1-First, prepare the brine by dissolving 1/4 cup kosher salt in 2 cups of lukewarm water, then add 2 cups of cold water or ice cubes to cool it down. Submerge the 4 boneless, skinless chicken breasts in this brine for 15 minutes or up to 6 hours in the fridge; rinse them well and pat dry afterward. If your chicken is already brined, you can skip this step to save time.

2-Next, preheat your oven to 450°F (232°C) to get that perfect golden finish. Arrange the chicken breasts in a single layer on a metal baking sheet or appropriate pan, as glass dishes aren’t safe at this temperature. Brush both sides with 1 tablespoon of melted butter or olive oil for added moisture and flavor.

3-Then, mix together 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Sprinkle this blend evenly over both sides of the chicken for a boost of taste. Bake for 15 to 18 minutes, depending on thickness, until the internal temperature hits 165°F (74°C).

4-Optionally, broil for 3 to 5 minutes to brown the top nicely. After baking, remove the chicken from the oven and let it rest loosely covered with foil for 5 to 10 minutes. This resting time helps the juices settle, making the meat even more tender.