Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6–8 oz each)
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp unsalted butter
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (220°C). Place chicken breasts between plastic wrap and use a meat mallet to pound to an even 1-inch thickness. Pat dry with paper towels.
  2. In a small bowl, whisk together salt, pepper, paprika, garlic powder, onion powder, and oregano. Coat chicken in olive oil, then rub the seasoning mix over both sides.
  3. Place chicken on a rimmed baking sheet. Bake for 18 to 22 minutes until the internal temperature reaches 160°F (71°C) on an instant-read thermometer.
  4. Transfer chicken to a plate and tent loosely with foil. Rest for 5-10 minutes (internal temp will rise to 165°F). Optional: Whisk pan juices with broth, butter, and lemon juice for a quick sauce.