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Brine the chicken. Fill a large mixing bowl with 2 cups of lukewarm water and ¼ cup kosher salt. Stir to combine until most of the salt is absorbed. Add 2 cups of cold water to lower the temperature of the water. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
Preheat oven to 450°F.
Place the chicken breasts in a single layer in a large baking dish. Brush on both sides with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. The thickest part of the breast should measure 165°F. Optionally, turn the broiler on high for the final 3-5 minutes for a browned and crispier top.
Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Serve warm and enjoy!