Ingredients

• 4 boneless, skinless chicken breasts (150–180g / 5–6 oz each)
• 2 teaspoons olive oil
• 1 ½ tablespoons brown sugar
• 1 teaspoon paprika
• 1 teaspoon dried oregano (or thyme)
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh chopped parsley, for garnish (optional)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment.
2. Place chicken between sheets of plastic wrap and pound to an even 0.6 inch (1.5 cm) thickness.
3. Mix brown sugar, paprika, oregano, garlic powder, salt, and pepper in a small bowl.
4. Drizzle half the olive oil over the chicken, rub in, and coat with half the seasoning. Flip and repeat with remaining oil and seasoning on the other side.
5. Bake 18–20 minutes, until internal temperature reaches 165°F.
6. Rest 3–5 minutes before slicing. Slice against the grain if serving sliced, and garnish with parsley if desired.

Notes

• Always check doneness with a thermometer rather than cutting into the chicken.
• Bake hot and fast (425°F) rather than low and slow for the juiciest result.
• Don't skip resting  it keeps the juices in the meat instead of on the cutting board.

Storage

• Fridge: Airtight container, up to 3–4 days.
• Freezer: Wrapped tightly, up to 3 months thaw overnight before reheating.
• Reheat: Oven at 350°F for about 10 minutes, or microwave in 30 second bursts with a splash of water added.

Nutrition Estimate (per serving)