Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6-8 oz each)
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp dried oregano or Italian seasoning
  • 1 tsp brown sugar
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp salted butter
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the thickest part until the breast is an even 1 inch thickness throughout.
  2. Preheat your oven to 400°F (200°C).
  3. Pat the chicken completely dry with paper towels to ensure a good crust. Drizzle each breast thoroughly with olive oil.
  4. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, brown sugar, sea salt, and black pepper. Sprinkle the mixture evenly over both sides of the chicken, pressing it in with your fingers until the meat is fully coated.
  5. Place chicken in a baking dish, ensuring they aren't touching. Bake for 18 minutes until the surface begins to glisten and turn golden.
  6. Open the oven and quickly place a small cube of the 2 tbsp salted butter on top of each breast. Close the door and bake for another 4 minutes until the internal temperature reaches 160°F (71°C). Note: The temp will rise to 165°F during the rest.
  7. Remove the pan from the oven. Drizzle the 1 tbsp fresh lemon juice over the meat, mixing it with the melted butter in the pan. Transfer the chicken to a warm plate and pour the pan juices over them. Tent loosely with foil and let them sit for 5 minutes until the fibers relax and reabsorb the liquid.
  8. Sprinkle the 1 tbsp chopped fresh parsley over the top. Slice against the grain into thick medallions until you see the glistening, moist interior.