Baked Chicken Breast

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(20g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Paprika, Ground(5g)
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  Garlic powder(5g)
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  ½ Teaspoon Kosher Salt (Add ONLY If Rinsing The Chicken, Plus Additional To Taste)
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  ¼ teaspoon ground black pepper*
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  1 to 2 teaspoons kosher salt
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  4 cups warm water
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  ¼ cup kosher salt

Instructions

1. 1Pat the chicken breasts dry on both sides with paper towels, then sprinkle generously with salt on both sides. Place uncovered in the refrigerator for 30 minutes or up to 1 day to dry brine.
2. 2Remove the chicken from the refrigerator and let sit at room temperature for 10 minutes. Wipe off the salt with paper towels (do not rinse).
3. 3Preheat the oven to 425°F. While it heats, place the chicken breasts in a large bowl and toss with the olive oil, paprika, and garlic powder until evenly coated.
4. 4Arrange the coated chicken in a single layer in a 9×13-inch ceramic or metal baking dish (do not use glass).
5. 5Bake over dry heat at 425°F for 14–25 minutes depending on breast size, until an instant-read thermometer inserted into the thickest part reaches 165°F (small/medium breasts: 14–16 minutes; medium/large: 16–20 minutes; larger breasts: 20–25 minutes).
6. 6Transfer the chicken to a plate, cover, and let rest for a minimum of 5 minutes.
7. 7Slice, dice, or shred the chicken as desired, then divide evenly into 4 airtight containers while still warm. Store in the refrigerator for up to 4 days.