Preheat the oven: Set your oven to 400°F (200°C). Lightly grease a baking dish or line a sheet pan with foil for easy cleanup.

Even out the chicken: If your chicken breasts are thick on one end, pound them to an even 3/4–1 inch thickness. This helps them cook evenly and stay juicy.

Pat dry and season: Pat the chicken dry with paper towels. Sprinkle both sides with a little extra salt and pepper for baseline seasoning.

Make the glaze: In a small bowl, combine brown sugar, minced garlic, olive oil, melted butter, Dijon, smoked paprika, onion powder, salt, black pepper, and red pepper flakes. Stir into a paste.

Coat the chicken: Place the chicken in the baking dish. Spoon the glaze over each piece, rubbing to coat both sides. Let sit for 5–10 minutes while the oven finishes heating.

Bake: Bake uncovered for 16–22 minutes, depending on thickness. Start checking at 16 minutes. You’re aiming for 165°F (74°C) internal temperature.

Broil for color (optional): If you want deeper caramelization, switch to broil for 1–2 minutes at the end. Watch closely to prevent burning.

Rest: Remove from the oven and let the chicken rest for 5 minutes. This redistributes juices and keeps it tender.

Finish and serve: Spoon any pan juices over the top. Garnish with chopped parsley and a squeeze of lemon if you like. Serve with rice, mashed potatoes, roasted veggies, or a crisp salad.