A simple and easy method to make perfectly tender chicken breast, that's perfectly seasoned for use in any recipe
If your chicken has not come pre-brined (see the post above for more details about this) and you'd like to brine your chicken which is the preferred method. In a large bowl or tupperware place raw chicken breasts and cover chicken breasts with lukewarm water. Slowly stir in 1/4 cup of Kosher Salt and then cover. You can do this early in the day and let it sit in fridge for up to 6-7 hours or you can do it as quickly as in just 20-30 minutes before baking. If chicken comes pre-brined skip this step because the chicken will be too salty.
Preheat oven to 450 degrees.
Remove chicken breasts from package or brine and pat dry with a paper towel. Place in a large bowl, add oil and spices. Rub spices and oil into meat very well with hands. If using a spoon instead of hands, make sure it is distributed very well.
Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165 degrees. Thinner breasts will need less time, thicker breasts might need a little more time in the oven.
For crispier and browned chicken breast turn your oven to broil for the last 3-4 minutes of the cooking time.
Remove chicken from oven and set aside. Let the chicken rest for 8-10 minutes before slicing into it.
Chicken will store in fridge for up to 5 days and in the freezer for up to 2 months.
*If you are using fresh chicken breast that has been pre-brined, do not brine again! Check the label on the package of chicken. If it says anything about a sodium solution. It has more than likely been brined already. If you double brine. It'll be too salty!
*If you are not using Kosher Salt reduce the amount of salt by half!