Prep the chicken: If the breasts are thick on one end, place them between two sheets of parchment and gently pound to an even 3/4-inch thickness. This prevents dry edges and ensures even cooking.

Quick brine (15–20 minutes): In a large bowl, stir 2 tablespoons kosher salt into 4 cups cold water until dissolved. Submerge the chicken and let it sit for 15–20 minutes. Rinse quickly and pat completely dry with paper towels.

Preheat the oven: Set to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup. Add a wire rack if you have it for better airflow, but it’s optional.

Season generously: Rub each breast with 1–2 teaspoons oil. Mix 1 teaspoon kosher salt (reduce if you used a heavy brine), 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon paprika. Sprinkle all over, pressing to help it stick.

Optional flavor boost: Add a few thin lemon slices to the pan or dot the tops with a tiny pat of butter for extra richness. A light sprinkle of dried thyme or oregano works well here.

Bake hot and fast: Place the chicken on the pan with space between pieces. Bake for 14–18 minutes, depending on size. Start checking at 12 minutes if your breasts are small.

Use a thermometer: Pull the chicken when the thickest part hits 160°F. It will rise to a safe 165°F as it rests. This carryover heat is key to staying juicy.

Rest before slicing: Transfer to a plate, tent loosely with foil, and rest for 5–8 minutes. This lets the juices redistribute so they don’t spill out when you cut.

Slice or serve whole: Slice against the grain for tender pieces, or serve whole with pan juices spooned on top. Garnish with chopped parsley or a squeeze of lemon.