lbs Chicken Breast
  • 3 tbsp olive oil
  • 1 tsp oregano
  • 1 tsp thyme or tarragon
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chilli powder, optional
  • 3 tbs allulose or brown sugar substitute
  • Salt and Pepper to taste


  • Cut chicken breasts horizontally about 1/2inch thickness
  • Pound the thicker parts to even out the thickness as necessary
  • Line a sheet pan with aluminum foil and parchment paper for even cooking and easy cleaning
  • Mix all the herbs and allulose
  • Drizzle olive oil over the chicken pieces and rub with fingers
  • Sprinkle the herb mixture over the chickens, dab lightly to stick
  • Flip the pieces and drizzle with oil and sprinkle the mixture
  • Bake at 420 for 20 minutes or internal temperature reaches 165
  • Serve with cauliflower rice and creamy lemon yoghurt cucumber salad

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