Brine the chicken: (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, skip this step.) In a large mixing bowl, combine 2 cups of lukewarm water with 1/4 cup kosher salt, stirring until most of the salt dissolves. Add 2 cups of cold water (or a few ice cubes) to cool the mixture. Place the chicken breasts in the brine and let them sit for 15 minutes. Alternatively, you can cover the bowl and refrigerate the chicken for up to 6 hours. After brining, remove the chicken breasts, rinse them with cold water, and pat them dry with paper towels.

Heat the oven: Preheat your oven to 450°F.

Season the chicken: Arrange the chicken breasts in a single layer in a large baking dish. Brush both sides evenly with melted butter or olive oil. In a small bowl, whisk together salt, pepper, garlic powder, and paprika. Sprinkle the seasoning mixture evenly over both sides of the chicken.

Bake: Bake for 15-18 minutes, or until the chicken is fully cooked and no longer pink. The cooking time will vary depending on the thickness of the chicken, so use a thermometer to check the internal temperature. The thickest part of the chicken should reach 165°F. If you'd like a browned, crispier top, turn the broiler on high during the last 3-5 minutes of cooking and broil the chicken until golden. Keep a close watch to avoid overcooking or burning.

Rest the chicken: Once cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely cover with aluminum foil. Let the chicken rest for 5-10 minutes.

Serve: Serve the chicken warm and enjoy!