Step 1 Prep: Brine chicken in a mixture of water and a few Tbsp of salt for about 20-30 minutes. This will boost the natural flavor and moisture of the chicken breasts. Brine should be 1 Tbsp salt per 1 cup of water.

Step 2 Season. When chicken is done brining, drain and blot chicken breasts completely dry with a paper towel. If chicken breasts are very thick on one end and not on the other, flatten with a meat mallet until the breast has an even thickness. This helps the chicken cook evenly.  Use either Coating One or Coating Two.

Coating One: Brush chicken pieces with olive oil and sprinkle on salt, pepper, and any additional seasonings.

Coating Two: Dip chicken pieces in melted butter and then roll in a pkg of Ranch dressing mix.

Step 3 Bake. Preheat oven to 425° and transfer chicken to a greased baking dish. Bake uncovered 25-30 minutes, or until the internal temperature reaches 165°. Under 165° there is a risk of food-borne illnesses and over 165° will be dry and tough. Be sure to use a reliable thermometer.

Step 4 Rest. When the chicken gets up to temperature, remove from oven and let them rest for about 5 minutes. This lets the juices redistribute in the chicken, locking in the moisture so it doesn’t spill out once it’s cut.

Serve these tender and juicy chicken breasts with a favorite side dishes or a fresh salad and dinner is ready to be served.