Heat the oven: Preheat the oven to 425°F and line a large sheet pan with foil. The high heat is what browns the surface inside the short window before the meat dries out.

Even out the thickness: Lay the chicken breasts on a cutting board, cover them with plastic wrap, and pound the thick end with a rolling pin or meat mallet until each breast is an even 3/4 inch. Pat them dry with paper towels.

Mix the rub: Stir together the brown sugar, paprika, garlic powder, onion powder, oregano, salt, and pepper in a small bowl.

Oil and season: Rub the olive oil over both sides of each breast with your fingers, then sprinkle the seasoning evenly over the top, bottom, and edges. Arrange them on the sheet pan with about an inch of space between them.

Bake: Bake for 18-22 minutes, until the surface is golden and an instant-read thermometer in the thickest part reads 165°F. Start checking at 18 minutes. Six-ounce breasts run fast and 8-ounce ones run long.

Rest, then slice: Move the chicken to a cutting board and let it rest 5 minutes before slicing. Cutting into it straight out of the oven pushes the juice onto the board instead of leaving it in the meat. Scatter the parsley over the top and serve.