Baked Chicken Breast

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  1.5 lbs Chicken Breast, Boneless Skinless

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

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  2 tsp Olive oil

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

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

Instructions

1. 1Pat the chicken breasts dry 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. 3While the chicken reaches room temperature, toss it in a large bowl with the olive oil, paprika, garlic powder, and black pepper until evenly coated.
4. 4Heat a large skillet over medium-high heat for 2–3 minutes until shimmering. Place the coated chicken breasts in the skillet and cook for 6–8 minutes per side, until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part and the exterior is golden brown.
5. 5Transfer the chicken to a plate, cover loosely, and let rest for 5 minutes.
6. 6Slice, dice, or shred the chicken as desired.
7. 7Divide the cooked chicken evenly into 4 airtight containers while still warm. Store in the refrigerator for up to 4 days or freeze for up to 3 months.