Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground mustard
- ½ teaspoon parsley flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 (12 ounce) boneless skinless chicken breasts
- 2 tablespoons butter
- parchment paper
What Makes This Recipe So Great
A healthy and satisfying option that’s easy to prepare. It uses simple ingredients and delivers juicy, flavorful chicken every time. It’s perfect for busy weeknights or meal prepping.
Kitchen Tricks
- Pound the chicken breasts to an even thickness for uniform cooking.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
- Let the chicken rest for a few minutes after baking to keep it moist.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
- Let the chicken rest for a few minutes after baking to keep it moist.
Directions
Heat your oven to 400°F (200°C). In a small bowl, mix together garlic powder, paprika, mustard, parsley, salt, and pepper. Rub each chicken breast all over with olive oil, then coat them evenly with the spice mix. Lay the chicken on a baking sheet and place a tablespoon of butter on top of each piece. Cover each chicken breast with a piece of parchment paper, folding the edges underneath to create a little sealed pouch. Pop the tray in the oven and bake for about 35 minutes, or until the chicken is cooked through and the juices run clear. To be sure, check that the internal temperature hits at least 165°F (74°C). Once out of the oven, let the chicken rest for about 5 minutes before serving.
How To Enjoy This Dish
Serve with a side of roasted vegetables or a fresh green salad for a balanced meal. It also pairs well with rice, quinoa, or mashed potatoes to make it more filling.
How To Save Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave to avoid drying out the chicken. For longer storage, freeze in a sealed container for up to 2 months.
