Juicy chicken breasts get rubbed all over with a fragrant blend of fresh rosemary, thyme, and sweet paprika before baking in their own savory broth until golden on top and cooked through. The olive oil and garlic-infused oil keep every bite moist, while a quick rest before slicing locks in the juices for maximum tenderness. A scatter of fresh parsley at the end adds a pop of color and brightness that plays perfectly against the herby, savory crust. This one comes together with pantry staples and about half an hour of oven time, making it an easy weeknight option that fits seamlessly into a Paleo way of eating. Serve it alongside roasted vegetables or a simple green salad for a clean, satisfying dinner that never feels like you're missing anything.
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Preheat the oven to 400°F (205°C). Pour the chicken broth into a 9×13-inch baking dish and set aside.
In a small bowl, stir together the olive oil, garlic-infused olive oil, rosemary, thyme, sweet paprika, and salt until combined.
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