Preheat your oven to 375°F and grab a 9x13 baking dish. Pat your 4 chicken breasts dry with paper towels—this helps them brown better. If they're really thick, you can gently pound them to even thickness so they cook uniformly. This takes maybe 2 minutes and makes such a difference.

Mix together the olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, and black pepper in a small bowl. Rub this mixture all over both sides of each chicken breast, making sure you get into all the crevices. Don't be shy with the seasonings—this is where all your flavor comes from.

Place the seasoned breasts in your baking dish in a single layer. Pour the chicken broth around (not over) the chicken so they stay a little dry on top but moist underneath. Whisk together the honey, butter, and Dijon mustard, then drizzle it over the top of each breast.

Pop the dish into your preheated oven and bake for 20-25 minutes. You're looking for the internal temperature to hit exactly 165°F when you check with a meat thermometer in the thickest part. Mine usually takes 23 minutes, but ovens vary—don't panic if yours needs a couple minutes more.

While it's baking, the pan will smell absolutely incredible and you'll hear it sizzle a little. Resist the urge to open the oven door constantly—every time you do, the temperature drops and adds cooking time.

When the chicken hits 165°F, pull it straight out and let it rest for 5 minutes right in the pan. This resting period is crucial because it lets the juices redistribute back into the meat instead of running all over your plate.

Spoon those pan juices over the top of each chicken breast before serving. That sauce is liquid gold and ties everything together—don't waste a drop. Your baked chicken breast recipe is now ready to serve with whatever sides you're planning.