Preheat your oven to 425°F (220°C).

Cooking chicken at a higher temperature helps seal in the juices and creates a more flavorful exterior.

If your chicken breasts are thick, slice them in half lengthwise (butterfly them) or gently pound them with a mallet or rolling pin to make them thinner.

Thin chicken breasts cook faster and more evenly. You can also use pre-sliced thin chicken breasts to save time.

In a small bowl, mix together:

Salt

Garlic powder

Onion powder

Chili powder

Paprika

Brown sugar

Stir until the spices are fully combined and evenly blended.

Line a baking sheet with foil or parchment paper for easy cleanup.

Lightly drizzle olive oil over the chicken.

Coat both sides of the chicken evenly with the spice rub. You can toss the chicken in the seasoning or gently press the spices into the surface. Place the seasoned chicken on the prepared baking sheet.

Bake for 14–18 minutes, depending on the thickness of the chicken.

Use a meat thermometer to check doneness. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.

Rest Before Slicing

Remove the chicken from the oven and let it rest for 10 minutes before slicing.

Resting allows the juices to redistribute through the meat, keeping it tender and moist.

If you prefer a slightly crisp exterior:

Heat a large skillet over medium-high heat.

Drizzle in a little oil.

Cook the chicken for about 2 minutes per side.

Transfer to the baking sheet and finish cooking in the oven.

Since the chicken starts cooking in the skillet, reduce the oven time slightly. Some seasoning may remain in the skillet during searing.

Optional: Garlic Butter Finish

For extra flavor and juiciness, melt 4 tablespoons salted butter in a bowl.

¼ teaspoon garlic powder

1 teaspoon minced fresh parsley

Drizzle this garlic butter over the chicken just before serving for a rich, flavorful finish.