If dry brining, pat chicken dry, season generously with salt, and place on a wire rack over a baking sheet. Refrigerate uncovered for at least 30 minutes or up to 24 hours. If not brining, proceed to step 2.

Remove chicken from the refrigerator 20 minutes before baking. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.

Place chicken between two sheets of plastic wrap or parchment. Use a meat mallet or heavy skillet to gently pound the thicker ends until the entire breast is an even ½- to ¾-inch thickness.

Rub chicken with olive oil, then sprinkle with pepper and any optional seasonings (garlic powder, paprika, etc.). If you dry brined, use no additional salt.

Arrange chicken on the prepared baking sheet with space between each breast. Bake for 15–20 minutes, depending on thickness.

Insert an instant-read thermometer into the thickest part of a breast. Remove from oven when it reaches 160°F.

Transfer chicken to a clean cutting board or platter. Tent loosely with foil and let rest for 5–10 minutes before slicing. The temperature will rise to 165°F during resting.

Serve warm with your favorite sides.