Baked Chicken Breasts

Brine the chicken: Fill a large mixing bowl with 2 cups of lukewarm water and 1/4 cup kosher salt. Stir until most of the salt is absorbed. Add 2 cups of cold water or a few ice cubes to cool the water. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or cover and refrigerate for up to 6 hours. Remove the chicken from the brine, rinse with cold water, then pat dry with paper towels.

Heat the oven: Preheat oven to 450°F.

Season the chicken: Place the chicken breasts in a single layer in a large baking dish. Brush on both sides evenly with melted butter or olive oil. In a separate small bowl, whisk together the salt, pepper, garlic powder, and paprika. Sprinkle the seasoning mixture evenly over the chicken on both sides.

Bake: Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. Use a cooking thermometer to ensure the thickest part of the breast measures 165°F. Optionally, broil the chicken for the final 3-5 minutes for a crispier top.

Rest the chicken: Remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent with aluminum foil. Let rest for at least 5-10 minutes.

Serve: Serve warm and enjoy!