Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6-8 oz each)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Lemon Juice
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease an oven-safe baking dish or rimmed baking sheet.
  2. Optional: Place chicken breasts between two sheets of plastic wrap and gently pound the thicker ends slightly so the breasts are of uniform thickness (about 3/4 inch).
  3. In a small bowl, whisk together the olive oil, lemon juice, thyme, rosemary, garlic powder, smoked paprika, salt, and pepper to create the rub.
  4. Place the chicken in a bowl or the prepared dish. Pour the rub over the chicken, ensuring every piece is thoroughly coated. Allow to rest at room temperature for 15-30 minutes if time allows.
  5. Arrange the chicken breasts in a single layer in the prepared baking dish, ensuring there is space between them.
  6. Place the dish in the preheated oven and bake for 15 minutes.
  7. Carefully remove the dish from the oven. Dot the top of each breast with a small knob of the unsalted butter. Return to the oven.
  8. Continue baking for another 3–7 minutes, or until a meat thermometer inserted into the thickest part reads 160°F (71°C).
  9. Crucially, transfer the cooked chicken breasts to a cutting board. Tent loosely with foil and let them rest for 5–10 minutes before slicing or serving whole. (The internal temperature will rise to the safe 165°F during this time).
  10. Garnish with fresh parsley just before plating.