· 1 tablespoon brown sugar, packed (-- FOR KETO: use brown sugar substitute)· 1 1/2 teaspoons paprika· 1 teaspoon dried oregano, ((or thyme, parsley, rosemary))· 1 teaspoon salt, ((use seasoned salt, Adobo or chicken salt for extra flavour))· 1/2 teaspoon garlic powder· 1/2 teaspoon onion powder· 1/4 teaspoon cracked black pepper, (to taste)· 1 teaspoon chili powder, ((or 1/2 teaspoon cayenne pepper) -- optional for a kick of heat)· 4 large chicken breasts (7oz | 200g each)· 1 tablespoon olive oil· 3 tablespoons butter· 2 cloves garlic, (minced or finely chopped)· 2 teaspoons fresh chopped parsley
Step 1Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).Step 2Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.Step 3Combine sugar, paprika, oregano, salt, powders, pepper and chili (if using).Step 4Line a baking pan with parchment (or baking) paper. Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat.Step 5Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*Step 6Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.Step 7Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.Step 8OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavours together.Step 9To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.