Preheat the oven to 425°F (220°C). A hot oven helps the chicken cook fast and stay juicy. Line a sheet pan with foil or parchment for easy cleanup, and set a small rack on top if you have one.

Prepare the chicken. Pat the breasts dry with paper towels. If one end is much thicker, place the chicken between two sheets of plastic wrap and gently pound to an even 3/4-inch thickness. This prevents dry, overcooked edges.

Season generously. In a small bowl, mix the salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Rub the chicken with olive oil, then coat evenly with the spice blend. If using brown sugar or honey, add it now for a hint of sweetness and color.

Optional quick marinade (15–30 minutes). If time allows, let the seasoned chicken sit at room temperature for 15–30 minutes. This helps it cook more evenly and allows the flavors to penetrate. Keep it under 30 minutes for food safety.

Arrange on the pan. Place the chicken breasts on the prepared pan or rack, leaving space between them. This promotes even heat circulation and better browning.

Bake until just done. Cook for 16–20 minutes, depending on size and thickness. The thickest part should reach 165°F (74°C) on an instant-read thermometer. Start checking at 15 minutes to avoid overcooking.

Rest before slicing. Transfer the chicken to a plate and tent loosely with foil. Rest for 5–10 minutes. This step keeps the juices in the meat instead of spilling onto the cutting board.

Serve. Slice against the grain for extra tenderness. Finish with a squeeze of fresh lemon and a sprinkle of parsley. Serve with roasted veggies, rice, salad, or inside a wrap.