Ingredients

• 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

Optional:

• 3 tablespoons butter
• 2 cloves garlic, minced or finely chopped
• 2 teaspoons fresh chopped parsley

Directions

Preheat the oven to 425°F

Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch at the thickest part. Make sure your filets are all the same thickness to ensure even cooking.

Combine sugar, paprika, oregano, salt, powders, pepper, and chili (if using).

Line a baking pan with aluminum foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to coat evenly.

Bake 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.*

Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.

Remove pan from oven, transfer chicken to serving plates, and let rest for 5 minutes before serving.

Optional step:

While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove the pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavors together.

To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.