4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter, melted

Fresh parsley for garnish (optional)

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Preheat oven to 425°F (220°C) and lightly grease a baking dish with olive oil.
Pat chicken breasts dry with paper towels to help the seasoning adhere and ensure browning.
In a small bowl, mix paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Rub olive oil evenly over chicken, then coat both sides with the seasoning mix.
Arrange the chicken breasts in the prepared baking dish and drizzle melted butter over the top.
Roast for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
Remove from oven and let rest for 5 minutes before slicing to retain juices.
Garnish with fresh parsley and serve warm.

Do not overbake—the key to juicy chicken is removing it once it reaches 165°F (74°C).

Add a squeeze of lemon juice before baking for a tangy flavor.

Use smoked paprika for a richer, smoky taste.

Marinate for up to 24 hours for deeper flavor.

Leftovers can be frozen up to 2 months.