1/4 teaspoon salt (optional)
1/4 teaspoon fresh ground pepper (Penzeys California Pepper)
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil (Pampered Chef Sweet Basil Rub)
1/2 teaspoon dried rosemary
1/4 teaspoon dried parsley (optional)
1 1/2 T brown sugar
fresh chopped parsley, for garnish (optional)
Instructions
Preheat oven to 425F.
Combine first 11 ingredients in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
Pat chicken dry with paper towels.
Place the chicken breasts in a baking dish and rub the olive oil (garlic infused olive oil) all over each chicken breast.
Sprinkle seasoning blend evenly over the chicken breasts on all sides, gently rub it in to cover the entire piece of chicken. You don't have to use the entire seasoning blend; use as much as you like.
Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.
For a browned, crispy top, set your oven to broil on high for the final 4 minutes and broil the chicken until golden on top.
Remove from oven and transfer chicken breasts to a serving plate.
Let chicken rest for 10 minutes before cutting.
Garnish with fresh chopped parsley and serve.
Recipe Notes
HOW TO STORE COOKED CHICKEN BREASTS
Refrigerate cooked and completely cooled chicken breasts in an airtight container for up to 4 days.
HOW TO FREEZE COOKED CHICKEN BREASTS
Wrap each cooked chicken breast in plastic wrap, then add a layer of aluminum foil over the plastic wrap. Transfer the wrapped chicken breasts to a freezer bag and freeze for 4 months.
When ready to use, remove from freezer and set in the fridge overnight to thaw out.
Original recipe that includes a brine can be found here Juicy Oven Baked Chicken Breasts
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