Cut away any visible fat and bones. I always use a pair of scissors for this as it’s much easier than using a knife.
Fill a large bowl with just enough water to cover the chicken breasts and add ½ tbsp. of salt for each chicken breast. Let the salt dissolve before adding the chicken breasts.
Leave the chicken breasts to marinate in the salt water for 1-3 hours in the fridge. This will draw water into the chicken and make it super moist when you cook it (this process is called “brining”).
Rinse the chicken breasts thoroughly in cold water. Dry them with a paper towel and put them on a baking pan.
Add your favorite seasoning. I usually use pepper, curry powder, paprika and garlic powder, but you can use a wide variety of spices.
Cook the chicken breasts in the oven for about 18-20 minutes at a 365 F (185 C), depending on the size of the chicken breasts. Cut into one with a knife to see if they are done before taking them out of the oven.
Let the chicken breasts rest for 2-3 minutes after you take them out of the oven to lock in all the juices.