Juicy Oven Baked Chicken Breast

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  3 tsp Brown sugar
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  1.5 tsp Paprika, Ground
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  1 tsp Chili powder
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  1 tsp Oregano, Dried
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  0.5 tsp Thyme, Dried
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  1 tsp 1 Teaspoons Salt (For Extra Flavor Use Seasoned Salt, Adobo, Or Chicken Salt (If Using Add Additional ½ Teaspoon) )
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  1 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.3 tsp ¼ Teaspoon Cracked Black Pepper, (To Taste)
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  4 Chicken Breast, Boneless Skinless(1088g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Unsalted Butter
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  2 Garlic(6g)
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  2 tsp Parsley, Fresh
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  0.5 tsp ½ teaspoon dried parsley

Instructions

1. 1Pat the chicken breasts dry with paper towels, then pound each to an even thickness of about ¾ inch using a meat mallet.
2. 2Combine the brown sugar, paprika, chili powder, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl and set aside.
3. 3Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Rub the seasoning mixture evenly over both sides of the chicken breasts, then carefully place them in the hot skillet.
4. 4Cook the chicken over medium-high heat for 6–7 minutes without moving, until the underside is golden brown. Flip and cook for 6–7 minutes until the second side is golden brown and the internal temperature reaches 165°F when measured with a meat thermometer.
5. 5While the chicken cooks, melt the butter in a separate small skillet over medium heat. Add the fresh garlic and cook for 30 seconds over medium heat until fragrant, then remove from heat and stir in the fresh parsley and dried parsley.
6. 6Transfer the cooked chicken to a plate and let rest for 5 minutes. Pour the garlic-parsley butter into the skillet with the pan juices and stir to combine.
7. 7Divide the chicken breasts evenly into 4 airtight containers while hot, then portion the pan juices and garlic-parsley butter and drizzle over each serving.
8. 8Seal containers and refrigerate. Reheat gently in a skillet over medium heat for 3–4 minutes until warmed through before serving.