Pound chicken breasts to an even thickness
Brine in salted water for 15 to 30 minutes
Pat dry and season lightly
Preheat oven to 400°F to 425°F
Sear in a hot skillet for 1 to 2 minutes per side
Transfer to the oven or cook over medium-low heat until done
Cook to an internal temperature of 165°F
Remove from heat and rest for 5 to 10 minutes
Slice against the grain
Avoid overcooking
Use a meat thermometer for accuracy