Begin by brining the chicken. Unless the label indicates the breasts are pre-brined, dissolve ¼ cup kosher salt in 2 cups of lukewarm water in a large mixing bowl. Stir until the salt is mostly dissolved, then incorporate 2 cups of cold water or a handful of ice to cool the mixture. Submerge the chicken breasts in this solution and allow them to soak for 15 minutes, or cover and refrigerate for up to 6 hours. After brining, rinse the chicken under cold water and thoroughly pat dry with paper towels.

Preheat the oven to 450°F to ensure it is adequately hot when the chicken is ready to bake.

Arrange the chicken breasts in a single layer within a large baking dish. Using a brush, coat both sides evenly with melted butter or olive oil. Combine the kosher salt, freshly ground black pepper, garlic powder, and smoked paprika in a small bowl, then sprinkle this seasoning blend uniformly across both sides of the chicken.

Place the baking dish in the oven and bake for 15–18 minutes, or until the internal temperature at the thickest part of the breast registers 165°F on a cooking thermometer. For a crispier top, switch to the broiler on high for the final 3–5 minutes, carefully monitoring to prevent burning.

Remove the baking dish from the oven and transfer the chicken to a clean plate. Tent loosely with aluminum foil and allow it to rest for 5–10 minutes before serving.