Prep the oven and pan. Heat the oven to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup and set a lightly oiled wire rack on top if you have one. A rack promotes even air circulation, but the pan alone works fine.

Even out the chicken. If the breasts are thick on one end, slice them horizontally to create even cutlets, or gently pound them to an even ¾-inch thickness. Even thickness = even cooking and prevents dryness.

Optional quick brine (recommended if time allows). Stir 3 tablespoons kosher salt into 4 cups cold water until dissolved. Submerge the chicken for 15–30 minutes in the fridge. Drain, rinse briefly, and pat very dry. If you brine, reduce added salt in the seasoning to avoid oversalting.

Season well. In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and oregano. Pat the chicken dry, rub with olive oil, then coat evenly with the seasoning mix on both sides.

Bake hot and fast. Arrange the chicken on the pan (or wire rack). Bake for 14–18 minutes, depending on thickness. Start checking at 12 minutes if your pieces are thin. The chicken is done at 160–165°F (71–74°C) in the thickest part.

Rest. Transfer the chicken to a plate, tent loosely with foil, and rest for 5–8 minutes. This step helps keep it juicy when you slice or store it.

Finish and slice. Add a squeeze of lemon or a sprinkle of parsley if you like. Slice against the grain for tender pieces, or leave whole for storage and slice as needed through the week.