A mix of seasonings, most of which you likely already have in your kitchen, transform boneless chicken breasts into a bold supper. You can control the spice level based on the amount of cayenne added.

Ingredient :

• 1 1/2 cups distilled water

• 3 tsp. baking soda

• 2 (8- to 9-oz.) boneless, skinless chicken breasts

• 1 1/4 tsp. kosher salt

• 1/2 tsp. ground dried thyme

• 1/2 tsp. ground dried oregano

• 1/2 tsp. ground paprika

• 1/4 to 1/2 tsp. cayenne pepper

• 1/4 tsp. onion powder

• 1/4 tsp. ground white pepper

• 2 Tbsp. canola or grapeseed oil

• Chopped fresh flat-leaf parsley, for garnish

Directions :

1. Make brine:

   Preheat oven to 400°F. Whisk together water and baking soda until dissolved in a large bowl; set aside.

2. Flatten chicken:

   Pat chicken breasts dry; cover with plastic wrap, and pound to an even (3/4-inch) thickness.

3. Brine chicken breasts:

   Add chicken to baking soda mixture. Let stand in refrigerator, uncovered, 15 minutes. 

4. Make seasoning mixture:

   Meanwhile, whisk together salt, thyme, oregano, paprika, cayenne pepper, onion powder, and white pepper in a large bowl until evenly combined. 

5. Dry and season chicken:

   Remove chicken from baking soda mixture; rinse and pat dry. Sprinkle spice mixture evenly over both sides of chicken, pressing lightly to adhere.

6. Cook chicken:

   Heat oil in a cast-iron skillet over medium-high until shimmering. Cook chicken, flipping once, until well browned and a thermometer inserted into thickest portion of chicken registers 160°F, about 5 minutes per side. (Before flipping, chicken should be evenly browned on one side and easily lifted from skillet. If chicken starts to get too dark, transfer skillet to oven, and bake until a thermometer inserted into thickest portion of chicken registers 160°F, about 2 minutes.)

7. Garnish chicken:

   Transfer chicken to a plate, and cover loosely with aluminum foil to keep warm until ready to serve. Garnish with parsley; serve warm.