Savory Herb-Seasoned Chicken Breast

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Trim any excess fat from the boneless, skinless chicken breasts using kitchen scissors.

Pound the chicken breasts to an even 1-inch thickness using a meat mallet. To keep your kitchen clean, wrap the chicken in plastic wrap or place it in a large ziplock bag before pounding.

Arrange the chicken breasts on the prepared parchment-lined baking sheet.

In a small bowl, combine paprika, dried basil, dried parsley, garlic powder, onion powder, pepper, and salt.

Rub olive oil onto the chicken breasts, then evenly coat with the spice mixture.

Bake for 15 minutes or until the internal temperature reaches 165°F when tested with a meat thermometer.