Preheat your oven to 200°C (400°F) and allow it to fully come up to temperature. While it’s heating, line a baking sheet with parchment paper to prevent sticking and make cleanup much easier after cooking.

Place the chicken breasts between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it is evenly flattened to about ½ inch thickness. This helps the chicken cook evenly and gives you those beautiful crispy edges.

In a mixing bowl, combine olive oil, minced garlic, smoked paprika, ranch seasoning, garlic powder, onion powder, salt, pepper, and optional chili flakes. Mix everything well until it forms a slightly thick, aromatic marinade.

Place the flattened chicken into the bowl and coat each piece thoroughly with the seasoning mixture. Use your hands or a spoon to ensure every surface is fully covered so the flavor is evenly distributed.

Let the chicken rest and marinate for 15–20 minutes at room temperature. This allows the garlic and spices to soak into the meat, making the final result much more flavorful and juicy.

Arrange the marinated chicken pieces on the prepared baking sheet, making sure they are evenly spaced and not overlapping. This spacing is important so the chicken roasts properly instead of steaming.

Place the baking sheet in the oven and bake for 20–25 minutes, or until the chicken is fully cooked through and the edges turn golden brown with slight crispiness. You should see some caramelization forming on the surface.

During the last 5 minutes of baking, place small pieces of butter on top of each chicken piece. Let it melt over the chicken to add extra richness, moisture, and a glossy finish.

Remove the chicken from the oven and allow it to rest for 5 minutes before serving. This helps the juices redistribute inside the meat, keeping it tender and juicy when sliced.