Step 1: Prepare the Brine: In a medium bowl, dissolve 1 tablespoon of kosher salt in 4 cups of cold water. Add the chicken breasts to the brine, ensuring they are fully submerged. Let them sit for at least 15 minutes, or up to 30 minutes, at room temperature or in the refrigerator.
Step 2: Pat Chicken Dry and Even Out Thickness: Remove the chicken breasts from the brine and pat them extremely dry with paper towels. If chicken breasts are uneven in thickness, place them between two sheets of plastic wrap and gently pound the thicker parts with a meat mallet or rolling pin until they are about 1-inch thick for uniform cooking.
Step 3: Season the Chicken: Rub both sides of each chicken breast with 1 tablespoon of olive oil. Season generously with additional salt, black pepper, garlic powder, onion powder, and paprika, ensuring all surfaces are well-coated for maximum flavor.
Step 4: Preheat Skillet: Heat 1 tablespoon of high-smoke point oil in a heavy-bottomed skillet (cast iron or stainless steel recommended) over medium-high heat until the oil is shimmering and just beginning to smoke. The pan needs to be very hot for a proper sear.
Step 5: Sear the Chicken: Carefully place the seasoned chicken breasts into the hot skillet. Do not overcrowd the pan; cook in batches if necessary to maintain pan temperature. Sear undisturbed for 5-7 minutes, or until a deep golden-brown crust forms on the bottom.
Step 6: Flip and Finish Cooking: Flip the chicken breasts and cook for another 5-7 minutes on the second side, or until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the chicken. Avoid overcooking to maintain juiciness.
Step 7: Rest the Chicken: Transfer the cooked chicken breasts to a clean cutting board. Tent loosely with aluminum foil and let them rest for at least 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in incredibly tender and moist chicken.