Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the dry dill weed, dry basil, dry oregano, and parsley flakes. Mix them well.

Pour the extra virgin olive oil into the herb mixture. Stir until the herbs are evenly coated with the oil.

Sprinkle the garlic powder and chopped dry onion into the herb mixture. Mix thoroughly to ensure an even distribution.

Add the sea salt and pepper to the herb mixture. Stir well to combine all the ingredients.

Place your chicken breasts on a clean cutting board. Pat them dry with paper towels to remove excess moisture.

Brush or rub each chicken breast with the herb and spice mixture, ensuring that the herbs adhere to the surface of the chicken.

Line a baking sheet with parchment paper or lightly grease it. Arrange the herb-coated chicken breasts on the baking sheet.

If you're using fresh parsley, finely chop it and sprinkle it over the chicken for added freshness and flavor.

Bake the herb-crusted chicken in the preheated oven for approximately 25-30 minutes or until the internal temperature reaches 165°F (74°C).

Once cooked, remove the chicken from the oven and let it rest for a few minutes. Slice and serve hot with your favorite sides.