1. Preheat Your Oven and Prepare Your Pan: Start by preheating your oven to 400 F (200 C). While it’s heating, line a baking sheet with parchment paper or aluminum foil for easy cleanup. This step is crucial for even cooking and preventing sticking.

2. Pat the Chicken Dry: Remove the chicken breasts from their packaging and pat them thoroughly dry with paper towels. This step is often overlooked but is key to achieving a nice sear and preventing the chicken from steaming in the oven, which can lead to rubbery texture.

3. Season the Chicken: In a small bowl, combine the garlic powder, onion powder, dried oregano, paprika, salt, and black pepper. Place the dried chicken breasts on your prepared baking sheet. Drizzle the olive oil over both sides of the chicken, then sprinkle the seasoning mixture evenly over all sides, gently rubbing it in to ensure good coverage.

4. Arrange on the Baking Sheet: Ensure the seasoned chicken breasts are arranged in a single layer on the baking sheet, with a little space between each piece. Overcrowding the pan can lead to uneven cooking.

5. Bake Until Cooked Through: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes. The exact time will depend on the thickness of your chicken breasts.

6. Check for Doneness: The most reliable way to tell if your chicken is done is to use an instant-read meat thermometer. Insert it into the thickest part of the largest chicken breast. It should register an internal temperature of 165 F (74 C). The chicken should also appear opaque throughout and the juices should run clear.

7. Rest the Chicken: Once cooked, remove the baking sheet from the oven. Loosely tent the chicken with aluminum foil and let it rest for 5-10 minutes before slicing or serving. This resting period allows the juices to redistribute throughout the meat, resulting in a much juicier and more tender chicken.

8. Garnish and Serve: If desired, sprinkle with fresh chopped parsley before serving for a pop of color and fresh flavor.