Step 1

To brine the chicken, fill a large bowl with 1 quart of warm water and stir in 1/4 cup kosher salt. Place the chicken breasts in the water for 15 minutes to brine. Cover the bowl and refrigerate for up to 6 hours, if you're not ready to cook the chicken right away. Remove the chicken breasts from the salt water, rinse them with cold water, then pat them dry with some paper towels. Meanwhile, in a small bowl, mix the seasonings.

Step 2

Preheat oven to 450°F. and spray a large glass baking dish with cooking spray. Place the chicken breasts in an even layer.

Step 3

Brush the chicken with butter or oil on both sides. Then sprinkle the seasoning mixture evenly over the chicken on both sides.

Step 4

Bake for 15-20 minutes, or until the chicken is cooked through and no longer pink.

Step 5

Cooking time will depend on the thickness of the chicken. I recommend using a cooking thermometer to know exactly when it is fully cooked. The thickest part of the chicken will read 165°F. when fully cooked.

Step 6

When the chicken is fully cooked, pull it out of the oven, and immediately cover with foil. Let the chicken rest for 5-10 minutes before it is cut into, so the juices will stay intact.