Ingredients
For the Brine
4 boneless, skinless chicken breasts (about 8 oz each)
4 cups water
1/4 cup sea salt or kosher salt
For Baking
2 tablespoons olive oil
2 teaspoons Italian-style seasoning
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
Instructions
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Place the chicken breasts in a large bowl and cover with water. Add the salt and stir until mostly dissolved. Let the chicken soak for 10 minutes at room temperature or refrigerate for up to 24 hours.
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Remove the chicken from the brine, rinse briefly, and pat completely dry with paper towels.
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Preheat the oven to 450°F (232°C).
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Arrange the chicken breasts in a baking dish, leaving space between each piece. Brush both sides lightly with olive oil.
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Sprinkle the seasoning evenly over both sides of the chicken.
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Bake for 18–22 minutes, or until the chicken is cooked through and the internal temperature reaches 160–165°F (71–74°C).
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Remove from the oven, cover loosely with foil, and let rest for 5 minutes before serving or slicing.
Notes
- Even Cooking: Choose chicken breasts that are similar in size, or gently flatten thicker pieces.
- Internal Temperature: The chicken will continue cooking while resting, so removing it slightly early helps maintain juiciness.
- Slicing Tip: Slice against the grain for the most tender texture.
- Customization: This recipe works as a base for many flavor variations without changing cook time.
- Prep Time: 15 min
- Cook Time: 20 min