In a small bowl, mix together the brown sugar and the contents of the Italian dressing mix (do not prepare the Italian dressing; simply use the dry packet contents) and the paprika.
Line a baking dish (9x13 works great) with aluminum foil for easy clean-up.
Place chicken pieces in a single layer in the baking dish. Using a pastry brush, brush both sides of the chicken pieces with olive oil. Sprinkle the brown sugar seasoning mix on both sides of the chicken, then, using your hands, rub the mix into the chicken.
Bake for 20 minutes or until the chicken is cooked through.
Switch the oven to the broil setting and broil for 2-3 minutes or until the top of the chicken is lightly golden and bubbly.
Storage :Store in an airtight container in the refrigerator for up to 5 days. I always make extra chicken breasts with this recipe and use them throughout the week for dinners, on salads at lunch time, or even chopped up in an omelette for breakfast! Do not freeze cooked chicken that was previously frozen!Tips:
When you’re mixing the ingredients together, the dry seasoning, brown sugar, and moisture from the chicken will form a thick sauce. Use a spatula to scrape out any remaining sauce over the top of your chicken when you place it on the pan. You want to get every last bit of flavor!
To ensure that your chicken is done cooking, you can use a meat thermometer. The internal temperature should read 165 degrees F.
When the chicken is cooked, switch the oven to broil and cook for 5 more minutes. The top of the chicken will get golden and bubbly, making it crispy while the inside remains moist.