Baked Chicken Breasts

Ingredients

• Olive oil
• Salt
• Butter
• Garlic
• Kosher salt
• Water
• Pepper
• Garlic powder
• Paprika
• Chicken breasts
• Warm water
• Cold water
• Melted butter
• Chicken breast
• Chicken

Directions

1. For the brine, pour 1 quart of warm water into a large bowl and add 1/4 cup kosher salt. Stir until the salt has mostly dissolved, then put the chicken breasts into the bowl and leave them there for 15 minutes. If you prefer, cover the bowl and let it sit in the refrigerator for up to 6 hours. Take the chicken out of the brine, rinse it under cold water, and blot it dry with paper towels. If your chicken breasts came pre-brined in a sodium solution, you can skip this whole brining step.
2. Heat the oven to 450°F. Arrange the chicken breasts in one layer in a large baking dish. Coat the chicken evenly on both sides with melted butter or olive oil, turning it once as you go.
3. In a small bowl, whisk together the salt, pepper, garlic powder and paprika. Scatter that seasoning evenly over both sides of the chicken.
4. Bake the chicken for 15-18 minutes, until it is cooked through and not pink inside. The exact time depends on how thick the breasts are, so a cooking thermometer is your friend here; the thickest section should read 165°F. If you want a more browned, crisp top, switch the broiler to high during the final 3-5 minutes and broil until the chicken is done and golden on top. Watch it closely so it does not overcook or burn.
5. When the chicken is done, take the pan out of the oven, move the chicken to a clean plate, and cover the plate loosely with aluminum foil. Let it rest for at least 5-10 minutes.
6. Serve the chicken warm, or refrigerate it in a sealed container for up to 3 days, or freeze it for up to 3 months.