Step 1

Cut away any visible fat and bones. I always use a pair of scissors for this as it’s much easier than using a knife.

Step 2

Fill a large bowl with just enough water to cover the chicken breasts and add ½ tbsp. of salt for each chicken breast. Let the salt dissolve before adding the chicken breasts.

Step 3

Leave the chicken breasts to marinate in the salt water for 1-3 hours in the fridge. This will draw water into the chicken and make it super moist when you cook it (this process is called “brining”).

Step 4

Rinse the chicken breasts thoroughly in cold water. Dry them with a paper towel and put them on a baking pan.

Step 5

Add your favorite seasoning. I usually use pepper, curry powder, paprika and garlic powder, but you can use a wide variety of spices.

Step 6

Cook the chicken breasts in the oven for about 18-20 minutes at a 365 F (185 C), depending on the size of the chicken breasts. Cut into one with a knife to see if they are done before taking them out of the oven.

Step 7

Let the chicken breasts rest for 2-3 minutes after you take them out of the oven to lock in all the juices.