1-First Step: Prepare the Brine Start by mixing the brine to ensure your chicken stays moist. Dissolve 1/4 cup kosher salt in 2 cups lukewarm water, then add 2 cups cold water or ice cubes to cool it down. Submerge the 4 boneless, skinless chicken breasts, pounded to even thickness, in this brine for 15 minutes or up to 6 hours in the fridge. Once done, rinse the chicken and pat it dry to remove excess salt this step is key for flavor balance.

2-Second Step: Preheat the Oven Heat your oven to 450°F while the chicken brines. This high temperature helps sear the outside quickly, locking in juices. Make sure your baking sheet is ready; use a metal one for even heat distribution, as it’s safer for high temps. This preparation sets the stage for perfectly cooked chicken.

3-Third Step: Season the Chicken After brining and drying the chicken, brush both sides with 1 tablespoon melted butter or olive oil. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Sprinkle this mixture evenly over both sides of the chicken breasts. This seasoning step adds flavor and helps create a tasty crust during baking.

4-Fourth Step: Bake the Chicken Place the seasoned chicken breasts on a metal baking sheet or oven-safe dish. Slide it into the preheated 450°F oven and bake for 15-18 minutes. Use a thermometer to check that the internal temperature reaches 165°F in the thickest part it’s the best way to avoid overcooking. If you want a golden top, broil for 3-5 minutes at the end, but keep an eye on it to prevent burning.

5-Fifth Step: Rest and Serve Once baked, take the chicken out and cover it loosely with foil. Let it rest for 5-10 minutes so the juices settle inside. This resting period makes the meat even more tender and flavorful. Now, slice and serve it with your favorite sides for a complete meal. The total prep time is about 20 minutes, cooking takes 15 minutes, and you’re done in 35 minutes flat.