Ingredients
Scale
- 4 boneless skinless chicken breasts, about 1 ½ to 2 pounds total
- 1 teaspoon italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional, for a little heat
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, cubed
- freshly chopped parsley, for garnish (optional)
Instructions
- Preheat the oven to 425°F. Line a 9×13-inch baking dish or a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Place the chicken breasts between two pieces of plastic wrap or in a zip-top bag. Use a meat mallet or rolling pin to pound them to a uniform thickness of about ¾ to 1 inch at the thickest part.
- In a small bowl, mix together the Italian seasoning, kosher salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper.
- Pat the chicken breasts dry with paper towels. Arrange them in a single layer in the prepared baking dish.
- Drizzle the olive oil over the chicken and rub it in on both sides. Evenly sprinkle the seasoning mixture over the chicken, coating both sides well.
- Add a few small cubes of butter on top of each breast for enhanced flavor and moisture during baking.
- Bake for 18 to 25 minutes, depending on the thickness, or until the internal temperature reaches 165°F.
- Remove from the oven and allow the chicken to rest in the dish for 5 minutes to retain juices for maximum tenderness.
- Slice or serve the chicken whole, garnished with fresh parsley if desired.
Notes
For even cooking, ensure the chicken breasts are of uniform thickness.
Adjust spices according to your taste preferences by adding more cayenne for heat or omitting it altogether.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 0g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.