Ingredients:

  • 4 cups cold water
  • 2 tablespoons Kosher salt
  • 1 teaspoon granulated sugar
  • 4 large boneless, skinless chicken breasts (approx. 6–8 oz each)
  • 4 tablespoons unsalted butter, melted
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 teaspoon dried paprika (sweet or smoked)
  • ½ teaspoon freshly ground black pepper
  • Pinch of flaky sea salt (for finishing)

Instructions:

  1. Prepare the Brine: In a shallow dish, combine the water, 2 tablespoons of salt, and sugar. Stir until the solids are dissolved.
  2. Soak the Chicken: Submerge the chicken breasts fully in the brine. Allow them to sit at room temperature for a minimum of 30 minutes.
  3. Preheat the Oven: Preheat your oven to 425°F (220°C).
  4. Dry Thoroughly (Crucial): Remove the chicken from the brine and rinse gently under cold water. Pat the chicken breasts aggressively dry using paper towels.
  5. Make the Herb Glaze: In a small bowl, melt the butter. Stir in the minced garlic, fresh thyme, paprika, and black pepper.
  6. Glaze and Arrange: Place the dried chicken breasts in your baking dish. Pour the herb butter glaze evenly over the top, ensuring all surfaces are coated.
  7. Initial Bake: Place the chicken in the preheated oven. Bake for 10 minutes.
  8. Lower the Heat: Reduce the oven temperature to 375°F (190°C) and continue baking for another 8–12 minutes.
  9. Check for Doneness: Using an instant-read thermometer, remove the chicken when the internal temperature reaches 160°F (71°C) in the thickest part.
  10. The Golden Rule (Rest!): Immediately transfer the chicken to a cutting board. Tent loosely with foil and let it rest for 5–10 minutes before slicing and serving.