Ingredients:

  • 4 Boneless, Skinless Chicken Breasts (approx. 6 oz each)
  • 1 Tbsp Olive Oil
  • 4 Tbsp Unsalted Butter (1/2 stick), softened to room temperature
  • 3 large cloves Fresh Garlic, finely minced or pressed
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Fresh Thyme Leaves
  • 1 tsp Smoked Paprika
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat the Oven: Set oven temperature high—425°F (220°C). Line a baking sheet with parchment paper.
  2. Make the Herb Butter: In a mixing bowl, combine the softened butter, minced garlic, parsley, thyme, smoked paprika, salt, and pepper. Mix until the compound butter is completely uniform.
  3. Prepare the Chicken: Place each chicken breast between two sheets of cling film. Using a meat mallet, gently pound the thick end of the breast until it is roughly uniform in thickness (about 1 inch / 2.5 cm throughout). Pat the chicken completely dry.
  4. Seasoning: Drizzle the chicken lightly with olive oil. Rub the herb butter mixture evenly over both sides of the chicken breasts.
  5. Arrange and Place: Lay the chicken breasts on the prepared baking sheet, ensuring they are not touching.
  6. Initial Roast (High Heat): Place the tray in the preheated oven. Set a timer for 18 minutes.
  7. Check Doneness: At the 18-minute mark, check the internal temperature of the thickest part using a digital thermometer. Remove the tray immediately when the chicken reaches 160°F (71°C).
  8. The Essential Rest: Tent the baking sheet loosely with foil. Let the chicken rest undisturbed for a full 10 minutes. This allows the temperature to carry up to 165°F (74°C) while redistributing internal juices.
  9. Slice and Serve: After resting, slice the chicken against the grain and serve, drizzling any accumulated pan juices (melted herb butter) over the top.