Add 1 quart of warm water and ¼ cup of kosher salt to a bowl and stir until the salt is melted.

Cover each chicken breast with plastic cling film and tenderize gently to even out the thickness of the chicken.

Add the chicken breasts to the bowl and let them brine for 20 minutes.

Remove the chicken from the brining solution, rinse each piece thoroughly, and pat dry with paper towels.

Pre-heat the oven to 450°F.

Slice an onion and break up the rings.

Spray cooking oil on the bottom of a glass baking dish.

Cover the bottom of the baking dish with a bed of onions.

Rub each chicken breast with melted butter or olive oil

Sprinkle each chicken breast on both sides with salt, pepper, garlic powder, and smoked paprika.

Sprinkle on additional seasonings like herbs de Provence or Italian seasoning.

Bake in the oven for 20 minutes or so, until the internal temperature reaches 165°F.

Remove chicken breasts from the oven to a plate and cover with aluminum foil.

Let the chicken rest for 10 minutes, then serve.