Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper or lightly oil it to prevent sticking.
Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a better sear and even cooking.
Place each chicken breast on the lined baking sheet and sprinkle generously with salt and pepper, massaging the seasonings into the meat.
Cover each chicken breast with a sheet of parchment paper or wax paper, then press down firmly with a heavy pan or cast-iron skillet to flatten evenly.
Hold the pressure for 1-2 minutes until the chicken flattens to an even thickness, listening for a slight crack or feeling it firm up under your hand.
Drizzle olive oil over the flattened chicken breasts, ensuring they are lightly coated all over to keep them moist during baking.
Optionally, add lemon zest or chopped herbs on top of each piece for a bright, fresh flavor boost.
Transfer the baking sheet to the oven and bake for 15-20 minutes, or until the juices run clear and a meat thermometer registers 75°C (165°F) in the thickest part.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes, allowing the juices to redistribute for maximum tenderness.
Use tongs or a spatula to carefully transfer the chicken to a cutting board.
Slice the chicken against the grain into strips or serve whole, revealing a juicy, tender interior with a lightly browned crust.
Enjoy your perfectly pressed and baked chicken breasts, whether on salads, sandwiches, or as a satisfying main dish.
